Milk Balls 'Gulab Jamun'
Baking and Desserts | Indian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
The finished gulab jamuns are stored in syrup. At room temperature, they last for 2–3 days, while in the refrigerator, they can be kept for up to 2 weeks. I preferred the taste of the gulabs after they had soaked in syrup for a day. Although they are also good after just 30 minutes. If you follow all the rules, authentic gulabs are fried in ghee — this is highly refined cow's clarified butter. However, I can say that they turned out quite well even with regular sunflower oil. Enjoy your meal!
Ingredients
- Sugar - 14.1 oz
- Water - 13 fl oz
- Meyer Lemon Juice - 0 fl oz
- Dry Curd - 8.5 oz
- Wheat Flour - 1.1 oz
- Milk - 2 fl oz
- Activated Baking Soda - ¼ teaspoon
- Butter - 1.6 oz
- Rose water - 1 fl oz
- Cardamom - to taste
- Vegetable Oil - for frying
Step by Step guide
Step 1
To prepare the syrup, mix sugar, water, and freshly squeezed lemon juice, bring the syrup to a boil while stirring constantly, boil for 5 minutes, then remove from heat and set aside. Add rose water and cardamom at the end of the syrup preparation.
Step 2
Heat the oil for frying, as you would for donuts, but on a very low flame. While the oil is heating, start making the dough.
Step 3
In a bowl, mix dried milk and wheat flour, baking soda, add 45 g of soft warm butter, stir, and begin kneading the dough, slowly pouring in warm milk. Mix until a homogeneous mass is formed.
Step 4
Grease your hands with vegetable oil and roll the dough into balls the size of walnuts. This should be done as quickly as possible, as the dough dries out quickly, making it significantly harder to roll the balls. However, if the dough has dried out, you can add a little warm milk and knead it again. Start rolling the ball tightly between your palms, then speed up the movements while loosening the pressure on the ball, rolling it until it is completely smooth and even; if done correctly, the ball should be crack-free (!!!) — this is very important. Otherwise, your gulab jamun will start to fall apart while frying.
Step 5
Carefully drop the finished balls into the heated oil — they should sink to the bottom for 1.5–2 minutes before floating to the surface. Turn them at the bottom to prevent sticking (burning) and fry for 20–25 minutes... This is where the challenge lies: keep the flame low so that the balls do not turn 'black' after 5 minutes. Do not heat the oil on high heat and then reduce it; start heating it on low heat right away. Also, do not fry too many balls at once, as they expand by about half their size or more during the process. So be sure to keep this in mind!
Step 6
Remove the finished gulabs and place them on a paper towel, press down with a spoon; if they flatten and return to a ball shape, they are ready. Immediately place them in the hot syrup, having dried them well with a towel (we don't need excess oil!).
Step 7
Gulabs should sit in the syrup for 30 minutes to 2 days. Serve warm and in the syrup they are resting in.
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