Gulab Jamun/Lalmohan Recipe

Gulab jamun (Indian)/Lalmohan (Nepali) occupies a very popular position in the large family of Indian/Nepali desserts. I suspect their popularity stems from their simple yet marvelous construction: little, fried balls of a milk-based dough that are soaked in a syrup scented with green cardamom, saffron, rose water, and other spices, served warm or at room temperature. The floral, fruity quality of the syrup is particularly important; “Gulab Jamun/ Lalmohan” literally translates to “rose water” and “black plum” (a type of fruit).

Let’s take a closer look at what goes into gulab Jamun.

Ingredients

For dough

• Milk powder (100 gm)

• Flour (60 gm) • Ghee (2 tbsp)

• Baking powder (1/2 tbsp)

• Milk (As per requirement)

2. For sugar syrup

• Cardamom (3 pods)

• Sugar (2 cups)

• Orange food coloring (1 pinch) Alternatively: Saffron (1 tbsp)

• Water (2 cups) • Lemon juice (1 tbsp)

• Rosewater (1 tbsp) Additional: Cooking oil (500 ml)

Directions:

• Mix milk powder, flour, ghee, and baking powder in a bowl. Add milk as per requirement and continue on making a soft dough.

• Do not knead the mixture. After making dough, let it rest for 10 mins. • Take 2 cups of sugar and water, orange food color, and Cardamom and heat them all in a saucepan on medium heat.

• Heat until you get a sticky syrup, and add one tablespoon each of lemon juice and Rosewater.

• Cook the syrup well for 10 minutes.

• After letting the dough rest, make small crack free balls out of the dough.

In a medium saucepan or Dutch oven, heat ghee or oil over medium-high heat to 325°F (160°C). Line a plate with paper towels. Working in two batches, carefully add half of the dough balls, one at a time, to the hot oil; using a slotted spoon, immediately move each ball as it’s added to the oil to prevent them from sticking to bottom of the pot. Cook, occasionally moving balls around with a slotted spoon to ensure even cooking, until jamuns are golden brown all over, about 3 minutes. Using slotted spoon, transfer to paper towel-lined plate, and allow to rest 30 seconds. Transfer fried jamuns to saucepan of scented syrup, and cover. Repeat process with remaining dough balls.