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Gulab Jamun: The Indian Sweet That Delights Everyone

Name: Gulab Jamun: The Indian Sweet That Delights Everyone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 cup of powdered milk; 1/4 cup wheat flour; 1/2 teaspoon of baking soda; 2 tablespoons of ghee (or melted butter); 1/4 cup milk; Oil for frying; 1 cup sugar; 1 cup of water; 2 cardamomos em pó; Rose water (optional)

Por

Master Receita Solta

Gulab Jamun: The Indian Sweet That Delights Everyone

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories485 kcal

Resumo para quem tem pressa

"Gulab Jamun is one of the most loved and festive desserts in India, enjoyed at religious celebrations like Diwali and wedding banquets. The spheres are made from a soft dough of milk solids (powdered milk), wheat flour, ghee, and baking soda, slightly moistened with milk. Slowly fried over medium-low heat until they exhibit a deep golden-brown color, the balls are immediately dipped in hot syrup flavored with cardamom seeds and rose water. During resting, they absorb the sweet syrup and double in size, resulting in an ultra-soft texture that melts on the palate."

Gulab Jamun: The Indian Sweet That Delights Everyone

O Que Você Precisa Saber

- Shape into small balls by rolling them gently between your greased palms until they are perfectly smooth and free of any cracks. - Fry over low heat in oil or ghee at about 140°C to 150°C to cook the inside before browning the outside. - Dip the warm fried balls in the sugar syrup flavored with cardamom while still warm for at least 30 minutes.

Ingredients

Main Course

1 cup of powdered milk
1/4 cup wheat flour
1/2 teaspoon of baking soda
2 tablespoons of ghee (or melted butter)
1/4 cup milk
Oil for frying
1 cup sugar
1 cup of water
2 cardamomos em pó
Rose water (optional)

Instructions

Main Course

In a bowl, mix the powdered milk, wheat flour, and baking soda.

Add the ghee and mix until it forms a moist farofa.

Add the milk gradually until you get a pliable dough.

Shape small balls with the dough, avoiding cracks.

In a pan, heat the oil over medium heat.

Fry the balls until golden brown and set aside on a plate.

In another pot, mix the sugar and water, and bring to the heat to form a syrup.

Add the cardamom and, if you like, a little rose water.

Dip the fried balls in the syrup for about 30 minutes.

Serve hot or at room temperature.

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Chef Tips

- Não sove a massa com força; apenas agregue os ingredientes delicadamente para não deixar as bolinhas duras e densas após fritas. - Mantenha a calda em ponto de fio leve; caldas muito grossas não conseguem penetrar no núcleo das esferas de leite. - Movimente o óleo da panela em círculos com uma escumadeira sem tocar diretamente nas bolinhas nos primeiros minutos de fritura.

Variations

- Stuffed Gulab Jamun: insert a whole pistachio or a small piece of cashew nut in the center of each sphere when molding. - Kala Jamun: Fry the balls over slightly longer heat until they acquire a dark, almost black color and a firm crust. - Gulab Jamun with ice cream: serve the docinhos warmed in the syrup accompanied by a scoop of vanilla or pistachio ice cream.

Substitutions

- Traditional whole milk powder can be replaced by the artisanal Indian milk reduction called khoya or fresh mawa. - The ghee (clarified butter) in the dough can be replaced by melted unsalted butter at room temperature. - Cardamom powder can be enriched with a few pistils of real saffron macerated in the hot syrup.

How to Store

Store the sweets immersed in their own syrup in a closed container in the refrigerator for up to 7 days. Heat for 15 seconds in the microwave before serving to reactivate the softness and floral aromas.

Can You Freeze It?

The fried balls (without syrup) can be frozen in a plastic bag for up to 60 days at minus 18°C. To serve, defrost in the refrigerator and dip in very hot cardamom syrup for 40 minutes.

What to Serve With

Serve warm in small bowls with syrup and chopped pistachios, accompanied by Indian chai tea with spices or fresh infused water.

Frequently Asked Questions

Why do the Gulab Jamun balls crack or fall apart in hot oil?

Cracks on the surface before frying or excess baking soda cause breaks in the oil. Shape with greased hands until the sphere is polished and smooth, without visible creases.

Qual a temperatura correta do óleo para fritar os docinhos?

O fogo deve ser brando (cerca de 145°C). Se o óleo estiver quente demais, a casca externa doura instantaneamente e o centro permanece cru e duro, impedindo a absorção da calda depois.

Como saber se as bolinhas absorveram a calda corretamente?

Após 30 a 45 minutos imersas na calda morna, as bolinhas afundam levemente, dobram de volume e tornam-se extremamente macias e esponjosas ao toque de uma colher.

Can I use skimmed powdered milk in this recipe?

It is not advisable. Whole milk powder contains the milk fat necessary to give unctuousness and softness to the dough. Skimmed milk results in dry and rubbery sweets.