Navigation Menu

Thursday, June 8, 2017

Golden Balls In Sugary Syrup/ Mama’s Special Gulab Jamun

Gulab Jaman

Summer is the time to eat soft meals and chilled puddings, fruit custard made ahead from chocolates and deep dark vine fruits or sweet one’s to revive the tune and aura of air. In India, my home, mama used to make array of my favorite dessert configuring like pulms “gulab jamun”, it is a golden pulm shaped sweet concoct by throwing together milk powder and milk, these are eventually deep fried for resplendent finish and next dipped in saffron syrup so that the jamun drinks all the sweetness inside giving juicy and dainty shape of dessert and later refrigerate them in an irregular glass canister. The word gulab jamun has spring from the Indian roots meaning rose berries, the term straddles a series of confections across Asia and south America, there is a strong tradition of making sweets in my family, it was my mama who was famed for her mohanthal, shukhdi, rasmalia, sweet momos and varieties and choices of halwa’s and my personal favorite gulab jamun!

The popularity of gulab jamun has been flooded in different parts of Asia and amongst the sweet lovers; if you are one of the strong sweet tooth hogger then you shouldn’t miss this one from the list! I made them as something special happens when they are bathed in sugar syrup framing into beautiful succulent dessert. Gulab jamun aren’t hard to make once you get the hang of it, the first gulab jamun can be flop, but don’t get discouraged, the rest will be just fine. Gulab jamun are always special for me, Mama always made them when I was little, I’ve hence tried this recipe at home and they turned out lovely! I hope you enjoy gulping them down as much as we do!

{Golden Balls In Sugary Syrup/ Mama’s Special Gulab Jamun}

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Serves: Hog in as much as you can!

2 cups ghee or cooking oil for deep frying and greasing
1 cup milk powder
1 cup all-purpose flour
1 tablespoon yogurt
2 cups sugar
2 cups water
¼ teaspoon cardamom powder
A few drops of rose water
A pinch of baking soda
1 tablespoon chopped almonds and pistachios

  • Let’s start by making the yummy sugar syrup, In a pan, add 1 ½ cup water, 1 ½ cup sugar and ¼ teaspoon cardamom powder and allow the mixture to boil until it turns little sticky. Don’t let the syrup turn 1 string sticky in consistency. If the syrup reaches its thickness to 1 string then don’t panic and take a deep breathe! Simply add 2 tablespoons of water and mix well, add a few drops of rose water and set aside. Task 1 is complete.
  • Let’s switch to task 2! In a bowl, add ¼ cup all-purpose flour, 1 cup milk powder and a pinch of soda and mix, next add 1 tablespoon of ghee, 1 tablespoon yogurt and mix evenly with 1 tablespoon of milk until the flour forms dough, grease your fingers if the dough turns sticky. Make tennis size balls out of the firm dough, dough shouldn’t be mushy and it must hold the shape of the balls otherwise the balls might break up while frying.
  • Heat ghee or cooking oil and check the heat by dropping a small piece of dough in hot ghee, the ghee or oil shouldn’t be too hot otherwise our jamun’s or pulms might turn brown quickly, if the small piece of dough rises up slowly without affecting or changing its color then gently drop the balls one by one and allow them to fry until they turn gold, stir occasionally and don’t let the temp to rise rapidly.
  • Once done frying add all the pretty balls or jamun to the hot rose syrup, Allow them to soak for about 3-5 hours and serve chilled by garnishing them with almonds and pistachios flakes. Enjoy!

If you like the recipe then subscribe on link below for latest food updates !!!

No comments:

Post a Comment