Description
Dive into the rich tapestry of Indian desserts with our Homemade Gulab Jamun recipe, a beloved sweet treat that embodies the essence of indulgence and celebration. Originating from the Mughal kitchens centuries ago, Gulab Jamun has since become an integral part of Indian culinary heritage, gracing festive occasions, weddings, and family gatherings with its irresistible charm. Join us as we unravel the art of crafting these golden orbs of sweetness, steeped in fragrant sugar syrup, and discover the joy of creating a dessert that is both decadent and deeply satisfying.
Ingredients
For Making Gulab Jamun Dough:
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee (clarified butter), melted
- 2-3 tablespoons milk, as needed to knead the dough
- A pinch of cardamom powder (optional)
- Chopped nuts (almonds, pistachios) for garnish (optional)
For Preparing Sugar Syrup:
- 1 cup sugar
- 1 cup water
- 4-5 green cardamom pods, lightly crushed
- A few strands of saffron (optional)
- 1 teaspoon of rose water or a few drops of rose essence
Instructions
Preparing Gulab Jamun Dough:
- Combine Dry Ingredients: In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. If using cardamom powder, add it to the dry ingredients for an extra layer of flavor.
- Add Melted Ghee: Gradually pour melted ghee into the dry ingredients and mix well using your fingers or a spoon. The mixture should resemble coarse crumbs.
- Knead the Dough: Slowly add milk, a little at a time, and knead the mixture into a soft and smooth dough. Ensure the dough is not too dry or too wet; it should be pliable and easy to shape into balls.
- Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 15-20 minutes. This allows the dough to hydrate and become easier to work with.
Shaping and Frying Gulab Jamun:
- Heat Oil for Frying: In a deep frying pan or kadai, heat oil over medium-low heat. The oil should be hot but not smoking.
- Shape Gulab Jamun Balls: Divide the rested dough into small portions and roll them between your palms to form smooth, crack-free balls. Ensure there are no cracks on the surface to prevent the Gulab Jamun from breaking while frying.
- Fry Gulab Jamun: Carefully slide the shaped Gulab Jamun balls into the hot oil, one by one, ensuring they are not overcrowded in the pan. Fry them on low to medium-low heat, stirring gently to ensure even cooking and browning.
- Fry Until Golden Brown: Fry the Gulab Jamun until they turn golden brown and develop a uniform color on all sides. It’s important to fry them on low heat to ensure they cook through evenly and retain their soft texture.
- Drain Excess Oil: Once the Gulab Jamun is golden brown, use a slotted spoon to remove it from the oil and drain it on paper towels to remove excess oil.
Preparing Sugar Syrup:
- Boil Water and Sugar: In a separate saucepan, combine sugar and water and bring the mixture to a gentle boil. Stir until the sugar dissolves completely.
- Infuse with Aromatics: Add crushed cardamom pods and saffron strands to the sugar syrup, infusing it with their aromatic flavors. For a floral touch, add rose water or rose essence to the syrup and mix well.
Soaking Gulab Jamun:
- Soak in Warm Syrup: While the sugar syrup is still warm, carefully immerse the fried Gulab Jamun into the syrup. Ensure they are fully submerged, allowing them to soak up the sweetness and flavor of the syrup.
- Rest and Absorb Syrup: Let the Gulab Jamun soak in the sugar syrup for at least 1-2 hours, allowing them to absorb the syrup and become soft, moist, and utterly indulgent.
Garnish and Serve:
- Garnish with Nuts: Once fully soaked, garnish the Gulab Jamun with chopped nuts such as almonds or pistachios for an added crunch and visual appeal.
- Serve Warm or Chilled: Serve the Homemade Gulab Jamun warm or chilled, either as a standalone dessert or as a decadent accompaniment to your favorite Indian meals.
Moses –
I made these gulab jamuns for a family celebration, and they were a hit! The golden brown color, the softness of the jamuns, and the aromatic syrup made them a perfect festive treat. They were so good that I had to make a double batch next time to meet the demand!
Ahmed –
As someone who isn’t an expert in Indian desserts, I was thrilled with how foolproof this gulab jamun recipe is. The step-by-step instructions made it easy to follow, and the result was absolutely delicious. The jamuns had the perfect texture and sweetness. A winner for sure!
Yakubu –
These gulab jamuns are a melt-in-your-mouth delight! The texture is incredibly soft, and they soak up the sugar syrup beautifully. They are dangerously addictive—I can never stop at just one. This recipe has become my go-to for satisfying my sweet tooth.
Ngozi –
I’ve tried various gulab jamun recipes, but this one truly captures the essence of this classic Indian sweet. The jamuns are perfectly soft, and the sugar syrup is just the right level of sweetness. It’s like having a piece of India in every bite. A delicious and authentic treat!