How to make Gulab Jamun

Gulab jamun, also known as gulab jamoon, gulabi jamun or gulab jamoon, are deep-fried Indian desserts with soft and spongy centers of cottage cheese. This traditional Indian dessert originated in the state of Uttar Pradesh, where they’re usually served during festivals or on special occasions, but they’re also popular all over India and the world. Here’s how to make gulab jamun, along with some creative variations that you can try.

dough preparation

Mix all-purpose flour, semolina and salt in a deep bowl. Make a well in center of mixture; add yogurt, water and oil. Knead lightly until dough forms. Cover with plastic wrap; let stand 15 minutes.

Filling preparation

In a bowl, take 2 glasses of milk and add khoya and sugar. Make sure that you have not added too much sugar. Keep it for 30 minutes for it to settle down at room temperature. You could also keep it in refrigerator for 1 hour so that everything is settled. Then add saffron strands, dry fruits and cinnamon powder in a grinder and grind it into a smooth paste without adding water.

Cooking

The dough needs to be prepared in advance, otherwise while making it you will get tired. Pour water in a bowl and add sugar cubes and cardamom powder and mix well. Keep it aside for 10 minutes so that sugar melts completely. Mix wheat flour and besan together, add hot oil little by little till all flour is mixed. Knead it with your hands for 5 minutes or till smooth dough is formed (do not over knead as it will give a hard texture). It should look like breadcrumbs but slightly grainy also. Put them on an oven tray dusted with some refined flour so that they do not stick together when cooked.

Making the syrup

When you’re making gulab jamuns, there are two important steps: The syrup and how you mix it. As far as preparation goes, we recommend you make your own syrup in advance of cooking—so that once you’re ready, all you have to do is add warm milk (and a few other ingredients) into it and stir. You can store syrup in an airtight container for up to one month in a cool place; just be sure to give it a good shake before using. What’s more important is how long you cook your gulab jamuns—the longer they stay in syrup, the chewier they will be.

Serve!

In Indian cuisine, a popular sweet treat is gulab jamun. This dessert is usually made with milk solids, evaporated milk and ghee (clarified butter), among other ingredients. Here’s how to make gulab jamun from scratch. Serve these treats warm with a hot cup of chai tea on cold winter nights!

Notes

Gulab jamuns are a delicious Indian dessert. They are made from fried milk balls in a syrup made from rose water and sugar. This recipe shows you how to make gulab jamuns step by step. First, we will go over some tips for making these tasty treats, then we'll give you detailed instructions on exactly how to cook them.

some other tips

The Easy Way to Make Gulab Jamun at Home

If you’ve been to an Indian restaurant in the U.S., chances are you’ve tried gulab jamun, an easy dessert that’s surprisingly tasty and more difficult to pronounce than it looks. If you want to make this delicious treat at home, here’s what you do

Gulab Jamun is a sweet Indian dessert

a soft, spongy ball soaked in a sugary syrup. When done right, it’s divine. If you’ve never had one before, I urge you to go out and get some immediately. Unfortunately for me, it’s almost impossible to find them outside of India. Baked versions of gulab jamun exist, but they just don’t do justice – no way will a baked good ever hold a candle (or should I say light?) to a warm, fresh-from-the-fryer ball of goodness that was literally scooped out with your fingers just moments ago.

All you need to make these delicious spheres of deliciousness

Sugar, Milk Powder, Maida/All Purpose Flour, Baking Soda, Oil and Water. Combine Sugar, Milk Powder and Maida in a mixing bowl. Add water (1/4 cup) , Baking Soda and Oil. Knead into a soft dough adding water if required.(When I used these measurements I got a firm yet malleable dough). Let it rest for an hour or so before rolling into small balls (You can wet your hand as you roll them which gives them nice shape). Heat oil on medium heat in a deep bottom pan.

Prepare the Sugar Syrup

Boil 1 cup of water and add 3⁄4 cup sugar. Stir until it dissolves completely. Let it boil till it thickens into a single-thread consistency (approximately 10 minutes). This will ensure that you get soft gulab jamuns! Don’t add more than 11⁄2 cups of sugar, as it will make your gulab jamuns too sweet! Once done, cool down slightly. At room temperature, it should be quite runny.

Make the Balls of Dough

Separate one portion of dough and put it in a small bowl. Add a little water and some saffron, mix well. Use your hands to make 2-inch (5 cm) balls of gulab jamun dough. Keep balls covered with plastic wrap or kitchen towel until ready to fry them. Repeat Step 3 with remaining portions of dough as required. If you want deeper fried gulab jamuns, heat oil in pan over medium-high heat and keep ready while rolling out each portion into a ball using step 4 below. Note: if you have time, refrigerate balls for about 30 minutes before frying so that they are easier to handle and fry without breaking apart.

Dip in Sugar Syrup

When adding these balls in sugar syrup, add only 6-7 balls at a time so that they are completely submerged. If you add more than that, they will float on top of syrup, which does not look appealing. They also won’t get properly soaked and turn hard when cold. Soak for about 30 minutes or until all gulaab jamuns have been added and coated with sugar syrup completely. Then turn off heat and let them sit in warm syrup for 30-40 mins more.

Deep Fry Them

Heat oil in a deep fryer or wide saucepan. When it’s hot, drop in balls and cook until they float on top of oil and turn golden brown (you can check by cutting one open with a knife). Fry around 6-8 at a time, keeping them submerged under warm water as you go. Drain on paper towels. Now that your gulab jamuns are ready to eat, you can enjoy them on their own or serve them with some rose syrup for an Indian twist on ice cream sundae.

Eat and Enjoy!

You’ll find that gulab jamuns are best enjoyed with chilled sugar syrup. I prefer mine cold, but many people (including my mother) will tell you that gulab jamuns taste better when warmed up. The choice is yours! If you choose to heat them up, it’s best to do so in a microwave or over low heat in a saucepan. Simply place about five of them on a plate and drizzle some warm milk over them (about 1/4 cup). Warm for about 30 seconds and enjoy!

About SATHEESKUMAR

Unsalted food is like garbage