As the festive season approaches, there's nothing quite like indulging in the sweet delights that bring families together. One such beloved treat isGulab Jamun – those delectable, syrup-soaked, deep-fried dumplings that melt in your mouth. While it's convenient to purchase them from the store, there's an unmatched satisfaction in preparing Gulab Jamun at home. Today, we'll share a tried-and-true recipe for the perfect homemade Gulab Jamun, using Aachi products to elevate your culinary experience.
1. Start by preparing the sugar syrup. In a saucepan, combine sugar and water. Heat it on medium-low until the sugar dissolves completely.
2. Add a pinch of cardamom powder and saffron strands to the sugar syrup for enhanced flavour and colour. You can also add a few drops of rose essence if you like.
3. Allow the sugar syrup to simmer for about 5-10 minutes until it reaches a slightly sticky consistency. Be sure not to overcook it, or it will become too thick.
4. While the sugar syrup is simmering, make the Gulab Jamun dough. In a mixing bowl, Add 1/2 measure of water to 1 portion of the measured mix. Add a pinch of cardamom powder if necessary.
5. Knead the mixture into a smooth, soft, and slightly sticky dough. If the dough feels too dry, you can add a teaspoon of milk to soften it.
6. Divide the dough into small, equal-sized portions and shape them into smooth balls without any cracks. Ensure that the balls are compact and have no cracks, as this will prevent them from absorbing excess oil during frying.
7. In a deep frying pan, heat ghee over medium-low heat. To check if the ghee is at the right temperature, drop a small piece of dough into it. If the dough rises to the surface immediately and sizzles, the ghee is ready for frying.
8. Carefully place the Gulab Jamun balls into the hot ghee, ensuring not to overcrowd the pan. Fry them on low heat, stirring gently to ensure even browning.
9. Fry the Gulab Jamun until they turn a deep golden brown colour, which should take about 8-10 minutes. Be patient and maintain a low flame to avoid undercooking or burning them.
10. Once the Gulab Jamun balls are beautifully browned, remove them from the ghee and drain excess oil by placing them on a paper towel.
