Gulab Jamuns are an easy to prepare dessert, they are light on the stomach but so delicious that one will long for more.
Gulab Jamuns require a two-step preparation process, first the preparation of the sugar syrup and secondly the Jamuns.
Sugar Syrup Preparation:
Mix the sugar and water in a thick bottomed pan and heat this mixture on a medium flame.
Once the sugar has dissolved completely, add cardamom powder and bring to a boil stirring often. The syrup will gradually thicken, after a few minutes of boiling, test the syrup for one thread consistency.
One thread consistency is the desired state for the sugar syrup. Pass the sugar syrup through a fine sieve to remove any impurities.
Transfer the sugar syrup into a pan and mix in the saffron and rose water. Keep aside to cool down.
Gulab Jamun Preparation
Sieve milk powder, plain flour, baking soda and salt into a mixing bowl.
Mix in yoghurt or milk and ghee or Noor Oil and knead lightly make a soft sticky dough. If you find that the mixture is too dry and crumbly, just add little yoghurt or milk about half tsp at a time until you get a sticky soft dough.
Take note: Do not mix the dough too much. Grease your palms with ghee or Noor Oil and pinch marble sized dough and roll it into smooth small round balls.
Note: Make sure the dough balls are small, smooth and rounded, as any cracks in them will make them split and it will crumble upon deep frying.
These dough balls double in size when fried and when soaked in sugar syrup.
Arrange the balls on a plate and cover it with a kitchen towel to prevent from drying out.
Heat Noor Oil in a pan on a medium flame and then reduce the flame to low. Test whether the Noor Oil is hot enough by dropping one ball into the Noor Oil.
Note: The ball should slowly float to the surface of the Noor Oil, if the Noor Oil is not hot enough the ball will remain in the bottom of the pan. However; if the ball rises up to the surface and browns quickly, it is an indication that the Noor Oil is too hot.
Ideally the dough balls should not crack when deep frying. If you find it splitting open or breaking apart when deep frying, mix 1 or 2 tsp of plain flour to the dough mixture and lightly knead in.
Gently drop 3-4 dough balls into the Noor Oil and gently stir them with a perforated spoon so that they evenly brown on all sides. Once they turn golden brown, remove them from oil and drop them into the prepared sugar syrup.
Similarly, prepare all the Gulab Jamuns and let them rest in the sugar syrup for at least 1 to 2 hours before serving, so that they absorb the sugar syrup well and become soft.
Serve warm or cold as a dessert on its own or with vanilla ice cream.
Some like it hot and some like it cold, but Gulab Jamuns are ideally had when they are pleasantly warm!