How to Make Gulab Jamun at Home

Gulab Jamun Recipe: A Comprehensive, Step-by-Step Guide

One of the most popular Indian desserts, gullab jamun is renowned for its wonderfully sweet taste and soft, melt-in-your-mouth texture. These are deep-fried dough balls that are drenched in aromatic sugar syrup; they are a festival and special occasion staple. Even if you’re a novice, I’ll walk you through a thorough, step-by-step method in this blog to create the best gulab jamun at home!

Gulab Jamun Ingredients

About the balls of Gulab Jamun:

1 cup unsweetened khoya (mawa) or, as an alternative, milk powder

Two tablespoons of maida, or all-purpose flour

Cup of baking powder, 1/4 teaspoon

Two tablespoons of milk – to knead

Two tsp ghee – to combine

*Ghee or oil for deep-frying

Regarding the sugar syrup :

Two cups of sugar

Half a cup of water

One-half tsp cardamom powder

• One teaspoon of rose water (optional; for scent)
• A couple optional saffron strands
• 1 teaspoon lemon juice (to keep the syrup from crystallizing)

Step 1: Sugar Syrup Preparation

Since the sugar syrup needs time to cool slightly before adding the fried jamuns, we prepare it first and then proceed to make the dough for gulab jamun.

1. Combine the water and sugar: 2 cups sugar and 1 1/2 cups water should be combined in a saucepan.
2. Heat the mixture : Bring it to a boil and whisk from time to time to make sure all of the sugar dissolves.
3. include flavorings: After the sugar has dissolved, include rose water, cardamom powder, and saffron strands (if desired) to create that distinctive flavor and scent.
4. Add lemon juice: To keep the syrup from crystallizing, add 1 teaspoon of lemon juice.
5. Simmer: Turn down the heat and give the syrup five minutes or so to simmer. It need to be just barely sticky—not overly thick. Take off the heat and place aside.

Making the Gulab Jamun Dough, Step 2

We’ll start by preparing the dough now. You can use milk powder or khoya (mawa) to make the base. If khoya is not available, milk powder is a fantastic substitute and offers a more classic taste.

1. Grate or mashing the khoya: If you are using khoya, make sure it is well-mashed and at room temperature to avoid lumps. Approximately 1 cup of soft khoya should be consumed. If milk powder is being used : Combine 1 cup milk powder with 2 tablespoons ghee and just enough milk to form a soft dough.
2. Add dry ingredients: Stir in 2 tablespoons all-purpose flour and 1/4 teaspoon baking powder to the khoya (or milk powder combination).
3. Promote into a silky dough: Gently knead the mixture with a small amount of milk (approximately 2 tablespoons) until a soft, smooth dough is achieved. Though not sticky, the dough should be soft. Avoid overkneading to prevent the gulab jamun from becoming chewy and dense.
4. Relax the dough : Place a moist cloth over the dough and allow it to rest for approximately 10 minutes.

Shaping the Gulab Jamun Balls: Step 3

1. Divide the dough: Once the dough has rested, separate it into sections that are the same size. The size of each chunk should be comparable to a tiny pebble because they will swell up after being fried and covered with syrup.
2. Form the balls : Roll each piece between your palms to form a flawless ball devoid of cracks. When cooking, the gulab jamuns could shatter if there are any cracks. Ease is essential.
3. Grease your hands: You can use a little ghee to coat your palms when rolling the dough balls to keep them from sticking.

Step 4: Fry the Balls of Gulab Jamun

1. Warm up the ghee or oil: Heat oil or ghee in a deep frying pan over medium-low heat. The gulab jamun will turn brown too rapidly and stay raw within if the oil is too hot.
2. Check the oil: Lower a tiny bit of dough into the liquid. The oil is ripe if it rises gently to the surface without browning right away.
3. Fry the balls: Carefully place a handful of the rolled balls into the oil at a time. Maintain low to medium heat.
4. Fry evenly: To guarantee even frying, stir the oil gently. Gradually, the gulab jamun will begin to turn golden brown. Fry for about 5-7 minutes on each batch, or until they are uniformly brown on both sides.
5. Drain the oil : Using a slotted spoon, remove the fried balls and set them on a paper towel to absorb extra oil.

Soak the gulab jamuns in sugar syrup (Step 5).

Make sure the sugar syrup is warm (not too hot or cold) by heating it up.

2. Soak the fried jamuns: Spoon the heated sugar syrup over the fried gulab jamun balls right away. For them to completely absorb the syrup, let them soak for at least 2 hours. They’ll swell up and get juicy and tender.

Gulab Jamun Serving: Step 6

• The gulab jamuns are prepared for serving once they have soaked well and grown plump.

Serving them warm or cold will rely on your personal preference.

• For an added touch of elegance, garnish with chopped pistachios or saffron strands.

Gulab Jamun Tips to Make It Perfect

1. Smooth dough: Before frying, make sure the dough is crack-free and smooth. The balls may break apart in the oil due to cracks.
2. Fry on low heat: To guarantee that the balls cook through, always cook them on low to medium heat.
3. Soaking time: Make sure you give the syrup ample time to soak. For the optimal texture and flavor, the gulab jamuns must completely absorb the syrup.
4. Syrup temperature: The fried jamuns should be added to warm, not hot, syrup because hot syrup can cause them to shrink.

Results

Although making gulab jamun at home might seem daunting at first, with this comprehensive guide, you won’t have any trouble producing these delectable treats from scratch! Everyone will enjoy these soft, juicy, and decadent gulab jamuns, whether you make them for a celebration or just to indulge your sweet tooth.

Try making some homemade gulab jamun and savor its wonderful flavor!

Happy Cooking! 😊 Please share your experience with gulab jamuns in the comments section below.