Gulab Jamun

gulab jamun recipe

Servings

24 -30 gulab jamun

Total time

40-45 minutes

Cuisine

Dessert

Calories

732 calories

What is gulab jamun?

Gulab jamun is derived from the Hindi word Gulab which means roses, and Jamun means berry. This dish has now become an inseparable part of every occasion, festival, and gathering. It is such a dessert that melts in the mouth, and hence the love for it is commendable. You can easily make your homemade gulab jamun recipe without any hassle and by putting minimalistic efforts into it. Here, we have provided you with 2 recipes for making gulab jamun.

So why delay? Let’s don the Chef’s hat, try out our best gulab jamun recipe, and fulfil the cravings.

Cuisine and Course

Dessert

Diet

Vegetarian

Ingredients

  • For sugar syrup (Chashni)

  • Sugar(Cheeni)- 4 cups

  • Water-3 cups

  • Rose Water- 1 tablespoon

  • Green Cardamom– 4-5 pods

  • Kesar– 10-15 petals

  • For gulab jamun made with khoya
  • 125 grams of mawa or khoya

  • 60 grams grated paneer 

  • Maida/All-purpose flour- 2-3 tablespoon 

  • Baking powder- 1tablespoon

  • Milk/Rosewater- 5-6 tablespoon

  •  Oil

  • For gulab jamun made with milk powder
  • Milk powder 1- 2 cups

  • Maida/All-purpose flour – 2-3 tablespoon 

  • Baking powder – 1tablespoon

  • Milk / Rosewater – 5-6 tablespoon

  • Oil

  • Yoghurt -1 tablespoon

  • Lemon juice – ½ tablespoon

  • Milk – 4 tablespoon

Serving

  • 24 -30 gulab jamun. It depends upon the sizes of the balls you make.
  • It has, on average, 732 calories

Directions

  • Gulab jamun preparation steps:
    At the very beginning, you need to get the sugar syrup ready for  which follow these steps:
  • Take a pot, add in 4 cups of sugar and 3 cups of water, continuously stir the mixture until the sugar completely dissolves in it.
  • Bring it to a boil and ensure that once the syrup starts to boil, you need to heat it for just 2-3 minutes more.
  • Further add 1 tablespoon of rose water and open the shell of the green cardamom, give it a mix and later switch off the flame. You can even add 7-8 petals of kesar to provide it with a royal touch.
  • Keep the sugar syrup aside and bring it to room temperature. Ensure that it should not be too hot while adding the dry gulab jamuns
  • How to cook the gulab jamun recipe?
  • Get your khoya or mawa and grated paneer and start to cream them using your palm to get a smooth paste. This is an essential step as it will help you get the perfect gulab jamuns.
  • Once the mixture is smooth in texture, add maida in batches. Make sure that you do not add all of them at once for maida gulab jamun. This step is done to balance out the moisture in the dough. Add the baking powder into the dough so that it gives fluffiness to the mixture.
  • Let the dough rest for about 10-15 minutes and cover it with a cloth.
  • You can even do the same procedure by using milk powder instead of mawa and paneer.
  • After 10-15 minutes, divide the dough into small and equal-sized balls and give them a round shape. Ensure that there are no cracks in the balls and cover them with a moist cloth to avoid them from drying up.
  • Take a wok and add oil to fry the jamuns. Ensure that the oil is not too hot; otherwise, it can darken up the jamuns and remain uncooked.
  • Keep the flame on low heat and eventually add the balls one by one. Let them fry until it turns golden in colour.
  • Once the balls are golden brown, immediately add them to the sugar syrup.
  • Let your homemade gulab jamun rest for about 3-4 hours so that they can absorb the syrup nicely.
  • How to serve gulab jamun?
  • You can garnish your tiny baby gulab jamun with some roughly chopped pistachios and kesar on top of it.
  • It would even taste heavenly if you chill them for about 1-2 hrs.
  • It can even be served hot along with some vanilla ice cream.

TinyTips to make gulab jamun recipe like a pro

  1. Make sure that you finely knead the dough so that it turns out to be soft.
  2. The oil should not be too hot while frying the gulab jamun; otherwise, the chances are higher than the balls would remain uncooked from inside.
  3. The sugar syrup should not be too hot. It should be warm enough so that it can finely absorb the syrup into it.

Conclusion

Now you can gulab jamun at home by following the instant gulab jamun recipe. Wow, your friends and family with this best gulab jamun recipe. Follow the gulab jamun ingredients list and the step-by-step process of the gulab jamun recipe to get the best results. 

FAQs

  • What other ingredients can be used to make gulab jamun?

You can use bread crumbs, maida, sooji, khoya, and milk powder to make your best gulab jamun recipe.

  • How can we serve dry gulab jamun?

Get the finely grate dry coconut and mix it well with powdered sugar. Roll your jamuns in this mixture when it is hot so that it can easily absorb moisture.

  • Why are my gulab jamuns breaking once I start to fry them?

One of the primary reasons can be that the dough has too much moisture. Try adding in sooji or maida to balance out the moisture content. Another reason can be that you have added in more baking powder or soda.

  • Why are my gulab jamuns becoming brown and hard from the inside?

One reason can be that you have kept the flame at high, which makes the balls get dark and uncooked from inside. Ensure to keep the flame at low while frying them.