I have for long been postponing the posting of this recipe…not sure as to why…Any ways I made up my mind and here is it.
All family and friends love the Gulab Jamoons I make. I get a lot of compliments when ever I serve them this golden brown balls dunked in sweet Sugary syrup.
Gulab Jamoon is a very popular dessert in India. Now that they have the instant Gulab Jamoon pack available at the stores, most of them don’t go through the old way of making Gulab Jamoons.
Many of us don’t get the soft texture. Following a few simple tips and tricks, we can make soft tasty Gulab Jamoons.
– In a heavy bottom vessel add the sugar, water and crushed cardamoms. (Personally I don’t like Cardamom flavour, so i give it a miss)
– Bring it to boil, stirring occasionally until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much. Keep it aside.
– Remove the mix to a plate and with your hands mix to remove all the lumps.
– The pack suggests that we use water, however i have been using a mixture of water as well as some milk to make a soft pliable dough. Keep aside for 5 minutes.
– Now divide the dough equally and make small balls using
a bit of ghee. Make sure there are no cracks, as this is very important.
– Heat oil on medium low flame. Don’t allow to smoke. Make sure its just hot. This ensures that the inside of the Gulab Jamoon also gets cooked.
– Drop a few at a time. Keep stirring gently for even cooking and colouring.
– Fry till golden brown in colour. and remove with the slotted spoon.
– Drop the Gulab Jamoons immediately into the sugar syrup. This will help the Gulab Jamoons to soak the liquid fast.
– Also make sure that the Syrup is warm when soaking the Gulab Jamoons.
– Let it sit soaked for about 1 hour before serving.
– Serve hot or cold with or without Vanilla Ice-Cream or Carrot Halwa and enjoy.