Gulab Jamun Recipe: A Divine Indian Cuisine Treat

 

A Divine Treat: The Gulab Jamun Recipe

 

Sugar syrup

Ingredients:

- Sugar 4 cups

- Water 3 cups

- Rose water 1 tbsp

- Green cardamom 3-4 pods

 

Method:

In a stock pot add sugar and water and bring it to a boil. Add rose water & green cardamom and mix well to form a simple sugar syrup.

Keep the sugar syrup aside.

 

Gulab Jamun Prep

 

Ingredients:

- Khoya (Khoya is dried evaporated milk solids commonly used in sweet Indian desserts) 250 grams

- Cottage Cheese 65 grams

- All Purpose Flour (Farina 00) 4 tbsp

- Baking Powder 1 tsp

- Oil for frying

 

Method:

Cream the Khoya with the palm of your hand in a flat dish until smooth – It may take 12 -15 minutes.

Add the Cottage Cheese and Cream it again until the mixture is combined well. It will be sticky at this point.

Add all-purpose flour one spoon at a time and combine to form a soft dough.

Add Baking Powder and incorporate it into the dough.

Rest the dough for 15 – 20 minutes. Cover it with a cloth.

Take the desired amount of dough depending on the size of the Gulab Jamun you require and make it into smooth round balls by rolling it between the palms of your hands. Make sure there are no cracks in them. You can use the scale for equal size.

Keep them covered with a moist cloth while rolling the dough into The Gulab Jamuns to avoid drying out.

Fry them on medium to low heat so they cook thoroughly – while gently stirring to get an all-around even frying until golden brown or dark brown, if you prefer.

Add the fried Gulab Jamun to the Lukewarm sugar syrup and leave to rest for 4 hours.

Pro Tips and Tricks:

-         Cream the Khoya and Cheese nicely to get the perfect texture.

-         Keep the dough covered with a moist cloth to avoid drying out.

-         Use plain cottage cheese for a neutral taste.

-         Fry them at low heat to get an even colour and thoroughly cook to the center.

-         Sugar syrup must be warm (around 50 – 55˚ C). The extra hot syrup will dissipate them.

-         Rest your Gulab Jamuns after adding to sugar syrup to allow them to absorb syrup.

 

Your Divine Treat – The Gulab Jamun is ready to be served. Enjoy them hot or chilled.