Baked gulab jamuns | Dry gulab jamuns

Yippee!!! successfully reached the 10th recipe and the end of second week in this baking marathon. Gulab jamuns are my favorite dessert. My mom always used to make it with the ready made mix. I also used to make it that way. This is the first time I tried making my own mix. 

I saw the baked version of gulab jamuns in Varada's blog. My favourite dessert - that too guilt free - How can I resist this? So when I made a list of items for this baking marathon this baked version of gulab jamuns was the first to be added. But I took some time to make this since I didn't get rose essence. I wanted to make the gulab jamuns really gulabi.... Gulab is the hindi word for rose.

I am posting this as a dried gulab jamun recipe since we all loved it this way. That is; the sugar syrup didn't reach the insides of the jamun. The outer cover was very sugary and insides was spongy.

Ingredients:

1/4 cup all purpose flour

1/2 cup dry milk powder

a pinch baking powder

1/4 cup milk

For the syrup

1 cup water

3/4 cup sugar

1/2 tsp rose essence

1 tsp cardamom powder

Method:

Combine the sugar and water for the syrup in a pan and bring it to a boil. Lower the heat all the way and simmer. Add the rose essence and cardamom powder at the end.

Combine all the other ingredients to form a dough. The dough should be very soft. Keep it aside for 10 minutes. Make small round balls from this dough. I was able to make around 30 balls.

Place the prepared jamoon on a baking sheet covered with parchment paper.

Bake in the preheated oven at 180 deg celsius for 6-7 minutes. remove and turn the jamuns.

Bake again for about 5 minutes. the jamuns should have a brown color now. 

The size of the baked jamoon should be considerably larger than the size you started with.

Cool the jamuns for about 10-15 minutes then add them to the sugar syrup and oil the sugar syrup.

Switch off the stove. After about an hour drain the jamuns and serve.

Delicious gulab jamuns are ready!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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