Sugar Syrup For Gulab Jamun Recipes

GULAB JAMUN RECIPE

Steps:

• Mix together water, sugar and crushed cardamoms in a pot.
• Boil the syrup until it turns slightly sticky.
• Turn off the stove before it goes to a 1 string consistency.
• If it reaches a 1 string consistency, then add 2 tbsp of water and mix.
• Add rose water and mix. Set aside to keep it hot.
• Fluff up the flour in the jar with a fork and then measure correctly.
• Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.
• Add ghee to it. Mix well.
• In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.
• Pour 1.5 tbsp of this to the flour mixture.
• Begin to bring the flour together to make a dough.
• If the dough is too dry, add little more milk & curd until you get a smooth dough. Do not add a lot. Use only as needed.
• The dough turns sticky. Grease your fingers and make a ball.
• The dough must not be soggy. It must hold the shape well and should be smooth without any cracks.
• Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.
• They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.
• Heat up the pan with ghee or oil on a medium heat.
• Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.
• To check the right temp, you can drop a small piece of dough in the oil.
• It must rise slowly without changing its color.
• If it rises rapidly then you will need to cool the oil a bit before frying.
• When the ghee is just medium hot, add the balls.
• Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.
• Fry the balls on a medium flame for 1 to 2 mins. Then regulate the flame to low flame & fry until golden. Keep stirring gently to fry them uniformly.
• Add them to the hot syrup. Allow them to rest for 3 hours and serve.
• Garnish gulab jamun with chopped pistachios.

GULAB JAMUNS IN ROSE SYRUP

Steps:

• First make a simple sugar syrup. Put the sugar, 3 cups of water, the cardamom seeds, and rose water into a deep-sided pan, and bring to a boil over medium heat. Turn the heat down and simmer for around 10 minutes, until it thickens into a light, cordial-style syrup, stirring every now and again. Take off the heat, leave to cool, then taste and add more rose water (sparingly) if needed.
• To make the jamuns, mix together the milk powder, flour, semolina, and ghee in a bowl. Little by little, add the warm milk to the mixture to bind it together into a dough-you might not need all the milk, so add it slowly until you get a soft, pliable dough. Don't overwork it, just knead it until it comes together.
• Pour the oil into a deep-sided pan and heat it to around 275°F. Meanwhile, place a large plate or tray covered with paper towels on the side. Roll the dough into little balls the size of a marble (around ½ ounce each) and lay them out on another tray. These will inflate in the hot oil, so don't panic if you think they're a little small. When rolling, you might need a dab of warm ghee or oil to get a good ball. Try not to press too hard, and do your best to smooth out any cracks so the balls don't split in the hot oil. But equally, be gentle on yourself if this is your first time.
• Fry 4 to 6 jamuns at a time for 5 to 7 minutes, until golden brown, or the color of almond skin. Remove to the plate covered with paper towels and drain. It's worth testing the first batch. They'll be firm on the outside and cakey inside but not gooey. (If they're gooey, increase the cooking time.) Fry the rest. After they have cooled a little, put them into the syrup and leave to soak for a day or at least a few hours. To serve them warm, place the gulab jamuns and their syrup in a saucepan over gentle heat. Serve drained of all but a couple of tablespoons of the syrup. Sprinkle over the pistachios. If not serving straight away, refrigerate.

BAKED GULAB JAMUN (INDIAN DUMPLINGS IN SYRUP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
• Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
• Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
• Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

GULAB JAMUN OR KALA JAM (WAFFLE BALLS)

Steps:

• Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
• Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
• Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
• Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.