Diwali Sweets

Gulab Jamun Recipe

What makes this recipe unique is the use of simple ingredients and the traditional method of preparation, resulting in authentic and flavorful Gulab Jamun.

Gulab Jamun is a delicious dessert made with milk powder. Last month, when I went to my hometown, my in-laws asked me how to prepare the homemade gulab jamun. So I wanted to post this recipe. This is an easy and quick recipe to try. So friends, get your hands wet and try this recipe for the coming Diwali! Leave your comments as usual!

What Is Gulab Jamun Recipe?

Gulab Jamun is a popular Indian sweet that is made with some key ingredients such as milk powder, all-purpose flour, and yogurt or curd. These succulent balls are deep-fried until they are beautifully golden brown, and then soaked in a syrup that is infused with saffron and cardamom. The combination of these main ingredients with the unique Indian spices and seasoning creates a rich and flavorful dessert that is loved by many.

Why You'll Love Gulab Jamun Recipe?

Irresistible Texture: The soft and spongy texture of gulab jamun is bound to melt in your mouth, leaving a lingering sweet taste that you'll crave for more.
Delicious Indulgence: This delectable dessert is a perfect treat for those with a sweet tooth. It's a flavorful delight that brings joy with every bite.
Health Benefits: Despite being a sweet treat, the use of yogurt in this recipe adds a dose of probiotics, aiding in digestion and gut health. Additionally, the use of ghee provides healthy fats which are essential for the body.
Rich in Flavors: The infusion of saffron and cardamom in the sugar syrup gives the gulab jamuns a rich and aromatic flavor, making it an irresistible dessert for any occasion.
Traditional Delight: Gulab jamun is a well-loved traditional Indian sweet that holds a special place in celebrations and festivals, making it a nostalgic and heartwarming dessert.
Perfect for Sharing: This recipe yields delightful golden brown gulab jamuns that are perfect for indulging in with loved ones, either at celebrations or as a sweet ending to a family dinner.

Ingredients for Gulab Jamun Recipe

Full Fat Milk Powder: The main ingredient for making the base of the gulab jamun, providing a creamy texture and rich flavor.
All Purpose Flour: Helps to bind the ingredients together and gives a slight texture to the gulab jamun.
Baking Soda: A leavening agent that helps the gulab jamun to rise and become soft.
Ghee: Adds a rich and buttery flavor to the gulab jamun, enhancing the overall taste.
Yogurt or Curd: Adds moisture and tanginess to the dough, resulting in soft and juicy gulab jamuns.
Sugar: Used to make the sweet syrup that the gulab jamuns are soaked in, providing a sweet and fragrant flavor to the dessert.

How To Make Gulab Jamun Recipe?

To make gulab jamun, start by mixing milk powder, all-purpose flour, salt, and baking soda in a wide bowl. Add ghee and mix well with your hands.
Then, add yogurt and mix gently. Cover the dough and let it sit for 10 minutes while you prepare the syrup.
Next, make the sugar syrup by boiling sugar and water in a saucepan, then simmering for 5 to 8 minutes.
Add saffron and cardamom powder and mix well. Remove from heat and set aside.
Heat oil in a deep kadai over medium-low heat. Add a tsp of milk to the dough, then divide the jamun mixture into small portions and shape them into marble-sized balls.
Fry the balls in the oil until they become light golden brown, then add them to the sugar syrup.
Let the jamuns sit in the syrup for 2 to 3 hours, allowing them to absorb the syrup and double in size. Now, your delicious gulab jamuns are ready to serve!

Each step is crucial to achieving the perfect flavor and texture of this beloved Indian dessert.

Serving Suggestions

Pair with Ice Cream: For a delightful dessert, serve your homemade gulab jamun with a scoop of vanilla ice cream. The warm, syrupy jamun pairs perfectly with the creamy, cold ice cream.
Garnish with Nuts: Add a touch of elegance to your gulab jamun by garnishing with chopped pistachios or almonds. The nuts add a nice crunch and a pop of color to the dish.
Serve with Chai: Enjoy your gulab jamun with a hot cup of chai for a classic Indian treat. The combination of the sweet jamun and the spiced tea is a match made in heaven.
Pair with Puri and Sabzi: For a complete meal, serve gulab jamun alongside some fluffy puris and a flavorful sabzi. The sweet and savory flavors will balance each other perfectly.
Add to Fruit Salad: Get creative and add small pieces of gulab jamun to a fruit salad for a unique and delicious twist. The jamun's sweetness will complement the fresh fruits beautifully.
Enjoy on its own: Of course, gulab jamun is also delicious all by itself. Enjoy the sweet, syrupy treat as a standalone dessert after a hearty Indian meal.

Tips for Making Gulab Jamun

Furthermore, I would like to share some of my suggestions for making perfect gulab jamun.

Firstly, don’t over-mix the dough, if you over-mix or knead the dough, then the Jamun will turn hard or become denser and it will not absorb the sugar syrup properly later. So, just mix it. Also don’t knead the dough like chapati, just lightly mix it. If you feel the dough is too sticky, then add one tsp of milk powder and mix it gently. If the dough is dry then add a tsp of milk.
Secondly, prepare the sugar syrup until it gets a little sticky. Also, there is no need to wait for string consistency. You can also add rose water instead of cardamom and saffron.
It's important to simmer the sugar syrup to the right consistency. The syrup should be a little sticky, but not boiling hot when adding the fried jamuns to it. This helps the jamuns absorb the syrup without cracking.
Furthermore, If the oil is too hot, the jamuns will not cook properly inside; so, just remove the pan from the heat and cool it down for some time and then fry the jamuns. Fry the balls at a medium-low heat to ensure they cook evenly and develop a light, golden-brown color.
Allow the jamuns to soak in the sugar syrup for at least 2 to 3 hours, or until they double in size. This ensures that the gulab jamuns are soft, sweet, and perfectly infused with the syrup.
Finally, you can also make gulab jamun by using 1 tbsp of ghee and 2 tbsp of milk instead of 1 tsp of ghee and 2 tbsp of yogurt. I tried these 2 versions and got excellent results.

Variations for Gulab Jamun Recipe

Flavorful Twist: Instead of using plain water for the sugar syrup, try using rose water or cardamom-infused water for an extra burst of flavor.
Nutty Addition: Add a handful of chopped nuts such as pistachios, almonds, or cashews to the jamun mixture for a crunchy texture and added richness.
Fruit Infusion: Experiment with adding finely chopped dried fruits like figs, dates, or apricots to the dough for a unique and delicious twist.
Coconut Paradise: Roll the shaped jamun balls in desiccated coconut before frying for a tropical and coconutty flavor.
Chocolate Indulgence: For a decadent variation, add a tablespoon of cocoa powder to the dough and follow the rest of the recipe as usual for chocolate gulab jamuns.
Spiced Delight: Infuse the sugar syrup with a pinch of ground cinnamon or nutmeg for a warm and aromatic taste in every bite.

How to Store Gulab Jamun Recipe

Keep the Dough Covered: After making the jamun dough, cover it with a bowl and keep it aside for 10 minutes. This helps in making the dough softer and prevents it from drying out.
Store Sugar Syrup Properly: If you have leftover sugar syrup, store it in an airtight container in the refrigerator. It will stay fresh for a few weeks and can be used for making more gulab jamuns or for other desserts.
Properly Seal the Milk Powder and Flour: Store the milk powder and all-purpose flour in airtight containers to maintain their freshness. This will prevent them from getting lumpy and spoiling the texture of the gulab jamuns.
Refrigerate Fried Gulab Jamuns: If you have leftover fried gulab jamuns, store them in an airtight container in the refrigerator. They will stay fresh for a few days and can be reheated in the microwave or on the stovetop before serving.
Keep Saffron and Cardamom Powder in a Cool, Dark Place: Store saffron and cardamom powder in airtight containers in a cool, dark place to preserve their flavor and aroma. This will ensure that they retain their potency for making delicious gulab jamuns.
Use Fresh Yogurt and Ghee: To ensure the best flavor and texture in your gulab jamuns, use fresh yogurt and ghee. Store them in the refrigerator and check the expiration dates to ensure they are fresh when making the recipe.

Frequently Asked Questions (FAQs)

How can I make the jamuns softer?

To make the gulab jamuns softer, you can add a little extra ghee or butter to the dough while mixing. Additionally, ensuring that the dough is not overmixed and keeping it covered for a longer period of time can also help in making softer jamuns.

Can I substitute the milk powder with something else?

If you don't have milk powder, you can use khoya or mawa instead. Khoya is a dairy product widely used in Indian sweets and can be used as a substitute for milk powder in this recipe.

Can I reduce the amount of sugar in the syrup?

If you prefer a less sweet syrup, you can reduce the amount of sugar used in the syrup according to your taste. However, ensure that the consistency of the syrup remains thick and sticky to coat the jamuns evenly.

How do I prevent the jamuns from cracking while frying?

To prevent the jamuns from cracking while frying, make sure the oil is not too hot. Also, while shaping the jamun balls, ensure that the surface is smooth without any cracks. If cracks appear, you can moisten your hands with a little ghee or milk and roll the balls gently to smooth out the surface.

Can I make the gulab jamuns in advance?

Yes, you can make the gulab jamuns in advance and store them in the sugar syrup in an airtight container. They can be stored in the refrigerator for up to a week. Just reheat them before serving.

How can I make the jamuns absorb more syrup?

If the jamuns are not absorbing the syrup well, you can gently prick the surface of the jamuns with a toothpick to ensure that the syrup seeps in. Additionally, warm the syrup slightly before adding the jamuns for better absorption.

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