Description
Custard Gulab Jamun is a delightful Indian dessert made with a soft dough of milk powder, all-purpose flour, and custard powder, fried to golden perfection and soaked in aromatic sugar syrup infused with cardamom and rose water. This sweet treat features a mild vanilla flavor and a beautiful light yellow hue, making it perfect for festive occasions or any sweet craving.
Ingredients
Scale
For the Gulab Jamun Dough
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 2 tablespoons custard powder
- 1/4 teaspoon baking soda
- 2 tablespoons ghee or melted butter
- 1/3 cup milk (as needed to form dough)
For Frying
- Oil or ghee for frying
For the Sugar Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- 3 green cardamom pods, lightly crushed
- 1 teaspoon rose water or 1/2 teaspoon cardamom powder (optional)
- Few saffron strands (optional)
Instructions
- Prepare the Sugar Syrup: In a saucepan, combine sugar, water, and crushed cardamom pods. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes until the sugar dissolves completely and the syrup slightly thickens. Add rose water or cardamom powder and saffron strands if using, then keep the syrup warm on low heat to maintain its aroma and consistency.
- Make the Dough: In a mixing bowl, combine the milk powder, all-purpose flour, custard powder, and baking soda. Add the ghee or melted butter and mix well to distribute the fat evenly. Gradually add milk, kneading gently to form a soft, smooth dough that’s pliable but not sticky. Let the dough rest for about 10 minutes to help hydrate the ingredients.
- Shape the Gulab Jamuns: Divide the rested dough into small equal portions, shaping each portion into smooth balls without cracks. It’s important to make sure the balls are uniform in size to ensure even cooking.
- Fry the Gulab Jamuns: Heat oil or ghee in a deep pan over low to medium heat. Fry the balls slowly, stirring gently to allow even browning, until they turn golden brown on all sides. Frying on low heat ensures the inside cooks thoroughly without burning the exterior.
- Soak in Sugar Syrup: Remove the fried gulab jamuns from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Let them soak for at least 1 hour so they absorb the syrup well, resulting in soft, juicy sweets.
- Serve: Serve the custard gulab jamuns warm or at room temperature as a sumptuous dessert or festive treat.
Notes
- Ensure the dough is soft and smooth to avoid cracks in the gulab jamun balls.
- Fry the balls slowly on low heat to cook evenly from the inside and develop a beautiful golden crust without burning.
- Custard powder adds a subtle vanilla flavor and imparts a light yellow color to the gulab jamuns, enhancing their taste and appearance.
