This delicious Gulab Jamun recipe will give you a rich, soft, juicy, melt-in-your-mouth dish that is simply irresistible. Follow these easy steps for a fail-proof recipe that will make your gulab jamuns perfect every time. In this traditional method, khoya (mawa) is used to make the dough for gulab jamun. Here are all the tips and tricks you need to make this delicious dessert perfect.
What is Gulab Jamun?
Gulab jamun is a popular Indian dessert consisting of milk solid balls fried and then soaked in sugar syrup flavored with saffron, cardamom, and rose. During soaking, the balls absorb the syrup and become soft and juicy.
Component:
- 1 cup khoya (mawa)
- 1/4 cup flour
- 1/4 tsp baking powder
- 2 tbsp milk (if needed)
- ghee or oil for frying
For syrup:
- 2 cups sugar
- Water
- cardamom (crushed)
- saffron (optional)
- Rose water
Instructions:
Dough and Balls:
- If using frozen khoya, defrost it before proceeding. – Grate the khoya and measure it by packing it tightly in a cup.
- Take khoya, maida, cardamom, and baking powder in a bowl. Mix well till the mixture starts coming together.
- If using frozen khoya, add water a tablespoon at a time and gather the mixture into a stiff dough. Don’t knead, just assemble.
- If using fresh khoya, adjust water and flour as needed depending on the moisture content of the khoya. The mixture should make a hard dough.
- Divide the dough into 22 equal portions and shape them into smooth, crack-free balls. Cover them with a clean kitchen towel to prevent them from drying out.
- Combine sugar, water, crushed cardamom, and saffron in a broad and deep saucepan. Make the flame medium.
- When the sugar syrup comes to a boil, let it boil for 4-5 minutes. Switch off the flame and add rose water. The syrup should have viscosity.
Frying and Soaking:
- For frying, heat ghee or oil in a pan on medium-low heat. Make sure the oil is hot but not too hot.
- Put some dough balls in oil and fry them till they turn golden, prepare them for uniform frying by turning them. Fry them until they are fully cooked and their color becomes uniform.
- Take out the fried gulab jamuns from the oil and let them cool for 5 minutes.
- If the sugar syrup has cooled down, heat it. Gently drop the slightly cooled gulab jamuns into the hot syrup. The berries should float in the syrup.
- Soak Gulab Jamun in sugar syrup for 3-4 hours. During this time they will absorb the sugar syrup and increase in size.
- Measure the baking powder accurately to avoid splatter while frying.
- Don’t over-knead the dough; Just gather it into a ball.
- Use grated khoya instead of crumbled khoya to make a soft dough.
- Adjust water and flour depending on the type of khoya used.
- Make smooth, crack-free balls for frying.
- Make a sticky syrup without getting the consistency of threads.
- Roast the gulab jamuns on a medium-low flame to cook them evenly.
- To prevent spoilage, mix hot Gulab Jamun in hot sugar syrup.
- For the best taste and texture, soak gulab jamuns in sugar syrup for a few hours.
Storage Instructions:
- Gulab jamuns stay fresh for 1-2 days at room temperature.
- In the refrigerator, they can be stored in an airtight container for up to a week or two.
- To freeze gulab jamuns, place them in an airtight container and store them for up to 4 months.
Serving Ideas:
- Serve gulab jamuns hot, cold, or at room temperature.
- Enjoy them after a meal or as a dessert on any special occasion.
- Strain the syrup and serve Gulab Jamun garnished with Rabri and chopped almonds.
- For added flavor and texture, roll dried gulab jamuns in dried coconut or powdered nuts.
- Pour chocolate sauce or ganache over them and garnish with pistachios.
Now that you have the perfect gulab jamun recipe, you can make these delicious dishes that everyone will love. Have fun making and tasting these melt-in-your-mouth recipes!
