“Prepare to be whisked away on a delectable journey to the heart of India’s sweet delights! Amidst the symphony of aromatic spices and a burst of sugary splendor, we unveil the epitome of Indian dessert perfection: Gulab Jamun! Indulge your senses in this heavenly confection that melts in your mouth, leaving a trail of pure bliss. As we dive into the secrets of crafting these golden, syrup-soaked delights, get ready to savor every moment of this culinary adventure. So, loosen your belts and embrace the sweet symphony of Gulab Jamun as we unlock the recipe to this irresistible Indian treat!”
Gulab jamun recipe
Gulab jamun is a popular Indian dessert that is widely enjoyed not only in India but also in other parts of South Asia and the Middle East. It is a sweet and delicious treat that is often served during festivals, celebrations, and special occasions.The main ingredients used to make gulab jamun are khoya (also known as mawa or evaporated milk solids), flour, semolina (sooji), and a leavening agent such as baking soda. The ingredients are combined to form a smooth dough, which is then shaped into small, round balls. These balls are deep-fried until they become golden brown and acquire a soft and spongy texture.After frying, the gulab jamun balls are soaked in a sugar syrup infused with rose water, saffron, and cardamom. This syrup imparts a rich and aromatic flavor to the gulab jamuns, making them incredibly sweet and succulent. The name "gulab jamun" is derived from two words: "gulab," which means rosewater (referring to the rose-flavored syrup), and "jamun," which is a fruit with a similar shape to the dessert.Gulab jamun can be served warm or at room temperature, and it is often garnished with chopped nuts, such as almonds or pistachios, to add a bit of crunch and visual appeal. It's a beloved dessert in many cultures and is a true delight for anyone with a sweet tooth.
Ingredients
- 1 cup khoya (mawa or dried milk solids)
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- A pinch of cardamom powder
- 2-3 tablespoons milk (as needed to make the dough)
For Sugar Syrup (Chashni):
- 1.5 cups sugar
- 1.5 cups water
- A few saffron strands (optional)
- 1/2 teaspoon rose water or 1-2 drops rose essence
Instructions
- In a large mixing bowl, crumble the khoya to remove any lumps. Add the all-purpose flour, baking soda, and cardamom powder to the bowl. Mix all the dry ingredients together.
- Gradually add milk and knead the mixture into a smooth, soft dough. The dough should not be too sticky or too dry. If it's too sticky, add a little more flour; if it's too dry, add a few more drops of milk.
- Cover the dough with a damp cloth and let it rest for about 10-15 minutes.
- While the dough is resting, prepare the sugar syrup (chashni). In a separate saucepan, combine sugar and water, and bring it to a boil. Let it simmer for 5-7 minutes until the sugar completely dissolves. Add saffron strands (if using) and rose water or rose essence. Simmer for another minute and then turn off the heat. Keep the sugar syrup warm.
- After the resting time, take small portions of the dough and roll them into smooth, crack-free balls. Make sure there are no cracks on the surface; otherwise, they might break during frying.
- Heat oil or ghee (clarified butter) in a deep frying pan over medium-low heat. To check if the oil is ready, drop a tiny piece of dough into the oil; if it rises steadily to the surface, the oil is ready.
- Fry the gulab jamun balls in batches over low to medium heat until they turn golden brown. Make sure to stir the balls gently while frying for even color.
- Once fried, remove the gulab jamuns with a slotted spoon and drain excess oil by placing them on paper towels.
- Immediately transfer the hot gulab jamuns into the warm sugar syrup. Let them soak in the syrup for at least 1-2 hours to absorb the flavors and become soft and spongy.
- Garnish with chopped nuts like almonds or pistachios, and serve warm or at room temperature.Enjoy your homemade gulab jamun! Remember to handle the sugar syrup and gulab jamuns with care as they will be hot during the soaking process.
Video
Notes
When cooking Gulab Jamun, there are a few essential things to keep in mind to ensure that the dessert turns out delicious and perfect:
1. Consistency of the Dough: The dough for Gulab Jamun should be smooth, soft, and free of cracks. If the dough is too sticky, it can absorb excess oil during frying and result in greasy Gulab Jamuns. On the other hand, if the dough is too dry, the Gulab Jamuns may turn hard and not soak in the sugar syrup properly. Adjust the milk or flour accordingly to achieve the right consistency.
2. Oil Temperature: Maintaining the right oil temperature is crucial for frying the Gulab Jamun. If the oil is too hot, the outer layer of the Gulab Jamun may cook quickly, leaving the inside undercooked. If the oil is not hot enough, the Gulab Jamuns can absorb more oil and become dense. To check the oil temperature, drop a tiny piece of dough into the oil; it should rise gradually and steadily to the surface without immediately browning.
3. Soaking Time: Once the Gulab Jamuns are fried, they need to be soaked in warm sugar syrup. It's essential to ensure that the sugar syrup is warm but not boiling hot. If the syrup is too hot, it can break down the delicate texture of the Gulab Jamuns. Let the Gulab Jamuns soak in the syrup for at least 1-2 hours to absorb the flavors fully and become soft and syrupy.
By paying attention to these three factors - the dough consistency, oil temperature, and soaking time - you can achieve delectable, melt-in-your-mouth Gulab Jamuns that are sure to be a hit among your family and friends.
Nutrition
Serving: 150g
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