Gulab Jamun Recipe

gulab jamun recipe

Gulab Jamun Recipe: Gulab Jamun is a popular Indian dessert. Some people make it with khoya, milk powder, bread, or sweet potatoes. It is, indeed, a popular Indian sweet among many of us. Gulab jamun is one of the desserts served after meals at parties, weddings, and even Indian dinners.

The term “gulab jamun” refers to rose berries. Gulab means rose in Hindi, and jamun is a darkish purple berry (java plum, black plum) native to India. Gulab jamun’s sugar syrup is flavoured with rose water, and the fried dough balls are the size of jamun berries – hence the name Gulab Jamun.

It is traditionally made with dried milk solids. In Hindi, these dried milk solids are known as khoya or mawa. Milk powder can also be used to make a quick version.

a traditional ball-shaped Indian dessert made with khoya or milk powder The khoya balls are deep-fried in hot oil or ghee before being dipped and rested in sugar syrup until it absorbs and becomes moist. It is a unique sweet recipe created for special occasions and festival celebrations.

Milk solids, also known as khoya, are used in many Indian sweets recipes that are made for special occasions. Gulab jamun, a popular Indian dessert made with milk solids or milk powder, is one such recipe. It is simple to make with instant mix, but this recipe will put it to the test.

The traditional gulab jamun recipe can be made in a variety of ways and recipes. It can be made with a combination of milk powder and plain flour, or it can be made with a ready-made instant gulaab jamun mix. The traditional recipe, on the other hand, is made with khoya or mawa, which is basically milk solids or prepared by evaporating milk. However, because this recipe uses instant khoya, it eliminates the hassle of evaporating and preparing khoya or mawa.

Furthermore, some important and critical gulab jamun recipe tips and suggestions. The first and most important tip for making gulab jamun is to take extra precautions when deep frying. It must be deep fried in a very low flame or else it will stick to the bottom and crack. secondly,

If you want to Buy Khoya: There are three types of khoya available in the Indian market. To make gulab jamun, you’ll need “chikna khoya” or “dhaap khoya.” The term ‘chikna’ means’smooth.’ As a result, the texture of this khoya is smooth and soft. It contains more moisture than the other two khoya varieties, namely ‘danedar khoya’ and ‘batti khoya.’

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Ras Malai RecipeChhena Rasgulla RecipePeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

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Gulab Jamun Recipe Card:

gulab jamun recipe

Gulab Jamun Recipe

Manita
Gulab jamun is a milk-solid-based sweet, originating in Medieval Iran. and a type of mithai, popular in India, Nepal, Pakistan, the Maldives, and Bangladesh, as well as Myanmar.
Prep Time 10 mins
Cook Time 25 mins
2 hours 2 hrs
Total Time 35 mins
Course sweet
Cuisine Indian
Servings 12
Calories 126 kcal

Ingredients
  

For 200 g Instant Khova/Mava:

For The Jamun Dough

  • 1/2 cup   maida / plain flour (78 grams)
  • pinch  baking soda
  • 3 tbsp  (warm)
  • ▢oil / ghee for deep frying

To Make Sugar Syrup:

  • 1½  cup  sugar
  • 1½  cup water
  • 3 pods  cardamom / elachi
  • 1/4 tsp  saffron
  • 1 tsp  rose water
  • 1/2 tsp  lemon juice

Instructions
 

Recipe for khoya, kova, and mawa:

  • First, combine 1 tbsp ghee and 3/4 cup milk in a large nonstick vessel.
  • Stir thoroughly to ensure that the ghee and milk are well combined.
  • Add 1 cup full cream milk powder now.
  • Stir continuously while keeping the flame on low.
  • The liquid begins to thicken.
  • The mixture begins to separate from the pan after 8 minutes.
  • Continue to mix until a lump forms.
  • Finally, instant khoya is complete. Allow it to completely cool.

Making jamun dough:

  • Once the khova has completely cooled, crumble the instant khova. You can also use store-bought khova (200 g).
  • Mix in 1/2 cup maida, a pinch of baking soda, and khoya.
  •  Add 3 tablespoons warm milk
  • Gently combine and knead a soft dough without overworking it.
  • firm a soft dough, adding milk as needed Set aside for 10 minutes to rest.

Recipe for sugar syrup:

  • First, place  1½ cup of sugar in a vessel.
  • Add 3 cardamom pods, 1/4 teaspoon saffron
  • 1½ cup water, stirred and dissolved sugar
  • 3-4 minutes, or until the sugar syrup reaches a sticky consistency
  • 1 tsp rose water has now been added. 1/2 teaspoon lemon juice is also added to prevent sugar syrup from crystallising.
  • When the sugar syrup is finished, cover and set aside.

Gulab Jamun Recipe Preparation:

  • To begin, take a small ball of dough (approximately 26 grammes) and roll it into a ball.
  • Make sure the balls are free of cracks. Otherwise, jamun has a chance of breaking while frying.
  • Heat the oil / ghee on medium heat and fry the jamuns when the oil / ghee is moderately hot.
  • Fry the balls on a low heat, stirring occasionally.
  • 12-15 minutes, or until the balls are golden brown.
  • Allow the balls to cool for 2 minutes before dropping them into the warm sugar syrup. Otherwise, the jamuns will not absorb the syrup, resulting in hard jamuns.
  • Rest for 2 hours with the lid closed.
  • Finally, the size of the gulab jamun has doubled. Serve warm or cold with ice cream.
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Notes:

  • Gulab jamuns fall apart while frying: If there is too much moisture in the dough, the jamuns will fall apart or break in the oil. Increasing the amount of baking powder in the dough can also have the same effect. Frying at either a high or low temperature will result in the jamuns cracking or falling apart. If the dough contains less binding ingredients, such as all-purpose flour or rava (sooji), the oil will break them down. When you add the jamun dough balls to the oil to fry, let them become slightly crisp, firm up, and then only turn them.
  • Dense gulab jamuns: Less moisture in the jamun dough results in hard and dense gulab jamuns. The jamun dough must be mixed rather than kneaded. The gulab jamun will become chewy if the dough is kneaded. When you knead the dough, gluten strands form, making the jamun dense and heavy.
  • Very soft gulab jamuns: The sugar syrup should be sticky. They should not be watery. If the sugar syrup is watery, the jamun absorbs more sugar syrup, making it super soft and even breaking in the sugar syrup.
  • Remove sugar impurities with milk: If the sugar syrup contains impurities, add milk and simmer. There will be a layer of scum formed. Using a spoon, scrape away this layer.

Notes on Frying:

  • First, heat the oil to a medium temperature. After that, reduce the flame to medium-low or low and wait for a minute. Then, carefully drop the jamun dough balls into the oil.
  • When the jamun dough balls have tiny light golden spots on them, keep rotating them in the oil with a slotted spoon. This will give the jamun a uniform golden colour.
  • Also, if the oil is on the cooler side, the jamun will absorb more oil and may crack or break.
  • If the oil is very hot, the balls will brown quickly, but the inside will be undercooked.
  • Gulab jamun is traditionally fried in ghee. You can do it the traditional way or just fry them in oil like I did.
  • First, make your own khova or use store-bought khoya.
  • You can also stuff dry fruits inside jamun to make it more tasty.
  • Furthermore, maida is a binding agent, so if the jamuns break while frying, add a tsp more maida and mix thoroughly.
  • Furthermore, make sure to form a soft dough by gradually adding milk.
  • Finally, to make crack-free gulab jamun, grease your hands with ghee.

FAQ’s

Why do my gulab jamuns break while frying?

  • If the dough contains too much moisture, the jamun will break in the oil.
    More baking powder can also cause the jamun to break and disintegrate in the oil.
  • The temperature should not be too high or too low when frying. A high or low oil temperature while frying can also cause the gulab jamun to break or crack.
  • If the binding ingredients, such as maida or rava (sooji), are insufficient, the jamun may break when frying.
  • As soon as you place the jamun dough balls in the oil, allow them to become slightly crisp before turning them.
  • There should be no cracks in the jamun dough ball. If you notice cracks, add more milk to the dough mixture. Mix, then re-form the jamun.

Why has gulab jamun become so difficult to find?

  • Jamun may become hard if there isn’t enough moisture in it.
  • The jamun dough must be mixed rather than kneaded. The gulab jamun will become hard if the dough is kneaded. When you knead the dough, gluten strands form, making the jamun dense and heavy.
  • They will remain hard even if they are slightly dense because they will not absorb the syrup. In fact, when frying gulab jamun, it should have the consistency of very light spongy balls. You will notice a sense of lightness in them.

Why is my gulab jamun so soft?

  • The sugar syrup should have a sticky texture. They should not be watery in texture. If the sugar syrup is watery, the jamun absorbs more of it, making it super soft and even breaking in the sugar syrup.

How to Fry Dough Balls Perfectly?

  • First, heat the oil to a medium temperature. After that, reduce the flame to medium-low or low and wait for a minute. Then, carefully drop the jamun dough balls into the oil.
  • When the jamun dough balls have tiny light golden spots on them, keep rotating them in the oil with a slotted spoon. This will give the jamun a uniform golden colour.
  • Also, if the oil is on the cooler side, the jamun will absorb more oil and may crack or break.
  • If the oil is very hot, the balls will brown quickly, but the inside will be undercooked.
  • Gulab jamun is traditionally fried in ghee. You can do it the traditional way or just fry them in oil like I did.

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