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Gulab Jamun Recipe

This recipe provides instructions for making gulab jamun, an Indian sweet. It involves mixing milk powder, baking mix, butter and milk to form balls, then slowly frying the balls in oil until cooked through. The fried balls are then placed in a hot sugar syrup made from sugar, water, cardamom and saffron to soak up the flavors overnight before serving.

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shemida
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464 views1 page

Gulab Jamun Recipe

This recipe provides instructions for making gulab jamun, an Indian sweet. It involves mixing milk powder, baking mix, butter and milk to form balls, then slowly frying the balls in oil until cooked through. The fried balls are then placed in a hot sugar syrup made from sugar, water, cardamom and saffron to soak up the flavors overnight before serving.

Uploaded by

shemida
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Gulab Jamun Recipe

Ingredients

 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

Method

 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 kitchen towel.

 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.

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