indianfood
Desserts

Gulab Jamun Recipe

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A classic Indian dessert that is the popular sweet dish in India. Gulab jamun is berry sized balls dunked in rose flavored sugary syrup. The sugar syrup made for Gulab jamun is flavored with rose water and fried jamuns (dough balls) are of similar sizes to berries. The dough balls are always made with Khoya or mawa. It is popular in India, Bangladesh , Nepal and Mymmar.

Gulab Jamun Recipe

Gulab Jamun Recipe Gulab Jamun Recipe Print This
Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 150 calories 8 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For Gulab Jamun
  • 1 cup Khoya or mawa.
  • 100 gms of grated paneer
  • 4 green cardomoms
  • 3 tbps spoon maida (all purpose flour)
  • 2 tbps fine suji (semolina)
  • 1/4th tbps baking powder
  • 1 tbps milk or added as needed
  • oil-for deep frying gulab jamun
  • For Sugar syrup-
  • 250 grms sugar
  • 1 cup water
  • 1 tbps milk
  • 1 tbps rose water

Instructions

  • Take 1 cup or 200 gms of Khoya .Mash it with your palm so that it becomes soft.
  •  Mix in the flour and baking soda.
  • For the dough – Add a little warm milk and weave the dough carefully. The dough need to be soft and smooth. Add milk step by step until you make a soft dough.
  • Please make sure that the dough should not be dry. If it is dry then add some milk to make it soft.
  •  Shape the dough into small round sized balls (jamuns).
  •  Heat ghee in the a frying pan.
  •  Fry all the balls at medium-low flame. If you fry at high heat, the jamun will be over cooked from and will also turn hard. Make sure that the balls should not to get touch with each other. 
  •  Keeping the flame low, fry these balls till they get golden brown color.
  • Now drain all the jamuns out of the ghee and fry the next lot.
  • Now keep all the gulab jamuns aside.
  • For syrup –
  • In a pan, heat water on a low flame and add sugar. Stir continuously till the sugar dissolves. Make sure it does not boil.
  • Once the sugar get dissolves , keep the flame on medium and bring it to a boil.
  • Cook till the syrup thickens. 
  • Now switch off the flame and let it be cool for half an hour.
  • Add all the jamuns to the syrup. Let jamuns soak the syrup.
  • Served hot or chilled as per your choice.

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