Ingredients with Measurements:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 cup ghee or clarified butter
- 1/4 cup milk
- 1 tbsp rose water
- 1 cup sugar
- 1 cup water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine milk powder, all-purpose flour, and baking powder. Mix well.
2. Add ghee and mix until the mixture resembles coarse crumbs.
3. Gradually add milk and rose water, and mix until a soft dough forms.
4. Divide the dough into small balls, about the size of a cherry.
5. Heat oil in a deep frying pan over medium heat.
6. Fry the dough balls until golden brown, stirring occasionally to ensure even cooking.
7. Remove the fried balls with a slotted spoon and place them on a paper towel to drain excess oil.
8. In a saucepan, combine sugar and water. Bring to a boil and simmer until the sugar dissolves and the syrup thickens.
9. Add the fried balls to the syrup and let them soak for at least 30 minutes.
10. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Oil for frying should be heated to 350°F.
Serving size:
This recipe makes about 20-25 gulab jamuns.
Nutritional information:
Each serving (1 gulab jamun) contains approximately:
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g
- Sodium: 40mg
- Sugar: 15g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter or vegetable oil.
- Rose water can be substituted with cardamom powder or saffron.
Variations:
- Instead of soaking the gulab jamuns in sugar syrup, they can be served with a drizzle of honey or maple syrup.
- For a chocolate twist, add cocoa powder to the dough mixture and serve with chocolate sauce.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of milk accordingly.
- Fry the gulab jamuns on medium heat to ensure they cook evenly.
- The sugar syrup should be warm when adding the fried balls to it.
Storage instructions:
Gulab jamuns can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat, microwave for 10-15 seconds or steam for a few minutes.
Presentation ideas:
Serve the gulab jamuns on a platter with a drizzle of sugar syrup and garnish with chopped nuts.
Garnishes:
Chopped pistachios, almonds, or cashews can be used as garnish.
Pairings:
Gulab jamuns can be paired with chai tea or coffee.
Suggested side dishes:
Gulab jamuns can be served as a dessert on their own or with vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- If the gulab jamuns are not cooked through, increase the cooking time.
Food safety advice:
Make sure the oil is heated to the correct temperature to avoid splatters and burns.
Food history:
Gulab jamun is a popular dessert in India, Pakistan, and Bangladesh. It is believed to have originated in Persia and was introduced to India during the Mughal era.
Flavor profiles:
Gulab jamuns are sweet and have a rich, creamy texture.
Serving suggestions:
Serve the gulab jamuns warm or at room temperature with a drizzle of sugar syrup.
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Region: Indian