Gulab Jamun

Gulab Jamun (also spelled "Gulab Jamon") is a popular and sweet dessert in Indian cuisine. These sweet, deep-fried dumplings are made from milk solids, traditionally khoya or mawa, which is kneaded into a dough with a small amount of flour and then shaped into small balls. The balls are deep-fried until they turn golden brown and then soaked in a sugar syrup flavored with rosewater and cardamom, giving them their characteristic sweet and aromatic taste. Here's how to make Gulab Jamun at home:

Ingredients:

For the Gulab Jamun:

• 1 cup khoya (milk solids)
• 2-3 tablespoons all-purpose flour
• A pinch of baking soda (optional)
• Ghee or vegetable oil for frying

For the Sugar Syrup:

• 1.5 cups sugar
• 1 cup water
• 4-5 green cardamom pods, crushed
• A few drops of rosewater or kewra water (optional)
• Saffron strands (optional, for garnish)

Instructions:

For the Sugar Syrup:

In a saucepan, combine sugar and water and heat over medium heat until the sugar dissolves completely. Stir occasionally.

Add crushed cardamom pods to the syrup for flavor. You can also add a few drops of rosewater or kewra water for fragrance, if desired.

Bring the sugar syrup to a boil, then reduce the heat to low and let it simmer for about 5-7 minutes until it thickens slightly. The syrup should have a one-string consistency, which means that when you take a drop of syrup between your fingers and gently press, it should form a single string.

Once the sugar syrup is ready, remove it from the heat and set it aside. Remove the cardamom pods.

For the Gulab Jamun:

In a mixing bowl, crumble the khoya (milk solids) until there are no lumps.

Add the all-purpose flour and a pinch of baking soda (if using) to the crumbled khoya. Mix well and knead it into a soft and smooth dough. If the dough feels too dry, you can add a few drops of milk to moisten it.

Divide the dough into small, equal-sized portions and roll each portion into smooth, crack-free balls. Make sure there are no cracks on the surface, as this can cause the Gulab Jamun to break while frying.

Heat ghee or vegetable oil in a deep frying pan over medium-low heat. The temperature should be around 300-325°F (150-160°C).

Gently slide the prepared Gulab Jamun balls into the hot oil. Fry them on low to medium-low heat, turning them gently to ensure even cooking, until they turn a rich golden brown. This can take about 6-8 minutes.

Remove the fried Gulab Jamun from the oil using a slotted spoon and drain the excess oil by placing them on a paper towel.

While the Gulab Jamun is still warm, place them in the prepared sugar syrup. Ensure that the sugar syrup covers the Gulab Jamun completely.

Allow the Gulab Jamun to soak in the sugar syrup for at least a few hours, or preferably overnight, to become soft and sweet.

Garnish with saffron strands if desired.

Gulab Jamun can be served warm or at room temperature and is a delightful treat enjoyed during festivals, special occasions, and as a sweet ending to a meal in Indian cuisine.