Gulab Jamun | Gulab jamun Using Wheat Flour | Masterchefmom

Hi Supermoms,

Growing up in a conservative middle class family in Chennai meant you are mainly eating home cooked food. Eating out was not encouraged for various reasons. But I can't complain because my mother kept dishing out nourishing and tasty food day in and day out. Fresh seasonal ingredients, freshly made spices, the sun dried vegetables and condiments, all made at home, are what I have experience and grown with.

Festivals meant, unique menu of traditional recipes, both for main course and snacks, each of which was yummy. I still remember sitting with my grandmother and shaping Modak/Kuzhakkattai (Sweet Dumpling) for Ganesh Chaturthi. We would wait for the rituals and prayers to be completed and the naivedyam/prasad first offered to the gods, so that we can feast on these yummy delights on the traditional banana leaf. Yes, during festival times we would all sit on the floor and eat the hearty meal on banana leaves cut fresh from our backyard.

Then comes summer vacation time when everyday is like a festival. During these vacations you get spoilt silly by your grandparents who would make variety of snacks, both sweets and savouries, the taste of many of which still linger on my mouth. My favourite snack, to date, is the Gulab Jamun. My paternal grandmother, Kuppu Paati, used to make the world's best Gulab Jamuns. I love everything about the way she does Gulab Jamun including the way she stores them in tall glass bottles at the end.

Even today, every time I make Gulab Jamun, I store them in glass jars as a tribute to her. Gulab Jamuns are always close to my heart and I am so happy to share my recipe with all of you.

Wheat Gulab Jamun By Masterchefmom

Makes : 25 medium size gulab jamuns

Storage: Keeps good for up to 1 week when refrigerated

1 cup = 250 ml cup

Ingredients:

1/2 cup atta/whole wheat flour

1/2 cup milk powder

1/4 tsp baking soda

1 tbsp ghee

1/4 cup milk + 2 tbsp (adjust)

Ghee/oil to fry

For sugar syrup:

1.5 cups sugar

2 cups water

3-4 cardamom pods

Rose petals/rose water/saffron strands( all optional flavouring)

For the detailed method to make this delicious Indian dessert/sweet, do check out my recipe video below. Shared lots of tips and tricks to get perfectly soft and juicy gulab jamun.

Method:

1. To a wide bowl, add all the dry ingredients to make the Gulab jamun dough and mix well.

2. Add ghee and milk and make a smooth dough ( without any cracks).

Chef tip: Watch my detailed video for this most important step.

3. Pinch small portions of the dough and roll them into balls or into oblong shape ( with ever you like).

4. Now, make the sugar syrup but adding the sugar and water into a thick bottom vessel and heating it over low/medium flame.

5. Once the syrup starts to turn sticky, switch off.

Chef tip : No string consistency required for this syrup. You can add cardamom, rose petals etc., for flavour or can skip it.

6. Heat a kadai or wide pan with ghee or oil and deep fry the shaped dough balls over low flame till they are uniformly fried on all sides.

7. Remove the fried jamun and drop them into the sugar syrup.

Chef tip: Allow the sugar syrup along with the jamun to simmer over low flame for 2-3 minutes.

8. Switch off and allow the gulab jamun to soak in the sugar syrup at room temperature for at least 3-4 hours.

9. Once they have soaked well our gulab jamuns are ready to be served. You can store them in glass bottle and refrigerate them for up to one week.