Sweet and Milky Gulab Jamun

Milk flavored dough is rolled into tiny balls, deep-fried, soaked in a sweet syrup and often scented with rosewater. In this easy healthy recipe, the balls are flavored with saffron and sprinkled with cardamom for an aromatic and slightly spicy treat. Traditionally served during the Indian holiday, Diwali, Gulab Jamun makes a delightful end to a spicy Indian meal. This traditional food is just one of the best recipes that originated from the Indian countries.

You can get a gulab jamun premade mix in Indian groceries but you can also make one at home with some all purpose flour, baking powder, baking soda, saffron, milk, and water. For the best results, fry the balls in corn or canola oil. Fry the balls over low heat because if the gulab jamuns are fried on high heat they will become hard inside and will not cook completely.

Ingredients

250gms Dry Milk Powder or Gulab Jamun mix of any brand
100gms all purpose white flour
1 teaspoon baking powder
3 Pinches of Baking Soda
1/2 Cup milk
1/2 cup water
250ml vegetable Oil
3 Cups of White Sugar
3 Cups of Water
2 Green Cardamoms
1 pinch saffron

Preparation Instructions

In a large bowl empty gulab jamun mix and kneed it with little water and milk to form a dough and set aside for 10-15 minutes. Roll the dough into small even balls and set aside.

In order to make a fresh dough, mix all purpose flour, baking powder, baking soda, saffron, milk and water and kneed well to form a dough. Roll the dough into small even balls and set aside.

To make sugar syrup, add 100gms of sugar to 300ml of water and bring it to a boil. Keep stirring and simmer it for about 20 minutes or till the desired consistency is reached. Turn off the heat and set aside.

In a frying pan, heat the oil and slide the gulab jamun balls and allow it to fry on medium heat. You can choose to either brown it completely or slightly according to your taste. Drain the excess oil and set aside.

Add these fried gulab jamun balls one by one in the sugar syrup and give it a slight stir without breaking them. Crush 2-3 cardamom seeds and sprinkle on the top for that rich flavor. Allow it to soak for 2-3 hours or till tender and serve warm.