Traditional Gulab Jamun
Description
Soft, juicy, and melt-in-the-mouth traditional homemade gulab jamun prepared with milk powder, flour, and ghee, soaked in a fragrant cardamom-infused sugar syrup.
Ingredients
Instructions
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In a saucepan, combine sugar, water, and split green cardamoms, bringing it to a boil over medium-high heat.
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Once the sugar dissolves and the syrup boils for a couple of minutes, add a few drops of lemon juice (to prevent crystallization), turn off the heat, and mix in kewra essence or rose water. Set aside.
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In a mixing bowl, combine milk powder, all-purpose flour, baking powder, crushed cardamom seeds, and 1 tablespoon of ghee, mixing well with your fingers.
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Gradually add milk one tablespoon at a time, gently bringing the mixture together into a soft, pliable dough without over-kneading.
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Grease your hands with a little oil or ghee and shape the dough into small, smooth balls ensuring there are no cracks on the surface.
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Heat cooking oil or ghee on medium-low heat in a deep pan. The oil should not be too hot.
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Fry the gulab jamun balls on low-medium heat, stirring the oil continuously so they brown evenly to a golden or deep brown color.
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Remove the fried gulab jamuns and transfer them directly into the warm sugar syrup.
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Simmer gently in the warm syrup on low heat for 2 to 3 minutes, then cover and let them soak for at least 1 to 2 hours before serving.
Note
Keep the frying oil on medium-low heat so the gulab jamuns cook thoroughly to the center without burning on the outside.
Adding a few drops of lemon juice to the sugar syrup prevents the sugar from crystallizing as it cools.
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