Description
To prepare Gulab Jamun, khoya or milk powder is mixed with a small amount of all-purpose flour and a pinch of baking soda. This mixture is then kneaded gently to form a smooth and pliable dough. The dough is divided into small portions and rolled into round balls, ensuring there are no cracks.
Next, these dough balls are deep-fried in ghee or oil over medium heat until they turn a uniform golden brown color. The frying process gives Gulab Jamun its characteristic dark exterior, while maintaining a soft and tender interior.
After frying, the Gulab Jamun balls are carefully removed from the oil and immediately immersed in a warm sugar syrup infused with rose water, cardamom, and saffron. The balls absorb the syrup, becoming moist and sweet.
Gulab Jamun is traditionally served warm, allowing the syrup-soaked balls to be enjoyed at their best. They can be garnished with chopped nuts like pistachios or almonds for added texture and visual appeal.
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