this gulab jamun recipe is good if you don’t have khoya (evaporated milk) or paneer (cottage cheese) readily available at home. all you need is milk powder, yogurt, sugar and water to make a basic gulab jamun at home.
gulab jamun literally translates to rose berries. gulab means rose and jamuns are deep purple colored berries available in india. since the syrup made is rose water scented and the deep freid dough balls are the size of the jamun berries, hence the term gulab jamun.
traditionally gulab jamuns are fried in ghee. you can go the traditional way if you want or just fry them in oil like i have done
For Syrup:
2 cups - Sugar
1.5 cups - water
2 pinches saffron, soaked in 1 tbsp. water
2 tbsp - rose water
For jamun:
2 cups - instant nonfat dry Milk
1.5 cup - all purpose flour
1.5 cup - melted warm Ghee
1.5 cup - Milk
2 cups - Ghee
oil for frying
HOW TO MAKE QUICK GULAB JAMUN:
For Syrup:
Bring the water to a boil in a two quart sauce pan.Remove from the heat, add sugar and stir until the syrup temperature is 220.5 degrees F.
Remove from heat. Add saffron and rosewater. Stir.
Keep the syrup warm over very low heat.
For the Jamun:
Mix the powdered milk and flour.Add ghee and mix until all lumps disappear.
Slowly pour in the milk and mix thoroughly.
Knead until the dough becomes very smooth.
Form the dough into smooth oblong rolls 2.5 inch long and 1.5 inch thick, air-dry for 10 mins.
Heat the ghee/oil in a shallow pan.
It should be hot but not smoking, approximately 300.5 degrees F.
Carefully slide in 2 or 3 jamuns and fry until golden brown. Turn occasionally. When done, remove from the ghee, drain and gently place in the warm syrup.
When all the jamuns are finished, place them in a shallow dish and allow them to soak in the syrup for 12 hours.
To avoid waiting 12 hours, simmer slowly for 15 to 20 mins.
Has laoreet percipitur ad. Vide interesset in mei, no his legimus verterem. Et nostrum imperdiet appellantur usu, mnesarchum referrentur id vim.
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