Soft fried flour balls graciously dipped in a sweet syrup, Gulab Jamun is an Indian dessert well known to sweet lovers. Originated in North India, Gulab Jamun literally means rose berry because of its color and shape. Generally scented with rose water, this is a perfect after meal dessert for all kinds of parties and get-togethers.
- Condensed milk (Milkmaid) 1 cup
- Refined flour 3 tablespoons
- Sugar 1/4 cup
- Water 1/2 cup
- Oil or ghee For deep frying
- Cooking Soda 1/8 teaspoon
- Green cardamom powder 1/4 teaspoon
- Rose water 1 tablespoon
- Mix condensed milk, flour and soda in a mixing bowl gently with hand until well incorporated.
- Sprinkle a little water or milk if required and mix nicely so that the dough becomes smooth.
- Put a deep pan with water and sugar on medium heat to make sugar solution. Boil until the solution has one thread consistency. Add cardamom powder in it.
- Take a small portion of dough and roll it within your palms into an even ball of the size of a ping pong ball. Take care that there are no cracks in the balls. Keep all dough balls in a dish.
- Put a frying pan or wok on medium heat with enough oil or ghee in it to fry the gulab jamuns. First heat the oil on high and then lower the heat.
Tip: The oil should not be very hot for frying otherwise gulab jamuns will become black from outside but will not cook from inside.
- Slide 4-5 balls of dough at a time gently in frying pan and fry until golden brown. Rotate the sides occasionally to fry from all sides evenly. Drain out on a paper towel with the help of a slotted spatula.
- When all gulab jamuns are done add them into hot sugar solution. Let them stay dipped in sugar solution for an hour.
- Transfer into serving bowl and drizzle a few drops of rose water. Serve hot.
Preparation Time: 40 minutes