Name: Golden Gulaab Jamun Bliss
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2½ cups self-raising flour, sifted; 1 tin sweetened condensed milk; 3 tbsp butter, softened; 3 tbsp semolina; 2 tsp freshly ground cardamom (elachi); 100 g roasted almonds, coarsely ground; ½ cup Nestlé KLIM; Cold milk, as needed (1 tbsp at a time, if dough feels stiff); Oil, for deep-frying; Desiccated coconut, for rolling; 2½ cups sugar; 2 cups water; 2 drops rose essence

Description

These soft, golden Gulaab Jamuns are soaked in rose syrup and rolled in coconut for a sweet treat that melts in your mouth. A classic Indian dessert perfect for any celebration!

Ingredients

Units Scale

Gulaab Jamun:

2 1/2 cups self-raising flour, sifted
1 tin sweetened condensed milk
3 tbsp butter, softened
3 tbsp semolina
2 tsp freshly ground cardamom (elachi)
100 g roasted almonds, coarsely ground
1/2 cup Nestlé KLIM
Cold milk, as needed (1 tbsp at a time, if dough feels stiff)
Oil, for deep-frying
Desiccated coconut, for rolling

Syrup:

2 1/2 cups sugar
2 cups water
2 drops rose essence

Cook Mode Prevent your screen from going dark

Instructions

In a small pot, combine 2½ cups sugar, 2 cups water, and 2 drops rose essence.
Bring it to a boil, then lower the heat and let it simmer gently for about 8–10 minutes until it turns into a thin syrup.
Set aside to cool; you’ll need it cold later.
In a large bowl, cream together 1 tin condensed milk, 3 tbsp butter, and 2 tsp cardamom until smooth.
Stir in 3 tbsp semolina, 100 g ground almonds, and ½ cup Nestlé KLIM.
Gradually mix in 2½ cups sifted self-raising flour until a soft dough forms.
If it feels too stiff, add a tablespoon of cold milk at a time, just enough to bring it together. You want a soft, smooth dough that’s easy to roll.
Pinch off small portions and roll them into oval or round shapes.
Don’t make them too big, as they will puff up while frying.
Heat the oil over medium heat.
Drop a small piece of dough to test; if it rises slowly and turns golden, it’s ready.
Gently fry the jamuns in batches until they rise and turn a rich golden brown.
Keep the heat moderate so they cook evenly inside.
As soon as they’re golden, lift them out and dip straight into the cold rose syrup.
Let them soak for at least 30 minutes so they absorb all that floral sweetness.
Once soaked, roll each jamun lightly in desiccated coconut for a delicate finish.
Serve warm or at room temp, either way, they melt in your mouth!

Notes

Created, prepared, tried, and tested by Thilleshni