Gulab Jamun Recipe

What Is Gulab Jamun?

Gulab jamuns are fried balls of milk solids and flour that melt in the mouth, served warm or at room temperature in a sweet, aromatic syrup. Gulab jamun dough is composed mostly of milk solids, bound together with plain flour (maida) and a leavening agent like baking soda. Some recipes may call for semolina flour, which, though it may not be traditional, does help inhibit the formation of gluten, creating a tender crumb. Other recipes omit the leavening agent and instead call for self-rising flour, which contains all-purpose flour, baking powder, and salt.

In India, the dessert is typically prepared in a deep kadai (a deep-bottomed frying pan) on a medium-to-low flame for an even deep fry and sometimes served with a scoop of vanilla ice cream.

Ingredients of Gulab Jamun

50 gm paneer
2 cup canola oil/ rapeseed oil
500 ml boiling water
1 slice lemon
2 cup powdered sugar
1 1/2 teaspoon powdered green cardamom
150 gm mashed khoya
2 tablespoon ghee
4 strand saffron

For Dough
- 30 gm all purpose flour
- 2 tablespoon corn flour
- 1/4 teaspoon baking powder

How to make Gulab Jamun

Step 1 Prepare the sugar syrup

To make this simple Gulab jamun recipe, you need to take a vessel and add sugar, water and a slice of lemon. Mix the sugar syrup well and reduce the consistency to two-string. Then turn off the flame and let it attain normal room temperature.

Step 2 Make the dough for Gulab Jamun

Take a wide tray and add equal proportions of chenna or paneer and khoya, mash them together using a masher. To accentuate the taste add some saffron strands. Make sure that there are no lumps in the mixture. Once the mixture is smooth enough, move on to the next step. Mix, all-purpose flour, cardamom powder, cornflour and baking powder in the khoya-paneer mixture. To make the gulab jamun more delicious, add some ghee to the mix. This will leave a nice aroma and give it an authentic taste.

Step 3 Shape the dough in small balls

Now, rub some ghee in your palms and take some dough and shape them into small balls. In the meantime, put a kadhai over medium flame and heat oil for frying. Once the oil is hot enough, slowly slide the balls and let them cook. Wait till the balls turn golden brown in colour.

Step 4 Soak the fried balls in Gulab Jamun

Take out the balls and remove the excess oil, then gently leave the gulab jamun balls in the sugar syrup. Let the Gulab Jamuns absorb the syrup. After half an hour, extract them and place them in a bowl and gently pour some sugar syrup.

Step 5 Garnish with dry fruits

Last, but not the least, garnish the gulab jamuns with some finely chopped pistachios. Serve these gulab jamuns after an elaborate and we are sure your guests will praise your culinary skills

Tips

You can use milk powder as well for making delicious Gulab Jamuns. When using it, make sure you grease your fingers for making small balls of the dough.
Also, don’t get confused between baking soda and powder. If you use baking soda, then the Gulab Jamuns will break easily even while frying.
To obtain the black-coloured Gulab Jamun, fry them for a little longer than usual on medium low flame.
Make sure that the Gulab Jamun dough is as smooth as you can imagine. There should not be a single crack in the ball, else the Gulab Jamun will break easily.