Gulab Jamun is a timeless Indian dessert, very sweet and very traditional. There are many different ways of making it – using khoya, using paneer, using suji etc. This recipe uses milk powder and pan cake mix.
|Preparation Time:||40 minutes|
|Servings:||20 Gulab Jamuns|
|Milk powder||1 cup|
|Pan cake mix||1/2 cup|
|Heavy whipping cream||1/2 cup|
|Ghee or Vegetable Oil||For frying|
- For syrup, mix sugar, opened cardamoms, and 3 cups of water and boil. Once it starts to boil, turn off the heat and cover it. Keep aside.
- Mix milk powder, pan cake mix and cream and make a sticky paste. If it’s too dry, add a tsp of cream and knead till all the powder comes together and no dry powder is left. Leave it for 5 minutes.
- Rub ghee in your palms and divide the dough into 20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. The balls should have no cracks on the surface otherwise the Gulab Jamuns will crack while frying. Keep the balls aside. Keep all the balls covered with damp cloth so that they don’t dry up.
- Heat ghee or oil in a wok and fry the balls on low heat 5-6 balls at a time till they are dark brown. Keep moving the balls gently for even browning.
- Let the fried balls cool down for a minute
- Drop them in the warm sugar syrup.
- Let them soak for at least a couple of hours. Turn the gulab jamun once in a while so that they are evenly soaked in syrup from all sides.
- Gulab Jamuns are ready to serve.
- Make sure that the syrup is warm when you add fried Gulab Jamun in it.
- Make sure to fry Gulab Jamun on very low heat otherwise they will be hard from the inside.
- Always warm them a little before serving.