Gulab Jamun

Gulab Jamun pinit

Gulab Jamun is a beloved Indian dessert known for its soft, melt-in-the-mouth texture and sweet, aromatic syrup. While it requires some attention to detail, making gulab jamun at home is a rewarding experience.

Gulab Jamun

Gulab Jamun Pin Recipe
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Prep Time 15 min Cook Time 30 min Total Time 45 mins Difficulty: Intermediate Servings: 1 Calories: Approximately 150 calories per piece (may vary based on size) Best Season: Suitable throughout the year

Ingredients

For the Sugar Syrup:

Instructions

Prepare the Sugar Syrup:

  1. In a wide, shallow pan, combine sugar and water. You can add cardamom pods for flavor.
  2. Stir well and bring it to a boil. Simmer for 5-7 minutes until it reaches a slightly sticky consistency.
  3. Squeeze a few drops of lemon juice into the syrup to prevent crystallization. Set the syrup aside.

Prepare the Gulab Jamun Dough:

  1. In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
  2. Add ghee to the dry ingredients and mix until it resembles breadcrumbs.
  3. Gradually add milk, a tablespoon at a time, and knead the mixture into a smooth, soft dough. Be cautious not to over-knead.

Shape and Fry the Gulab Jamun:

  1. Divide the dough into small, uniform-sized portions and roll them into smooth balls without any cracks.
  2. Heat oil or ghee in a deep frying pan on low-medium heat. To check if it's ready, drop a tiny piece of dough into the oil; it should sizzle and rise gradually.
  3. Gently slide the gulab jamun balls into the hot oil and fry them on low-medium heat. Keep turning them for even cooking until they turn golden brown.

Soak in Sugar Syrup:

  1. Drain the fried gulab jamuns on a paper towel briefly to remove excess oil.
  2. While they are still warm, transfer them to the prepared sugar syrup. Let them soak for a few hours or overnight for best results.

Serve:

  1. Gulab jamun is best served warm. You can garnish it with chopped nuts like pistachios or almonds.

Note

  • The dough should be soft and smooth. Avoid making it too hard, or your gulab jamuns may turn out dense.
  • The temperature of the oil is crucial. Fry the jamuns on low-medium heat to ensure they cook evenly from the inside.
  • Let the fried jamuns sit in the sugar syrup for a few hours or overnight to absorb the sweetness fully.
  • You can get creative by adding saffron strands or rosewater to the sugar syrup for added flavor.

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