Gulab Jamun Recipe: Now Make This Amazing Dessert At Home

 Gulab Jamun Recipe: Now Make This Amazing Dessert At Home

Gulab Jamun holds a very famous position in the huge range of Indian desserts. The popularity of this dessert is because it is made up of a milk based dough that is soaked in a syrup that is scented with saffron, cardamom, rose water, and other spices. In this article, we are going to have a look at the Gulab Jamun recipe that you can easily make at home.

Gulab Jamun Recipe: An Easy Dessert Recipe

This is a delicious, soft, berry sized ball that is prepared with milk solids, flour, and a scented agent. These are then soaked in rose flavored sugar syrup and enjoyed. The word “Gulab” translates to rose in Hindi and “Jamun” to berry. So, Gulab Jamun is basically berry sized balls immersed in rose flavored sugar syrup. 

There are several ways to prepare this item, but the most common way that is used in most Indian households is either by khoya or milk powder. Today we will have a look at the Gulab Jamun recipe with milk powder. In the past, numerous Indian households would make khoya kheer by shimmering milk for hours until all the liquids evaporate and the solid remained. These solids were then rolled with flour and then made into Jamun. So now, without any further delay let us also get into the Gulab Jamun recipe. Let us start with what are the ingredients for Gulab Jamun.

Ingredients:

For the Syrup:

  • 2 Cups (480ml) Water
  • 14 Ounces (2 Cups; 400g) Sugar
  • 1 Tablespoon (15ml) Lemon Juice
  • 1 Pinch (15 Strands) Saffron
  • 4 Green Cardamom Pods, Crushed
  • 2 Whole Cloves
  • 1 Teaspoon (5ml) Rose Water

For the Jamuns:

  • 1 Cup Sugar
  • 3 Green Cardamom Pods
  • 1½ Cups Water
  • 1-2 Drops Of Lemon Juice, (Optional)
  • 1/4 Cup Milk Powder
  • 1/4 Cup Maida (All Purpose Flour)
  • 1/8 Teaspoon (A Small Pinch) Baking Soda
  • 1 Tablespoon Ghee
  • 2-3 Tablespoons Milk
  • Oil Or Ghee, For Deep Frying

For this Gulab Jamun recipe, the preparation time required is 20 minutes and the cooking time is nearly 30 minutes. So the total time required to prepare this dish is 50 minutes. This Indian dessert serves approximately 5-6 people.

Procedure:

  1. Let us begin this Gulab Jamun recipe, by having a look at the syrup recipe. Mix water, lemon juice, saffron, sugar, cardamom, and cloves in a medium saucepan. Bring that to a boil over medium-high heat, stirring occasionally with the help of a rubber spatula, then decrease the heat to a simmer and cook until a drop of the syrup when pressed between two teaspoons forms a sticky, thin thread when spoons are moved apart, nearly 5 minutes. Remove that from heat, stir in rose water, and then cover, and set aside to keep warm.
  2. Now that your syrup is ready, it is time for the Jamuns. In a small bowl, mix together milk and semolina, and keep them aside for 30 minutes to let the semolina soak. Line a rimmed baking sheet along with parchment paper. In a big bowl, mix together baking powder, milk powder, cardamom, and salt. Sift the mixture twice via a fine-mesh strainer onto a prepared baking sheet, by using clean hands or a bowl scraper to break up any bits or lumps that might be left behind in the strainer basket.
  3. Transfer the sifted mixture back to a large bowl, and make a tiny well in the center; return a sheet of parchment to the baking sheet, and keep it aside. Add the semolina-milk mixture along with 1/4 cup (60ml) cream to the center of the well and, using neat hands, mix the ingredients to create a stiff but sticky dough. If the mixture looks dry, add more cream as required, 1 tablespoon (15ml) at a time until dough is created. When mixing, avoid aggressively kneading the dough, or else the gulab jamuns will become quite dense; instead, press the ingredients softly together with your fingertips to form the dough.
  4. To prepare the Jamuns, take 1 tablespoon of dough and roll them between palms to shape into a smooth, 1-inch (2.5 cm) ball. The dough will appear sticky initially, but the heat released from your palms will help soften it and make it more pliable. 
  5. In a medium saucepan, heat oil or ghee over medium-high heat. Line a plate along with paper towels. Working in two batches, cautiously add half of the dough balls, one at a time, to the hot oil; by using a slotted spoon, instantly move each ball as it is added to the oil to stop them from sticking to the bottom of the pot. Cook, occasionally moving all balls around with a slotted spoon to assure even cooking, until Jamuns are golden brown all over, about 3 minutes. 
  6. Allow the Jamuns to soak in the syrup, covered, for a minimum of 4 hours, preferably overnight. 
  7. To serve, gently reheat the gulab jamuns in the syrup over low heat until warmed through and have it as a great dessert.

Gulab Jamun Recipe In A Gist

With that let us have a look at the Gulab Jamun recipe in a gist. There is a Gulab Jamun recipe with khoya but we have discussed the one prepared with the milk powder.

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Gulab Jamun

The Gulab Jamun is a delicious, soft, berry-sized ball that is prepared with milk solids, flour, and a scented agent. These are then soaked in rose flavored sugar syrup and enjoyed.

Preparation Time

20 minutes

Cooking Time

30 Minutes

Total Time

50 minutes

Course 
Dessert

Cuisine

Indian

Serving 

5-6

INGREDIENTS

For the Syrup:

  • 2 Cups (480ml) Water

  • 14 Ounces (2 Cups; 400g) Sugar

  • 1 Tablespoon (15ml) Lemon Juice

  • 1 Pinch (15 Strands) Saffron

  • 4 Green Cardamom Pods, Crushed

  • 2 Whole Cloves

  • 1 Teaspoon (5ml) Rose Water

For the Jamuns:

  • 1 Cup Sugar

  • 3 Green Cardamom Pods

  • 1½ Cups Water

  • 1-2 Drops Of Lemon Juice, (Optional)

  • 1/4 Cup Milk Powder

  • 1/4 Cup Maida (All Purpose Flour)

  • 1/8 Teaspoon (A Small Pinch) Baking Soda

  • 1 Tablespoon Ghee

  • 2-3 Tablespoons Milk

  • Oil Or Ghee, For Deep Frying

INSTRUCTIONS

  • Let us begin this Gulab Jamun recipe, by having a look at the syrup recipe. Mix water, lemon juice, saffron, sugar, cardamom, and cloves in a medium saucepan. Bring that to a boil over medium-high heat, stirring occasionally with the help of a rubber spatula, then decrease the heat to a simmer and cook until a drop of the syrup when pressed between two teaspoons forms a sticky, thin thread when spoons are moved apart, nearly 5 minutes. Remove that from heat, stir in rose water, and then cover, and set aside to keep warm.

  • Now that your syrup is ready, it is time for the Jamuns. In a small bowl, mix together milk and semolina, and keep them aside for 30 minutes to let the semolina soak. Line a rimmed baking sheet along with parchment paper. In a big bowl, mix together baking powder, milk powder, cardamom, and salt. Sift the mixture twice via a fine-mesh strainer onto a prepared baking sheet, by using clean hands or a bowl scraper to break up any bits or lumps that might be left behind in the strainer basket.

  • Transfer the sifted mixture back to a large bowl, and make a tiny well in the center; return a sheet of parchment to the baking sheet, and keep it aside. Add the semolina-milk mixture along with 1/4 cup (60ml) cream to the center of the well and, using neat hands, mix the ingredients to create a stiff but sticky dough. If the mixture looks dry, add more cream as required, 1 tablespoon (15ml) at a time until dough is created. When mixing, avoid aggressively kneading the dough, or else the gulab jamuns will become quite dense; instead, press the ingredients softly together with your fingertips to form the dough.

  • To prepare the Jamuns, take 1 tablespoon of dough and roll them between palms to shape into a smooth, 1-inch (2.5 cm) ball. The dough will appear sticky initially, but the heat released from your palms will help soften it and make it more pliable.

  • In a medium saucepan, heat oil or ghee over medium-high heat. Line a plate along with paper towels. Working in two batches, cautiously add half of the dough balls, one at a time, to the hot oil; by using a slotted spoon, instantly move each ball as it is added to the oil to stop them from sticking to the bottom of the pot. Cook, occasionally moving all balls around with a slotted spoon to assure even cooking, until Jamuns are golden brown all over, about 3 minutes.

  • Allow the Jamuns to soak in the syrup, covered, for a minimum of 4 hours, preferably overnight.

  • To serve, gently reheat the gulab jamuns in the syrup over low heat until warmed through and have it as a great dessert.

Conclusion

The word “Gulab” translates to rose in Hindi and “Jamun” to berry. So, Gulab Jamun is basically berry sized balls immersed in rose flavored sugar syrup. There are many famous shops in India that are famous for their Gulab Jamuns. But today we will see how you can make this famous Indian dessert at home and too easily. Here is a Gulab Jamun recipe.

Donna Hussain

Everything that makes you lucrative about food and travel is the magic of Donna Hussain who has continued to influence us by her knowledgeable and quirky articles on travel, tour, and food.

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