Gulab Jamun - Indian Dessert
Gulab Jamun - The Indian Delight of Caramelized Balls
Gulab Jamun is undoubtedly one of the most beloved desserts in Indian cuisine. These fluffy, fried, and syrup-soaked balls perfectly blend tradition with flavor, bringing a touch of sweetness to any moment of the day. Their origins are deeply rooted in culinary history, and each bite transports you to a world of authentic flavors and traditions.
Preparation Time
- Active time: 30 minutes
- Rest time: 15 minutes
- Frying time: 10-15 minutes
- Total time: 55 minutes
- Servings: 17 balls
Necessary Ingredients
- 1 cup milk powder (approximately 120 g)
- 1/4 cup flour (approximately 30 g)
- 1/8 teaspoon baking soda
- 3 tablespoons soft butter (approximately 45 g, not heaped)
- 1/4 cup warm milk (approximately 60 ml)
- For the syrup:
- 1/2 cup sugar (approximately 100 g)
- 2 cups water (approximately 480 ml)
- 3 tablespoons lemon juice (approximately 45 ml)
- 3 cardamom pods
- a few drops of rose water (optional)
- Decoration:
- Coconut flakes (optional, for added flavor)
Preparation Technique
1. Preparing the dough
In a large bowl, mix the milk powder, flour, and baking soda. Use a spoon or whisk to combine the dry ingredients. Add the soft butter and, using your fingertips, knead it until you achieve a sandy mixture. It is essential that the butter is soft to blend easily into the mixture.
2. Adding the milk
Gently warm the milk until it is lukewarm but not hot. Gradually pour it into the dry ingredient mixture while continuously kneading. At first, the dough may seem crumbly, but don’t be discouraged. Keep kneading; the milk powder will absorb the liquid and achieve a soft, slightly sticky consistency.
3. Resting the dough
Once the dough is ready, shape it into a ball and cover it with a damp paper towel. Let the dough rest for 15 minutes. This stage is crucial; it allows the ingredients to blend and become more pliable. If after this time the dough seems too dry, you can add a few drops of milk and knead again.
4. Preparing the syrup
In a saucepan, add the water and sugar. If you prefer a less sweet dessert, you can reduce the amount of sugar, as I did, using only half of the recommended amount. Add the lemon juice and cardamom pods. Let the mixture simmer on low heat, stirring occasionally, until the sugar completely dissolves. Once the syrup starts to boil, you can add a few drops of rose water for a delicate fragrance.
5. Shaping the balls
After the dough has rested, start forming small balls, slightly larger than a hazelnut but smaller than a walnut. Make sure to press them well between your palms to avoid holes. This step is essential for achieving uniform and airy balls.
6. Frying the balls
Heat a pan with oil, ensuring it is deep enough to cover the balls. The oil should be warm but not smoking; the heat should be low to allow the balls to fry evenly. Fry the balls in batches, being careful to turn them constantly so they brown evenly, for about 5-6 minutes.
7. Immersion in syrup
Once the balls are golden and fluffy, remove them onto an absorbent towel to drain excess oil. Then, carefully transfer them into the hot syrup. Cover the pot and let them soak in the syrup for 10-15 minutes. This step is essential to allow the balls to absorb the flavors of the sweet syrup.
8. Serving
After the balls have soaked in syrup, they are ready to serve. You can decorate them with coconut flakes or even some chopped nuts for a more impressive appearance. Enjoy them warm or at room temperature, alongside a cup of tea or coffee.
Practical Tips
- Choose a quality milk powder for the best results. Whole milk powder provides a richer texture.
- If you want to personalize your recipe, you can add flavors like vanilla or almond essence to the dough.
- If you don’t have cardamom, you can substitute it with cinnamon for a different taste.
Nutritional Benefits
Gulab Jamun, although a dessert, also offers nutritional benefits. Milk powder is a good source of protein, calcium, and vitamins. However, it should be consumed in moderation due to the sugar and fat content from the butter.
Frequently Asked Questions
1. Can I make Gulab Jamun without sugar?
There are alternatives to natural sweeteners, such as maple syrup or stevia-based sweeteners. However, the taste will be different.
2. Can I freeze Gulab Jamun?
Yes, you can freeze the balls that have not been soaked in syrup. When you want to serve them, you can fry them directly from the freezer and then soak them in syrup.
3. What other Indian desserts can I try?
If you loved Gulab Jamun, I recommend trying Rasgulla, another cheese-based delicacy, or Jalebi, a crispy and sweet dessert.
Gulab Jamun is more than just a dessert; it is a culinary experience that will bring you joy and satisfaction. Whether you serve it on a special occasion or simply indulge your taste buds, this Indian dessert will captivate you every time! So, embrace the tradition and enjoy every bite!
We mix the powdered milk with the flour and baking soda - with one hand, spoon, whisk... whatever you prefer - we add the soft butter and mix with our fingertips to obtain a sandy dough. We pour in the warm milk - but not too warm - and mix well. At first, it will be difficult because it will result in a sandy dough, and you may be tempted to add some dry ingredients... but don't do it, because as you knead, the powdered milk will absorb more liquid. In any case, the final result should be a soft and slightly sticky dough, definitely not like donut dough :D We form a ball from the dough and cover it with a damp paper towel. We let it rest for 15 minutes. If after 15 minutes the dough has dried too much and seems a bit crumbly, you can add more milk and knead again without letting it rest. While the dough is resting, we can prepare the syrup. We put water and sugar in a pot (the original recipe called for a cup of sugar but I found that too much and used only half, anyway it was sweet enough) we add lemon juice, cardamom pods, and let it simmer on low heat, stirring gently from time to time. After 15 minutes, we take the dough and make small balls from it, smaller than a walnut, but larger than a hazelnut :) The balls need to be pressed/rolled well between our palms to avoid holes or uneven dough. Mine had a few cracks, a sign that I could have worked them a bit more but... I assure you they turned out very well in the end ;) We heat a pan with oil, preferably smaller so that the oil can cover the balls at least halfway. I made 17 balls :D and divided them into two frying batches. When we put the balls to fry, the oil should be hot but the heat should be low, so that they brown for about 5-6 minutes, during which time they can cook well inside. If you see they are browning too quickly, lower the flame. While they are in the pan, it’s good to keep turning them so they fry evenly on all sides. We take them out onto an absorbent towel and do the same with the rest of the balls. They will expand quite a bit while frying. We don’t leave them more than a minute on the absorbent towel. When they are ready, we take the syrup off the heat and add the balls. We cover the pot and let them sit in the syrup for 10-15 minutes. After this time, they are perfect to serve, I sprinkled a bit of coconut for extra flavor and effect. They were wonderful, that’s all I can say. They captivated me from the first bite, and I’m glad I discovered them. If you make them, I guarantee you won’t regret it ;) Enjoy!!
Ingredients: 1 cup powdered milk, 1/4 cup flour, 1/8 teaspoon baking soda, 3 teaspoons soft butter - not heaped, but not exactly leveled :) 1/4 cup warm milk, syrup, 1/2 cup sugar, 2 cups water, 3 tablespoons lemon juice, 3 cardamom pods, a few drops of rose water, decoration - coconut flakes
Tags: doughnuts
