We’ll learn how to make gulab jamun recipe with semolina and condensed milk in this recipe, which will give you a special way to create it that streamlines the old-fashioned way without sacrificing real flavors.
A popular Indian delicacy that has won over people’s hearts and palates everywhere is gulab jamun. This dish, which calls for khoya (reduced milk), has a wonderful twist thanks to the use of semolina and condensed milk. The end product is a fragrant sugar syrup-soaked, silky, melt-in-your-mouth confection that is the perfect treat for any occasion.
Ingredients
To create this delectable dessert, you will need the following ingredients:
For the Gulab Jamun
Semolina (fine): This will serve as the base for our dough.
Condensed milk: Adds sweetness and richness.
Baking powder: Helps the balls puff up during frying.
Ghee or oil: For deep frying.
Cardamom powder: For flavoring.
Milk: To achieve the desired dough consistency.
For the Sugar Syrup
Sugar: The primary sweetener for the syrup.
Water: To dissolve the sugar.
Rose water: Adds a fragrant aroma.
Saffron strands (optional): For color and flavor.
Cardamom pods: Enhances the syrup’s flavor profile.
Gulab Jamun Recipe with Semolina and Condensed Milk
Preparing the Sugar Syrup
Making the sugar syrup is the first step in this recipe since it needs time to cool and absorb flavors.
In a pot, start by mixing equal parts water and sugar. Use one cup of water for every cup of sugar. Over medium heat, bring this liquid to a boil and stir until the sugar dissolves completely. After dissolving, lower the heat and, if desired, add the cardamom pods and saffron strands. Simmer for 5-7 minutes, or until it thickens slightly.
Then, take it off the fire and mix in a few drops of rose water to give it that distinctive floral scent. While you are making the gulab jamun, let the syrup cool fully.
The sugar syrup is essential because it keeps the gulab jamun wet after frying in addition to sweetening it. Its scent is enhanced by the addition of cardamom and rose water, giving each bite a rich, aromatic flavor.
Creating the Dough
Mix semolina, condensed milk, and a little amount of baking powder together in a mixing basin. The gulab jamun puffs up throughout the frying process, which is why the baking powder is essential. Add milk gradually to get the consistency of soft dough. Not sticky, yet flexible is how the dough should feel.
After thoroughly mixing, place a moist cloth over the bowl and let it sit for around half an hour. Gulab jamun is made more sensitive by the semolina’s ability to absorb liquid and soften throughout this resting period.
You can set up your workspace for shaping and frying during this time. assemble all the equipment, including paper towels for draining excess oil after frying, a slotted spoon, and a frying pan or kadai.
How to Shape a Gulab Jamun
Once the dough has rested, split it into tiny pieces. Form each amount into uniformly sized, smooth balls without any cracks; this will help them to fry without losing their shape. Aim for a diameter of approximately 1 inch; too large could result in uneven cooking.
Before you seal each ball, you can place a little piece of nut or pistachio inside if you want to add even more taste. This provides them a nice surprise when you bite into them in addition to adding taste.
To protect your hands from sticking, lightly coat them with ghee or oil while you shape the gulab jamun balls. This easy tip will help you roll more easily and have a smooth finish.
Frying Gulab Jamun
In a deep fryer, heat oil or ghee over low to medium heat. A constant temperature is crucial since too much heat will cause the outside to brown too soon and the inside to remain raw.
A few balls at a time, carefully slip them in, being careful not to pack the pan too full. Gently fry them till golden brown, rotating them from time to time to ensure equal cooking. Typically, each batch of this process takes five to seven minutes.
After they are fried, take them out with a slotted spoon, drain on paper towels for a little while, and then drop them right into the hot sugar syrup. Soak them for a minimum of two hours; this is an important soaking time since it helps them absorb all that delicious sweetness.
Low-temperature frying guarantees that every gulab jamun cooks thoroughly without becoming too brown on the outside. Here, patience is essential; hurrying this process can result in unevenly cooked desserts.
See also: How to make mielie pap
Serving Suggestions
It is ideal to serve gulab jamun warm or at room temperature. They make a delicious treat on their own or when combined with vanilla ice cream. Adding chopped nuts as a garnish or serving with flavored yogurt are two ways to improve the appearance of your dish.
To add a sense of luxury, serve them on elegant plates decorated with fresh rose petals for important occasions like weddings or festivals. Just before serving, you can optionally pour some additional sugar syrup over them for extra sweetness.
Consider serving gulab jamun alongside other classic Indian desserts like jalebi or barfi on a shared platter to create a visually striking presentation that highlights variety if you want to make your dessert more festive.
Advice for the Ideal Gulab Jamun
To guarantee that your gulab jamun recipe with semolina and condensed milk is flawless each and every time:
Make use of fresh ingredients: Better results are obtained with condensed milk and fresh semolina.
Preserve the oil’s temperature: You can monitor the oil’s temperature with a thermometer.
Give them enough time to soak; the longer they are in the syrup, the more flavorful they get.
Try experimenting with flavors by adding various essences, such as almond extract or kewra (pandan) for interesting twists.
These pointers will assist you in perfecting this tasty dessert so you may wow your loved ones and friends with your culinary prowess!
Various Gulab Jamun Variations
Although this recipe is for gulab jamun with semolina and condensed milk, there are many other varieties that are worth trying out as well:
Gulab Jamun Khoya
Instead of semolina, the base ingredient in this traditional form is khoya. It tastes quite rich, but it takes more work because you have to prepare the khoya separately, which is made by thickening milk over low heat.
Quick Gulab Jamun Blend
Instant mixes are readily accessible in supermarkets for individuals who are pressed for time or want convenience, but homemade versions always have that extra special touch!
Gulab jamun with chocolate
Try incorporating cocoa powder into your dough or dipping fried gulab jamuns into melted chocolate before soaking them in syrup if you’re a chocolate enthusiast looking for something different!
In summary
In addition to being simple to make, this gulab jamun recipe with semolina and condensed milk produces delicious results that will wow both family and friends. Rich tastes and a distinctive texture make these delights ideal for any occasion or just as a daily treat.
