Gulab Jamuns

Gulab Jamuns

Gulab Jamuns

Hot Gulab Jamuns are one of the most delightful mithais for the winter months. If I am walking past a sweet shop, my feet apply brakes, I walk in, and dive into a plateful of these pillow soft delights! It is one sweet I just cannot resist! It isn’t always easy to get a good gulab jamun. This is because they are often fried in some terrible quality, recycled oil. Use Verka Ghee to fry these delectable, melt-in-the-mouth orbs. They are made with Verka Milk Powder. I keep a packet of this handy. For this recipe, it is an excellent substitute for ‘khoya’.

Pillow-soft Gulab Jamuns Ingredients:

  • 11⁄4 cup sugar
  • 4 green elaichis
  •  11⁄2 cup water
  •  1 cup Verka Milk Powder
  •  1/3rd cup maida
  •  1/8th tsp soda
  •  1 tbsp Verka Ghee plus for greasing
  •  1 tbsp Verka Milk
  •  1 tbsp Verka Dahi
  •  Oil for frying

 

Method:

  • Crush the elaichi seeds, add them to the sugar and water, then simmer to make a thin syrup. (this could take 10 minutes)
  •  In a wide bowl, stir together the Verka Milk Powder, maida and soda.
  •  Make a well in the centre and pour in the Verka Ghee. Blend well with your fingertips.
  •  Mix together the Verka Milk and Dahi. Splash small amounts over the dry ingredients and mix till you have a smooth, dough-like mixture. More may be added to make a soft, sticky mixture.
  •  Grease your fingertips and shape balls out of the mixture.
  •  Fry in hot ghee till plump and golden. (6-7 minutes) Now they will become larger in size.
  •  Warm up the sugar syrup slightly, then plunge the jamuns in. Keep submerged for at least 2 hours.
  •  Serve hot or cold, garnished with chopped nuts.

Note: Do not knead the milk powder mixture excessively. It will result in heavy, non porous gulab jamuns. A few drops of rose water can be added to the sugar syrup. It imparts a lovely fragrance to the creation.