Perfect Gulab Jamun (Pakistani Sweet)

Gulab Jamun is an ever famous delicious and popular traditional Pakistani/Indian dessert. Gulab means rose & Jamun is the name of purple colored fruit called "Jambul"! This rich dessert delicacy is traditionally made with solid dry powdered milk, shaped into balls of ur choice & then deep fried in oil & added in sugar syrup flavored with cardamom and saffron to make a sinful rich dessert. Sorry diet conscious friends :P  Gulab Jamun are an enjoyable treat. These syrupy, doughnut like scrumptious juicy dumplings can be made at any occasion. The traditional method of making gulab jamuns is from khoya. But cox of unavailability of khoya in my little town, I haven't tried it yet. And that one is a complex recipe too. 

It can be made at home. But its bit tricky! I have tried and tested many different combination of ingredients & the following one turned out great!! :) This one is a NO FAIL recipe :) So excited to post it! To get the perfect gulab jamun follow this recipe word to word! Best of luck!!

Serves : 10


Calories per servings : 250

Ingredients for Gulab Jamuns:

Dry milk Powder (Nido Fortified)                 1 cup
White/plain/all purpose Flour                        2 tbsp
Semolina (Sooji)                                            1 tsp

Eggs                                                               1 Large egg

Baking powder                                               1 level tsp.

Oil needed only if dough is sticky and balls r not forming easily

Ingredients for Sheera (Sugar Syrup) :

You will need

Water                                                             2 cups

Sugar                                                              2 cups

Green cardamom powder (Choti Ilaychi)     1/4 tsp.

For garnishing - Crushed Almonds & pistachio.

Procedure:

In a bowl mix all the above mentioned ingredients for Gulab Jamun and make about 15-20 small balls out of the dough. 

If the dough is hard DO NOT add oil. Just add few drops of milk until the dough is smooth. If the dough is sticky while making gulab jamans dip ur fingertips in some oil to form the balls.

Heat oil in a pan & fry them. 

*Fry them on LOW flame. Otherwise the center will remain hard.

Wait for a nice brown color. Turn them gently. Plz remember not to over fry them.. or they will become hard :)

On the other hand boil water and sugar together until sugar dissolves to make sugar syrup. Add cardamom powder in it for a nice taste. And a bit of orange color. Let it cool. You can store the syrup later for next time.

Pour the fried balls of gulab jamun in the WARM (NOT HOT) syrup and keep it covered for 35-40 minutes.. so that the sugar syrup is properly incorporated into the balls. Check 1 in between, cox if ur jamuns are soft they will absorb syrup fast :)

*Make sure syrup is just WARM or at room temperature and NOT boiling hot.

And yooo.. Delicious Gulab Jamuns are ready.. I bet it will be more tasty than those bees one in the market!! lol! Decorate with crushed almonds & pistachio and serve hot !! :) Enjoyy!! yeaaa


(Note: U can use the leftover sugar syrup of Gulab Jamuns for making easy Vermicelli Pudding/Zarda) 

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