Gulab Jamun

Updated at: Sat, 07 Sep 2024 20:12:15 GMT

Step 1

Make Khoya by: Placing 120 ml milk and 40 g butter into a wide pan. On a medium-low heat keep heating till the butter melts, the mixture becomes homogenous and it reaches a boil.

Step 2

Remove from the heat and mix in the 250 g milk powder till homogenous.

Step 3

Return back to the heat and keep heating and pressing the mixture till it reaches a thick paste texture that comes away from the sides and is all clumped together (It may split/separate but keep mixing and it should come back together) (Make sure no lumps are left)

Step 4

Remove from the heat and place into a bowl. Leave to cool and harden, then crumble up finely and weight out 200 g for the Gulab Jamun

Step 5

Make sugar syrup by mixing sugar and water together in a saucepan. Mix in the cardamom pods, orange peel and saffron into the mix.

Step 6

Bring mixture to a boil and stir regularly till it becomes slightly thickened and deep in colour, around 5-8 minutes, turn off the heat and stir in the lemon juice and rose water. Pour into a bowl and leave aside, warm in the microwave if needed for later on.

Step 7

Make the Gulab Jamun by mixing together the khoya, flour, ground cardamoms and baking powder in a bowl. Mix in the milk one tablespoon of milk at a time, gently kneading it into the mix till homogenous, there’s no lumps and a slightly soft dough is formed (May not need all the milk, so take it slowly).

Step 8

Cover dough and leave to rest for 30 minutes. Once rested, form small dough balls (between 19 – 21 g each) making sure there’s no cracks/crevices in the dough balls and then leave to the side.

Step 9

Bring vegetable oil to temperature in a deep pan (155 – 165 °C better to cook on a low heat). Add in dough balls and fry for 3-4 minutes, regularly turning to ensure they’re fully cooked. Once cooked and browned in colour remove from pan and leave on a tissue covered plate to cool for 1-2 minutes.

Step 10

Mix in the warm Gulab Jamun into the warm sugar syrup. Allowing them to soak in the syrup for 3-6 hours or overnight before eating. Serve hot or cold with some ice cream or greek yoghurt.

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