Milk balls "Gulab jamun"
6 servings
60 minutes
Gulab jamun is a sweet treat from Indian cuisine with a delicate milky flavor and subtle spicy notes of cardamom and rose water. Historically, this delicacy originated from Persia and has become an integral part of Indian celebrations and festivities. Balls made from dried milk and flour are fried in oil until golden brown and soaked in aromatic syrup, becoming soft and juicy. They are served warm, soaked in sweet syrup that enhances the flavor even further. Gulab jamun is a symbol of celebration and joy, often found at weddings, festivals, and family gatherings.
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's preparation.
- Sugar: 2 glasss
- Water: 2 glasss
- Lemon juice: 1 tablespoon
- Rose water: 50 ml
- Cardamom: to taste
2
We heat the oil for frying, like for donuts, but on a very low flame. While the oil is heating, we start making the dough.
- Vegetable oil: to taste
3
In a bowl, mix dry milk and wheat flour, baking soda, add 3 tablespoons of soft warm butter, stir and start kneading the dough while slowly pouring in warm milk. Mix until homogeneous.
- Dry milk: 1 glass
- Wheat flour: 0.3 glass
- Soda: 0.3 teaspoon
- Butter: 3 tablespoons
- Milk: 0.3 glass
4
Grease your hands with vegetable oil and roll the dough into balls the size of a walnut. This should be done as quickly as possible, as the dough dries out quickly, making it much 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 when frying.
- Vegetable oil: to taste
- Milk: 0.3 glass
5
Dip the prepared balls in heated oil - they should sink to the bottom for 1.5–2 minutes and only then float up. Turn them at the bottom to prevent sticking (burning) and fry for 20–25 minutes... The challenge is to keep the heat low so that the balls don't turn 'black' after 5 minutes. Do not heat the oil on high heat and then reduce it; start heating it on low immediately. Also, do not fry too many balls at once as they will expand by about half their size or more during cooking. So be sure to consider this point!
- Vegetable oil: to taste
6
Take out the ready gulabs and place them on a napkin, press them with a spoon; if they flatten and become round like a ball, they are ready. Immediately place them in hot syrup, having dried them well with a napkin (we don't need extra oil!).
- Vegetable oil: to taste
- Water: 2 glasss
7
The roses should soak in syrup for 30 minutes to 2 days. Serve warm and in the syrup they are soaked in.