THE best Gulab Jamun Recipe EVER!

by - January 30, 2012

Yes, I'am sharing the best gulab jamun recipe ever. It's not mine ofcourse. I've tried it and I've to tell you that no other recipes (that I've personally tried) for this dish comes anywhere close to this one. The only thing I changed from the original recipe of Ria's is that I used almost half a cup milk instead of three tablespoons as suggested. I had no choice but to use that much milk to get a smooth consistent dough.

Sugar Syrup
1 1/2 cups sugar, 1 ½ cups water, 5 green cardamom pods crushed and couple of drops of rose water.
Boil together all ingredients for about five minutes and keep warm on low heat.
Dumplings / Jamuns
1 1/4 cup milk powder (I used Nido)
1/2 cup all purpose flour
A good pinch of baking soda
3 tbsp cold butter
About ½ cup cold milk
Mix together milk powder, flour and baking soda.
Add the cold butter and rub it well into the flour. This will change the texture of the flour.
Add milk drops by drops (you may or may not need all of it) and form a smooth yet firm dough.
Divide into twenty five smooth small balls and deep fry in hot oil.
Transfer the fried dumplings into the hot sugar syrup and leave aside for thirty minutes.

Note: The oil should not be very hot or else the centre wouldn't be cooked completely. When you add a ball of dough into the hot oil, it should settle at the bottom and rise slowly at the count of 10. This is the perfect temperature for frying the dumplings.
I wish I had some pistachio flakes to garnish and make them look better. I'am telling you, these jamuns are really really soft and will melt your heart. Enjoy! :))

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  1. wow...superbly done jamuns...adipoli....i 2 had luk at this in Ria s page

  2. Ria is my junior n i follow her recipes... She ws Pachaka Rani... n features in Vanitha too... da cupcakes i did was her recipe... easy,simple... n delicious!!! Ve to try tis out...

  3. Yum! I hope I can find time to try this soon!

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