This is a hearty ,decadent and utterly delicious sweet dish recipe.But if you are calorie conscious …this is just not for you…but then who cares ,just run a little more at the end of the day…because staying is really no option,you simply can’t resist GULAB JAMUNS.
It’s not a new dish but my version of “GULAB JAMUNS”.
So here are the things you’ll need.
- Plain flour 250gm
- Milk powder 200gm
- Khoya 50gm
- Baking powder
- Baking soda
- cardamom as required
- Sugar for sugar syrup(for every 100 gm of dumpling mix 300 gm sugar ,should not be thick sugar syrup)
- ginger
- rose-water
- vanilla essence
- lemons
Now For Gulab Jamun Balls
Take a mixing bowl,mix together plain flour,milk powder,baking powder and baking soda(you can add ground cardamom at this stage or you can skip it).Mix all dry ingredients well . Now in another bowl add khoya,vanilla essence and lemon and mix well.Combine dry and wet ingredients and make a soft dough of mixture.Let it rest for 5-10 minutes.
FOR SYRUP
In the mean time take a big thick base pot add sugar(to every 100 gm of dough mix there should be 300 gm sugar)and equal water,ginger cardamoms(whole crushed) and let it boil for 10-15 mins.This is going to be the syrup we will soak our gulab jamuns.
Now dough has rested enough,make small round dumplings of it.Keep in a plate and cover it so that it doesn’t dry or it may crack in the oil.Now heat neutral oil in a deep pan and cook your dumpling till golden brown actually a little dark brown but don’t burn it!! Your dumpling should rise a little because of that baking powder and soda and lemon you added.It is necessary to cook dumpling on low flame so it gets cooked all through.
Now add your fried GULAB JAMUN Dumpling into the syrup,and wait till its soaked through ,it will increase a little in size again.
Now once it’s soaked take your dumplings out of the syrup ,garnish with any dry fruits you like and rose water…either serve hot in winters or at room temperature or cold.