Perfect Gulab Jamun
Equipment
Ingredients
Sugar Syrup
sugar
500 g
water
250 ml
Gulab Jamun
ghee (melted)
100 g
milk powder
150 g
baking soda
2 pinch
water
80 ml
egg
1 piece
flour
120 g
Milk Syrup
cream
240 ml
milk
240 ml
cardamom
1 piece
vanilla
1 ml
milk powder
10 g
mixed nuts
30 g
Topping
vermicelli
50 g
Instructions
Prepare sugar syrup
Combine sugar and water in a pot and simmer until sugar dissolves completely.
Prepare gulab jamun dough
Mix milk powder, flour, baking soda, ghee, egg and water to form a soft dough.
Shape the dough balls
Divide dough into small smooth balls, ensuring there are no cracks.
Fry the gulab jamun
Fry the dough balls over very low heat until they rise to the surface, then increase to low-medium heat until golden brown.
Soak in sugar syrup
Add hot fried gulab jamun directly into the warm sugar syrup and let them soak for 20 minutes.
Prepare milk syrup
Combine cream, milk, cardamom, vanilla, milk powder and mixed nuts in a saucepan and simmer gently.
Serve gulab jamun
Serve gulab jamun in bowls, topped with warm milk syrup and toasted vermicelli if desired.
Original recipe
Storage
Store in an airtight container. Best served warm or at room temperature
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