Gulab Jamun is a melt-in-the-mouth dessert,
which is very popular in northern parts of India. Get an easy recipe for
Gulab Jamoon, in this article.
Diwali seems imperfect without umpteen varieties of
sweet and scrumptious dishes. Though there are lots of sweet dishes that
you can prepare on Diwali, the lip-smacking Gulab Jamun has no
substitute. Liked by almost everybody, there are sweet softballs with
delightful aroma and luscious taste. Prepared from milk powder, flour
and milk, this is one sweet dish that is easy to prepare, however takes
a little more time compared to other desserts as it requires to be
dipped in sugar syrup for whole night. If you are also in love with this
sweet soft ball, scroll down for the recipe.
Gulab Jamun Recipe
- 1 cup Carnation Milk Powder
- 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix,
use 1/2 cup all purpose flour and 1/2 tsp baking soda)
- 2 tablespoons butter -melted
- Whole milk just enough to make the dough
- 2 cups Sugar
- 1 cup water
- Oil for frying
- Make the dough by combining the milk powder, Bisquick, butter.
Add just enough whole milk to make a medium-hard dough.
- Divide the dough into 18-20 portions.
- Make balls by gently rolling each portion between your palms into
a smooth ball. Place the balls on a plate. Cover with a damp yet dry
- Heat the oil on high and then lower the heat to medium.
- Slip in the balls into the hot oil from the side of the pan, one
by one. They will sink to the bottom of the pan, but do not try to
move them. Instead, gently shake the pan to keep the balls from
browning on just one side.
- After about 5 mins, the balls will rise to the surface. The Gulab
Jamuns should rise slowly to the top if the temperature is just
right. Now they must be gently and constantly agitated to ensure
even browning on all sides.
- If the temperature of the oil is too high then the gulab jamuns
will tend to break. So, adjust the temperature to ensure that the
gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures.
This will ensure complete cooking from inside and even browning.
- The syrup should be made earlier and kept warm. To make the hot
sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5
cardamom pods, slightly crushed and a few strands of "Kesar".
Mix with a spoon and then heat at medium heat for 5-10 minutes until
sugar is all dissolved in water. Do not overheat, that will
caramelize the sugar.
- Transfer this hot syrup into a Corning serving dish. Keep warm on
stove. Add the fried gulab jamuns directly into the warm syrup.
- Leave gulab jamuns in syrup overnight for best results. They can
be served warm or at room temperature.