Gulab Jamun

• Step 1:  Combine sugar and water in a pan and bring to a boil to create the syrup. Remove from heat, add cardamom, and set aside to cool.
• Step 2:  In a mixing bowl, combine flour, paneer, sooji, Nestlé MILKMAID, baking powder, and baking soda. Mix gently to form a soft dough, avoiding over-kneading.
• Step 3:  Divide the dough into 30-35 portions and gently shape them into round balls.
• Step 4:  Heat oil on low flame and fry the balls until they turn golden brown.
• Step 5:  Transfer the fried Gulab Jamuns into the cooled sugar syrup. Once all the Gulab Jamuns are added, bring the syrup to a boil again briefly, then remove from heat.
• Step 6:  Enjoy your homemade Gulab Jamun warm, garnished with your favourite toppings.

Tips to Gulab Jamun

• Allow the dough to rest before shaping to ensure softer Gulab jamun.
• Divide dough equally and shape smooth, crack-free balls with gentle handling, avoiding kneading or excessive pressure.
• Make small dough balls since they expand while frying and soaking in syrup.
• Test the oil with a small piece of dough; it should rise slowly without turning dark immediately.
• Fry Gulab Jamuns on a gentle flame to cook evenly without browning outside too quickly.
• Let fried Gulab Jamuns cool a bit before adding to warm syrup to avoid shrinking.
• Garnish with chopped nuts or edible silver leaf for extra flavour and elegance.
• As mentioned in the above Gulab Jamun recipe, serve the sweet warm or at room temperature for the best taste and texture.

FAQs on Gulab Jamun

1. Why are my Gulab Jamuns turning out too hard?

Kneading your dough too much usually develops gluten. This, in turn, makes it chewier. For softer balls, gently mix Gulab Jamun ingredients until combined to prevent toughness.

2. How can I prevent my Gulab Jamuns from becoming too soft or breaking apart?

If your Gulab Jamuns turn too soft or break when frying, it means you've likely used too much baking powder or baking soda. Using too many leavening agents can make them lose their round shape. If they become too soft or mushy when soaked in syrup, the syrup may be too watery and hasn't attained the desired sticky consistency.

3. How can I adjust the sweetness of the syrup to suit my taste?

Before dipping the Gulab Jamuns in the syrup, quickly taste them to adjust the sweetness according to your liking, ensuring the dessert is perfect for you.

4. What is the purpose of baking soda and baking powder in the Gulab Jamun recipe?

In the Gulab Jamun recipe, baking soda and baking powder make the dough light and fluffy by creating air pockets. But use them sparingly to avoid an unpleasant taste.

5. For how many days can we eat Gulab Jamun?

You can typically eat Gulab Jamun for 3-4 days when stored in an airtight container at room temperature and up to 10 days in the refrigerator.