Gulab Jamun

Gulab Juman is divine! I have been known to eat dessert first at Indian buffets because I do not want to run out of room for this delicious treat.

Serving Suggestions

Gulab Jamun can be served warm or at room temperature. Some people enjoy it with a scoop of vanilla ice cream or garnished with chopped nuts.

Variations for Gulab Jamun

• Some recipes add different flavors like cardamom, rose water, orange blossom water, or even chocolate for a modern twist.
• You can also find variations that use sweet potatoes or bread as the base instead of flour.

Gulab Jamun

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This is a soft, sweet treat that’s often served during festivals, weddings and special occasions.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: varies
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian

Ingredients

Units USM Scale 1x2x3x

Jamuns

1 cup instant nonfat dry milk
1/4 cup all-purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk

Syrup

1 cup light brown sugar
3 cups water
7 cardamom pods
2 cups oil
1 1/2 teaspoons rose water or 1 teaspoon vanilla extract

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Instructions

Jamuns

1. In a large bowl, mix dry milk powder, flour, baking soda and ghee; using both hands, rub the mixture.
2. Add the milk to the ingredients. Knead for another 5 minutes.
3. Roll dough into small balls.

Syrup

1. Boil the brown sugar and 3 cups water in a pot for half an hour over low medium temperature.
2. Add 2 cups oil to a small pot and fry the small balls until they are brown.
3. After all balls are fried, reheat the sugar water.
4. Add cardamom seed. As soon as it begins to boil, add the balls and simmer for 15 minutes.
5. When the balls absorb the syrup, turn off the heat. Remove the balls with slotted spoon.
6. Stir the rose water or vanilla extract into the syrup and pour the mixture over the balls.
7. Serve hot or cold.

Notes

Photo credit: al_la / (c) Can Stock Photo

How to make Ghee

1. Heat 1 pound butter, cut into pieces, over low heat until melted. Increase heat to medium; heat to boiling. Immediately remove from heat and stir gently. Return to heat; slowly heat to simmering. Simmer uncovered until butter separates into transparent substance on top and milk solids on bottom, 30 to 40 minutes.
2. Remove from heat; let stand 5 minutes.
3. Strain through cheesecloth into container.
4. Save the solids and use for flavoring vegetables.
5. What is left after the solids are removed is a clear yellow liquid, ghee.
6. Cover and refrigerate no longer than 2 months.

Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.