Melt in mouth gulab jamun
Making soft, melt-in-the-mouth gulab jamun at home is a delightful process. Whether you use traditional khoya (milk solids) or the quicker milk powder method, the secret lies in a soft dough and slow frying.
Ingredients
For the Jamun Dough:
Main Solid: 1 cup Milk Powder (unsweetened) OR 200g Khoya (Mawa).
Binder: 1/2 cup All-purpose Flour (Maida).
Leavening: 1/2 tsp Baking Powder (avoids breaking compared to soda).
Fat: 2 tbsp Ghee (clarified butter).
Liquid: Milk, as needed for kneading.
For the Sugar Syrup:
Base: 2 cups Sugar and 2 cups Water.
Flavoring: 2 Cardamom pods (crushed) and 1 tsp Rose Water.
Garnish: A few strands of Saffron (optional).
Stabilizer: 1 tsp Lemon Juice (prevents sugar from crystallizing).
Step-by-Step Preparation
Prepare the Syrup: In a wide pan, combine sugar, water, cardamom, and saffron. Boil for about 5 minutes until it becomes slightly sticky (no string consistency needed). Stir in lemon juice and rose water, then keep warm.
Make the Dough: In a large bowl, mix the milk powder, flour, and baking powder. Rub in the ghee until crumbly, then gradually add milk to form a soft, sticky dough. Do not over-knead, as this makes jamuns hard.
Shape the Balls: Grease your palms with ghee and divide the dough into small, equal portions. Roll them into smooth balls. Crucial: Ensure there are absolutely no cracks on the surface, or they will break while frying.
Deep Fry: Heat oil or ghee in a wok on medium-low flame. Gently slide the balls in and fry, stirring the oil continuously to ensure even browning. Fry until they reach a deep golden brown.
Soak: Drain the fried jamuns on paper towels briefly, then drop them directly into the warm sugar syrup. Let them rest for at least 2–3 hours to absorb the syrup and double in size.
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