Gulab Jamun is a popular dessert in south Asian countries, such as India and Pakistan, as well as countries in the Caribbean such as Trinidad and Jamaica. In Indian culture, this delicacy is often served on holidays, such as Diwali and Ganesh Chaturthi. However, these syrup-coated donuts can be made for any occasion. If you want to know how to make Gulab Jamun, see step 1 to get started.
Ingredients
Dough
- 1 cup Carnation milk powder
- 1/2 cup Bisquick (instead: 1/2 cup flour and 1/2 teaspoon baking soda)
- 2 tablespoons melted butter
- 1/4 cup milk
- Vegetable oil for frying
Syrup
- 2 cups sugar
- 1 cup water
- 4-5 cardamom grains
- 5 teaspoons rose water
- A little turmeric
Garnish
Slice 5-10 pistachio nuts
Step
Part 1 of 2: Making the Syrup and Dough
Step 1. Heat the sugar, water, cardamom, turmeric and rose water in a saucepan for 5 minutes
Stir all ingredients until smooth. Do not use too high a heat or the syrup will caramelize. If your syrup starts to caramelize, add a little water, stir and reheat.
Step 2. Turn off the heat, and set the syrup aside
You'll use them later when you're soaking the cake balls in them, or you can keep them warm by letting them sit on the stove over low heat.
Step 3. Mix milk powder, Bisquick and butter
Stir in a bowl until smooth. You'll need to melt the butter first to make it easier to mix. These ingredients will give this dish a unique texture.
Step 4. Add the liquid milk to the dry ingredients until the dough starts to form
Keep stirring until the dough becomes thick and creamy. If the dough is not soft enough, then add a little milk until it is soft.
Step 5. Divide the dough into 20 parts
You don't have to divide them by the exact same size. Try to pick up the dough until you get 20 cake balls. Try to make cake balls that are smaller than the lime. After frying them, these cake balls will get bigger, so don't make them too big.
Step 6. Make balls from each piece of dough
Take a small amount of dough and roll it into a ball with both hands. Or use a flat surface to do so. Try to make the cake balls as smooth as possible, as a slight crack can cause them to crack while absorbing the syrup. To make them as smooth as possible, you can grease your hands with oil while making the balls. When you're done, put it on a plate and get ready to start frying it.
Part 2 of 2: Frying Dough
Step 1. Heat the oil over high heat
When the oil is hot, reduce the heat to medium heat. You can use regular vegetable oil or make a 50/50 combination of vegetable oil and ghee. You need to use medium to low heat to prevent the oil from getting too hot.
Step 2. Dip the balls one at a time into the hot oil from one side of the frying pan
Be careful when cooking with hot oil. Keep it away from the frying pan so you are safer from being splashed with oil. You can also use a spatula or large spoon to dip the balls into the oil.
Step 3. Let the dough balls submerge into the bottom of the frying pan
It's part of the process - don't try to lift it. These balls will lift by themselves.
Step 4. Fry the dough for about 3 minutes
Turn the dough ball over until it is evenly cooked on all sides. You don't want to cook too many balls at once, as this will lower the temperature of the oil and make it sticky. Make sure all the balls are cooked evenly and remove them from the oil. A slotted spoon is perfect for use at this time because it can remove excess oil.
Step 5. Place the balls on the tissue
The tissue will absorb any excess oil, you can even gently pat the balls with a tissue.
Step 6. Heat the syrup over low heat
You can reheat it again, or use one that is still hot.
Step 7. Put the warm syrup in a serving bowl
You can use a sunken plate, bowl or tray to serve it.
Step 8. Dip the Gulab Jamun in the syrup for 1 - 2 hours
Make sure the dough balls are completely submerged in the syrup. Some people even like to let it soak overnight to fully absorb the syrup.
Step 9. Serve
After the Gulab Jamun has been soaked in the syrup for a long time, it is ready to eat. You can eat it straight or add vanilla ice cream or yogurt. Gulab Jamun is more delicious served warm, although it can also be served cold. If you have leftovers, you can put them in the fridge, covered with plastic, for up to a week.
Tips
- Cooking prep time: approx. 1 hour, plus soaking time overnight
- Servings: 2 for each person
- Serves each recipe: 10
