Strawberry Custard Recipe
Indulge in the irresistible flavors of Gulab Jamun, a classic Indian dessert made with soft, golden-brown balls soaked in aromatic sugar syrup. This beloved sweet treat offers a delightful combination of milk powder, flour, and spices, creating a heavenly culinary experience for all.
Preparation time
- Prep Time: 40-45 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 2 hours and 45 minutes to 3 hours and 30 minutes
- Serving: This recipe typically makes around 15-20 medium-sized Gulab Jamun balls, depending on the size you shape them.
Ingredients
- Gulab Jamun Balls:
- 1 cup of milk powder
- 1/4 cup of all-purpose flour (maida)
- 1/4 teaspoon of baking soda
- 2 tablespoons of ghee or unsalted butter
- 3-4 tablespoons of milk (or as needed to knead the dough)
- A pinch of cardamom powder (optional)
- Oil or ghee for deep frying
- For Sugar Syrup (Chashni):
- 1 cup of sugar
- 1 cup of water
- A few saffron strands (optional)
- 1/2 teaspoon of rose water or 2-3 drops of rose essence (optional)
- A pinch of cardamom powder
Instructions
- Prepare Sugar Syrup (Chashni):
- In a saucepan, combine sugar and water.
- Bring it to a boil, stirring continuously until the sugar dissolves completely.
- Add saffron strands (if using) and cardamom powder.
- Simmer for 5-6 minutes until the syrup slightly thickens.
- Turn off the heat and add rose water or rose essence. Stir well and set aside.
- Prepare Gulab Jamun Balls:
- In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
- Add ghee or unsalted butter and mix well with your fingers until the mixture resembles breadcrumbs.
- Gradually add milk and knead the mixture into a soft dough. The dough should be smooth and not sticky.
- If the dough is too dry, add a little more milk. If it's too sticky, add a bit more milk powder.
- Divide the dough into small equal-sized portions and shape them into smooth balls without any cracks. Make sure there are no cracks on the surface; otherwise, they might break while frying.
- Heat oil or ghee in a deep frying pan over medium-low heat.
- Once the oil is hot, carefully slide in the prepared dough balls, a few at a time, without overcrowding the pan.
- Fry the balls on low to medium-low heat, stirring gently and occasionally, until they turn golden brown from all sides. This will take about 8-10 minutes.
- Remove the fried Gulab Jamun balls using a slotted spoon and drain excess oil by placing them on a paper towel.
- Soak Gulab Jamun in Sugar Syrup:
- While the Gulab Jamun balls are still warm, gently drop them into the warm sugar syrup (Chashni).
- Allow the Gulab Jamun balls to soak in the sugar syrup for at least 1-2 hours before serving. This helps them absorb the syrup and become soft and juicy.
- Serve Gulab Jamun warm or at room temperature. They taste best when served fresh.