Gulab Jamuns

Do These Beauties Need An Introduction!!!!

Gulab Jamuns translate as Rose for Gulab and Berry for Jamuns.Meaning Rose flavoured berry shaped balls.These are soft milk based sweet & sticky dumplings that are deep-fried until beautiful & golden, then dunked in rose flavoured syrup…Yummmm A popular mithai that is found all over India.A must have during special occasions!!!

This Took Me Back To The Times My Second Sister Would Made The Best Gulab Jamuns & I Always Wanted To Make Them Just Like Hers

Her’s Still The Best But This One’s Close

Recipe Was From Mrs.Jameela Hashim
If You Know You Know

Theyr Pretty Basic & Very Easy To Make

This Is The First Recipe I Ever Tried So I Always Stick To Making This Particular One More Often Than The Newer Versions.

Some Things Never Change From The Past Like Our Family Fav Recipe For Milk Toffee & Fluffy Marshmallows The Older It Gets The More Connected We Want To Be With It(Does That Even Make Sense,lol)

Part One : The Simple Sugar Syrup

I Don’t Really Like The Overwhelming Aftertaste Of Rose Or Almond,Kewra Flavour All The Time In The Syrup So I Prefer To Infuse The Syrup With Cardomom & Saffron Strands Instead.
For The Syrup: In A Saucepan Mix One Cup Sugar & Two Cups Water
Keep On Medium High Heat & Keep Stirring Occasionally.
Let This Cook Away & Thicken,Then Drizzle 2 Tbsp Fresh Lime Juice

Part Two : The Dough

What You Need

  • One Cup Milk Powder(I Used Rathi)
  • 1/4 Cup All Purpose Flour
  • 1/4 Tsp Baking Soda
  • 1 & 1/2 Tbsp Butter
  • 1/4 Cup Milk Approximately Maybe Little Less
  • Vanilla(Optional)

Step One :
Mix The Butter Into The Dry Ingredients(Milk Powder,Flour,& Baking Soda) Using Your Fingers

Step Two : Until It Resembles Bread Crumbs Texture.

Step Three :
Then Gradually Add In The Milk.You might need less or more so do not just add the whole thing at once…

Step Four : Form A Smooth Dough.Also you might need more milk for later.This helps keep the dough smooth & prevents the dough from drying out.

Step Five :
Then Make Small Balls

Step Six : DeepFry In Warm Oil.Not Too Hot Cz Your Jamuns Will End Up Raw On The Inside & Not Too Cold Cz Your Jamuns Will Crack Up & Dissolve.This Recipe Makes Abt 18-20 Jamuns
Do Not Immediately Drop Them Into The Warm Syrup. This does not work for all so I would say let either one be cold, specially if you’re a beginner!!!!

Serve immediately or let this cool down & serve chilled!!!My jamuns don’t even last for a few hours!!!sometimes its from the pan to the mouth,lol

Do Give It A Try & Lemme Know If You Think The Same??
What Is The First Recipe You Ever Tried??

Check My Special Post On The Shawwal Treat For The Next Level Gulab Jamuns In The Form Of A Parfait!!!!

Much Love Nuzrath ?

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