Gulab Jamun Recipe

Gulab jamun, the golden spheres of melt-in-your-mouth indulgence, are a cherished dessert in Indian cuisine. Their deep-fried goodness, soaked in fragrant rosewater syrup, is a symphony of textures and flavors. This recipe dives into the details of making homemade gulab jamuns, exploring both the traditional khoya method and a quicker milk powder alternative.

Gulab Jamun Recipe Ingredients

For the Khoya Method:

  • 1 cup full-fat milk powder
  • 1/4 cup ghee
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cardamom powder
  • Pinch of salt
  • Oil for deep-frying

For the Rosewater Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1/4 cup rosewater
  • 2 green cardamoms
  • 1 cinnamon stick

Milk Powder Method:

  • 1 cup milk powder
  • 1/4 cup all-purpose flour
  • 1/4 cup yogurt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cardamom powder
  • Pinch of salt
  • Oil for deep-frying

Steps by Step for making gulab jamun

Making the Dough:

  1. Khoya Method: In a bowl, combine the cooled khoya paste, flour, baking powder, cardamom powder, and salt. Gradually add water, a little at a time, and knead until you have a soft, non-sticky dough.
  2. Milk Powder Method: In a bowl, combine the milk powder, flour, yogurt, baking powder, cardamom powder, and salt. Mix well and knead into a soft, non-sticky dough. You may need to add a little more yogurt or water if the dough feels dry.

Shaping and Frying:

  1. Divide the dough into equal-sized balls. Roll each ball into a smooth, round shape. Cover the balls with a damp cloth to prevent them from drying out.
  2. Heat oil for deep-frying in a pan or karahi. The ideal temperature is around 350°F (175°C). Check by dropping a small piece of dough into the oil; it should sizzle and rise to the surface quickly.
  3. Gently drop the gulab jamuns into the hot oil. Don’t overcrowd the pan; fry them in batches.
  4. Fry the jamuns on medium heat until golden brown and slightly puffed up. Turn them occasionally for even browning.
  5. Drain the fried jamuns on paper towels to remove excess oil.

Making the Rosewater Syrup:

  1. In a saucepan, combine the sugar, water, green cardamoms, and cinnamon stick. Bring to a boil and cook until the sugar dissolves.
  2. Reduce the heat and simmer the syrup for 5-7 minutes, until it reaches a slightly thick consistency.
  3. Add the rosewater and stir well. Turn off the heat and let the syrup cool slightly.

Soaking and Serving:

  1. Gently transfer the warm gulab jamuns into the warm rosewater syrup. Make sure they are completely submerged.
  2. Cover the pan and let them soak for at least 3 hours, or preferably overnight, for maximum flavor absorption.
  3. Before serving, garnish the gulab jamuns with chopped nuts (optional) and enjoy their melt-in-your-mouth sweetness!
Important Tips:
  • For a richer flavor, add a tablespoon of grated mawa (milk solids) to the dough while kneading.
  • If you don’t have rosewater, you can use orange blossom water or kewra water instead.
  • Store leftover gulab jamuns in the refrigerator, soaked in the syrup, for up to 3 days. Reheat them before serving.
The Milk Powder Method:

This method is quicker and easier than the traditional khoya method, but the flavor may be slightly different. It’s a good option if you’re short on time or don’t have access to milk powder.

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