Decadent Gulab Jamun Balls
Indulge in the rich and aromatic flavors of Decadent Gulab Jamun Balls. These soft, sweet milk balls are a beloved dessert in Indian cuisine, made from dried milk (khoya) and homemade cheese (chena), deep-fried to golden perfection and soaked in a fragrant sugar syrup infused with cardamom. Every bite melts in your mouth, bringing warmth and sweetness, making them an ideal treat for special occasions, festivities, or when you simply crave something delightful. Share the joy and tradition of these exquisite sweets with family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Thickened Milk (Khoya)
1 cup (Prepared by reducing half-and-half milk.)
Paneer (Chena)
1 cup (Made from curdled milk using lemon juice.)
Baking Soda
1/2 tablespoon (None.)
Baking Powder
1/2 tablespoon (None.)
Cornflour
2 tablespoons (None.)
Cardamom Powder
2 tablespoons (Ground from cardamom pods.)
Sugar
2 tablespoons (For the dough.)
Water
2 cups (For sugar syrup.)
Sugar
1 1/2 cups (For sugar syrup.)
Cardamom Pods
2-3 (Whole.)
Canola Oil
2 cups (For deep frying.)
Instructions
1
Prepare the khoya by heating 2.5 cups of half-and-half in a wok over low to medium heat. Stir continuously until it thickens to a solid state without browning, then set aside to cool.
2
To make the chena, heat another 2.5 cups of half-and-half milk in a saucepan. When it begins to boil, add lemon juice gradually until the milk curdles. Remove from heat and let it sit for a few minutes.
3
Strain the curdled milk through cheesecloth to remove excess whey. Press the cheesecloth with a heavy object for about 60 minutes to achieve a solid chena.
4
In a large mixing bowl, combine the khoya, chena, baking soda, baking powder, cornflour, cardamom powder, and sugar. Mix well until a smooth dough forms.
5
Shape the mixture into small, walnut-sized balls, making sure they are smooth with no cracks.
6
In a deep frying pan, heat canola oil over medium heat. Test the oil temperature by dropping a small piece of dough; it should sizzle and rise slowly.
7
Fry the milk balls in batches, being careful not to overcrowd the pan. Fry until they are dark brown, ensuring they cook evenly. Remove them and drain on paper towels.
8
For the sugar syrup, combine 2 cups of water and 1.5 cups of sugar in a large saucepan. Bring to a boil until the sugar completely dissolves, then continue boiling for an additional 5 minutes.
9
Add the cardamom pods to the syrup and gently drop the fried Gulab Jamun into the syrup. Be mindful not to overcrowd the pan as they will expand.
10
Cover the pot and simmer for 15 minutes on medium heat, allowing the Gulab Jamun to soak up the syrup and double in size.
11
Once done, remove from heat and let the Gulab Jamun cool to room temperature before serving. Enjoy this delightful treat with family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Gulab Jamun Balls?
They are soft, sweet milk balls made from khoya and chena, deep-fried until golden and soaked in a fragrant cardamom-infused sugar syrup.
How is khoya prepared for this recipe?
Khoya is made by heating 2.5 cups of half-and-half in a wok over low to medium heat, stirring continuously until it thickens into a solid state.
What is the process for making chena?
Chena is made by boiling 2.5 cups of half-and-half and adding lemon juice gradually until it curdles, then straining it through cheesecloth.
How long should the chena be pressed?
The curdled milk should be pressed with a heavy object in cheesecloth for about 60 minutes to achieve a solid consistency.
What ingredients are used to make the dough?
The dough consists of khoya, chena, baking soda, baking powder, cornflour, cardamom powder, and sugar.
Why is cornflour added to the dough?
Cornflour acts as a binding agent to help the milk balls maintain their shape during the frying process.
How large should the Gulab Jamun balls be shaped?
The mixture should be shaped into small, walnut-sized balls.
Why is it important for the balls to be smooth and crack-free?
Ensuring the balls have no cracks prevents them from breaking apart or absorbing excess oil while deep-frying.
Which oil is recommended for frying these sweets?
Canola oil is recommended for deep-frying the milk balls.
How can I test if the oil is at the right temperature?
Drop a small piece of dough into the oil; if it sizzles and rises slowly to the surface, the oil is ready.
What color should the Gulab Jamun be after frying?
They should be fried until they reach a dark brown color to ensure they are cooked evenly.
How is the sugar syrup prepared?
The syrup is made by boiling 2 cups of water with 1.5 cups of sugar until the sugar dissolves, then boiling for another 5 minutes.
What flavor is added to the sugar syrup?
The sugar syrup is infused with cardamom pods for a fragrant aroma.
How long do the fried balls need to simmer in the syrup?
The Gulab Jamun should be simmered in the syrup for 15 minutes on medium heat.
Why do the Gulab Jamun expand in the syrup?
They expand because they soak up the warm sugar syrup, which doubles their size and creates a soft texture.
Should the pot be covered during the soaking process?
Yes, cover the pot while simmering the jamuns in the syrup to ensure they absorb the liquid properly.
Can I serve these immediately after cooking?
It is best to let them cool to room temperature before serving to allow the flavors and texture to set.
What type of milk is used as the base for this recipe?
The recipe specifically uses half-and-half milk to create both the khoya and the chena.
How many ingredients are required for this recipe?
There are 11 ingredients required, including the components for the dough and the syrup.
What are the leavening agents used in the dough?
The recipe uses both 1/2 tablespoon of baking soda and 1/2 tablespoon of baking powder.
Is there sugar inside the dough itself?
Yes, 2 tablespoons of sugar are mixed into the dough along with the other dry ingredients.
What is the recommended heat for frying?
The oil should be heated and maintained at medium heat to ensure the jamuns cook through without burning.
Can I overcrowd the pan while frying?
No, you should fry in batches and avoid overcrowding so that the balls can cook evenly and be easily turned.
How do I remove excess oil from the fried balls?
Drain the fried milk balls on paper towels immediately after removing them from the oil.
What is the origin of Gulab Jamun?
Gulab Jamun is a beloved dessert originating from Indian cuisine.
When is the best time to serve this dessert?
They are an ideal treat for special occasions, festivities, or whenever you crave a traditional sweet.
What is the texture of a successful Gulab Jamun?
A successful Gulab Jamun is incredibly soft and has a melt-in-your-mouth texture.
How much cardamom powder is used in the dough?
The dough requires 2 tablespoons of cardamom powder for a rich, aromatic flavor.
What should the consistency of the khoya be?
The khoya should be thickened to a solid state without being allowed to brown.
How many cardamom pods are added to the syrup?
The syrup uses 2 to 3 whole cardamom pods.