Gulab Jamun Recipe
Gulab Jamun is a tasty dessert from Indian Sub-continent. The prime ingredient for this dish is Milk Cheese (Khoa or Khoya). You can easily make this dish either using an instant ready mix or by mixing Milk Cheese and Arrowroot (Ararot) or Maida. Fry them in Clarified butter and top up with Sugar syrup to enjoy.
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Servings: 15
Calories: 131kcal
Ingredients
Main Ingredients for Gulab Jamun
- 250 g Milk Cheese Mawa aka Khoa or Khoya
- 30 g Arrowroot Powder Ararot
- 2 Pistachio Pista
- Clarified Butter for Frying
Main Ingredients for Gulab Jamun - Sugar Syrup
- 2 cup Sugar Cheeni
- 2 cup Tap Water
- 3 Cardamom Pods Elaichi
- 2 Threads Saffron Kesar
- 2 - 3 drops Lime Juice
Instructions
Preparation Steps to make Gulab Jamun Dough
- Take a bowl and use a grater to grate milk cheese. This will ensure milk cheese does not form any lumps while making Gulab Jamun.250 g Milk Cheese
- Now add Arrowroot to grated milk cheese and mix them well. In case Arrowroot is not handy, you can use same amount of all purpose flour.250 g Milk Cheese, 30 g Arrowroot Powder
- Now knead them together. If required add small quantity of clarified butter or spoonful of Milk. Just ensure that the dough is soft and not hard else it will break while cooking.250 g Milk Cheese, 30 g Arrowroot Powder
- Now cover dough with a cling film or a thin cloth and let it rest for 10 mins.
How to make Sugar Syrup for Gulab Jamun
- Take 2 cup Water in a wide pan and add equal amount of sugar to it. Now switch on the flame so that water starts boiling.2 cup Sugar, 2 cup Tap Water
- Now put the flame on medium and add Cardamom pods, Saffron threads and Lime juice to the Sugar Syrup. The Lime juice will help reduce crystallization of Sugar Syrup.3 Cardamom Pods, 2 Threads Saffron, 2 - 3 drops Lime Juice
- Now keep the Sugar Syrup on simmer flame for 3 - 4 minutes until the Sugar Syrup starts becoming slightly sticky.
- Turn off the flame and cover the pan with a lid. Sugar Syrup will be used to dip Gulab Jamun balls once they are cooked.
How to make Gulab Jamun - Frying
- Apply small amount of clarified butter on the palm of your hands. Now take some dough and roll them between your palms to make small Gulab Jamun balls. Keep rolling till the time there are no cracks in the balls. Keep them aside for frying.
- Use the whole dough to prepare all the balls before frying. You should now have around 20 - 25 Gulab Jamun balls ready for frying.
- Now take 2 cup clarified butter in a deep frying pan and switch on the flame. Keep the flame on high.Clarified Butter
- Once the clarified butter is hot, switch off the flame and put 6 - 8 Gulab Jamun balls in it and fry them. Constantly turn them using a Spatula so that they are cooked properly until they are golden brown colour from all sides.
- If the Clarified butter starts cooling too quickly switch on the flame and keep it on simmer flame. If you will put the flame on high, this will burn the Gulab Jamun and may not cook them properly from inside. Regulating the flame is the key to make proper Gulab Jamun. Ensure to pre-heat Clarified butter before frying each batch of 6 - 8 Gulab Jamuns.
- Once Gulab Jamun are golden brown in colour, take them out and keep them on kitchen towel or Kitchen tissue paper towel so as to absorb excess clarified butter.
How to make Gulab Jamun - Deep into the Sugar Syrup
- Put the pan containing Sugar Syrup on Simmer flame.
- Now add Gulab Jamun balls to the Sugar Syrup and let them heat up for 5 mins. This will ensure Gulab Jamun will soak Sugar Syrup properly. Now switch off the flame.
- Don't heat up for too long else the Sugar Syrup will start becoming thick due to which Gulab Jamun may not soak properly.
- Now keep Gulab Jamun in Sugar Syrup for at-least 30 mins. Gulab Jamun size will now increase indicating they have soaked enough of Sugar Syrup.
- Great job! Gulab Jamun are now ready to be served. But before that, garnish Gulab Jamun with some finely sliced Pistachio nuts and serve them hot.2 Pistachio
How to make Gulab Jamun using ready mix
- To make Gulab Jamun using ready mix we used Gits Gulab Jamun mix. The difference in making Gulab Jamun using ready mix is the preparation of dough. To make Gulab Jamun using Gits Gulab Jamun mix follow these steps -
- Open the packet and take approx 1 cup Gits Gulab Jamun mix in a bowl.
- Add 1/4 cup water to it and knead it to make a dough. Ensure there are no lump formations. Rest the freshly prepared dough for 5 mins.
- Now make small Gulab Jamun balls and follow the remaining steps to fry Gulab Jamun as already mentioned to make soft and tasty Gulab Jamun at home . You should be able to prepare 12 – 15 Gulab Jamun balls with this quantity (also depends on the size). Follow exact steps to make the Sugar Syrup.
Notes
Some considerations while cooking and serving -
- While preparing dough ensure it is smooth and soft. Also, there are no lump formations.
- While preparing Gulab Jamun balls ensure there are no cracks else the balls will break or split while cooking.
- Do not fry Gulab Jamun balls on high flame as it will burn them from outside while it will remain uncooked from inside. Regulating flame is the key to make best Gulab Jamuns.
- Don't keep Sugar Syrup on flame for too long else it will make it thick and difficult for Gulab Jamun to soak it well. If Sugar Syrup is too thick then the Gulab Jamun will not soak it properly and will be dry from inside.
- If you prefer Rose water flavour then you can add 1/2 tsp Rose water instead of Cardamom pods in Sugar Syrup.
- You can also use All purpose flour instead of Arrowroot powder. Sieve All purpose flour before mixing it with Milk Cheese. This will ensure there are no lump formations.
- If you are using Arrowroot powder, Gulab Jamun can be consumed as a meal during fast (Vrat).
- If your dough becomes too soft, then add small quantity of Arrowroot or All purpose flour to it.
- If the dough is a little hard then add small quantity of clarified butter or spoonful of milk to soften it.
Nutrition
Serving: 2Pieces | Calories: 131kcal (7%) | Carbohydrates: 29g (10%) | Protein: 1g (2%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Cholesterol: 5mg (2%) | Sodium: 24mg (1%) | Sugar: 27g (30%)
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