Gulab Jamun

There are a few Pakistani desserts that rank high in my list of favorites. Rasgullas and Gulab Jamun are one of them. Despite my best efforts, my attempts at making this mouthwatering dessert has been mediocre, at best. In some the batter was too soggy. In others, the interior was hard. Still others merely disintegrated. Pounds of sugar and heaps of powdered milk later, I was almost ready to give up. Rather than throw in the towel, I’ve finally been able to find a recipe that works.

Let me tell you that it is nothing less than a test of faith to be writing this today. As it turns out, today is the first day of fasting for Ramadan. Every fiber in my being is urging me to go down, open the fridge and dig into these gulab jamuns. But I shall resist!

Gulab Jamuns are essentially deep fried milk balls that are soaked in a cardamom, sugar syrup. If you are being calorie-conscious, I would suggest look away! Heat them through just before serving, and these will be gobbled up in no time. If you start searching for recipes, there will be a plethora of variations. Some require eggs while some rely on sooji ( semolina). Traditionally, it is made with Khoya ( milk solids) but powdered milk is easier and has a more consistent texture.

Regardless of the recipe you follow, here are a few tips to guide you through the process.

TIPS for making Gulab Jamuns:

1. Don’t overknead the mix. That’s the mistake I’ve done often, getting confused with making rasgullas which require a fair amount of kneading. With Gulab jamuns, just mix till it comes together, and then form the balls.
2. If your dough is crumbly and not sticking together, add another teaspoon of cream. Wet your hands and then smooth out the exterior so there are no cracks.
3. The oil stays at low to medium. Never go above that. If you are like me and lack patience, well, here’s another test of faith for you!
4. Rest the balls after deep frying for five minutes before adding to the warm syrup.

Ingredients

( makes 12 balls)
1 heaping cup powdered milk (preferably Nido)
1 tablespoon all purpose flour ( if you are on a higher elevation, add a little more flour)
½ tsp ( slightly less than level) baking powder
1 tablespoon melted butter or ghee
3 -4 teaspoons of heavy whipping cream
1 egg ( room temperature)
Oil to deep fry
Syrup:
2 cups sugar
2-3 cups water ( depending on your preference on how thick you want it to be)
A few strands of saffron
5-6 green cardamom
A few drops of lemon
1 tsp of Kewra (Iris Water)

Directions:

1. Make the syrup first by dissolving the sugar in heated water and adding the other ingredients. Cook 5-10 minutes, till it is sticky and the saffron has released its flavor.
2. Take a truckload of oil ( literally) in a big pot, and put the flame on low heat.
3. While the oil is heating, mix the milk, flour, baking powder, butter and egg till it forms a crumbly mix. Add the cream one teaspoon at a time, till the dough holds its shape.
4. Make small balls. Smooth the surface of the balls by using wet hands when forming them. Set aside.
5. To test the readiness of the oil, put a small ball of milk dough. It will settle to the bottom and eventually float up. Once that happens, the oil is ready.
6. Put all the balls in the oil ( making sure there is enough space for them to expand).
7. Once the balls start floating, keep moving them around so they brown evenly.
8. Be patient and keep browning. This will take at least 20 mins at the low – medium heat. You will be tempted to increase the heat. DON’T!
9. Once ready, take the balls, drain the oil and set aside to cool for 5 minutes. Meanwhile, the sugar syrup should be warm.
10. Dump the balls in the syrup and allow to soak for at least 30 minutes. Heat gently before serving.
11. Garnish with some chopped almonds and pistachios.

For other delectable Ramadan desserts, check out Rasgullas and Gajar ka Halwa ( Carrot halwa – coming soon!)