Gulub Jamun Recipe

Ingrediants
  •  2 cup Milk Powder
  •  1 cup All-purpose Flour
  •  2 Tbs Cardamom
  •  1 Tsp Ground Cinnamon
  •  2 Tbs Cold Butter (cubed)
  •  2 Tbs Sweetened Condensed Milk
  •  1 can Evaporated Milk (adjust as needed)
  •  1 1/2 cup Sugar
  •  1 cups Water
  •  1-2 Tbs of Fresh Ginger
  •  Ghee or Vegetable Oil (for frying)
Instructions

Prepare the Dough:

  • In a mixing bowl, combine the milk powder, flour, ground cardamom, cinnamon, cold butter, ginger and condensed milk 
  • Gradually add the evaporated milk, a little at a time, kneading gently to form a soft dough. You may need more or less evaporated milk depending on the consistency of the dough. It should be soft but not sticky. If the dough is too sticky, you can sprinkle in a little extra flour.
  • Let the dough rest for 10-15 minutes.

Shape the Gulab Jamun:

  • Lightly grease your hands with a little oil to prevent the dough from sticking.
  • Divide the dough into small balls. Be gentle when shaping to avoid cracks. If you notice any cracks in the dough, smooth them out with your fingers.
  • Optionally, you can shape them into round or oval balls, or keep the traditional round shape.

Fry the Gulab Jamun:

  • Heat vegetable oil in a deep frying pan or pot over medium-low heat. The oil should not be too hot—around 300°F (150°C)—to ensure the Gulab Jamun cooks through without burning.
  • Carefully drop the shaped dough balls into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
  • Stir gently in the oil, allowing the balls to puff up and turn golden brown. This will take about 8-10 minutes. Be patient and stir occasionally to ensure even cooking.
  • Once golden brown, remove from pot and set aside.

 

Prepare the Sugar Syrup:

  • In a pot, combine the sugar,and water. Bring it to a boil while stirring to dissolve the sugar.
  • Add the ginger slices (if using) and simmer for about 5 minutes to infuse the syrup with the ginger flavor.
  • Once syrup thickens in pot, pour onto gulub jamun and stir. The more sugar you add the more white and sweet it will come out.