Apparently I’m always very excited and happy during Diwali! I also love to visit Little India during Diwali! The accessories, the sweets and the lights are something that I enjoy 🙂 As a kid, I would be so happy when my neighbour arrived with a plate of sweets and snacks every Diwali morning! They are long gone, but the memories keep coming back every Diwali 🙂 For the past few years, I do make at least 1 type of sweet on Diwali. It is my own way of celebrating Diwali. I’m an Indian after-all! 😉
This Diwali, I made Gulab Jamun. Gulab Jamun is a dessert and it is usually eaten at festivals or major celebrations, such as marriages, Diwali, and Eid. There are various types of Gulab Jamun though. This is a simple recipe but still delicious nevertheless.
To make the syrup, mix the 2 cups of sugar to 1 cup of water.
Add 2-3 cardamom pods and a few strands of saffron if you prefer.
Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
Off the fire but keep warm on stove.
For gulab jamun
Make the dough by combining the milk powder, soda and ghee/ butter.
Add just enough whole milk to make a medium-soft dough.
Divide the dough into 18-20 portions.
Make balls by gently rolling each portion between your palms into a smooth ball.
Place the balls on a plate. Cover with a damp yet kitchen towel.
Heat the oil on high and then lower the heat to medium.
Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface.
The Gulab Jamuns should rise slowly to the top if the temperature is just right.
Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results.
Hi I’m Maya! I am a cooking/baking enthusiast and this is why mayakitchenette was founded. I started this blog somewhere in 2008 as I needed a platform to document and share my recipes mainly with my friends and relatives. 11 years down the road, I am glad that I am actually sharing recipes with readers from all over the world. <3
More Tasty Recipes
Subscribe to Maya Kitchenette’s email updates and get a free eCookbook with my top 12 recipes.