Gulab Jamun

Uncover the secret to crafting delectable Gulab Jamuns right in your own kitchen, utilizing either milk powder or khoya. This comprehensive guide is your ticket to culinary success, boasting exclusive step-by-step visuals and video tutorials for not one, but two distinct recipes, ensuring an unparalleled gastronomic experience with every batch. Renowned for its decadent blend of milk solids, sugar, rose water, and cardamom powder, Gulab jamun stands as an epitome of Indian sweetness, gracing the tables of festive gatherings and celebratory feasts alike. Traditionally, the process involves the incorporation of khoya, or milk solids, as the primary ingredient. However, sourcing khoya can be a daunting task in certain regions, and the laborious homemade preparation deters many enthusiasts. Hence, the widespread adoption of milk powder as a viable alternative. For those uninitiated in the nuances of Indian cuisine, the question naturally arises: What exactly is Gulab Jamun?

A Peek into the World of Gulab Jamun

Gulab jamun materializes as soft, succulent spheres, crafted meticulously from milk solids, flour, and a leavening agent. These delectable orbs are bathed in a fragrant, rose-infused syrup, delivering a symphony of flavors with every delightful bite. Etymologically rooted in Hindi, “Gulab” translates to “rose,” while “jamun” signifies “berry,” encapsulating the essence of these berry-sized delights enrobed in a luscious rose-flavored concoction.

About Gulab Jamun

Diverse Approaches to Crafting Gulab Jamun Indeed, the culinary landscape offers a plethora of techniques for conjuring up Gulab Jamun, yet the most prevalent iterations within Indian households revolve around khoya or milk powder as the primary ingredient. Historically, the labor-intensive process of simmering milk for extended durations to procure khoya was commonplace, followed by its amalgamation with flour to form the quintessential jamuns. However, the advent of store-bought khoya has ushered in a new era of convenience, albeit with limitations outside the Indian subcontinent. Consequently, milk powder, also recognized as dry milk, emerges as a pragmatic solution, yielding results on par with its traditional counterpart, sans the hassle.

Two Ways to Prepare Gulab Jamun

In this article, I’m sharing two distinct methods for preparing mouthwatering Gulab Jamun. One method utilizes milk powder, while the other relies on store-bought khoya.

  1. 🥛 Creating Gulab Jamun with milk powder provides a convenient option for those without access to khoya or who prefer to avoid lengthy preparation. This milk powder Gulab Jamun recipe is beginner-friendly, accompanied by detailed instructions and step-by-step photos in the recipe card.
  2. 🧊 Crafting Gulab Jamun with khoya is just as straightforward, granted you have access to this component. Khoya, also referred to as mawa, is readily available in the frozen sections of Indian grocery stores. It’s crucial to select plain unsweetened khoya, specifically formulated for creating Gulab Jamun. Furthermore, I’ve incorporated a video tutorial of this recipe towards the conclusion of the post. For additional visual guidance, you can consult the step-by-step photo link for Khoya Jamun.

Table of Content

1.Gulab Jamun with milk powder

How to Make Gulab Jamun Using Milk Powder (Step-by-Step Photo Tutorial)

Preparing the sugar syrup

  1. 🥄 Begin by adding 1.5 cups of sugar and lightly crushing 4 green cardamoms in a saucepan. If desired, you can substitute with organic or turbinado sugar for a richer syrup color.
Gulab Jamun

  1. 🌊 Next, pour in 1.5 cups of water into the saucepan. 🌊
Gulab Jamun

  1. 🍯 Bring the mixture to a boil until the syrup achieves a slightly sticky consistency. To test, pour a small amount of syrup onto a plate and allow it to cool. Then, dip your index finger into the syrup and touch it with your thumb. You should feel a subtle stickiness, but avoid reaching the one-string consistency.
Gulab Jamun

It’s essential to attain the correct syrup consistency to ensure the Gulab Jamun absorbs it properly and remains soft. If the syrup thickens too much, simply add a little water and stir. Once you’ve reached the desired consistency, turn off the heat and add a dash of rose water for fragrance.

Preparing Dough & Forming Jamuns

  1. 🥄 Begin by precisely measuring 1 cup of milk powder, ¼ cup + 1 tablespoon of all-purpose flour (maida), and a generous pinch of soda. It’s essential not to overdo the soda, as it may cause the balls to break apart.
Gulab Jamun

  1. 🥄 Thoroughly combine the dry ingredients or sift them together to ensure even distribution. Then, incorporate 1 teaspoon of ghee into the mixture.
Gulab Jamun

  1. 🔄 Mix all the ingredients together until fully integrated.
Gulab Jamun

  1. 🥄 In a separate bowl, blend 1 tablespoon of yogurt or ¾ tablespoon of lemon juice with 2 tablespoons of milk.
Gulab Jamun

  1. 🍶 Gradually add 1.5 tablespoons of the yogurt-milk mixture to the flour mixture, stirring continuously. Use the remaining mixture as needed; typically, the entire 2 tablespoons are utilized. 🥄 Avoid over-kneading the dough, but if it appears too dry, add a splash more milk.
Gulab Jamun

  1. 🌱 The dough should become slightly sticky and cling to your fingers. Lightly grease your fingers and shape the dough into a firm yet pliable consistency. This is the ideal texture for the dough. If it becomes excessively sticky, lightly sprinkle with a teaspoon of plain flour to adjust without significantly altering the texture.
Gulab Jamun

  1. Divide the dough into 14 to 18 uniform portions and roll each into smooth, crack-free balls. Handle the dough delicately, avoiding excessive pressure while shaping the balls.
Gulab Jamun

While preparing the dough, ensure the syrup remains warm but not overly hot. Reheat if necessary to maintain the desired temperature, ensuring it’s hot enough to touch comfortably without scalding. Keep the syrup warm on the stove until ready to use.

Frying Gulab Jamuns

  • 🔥 Heat ghee or oil in a pan over medium heat. I prefer ghee over oil due to its higher smoke point.
Gulab Jamun

  • 🌡️ Ensure the ghee or oil is moderately hot, not too hot. If it’s too hot, the Gulab Jamuns will brown quickly on the outside but remain uncooked inside. To check the temperature, add a small piece of dough to the oil.
Gulab Jamun

  • 🌡️ The dough should rise slowly without significant color change. This indicates the correct temperature. If the dough rises rapidly, it means the temperature is too high. In that case, remove the pan from the heat for a brief period.
Gulab Jamun

  • 🍳 Carefully add the jamun balls to the hot ghee or oil and fry them over medium heat for 1 to 2 minutes. It’s important not to overcrowd the pan to allow the jamuns to expand while frying.
Gulab Jamun

Frying the Gulab Jamun Balls

  • 🕒 After 2 minutes of frying, reduce the heat to low and continue frying until golden brown. Stir gently and frequently to ensure even frying. Since I used a flat pan, I tilted it slightly to ensure even color.
Gulab Jamun

  • 🧼 Once golden brown, remove the jamuns from the pan using a slotted spoon or strainer. Drain them well to remove excess oil.
Gulab Jamun

  • 🔥 Immediately transfer the fried jamuns to the hot sugar syrup.
Gulab Jamun

  • 🚫 Avoid allowing the jamuns to soak in oil.
Gulab Jamun

  • 🌡️ The sugar syrup should be warm, but not excessively hot.
  • 🌰 Garnish with chopped pistachios and serve after 3 hours.
Gulab Jamun

  • 📷 Capture a picture of the soft Gulab Jamuns after 5 hours of soaking.

Expert Pro Tips

Although this section might seem lengthy, take the time to read it if you want to ensure your efforts aren’t wasted. By following these tips, you’ll likely achieve perfect Gulab Jamuns on your first try. Preparing the Gulab Jamun Dough Correctly

Gulab Jamun

  • 📏🥛 Ensure precise measurements of both dry and wet ingredients and have them all at room temperature. Keep extra milk handy for adjusting dough consistency if necessary.
  • 🥣👩‍🍳 Combine all dry ingredients in a wide bowl for the Jamun dough. Thoroughly mix them together, then create a well in the center and pour in the wet ingredients.
  • 🥄💧 Gradually incorporate the wet ingredients into the dry ones to form a smooth dough. Add more milk as needed, but avoid over-kneading, as it can lead to tough Gulab Jamuns due to gluten formation.
  • 🥛💡 The amount of milk required may vary based on the type of milk powder or mawa used. Adjust accordingly to achieve the desired dough consistency.
  • 🖐️🍥 When working with milk powder, the dough may be sticky and adhere to your fingers. Grease your fingers lightly to shape the dough into balls.
  • 🍘✨ The final Gulab Jamun dough should be soft, smooth, and free of cracks. It shouldn’t be dry or crumbly. If the texture isn’t right, the Jamuns may develop cracks, become tough, and remain uncooked inside.

Perfecting Ball Formation •

  • 📏 Divide the dough into uniform portions, handling it delicately to avoid overworking. Using gentle pressure, roll each portion into smooth, crack-free balls between your palms.
  • 🕒 Once all the balls are formed, cover them and set aside while heating the ghee or oil.

Ensuring Proper Sugar Syrup Preparation

  • 🍯 Select a wide pot to allow ample space for all the Gulab Jamuns to soak in the syrup evenly. Combine sugar and water in the pot, and heat over medium flame until the sugar completely dissolves.
  • 🍮 Boil the syrup until it reaches a sticky consistency. To test, take a small amount of syrup and cool it slightly. Pinch a portion of the syrup between your thumb and forefinger, then slowly separate them. The syrup should feel sticky; avoid letting it form strings, as this will prevent proper absorption by the jamuns.
  • 🍬 The syrup should achieve the sticky stage before reaching a single-string consistency.
  • 🍭 Repeat the testing process several times to ensure the syrup is consistently sticky. If it’s too thin (less than sticky), the jamuns may become soggy, break apart, and lose their shape.
  • 🍰 The ideal syrup consistency is sticky without overcooking.

• 🌹 Once the syrup reaches the correct consistency, remove it from the heat to prevent further cooking. Then, add lemon juice, cardamom powder, and rose water, keeping the syrup warm until ready for use

Perfecting the Frying Process

Traditionally, ghee is the preferred frying medium for Gulab Jamuns, but you can also use oil. Alternatively, you can combine a few tablespoons of ghee with the oil for a similar flavor profile.

When frying, ensure the oil is adequately heated but not too hot. Here’s how to check:

Heat oil in a deep kadai or frying pan over medium heat. Test the oil’s readiness by dropping a small piece of dough into it. The dough ball should sink initially, then slowly rise with a few bubbles, without browning immediately. This indicates the ideal frying temperature.

  • 🔥 If the oil is not hot enough, the jamuns will absorb excess oil and become soggy. They may also lose their shape and develop a crusty exterior later on.
  • 🌡️ If the oil is too hot, the dough may disperse in the oil, causing the jamuns to crack or blister. They may brown quickly on the outside while remaining uncooked inside, resulting in a hard center even after soaking.
  • 🕰️ Once the oil reaches the correct temperature, reduce the flame to medium. Add the jamun balls one by one, ensuring they have enough space to fry and expand. Avoid overcrowding the pan, as they need room to fry evenly. Allow them to firm up and cook slightly before gently stirring to ensure even frying.

Adding Jamuns to Syrup

  • When the jamuns turn evenly golden brown, remove them from the oil and add them to the hot syrup. The syrup should be warm but not boiling, as overly hot syrup may cause the jamuns to crack. If the syrup is not hot, the jamuns will not absorb it properly.
  • Soak the jamuns in the syrup for about 3 hours before serving to allow them to absorb the flavors fully.


FAQs

Q: What are Gulab Jamuns made of?

  • A: Gulab Jamuns are made from a mix of milk solids, flour, and a bit of leavening agent like baking powder. This dough is shaped into small balls, fried until golden, and then soaked in sweet syrup flavored with rose water and spices.

Q: What are Gulab Jamuns made of?

  • A: Gulab Jamuns are made of milk solids, flour, and leavening agent, fried and soaked in syrup flavored with rose water and spices.

Q: Can I use milk powder instead of khoya?

  • A: Yes, milk powder can be used instead of khoya by mixing it with liquid to form a dough.

Q: Is rose water necessary?

  • A: No, rose water is optional; other spices like cardamom or saffron can be used to flavor the syrup.

Q: Can I bake Gulab Jamuns instead of frying?

  • A: Yes, Gulab Jamuns can be baked after shaping into balls and then soaked in syrup.

Q: How long do they last?

  • A: Gulab Jamuns can be stored in the fridge for a few days in a sealed container, reheating before serving if desired.

Extra Tips for Milk Powder Gulab Jamun

  • 🧀 The secret to achieving perfect milk powder gulab jamun lies in using curd/yogurt or lemon juice. When used in the specified amounts, you won’t detect the taste of curd or lemon juice in the jamuns.
  • 🥛 In this gulab jamun recipe, the soda reacts with the yogurt or lemon juice, making the dough light and resulting in soft and fluffy jamuns.
  • 🍽️ I strongly advise against altering the recipe as it has been meticulously perfected through numerous trials to replicate the authentic taste found in North Indian restaurants and sweet stalls—soft, juicy, mouth-melting, and utterly delicious.
  • 🥛 Please note that this gulab jamun recipe may not yield the desired results with low-fat milk powder. I’ve used regular milk powder from Nestle for consistent outcomes.

Don’ts For The Sugar Syrup

  • Avoid using a cast iron pot for the syrup, as it can cause the syrup to become overly thick and crystallize upon cooling, due to residual heat. 🚫
  • Gulab jamuns are commonly prepared during festive occasions such as Eid, Holi, Diwali, and Navratri. If you’re making them for a special event, you can prepare them in advance. 🎉

2.Gulab Jamun with Khoya

🥣 How To Make Gulab Jamun With Khoya

Gulab Jamun

Please watch video 📹 to make this recipe.

Ingredients

  • 🧀 125 grams of khoya or mawa (evaporated milk solids) (approximately 1 heaped cup, grated) 🍚 2½ tablespoons of all-purpose flour (Maida)
  • 🍰 ¼ teaspoon of baking powder
  • 🌿 ¼ teaspoon of ground cardamom
  • 💧 2 to 4 tablespoons of milk or water (add more if necessary)
  • 🧀 2 tablespoons of paneer (optional)
  • 🔥 Oil or ghee for frying
  • 🍬 1 ¼ to 1 ½ cups of sugar
  • 💧 ¾ cup of water
  • 🌿 ½ teaspoon of ground cardamom
  • 🌹 1 teaspoon of rose water (optional)
  • 🍋 1½ teaspoons of lemon juice

Instructions

Making sugar syrup

  1. 🍯 Begin by combining sugar and water in a wide pot. Heat over medium flame until the sugar fully dissolves, then allow the syrup to boil until it achieves a sticky consistency.
  2. 🌡️ To test the syrup, take ¼ teaspoon of it and let it cool slightly. Then, take a small amount between your thumb and forefinger—it should feel sticky when you separate your fingers.
  3. 🌹 Once the desired consistency is reached, add rose water, cardamom powder, and lemon juice to the syrup. Mix well and set it aside, keeping the syrup slightly warm.

Preparing the dough

  1. 🥣 In a mixing bowl, combine grated mawa with flour, cardamom powder, and baking powder.
  2. ⏳ Gradually add milk as needed to form a smooth, crack-free dough. Avoid over-kneading as it can affect the texture and lead to gluten formation. The dough should be smooth without many cracks and should not be dry or crumbly.
  3. ➗ Divide the dough into 14 to 16 equal parts.
  4. 🍥 Take each portion and roll it between your palms until smooth, ensuring there are no cracks on the surface.
Gulab Jamun


How to prepare Gulab jamun with khoya

  1. 🔥 Begin by heating oil in a deep pot or kadai.
  2. 🔍 To check if the oil is ready, gently slide a small piece of dough into it. It should sink in and rise slowly with bubbles, without browning. This indicates the oil is at the right temperature for frying the balls.
  3. 🕒 Adjust the flame to medium heat. Carefully drop one ball into the oil at a time, gradually adding as many balls as possible.
  4. 🔶 After frying for a few minutes, the balls will start to firm up. Stir continuously and fry them evenly until they turn golden brown. Adjust the flame as needed, switching between low and medium.
  5. 🍴 Once fried, remove the gulab jamuns and drain them on a colander. Repeat the frying process until all the balls are fried.
  6. 🔅 Allow the fried balls to cool slightly for 3 to 5 minutes, then add them to the slightly warm syrup. Ensure the syrup is not too hot; it should feel warm when touched, but not excessively hot.
  7. 🔄 Gently rotate the gulab jamuns in the syrup, allowing them to soak for about 45 minutes before serving.
  8. 🍮 Serve the gulab jamuns with sugar syrup or alongside vanilla ice cream, garnished with thinly sliced pistachios for added flavor and presentation.
Gulab Jamun

Time Preparation

⏱️Prep Time – 10 minutes

🍳Cook Time – 20 minutes

⌛Total Time – 30 minutes

🍽️Servings – 14 to 18 Jamuns

NOTES

  1. 📏 Ensure precise measurement using accurate measuring spoons and cups; this recipe relies on exact measurements for optimal results.
  2. ⏳ Baking soda is essential for this recipe; always check its expiry date before use to ensure effectiveness.
  3. 🍽️ If attempting this recipe for the first time, consider halving the quantities to familiarize yourself with the process.
  4. 🥛 The amount of milk and curd specified may vary depending on the type of milk powder used. If the dough appears dry, gradually add more milk until a smooth consistency is achieved.
  5. ⚠️ Low-fat milk powder may not yield the desired outcome for this recipe.
  6. ⚖️ Exercise caution with the quantity of baking soda; even a slight excess may cause the jamuns to disintegrate during frying or soaking in syrup.
  7. 🔥 Avoid frying the balls on a very low flame, as this may result in a harder texture.

NUTRITION INFO (estimation only)

🥣 Amount Per Serving
🔥 Calories: 204
🔥 Calories from Fat: 81
🍯 Fat: 9g
🧈 Saturated Fat: 6g
🍳 Cholesterol: 27mg
🧂 Sodium: 56mg
🥔 Potassium: 134mg
🌾 Carbohydrates: 26g
🍬 Sugar: 21g
🥩 Protein: 3g
🌟 Vitamin A: 85IU
🍊 Vitamin C: 0.9mg
🥛 Calcium: 90mg
🔩 Iron: 0.4mg

For More Delightful Recipes, Visit!  www.foodillusions.com

Gulab Jamun

Gulab Jamun

Gulab Jamun: A beloved Indian dessert featuring soft, sweet balls soaked in aromatic syrup. Enjoy this decadent treat at festive gatherings or as a delightful indulgence anytime!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 204 kcal

Ingredients
  

  • 🧀125 grams of khoya or mawa (evaporated milk solids) (approximately 1 heaped cup, grated)
  • tablespoons of all-purpose flour Maida
  • 1/4 teaspoon   of baking powder
  • 1/4 teaspoon of ground cardamom
  • 2 to 4 tablespoons of milk or water add more if necessary
  • 2 tablespoons of paneer optional
  • Oilor ghee for frying
  • 1 ¼ to 1 ½ cups to sugar
  • 3/4 cup •     of water
  • 1/2 teaspoon of ground cardamom
  • 1 teaspoon of rose water optional
  • 1 1/2 teaspoon  of lemon juice

Instructions
 

  • Making sugar syrup
    1.   🍯 Begin by combining sugar and water in a wide pot. Heat over medium flame until the sugar fully dissolves, then allow the syrup to boil until it achieves a sticky consistency.
    2.   🌡️ To test the syrup, take ¼ teaspoon of it and let it cools lightly. Then, take a small amount between your thumb and forefinger—it should feel sticky when you separate your fingers.
    3.   🌹 Once the desired consistency is reached, add rose water, cardamom powder, and lemon juice to the syrup. Mix well and set it aside, keeping the syrup slightly warm.
    Preparing the dough
    1.   🥣 In a mixing bowl, combine grated maw a with flour, cardamom powder, and baking powder.
    2.   ⏳ Gradually add milk as needed to form a smooth, crack-free dough. Avoid over-kneading as it can affect the texture and lead to gluten formation. The dough should be smooth without many cracks and should not be dry or crumbly.
    3.   ➗ Divide the dough into 14 to 16 equal parts.
    4.   🍥 Take each portion and roll it between your palms until smooth, ensuring there are no cracks on the surface.
    How to prepare Gulab jamun with khoya
    1 🔥 Begin by heating oil in a deep pot or kadai.
    2 🔍 To check if the oil is ready, gently slide a small piece of dough into it. It should sink in and rise slowly with bubbles, without browning. This indicates the oil is at the right temperature for frying the balls.
    3 🕒 Adjust the flame to medium heat. Carefully drop one ball into the oil at a time, gradually adding as many balls as possible.
    4 🔶 After frying for a few minutes, the balls will start to firm up. Stir continuously and fry them evenly until they turn golden brown. Adjust the flame as needed, switching between low and medium.
    5 🍴 Once fried, remove the gulab jamuns and drain them on a colander. Repeat the frying process until all the balls are fried.
    6 🔅 Allow the fried balls to cool slightly for 3 to 5 minutes, then add them to the slightly warm syrup. Ensure the syrup is not too hot; it should feel warm when touched, but not excessively hot.
    7 🔄 Gently rotate the gulab jamuns in the syrup, allowing them to soak for about 45 minutes before serving.
    8 🍮 Serve the gulab jamuns with sugar syrup or alongside vanilla ice cream, garnished with thinly sliced pistachios for added flavor and presentation.

Video

Notes

  1. 📏 Ensure precise measurement using accurate measuring spoons and cups; this recipe relies on exact measurements for optimal results.
  2. ⏳ Baking soda is essential for this recipe; always check its expiry date before use to ensure effectiveness.
  3. 🍽️ If attempting this recipe for the first time, consider halving the quantities to familiarize yourself with the process.
  4. 🥛 The amount of milk and curd specified may vary depending on the type of milk powder used. If the dough appears dry, gradually add more milk until a smooth consistency is achieved.
  5. ⚠️ Low-fat milk powder may not yield the desired outcome for this recipe.
  6. ⚖️ Exercise caution with the quantity of baking soda; even a slight excess may cause the jamuns to disintegrate during frying or soaking in syrup.
  7. 🔥 Avoid frying the balls on a very low flame, as this may result in a harder texture.
Keyword easy gulab jamun recipe, gulab jamun, gulab jamun recipe, gulab jamun recipe with milk powder, gulab jamun recipe without milk powder, how to make gulab jamun soft, how to make gulab jamun with milk powder