Learn how to make mouthwatering Gulab Jamun recipe from scratch with our easy to follow recipe. These sweet syrup soaked balls of goodness are a beloved Indian dessert. Experience the secrets to achieving the perfect texture and flavor in this step by step Gulab Jamun Recipe guide.
Here’s a recipe for Gulab Jamun, a popular Indian dessert
Ingredients
For the Gulab Jamun Balls
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee (clarified butter)
- A pinch of cardamom powder
- 2-3 tablespoons milk (approximately)
- Oil or ghee for deep frying
For the Sugar Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
- 1 teaspoon rosewater (optional)
Instructions (How to make )
For the Sugar Syrup
1/ In a saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
2/ Add cardamom powder and saffron strands (if using). Simmer the syrup for about 5-7 minutes until it thickens slightly. You can also add rosewater at this stage for fragrance. Remove it from heat and set it aside.
For the Gulab Jamun Balls
1/ In a mixing bowl, combine milk powder, all-purpose flour, baking soda, and cardamom powder.
2/ Add ghee and mix it into the dry ingredients. The mixture will become crumbly.
3/ Gradually add milk, a little at a time, and knead the mixture into a soft, smooth dough. It should be slightly sticky but manageable. You may not need all the milk, so add it slowly.
4/ Divide the dough into small, equal-sized portions and roll them into smooth, crack-free balls. Ensure there are no cracks; otherwise, the jamuns may break while frying.
Frying the Gulab Jamun
1/ Heat oil or ghee in a deep frying pan or kadai over medium-low heat. The oil should be at a low-medium temperature.
2/ Gently slide the prepared Gulab Jamun balls into the hot oil, a few at a time. Do not overcrowd the pan.
3/ Fry the balls, stirring gently and continuously, until they turn golden brown and evenly colored. This should take about 6-8 minutes. Keep the heat low to ensure they cook through without getting too dark.
4/ Remove the fried Gulab Jamun balls from the oil using a slotted spoon and drain any excess oil by placing them on a paper towel.
Soaking the Gulab Jamun
1/ While the fried jamuns are still warm, place them into the prepared sugar syrup. Ensure the syrup is warm but not too hot.
2/ Let the Gulab Jamun balls soak in the syrup for at least 1-2 hours to absorb the sweetness and become soft and spongy.
Serving Gulab Jamun
Once the Gulab Jamun has soaked sufficiently, they are ready to serve. You can serve them warm or at room temperature.
Garnish with chopped nuts or saffron strands if desired.
Enjoy your homemade Gulab Jamun recipe!
Tips And Tricks To Make Perfect Gulab Jamun Recipe
For Preparing Gulab Jamun Dough
Consistent Dough: While kneading the dough, ensure it’s smooth and free from cracks. If it’s too dry, add a little more milk, but do so gradually. You want a slightly sticky dough.
Ghee Temperature: Use room temperature ghee for the dough. Softened ghee blends better with the dry ingredients.
No Baking Powder: Traditional Gulab Jamun recipe doesn’t use baking powder. Avoid adding it to maintain the authentic taste and texture.
Don’t Over-Knead: Knead the dough just enough to combine the ingredients. Over-kneading can make the jamuns hard.
For Frying the Jamuns
Low-Medium Heat: Fry the Gulab Jamun in oil or ghee over low to medium-low heat. This slow frying ensures they cook evenly from the inside and develop a golden color.
Size Consistency: Keep the jamun balls of uniform size to ensure even cooking. Smaller jamuns will cook faster, so adjust frying time accordingly.
Gentle Handling: When sliding the jamuns into hot oil, do it gently to prevent splattering and maintain their round shape.
Stirring Gently: While frying, stir the jamuns gently and continuously with a slotted spoon to ensure even browning.
For Preparing Sugar Syrup
Warm Syrup: The sugar syrup should be warm, not hot, when you add the fried jamuns. If it’s too hot, the jamuns may break or turn mushy.
Syrup Consistency: Simmer the sugar syrup until it reaches a one-string consistency, meaning that a single thread forms when syrup is lifted between your fingers.
Flavoring Options: Customize the syrup with cardamom powder and saffron strands for extra flavor. Rosewater or a few drops of lemon juice can also be added for a unique touch.
Soaking the Jamuns
Proper Soaking Time: Allow the Gulab Jamuns to soak in the syrup for at least 1-2 hours. This ensures they absorb the sweetness and become soft and spongy.
Syrup Quantity: Ensure there’s enough syrup to completely immerse the jamuns. Add more water if needed.
With these tips and tricks, you’ll be well on your way to making perfect, spongy, and delicious Gulab Jamuns that will be a hit at any festive occasion or dessert table.
NUTRITION FACTS
The nutrition facts for Gulab Jamun can vary depending on the specific recipe and portion size, but here’s an approximate breakdown for a standard serving size of one Gulab Jamun (about 25-30 grams)
Calories: Approximately 90-120 calories
Total Fat: 3-5 grams
Saturated Fat: 1-2 grams
Cholesterol: 5-10 milligrams
Sodium: 10-20 milligrams
Total Carbohydrates: 14-18 grams
Dietary Fiber: 0-1 gram
Sugars: 10-14 grams
Protein: 1-2 grams
Please note that these values are approximate and can vary based on the specific recipe, the size of each Gulab Jamun, and the sugar syrup used. Gulab Jamun is a calorie-dense sweet, so it’s best enjoyed in moderation as part of a balanced diet.
