Gulab Jamun is the Indian mouth watering dessert which is very easy to make. Store brought readymade powder has refined oil. Here, however, we know our ingredients.
Here we have two methods.
To demonstrate 2 different methods, I have divided the mix into 2 parts. You can use the entirety of the mix for the method of your choice. I am giving the measurement for the entire mix.
1/2cupself rising flourIf you don’t have self rising flour you can make your own with ½maida (all purpose flour) and ¾ teaspoon baking powder. Mix these ingredients really well.
Mix sugar and water in a large pan and bring it to boil.
Now add cardamom and saffron, and let it boil for 5 more minutes.
Turn off the heat and keep the syrup aside.
To make the jamun dough:
Mix milk powder and self rising flour really well.
Method 1 (Whipping cream):
Add the light whipping cream to the prepared jamun mix little by little and mix it.
Consistency should be a medium hard dough. (If you are using heavy whipping cream, let the consistency be a little harder, so that you will get good jamuns).
Keep this aside for 2 to 3 minutes.
Method 2 (Ghee):
Add melted ghee to the mix. Mix well.
Now add whole milk little by little to make the dough.
Consistency should be slightly medium hard dough.
Now we have the dough ready.
Before making the balls, heat the oil in a pan on a medium low heat. Amount of oil should enough for the jamuns to completely dipped in.
Now take a small amount of dough and roll it into a ball. Keep these balls ready.
Once the oil is hot enough (to check, add a little bit of dough to the oil, it has to come up immediately), add the jamun balls. Make sure there will be enough space for the jamun to fry, since they doubles in volume when frying. (Fry it on a medium heat so the it cooks evenly inside and out.)
Fry them until they turn golden brown.
Now take the jamuns out and transfer them onto a paper towel.
Once they have cooled down, transfer it to the prepared sugar syrup.
Repeat the same procedure for the remaining dough.
Let the jamuns soak in the syrup for 2 to 3 hours (you can eat after 20 to 30 minutes, but soaking it longer time gives you the better taste)