This is 100th post on my blog today and I wanted to make something sweet. Also it happens to be India’s 68th Independence day today. What better way to celebrate them together. I want to thank all my readers for giving me all your support and motivation.
I have always been a rasgulla fan. Never liked gulab jamun before I tried my mother in law’s home made ones. So I have been thinking of what to make for my 100th post for the past few days and decided I will make Gulab Jamuns. Wasn’t feeling too good so this post was delayed and today I was like I have to do it no matter what. Due to this special post I didn’t prepare anything with the Indian flag colors for the Independence Day.
But Happy Independence Day to all celebrating with these melt in the mouth Gulab Jamuns. After eating these you will never buy Gulab Jamuns from the market. That’s for sure as this a no fail recipe.
- 4 cups milk powder
- 1 cup self rising flour (if using regular flour, add pinch of baking soda)
- 3-4 tbsp ghee or butter
- Milk, lukewarm to knead the dough
- 6.5 cup sugar (for chashni or syrup)
- 7.5 cup water ( for chashni or syrup)
- 5-6 green cardamoms
- Canola or vegetable oil for frying
In a mixing bowl, add milk powder, self rising flour, ghee.
Pour milk little by little to knead the dough. Dough should not be too hard. Knead it until it is all mixed together like you will for smooth roti dough. The more you knead the better it is. Cover with a wet napkin or cloth (water squeezed out) for 15-20 minutes.
In a meanwhile we will make chashni (syrup). In a pot, add sugar, water and elaichi and let it cook. This is just a simple syrup so we are not looking for a stringy consistency. Keep boiling, it should take at least half hour or so.
Now in a kadhai, add oil and put it on the low heat. Also start making the little balls, depending on the size you like at the end. I made small balls because these will expand a little while frying and then swell up when we dip it in the syrup.
Drop a few balls at a time in the hot oil, make sure the flame is still low.
Fry them until you get the desired color.
Put them in a big stainless steel bowl and move your arm as if you are making a circle. This will help them keep in shape. Now take them out in a plate.
Your sugar syrup should be ready too, make sure it is not boiling hot. Drop them one by one in the syrup which is still hot to soak. Soak them for a few hours so that syrup reaches the inside of the balls, overnight is better.
Now your melt in mouth Gulab Jamuns are ready to be served.
Serve a little hot and they will melt in your mouth….
If you like the recipe, please comment below after you give it a try and share it on Facebook. Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
These look decadent and so delicious.
I make them the same way too.. .. same proportion but I measure with serving spoons.
nice…Shobhaji, learnt this from my mother in law…
Gulab Jamuns are a favourite sweet in our family. I love hot gulab jamuns with either cold whipped cream or ice cream!!Yum!
I wasn’t before but after making this way, I love it too. My daughter loves them…thank you Minaji.
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I loved your version of Gulab Jamun. They look soft and spongy. And if course it’s one of my fav.
Simply delicious! These Gulab jamun look decadent.