Pakistani Gulab Jamun:
Sweet tooth lovers, today sure is your lucky day! If you’re looking for a quick, yet traditional and delicious dessert, then these Gulab Jamuns might be just what you’re looking for. While it may seem challenging to recreate, these delicious dough balls submerged in a sugar syrup (commonly referred to as sheera) is quite simple to make and can be achieved with just a few ingredients. Literally, any day is a good excuse for having Gulab Jamuns, and today might just be one of them!
Pakistani Gulab Jamun
1 cup of milk powder
1 1/8 tsp baking powder
1 tbsp clarified butter + extra for deep frying.
½ tsp flour
1 ½ cups water
1 cup granulated sugar
2 green cardamom pods crushed
Orange food coloring few drops (optional)
For the Gulab Jamun
For the sugar syrup
In a large bowl, add the milk powder, baking powder, flour, clarified butter, and mix well. Crack in one egg at a time, mix until well incorporated and knead it till it forms into a dough-like consistency. The result should be a smooth and glossy ball of dough.
Do not leave the dough for resting and immediately work with it. Create small 1 inch sized balls. The balls should be shaped well enough and must be nice and smooth. Place the dough balls in a tray spaced apart from each other and set aside.
Heat the clarified butter in a large wok or a deep pan placed over a very low flame. Add all the balls at once together. Deep fry them while stirring gently to ensure an even coloring on all sides of the gulab jamun.
Deep fry the jamuns till it reaches a light golden brown color.
Meanwhile, prepare the sugar syrup by dissolving the sugar and water in a pan placed over medium-low heat. Add the food coloring and cardamom and cook till the syrup thickens slightly and the sugar is fully dissolved and not crystallized. (see tips)
Add the freshly fried jamuns to the sugar syrup and cover the pan for 10 minutes on a low flame. This will allow the jamuns to absorb some of the syrup and will enhance the flavor of it by tenfold.
Remove the pan from heat and serve the gulab jamuns while they are piping hot, enjoy!
Sugar syrup must not be confused for a caramel; the idea here is just to cook the syrup until it is dissolved and the syrup is thickened slightly. Caramel mainly focuses on caramelizing the sugar with little to no water involved.