Thursday, 23 August 2012

Gulab Jamoon

Gulab Jamoon is one of  my all time favourites and I cannot resist with just one or two at a time. This soft, smooth and spongy dessert will literally melt in one's mouth. The ingredients are very simple but it turns out to be a very rich dessert. Enjoy!
Whole milk powder - 1 cup
Plain flour - 1/4 cup
Sodium bicarbonate (baking soda) - 1/4 Teaspoon
Salt - 1/4 Teaspoon
Warm milk - 1/4 cup
Ghee - 1 Tablespoon
Oil - For deep frying
For sugar syrup
Sugar - 3 cups
Water - 3 cups
Cardamom - 4 pods (crushed)

1. Mix the plain flour, milk powder, baking soda and salt along with the warm milk into a fine dough (like chapatti dough) and keep it aside covered for 10 minutes.
2. Make the sugar syrup by dissolving the sugar in water and boiling it for 15 minutes. Once it is done add the crushed cardamom pods to the syrup.
3. Now heat the oil for deep frying in a thick and wide bottomed pan on a medium heat.
4. Make small roundels out of the dough by touching the ghee now and then to avoid the stickiness of  the dough.
5. Now drop a pinch of the dough into the oil, if it springs to the top in a second or two the oil is ready for frying.
6. Drop 8 to 10 roundels into the oil at a time, allowing enough space for each roundel to get cooked. Fry until the jamoons turn into a nice golden brownish colour (approx. 2 to 3 minutes) and sieve them out of the oil and place on the kitchen towels to absorb excess oil.
7. Allow 2 minutes for the oil to heat up and drop the roundels again.
8. Once the jamoons are cooled drop them in the sugar syrup. Leave them for an hour or two and serve the jamoons along with the syrup.
* Oil should be only on medium heat else the roundels will be burnt outside and uncooked in the inside.
* Allow 2 minutes for the oil to heat up between each batch else the jamoons will break if the oil is not hot enough and start absorbing excess oil and become too crispy on the outside.
* Readymade jamoon mixes can also be used. I usually prefer MTR brand.

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