Gulab Jamun Recipe with step by step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.
Gulab Jamun Recipe
Yay. It is jamun time. I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the elaborate description for jamuns.
About Gulab Jamun Recipe
Gulab jamun is a milk-solid-based dessert from the Indian subcontinent that is popular in India, Nepal, Pakistan, the Maldives (where it is called gulab ki janu), Bangladesh, and Myanmar. It is also officially designated as Pakistans national dessert by the Pakistani government.
It’s also frequent in countries with large populations of people of South Asian descent. Instead of khoya, modern recipes substitute for dry or powdered milk. To improve the flavour, it is frequently garnished with dried nuts such as almonds and cashews.
Method of Making Gulab Jamuns at Home
Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is.
These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core. I have one more version which is made with paneer will share it soon.
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Ingredients for Gulab Jamun Recipe
Milk powder
Milk powder is used in making homemade gulab jamuns to get the proper texture.
Khoya
Homemade khoya or store bought khoya is easy way to make gulab jamun at home. it gives the right texture to the gulab jamuns and make it so soft and melt in mouth.
All Purpose Flour
All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of hard wheat (which has more gluten) and soft wheat is crushed together.
Rose Water
Rose water is used to balance off more highly flavorful spices, such as saffron, and to add a high note to mellower flavours.
Saffron
Against dull grains, a small pinch gives beautiful colour, perfume, and flavour. Desserts are another popular choice, and saffron may be used in any recipe that calls for vanilla, such as custards and biscuits.
Did you know you can make cakes out of gulab jamun, check out my gulab jamun cake and gulab jamun cake mix cake.
How to Make Perfect Soft Gulab Jamun at Home
Making gulab jamuns at home is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. Super delicious gulab jamun recipe which is so yummy and is really easy to make. It needs simple ingredients and taste so good. Perfect for parties. Fried milk balls soaked in a cardamom scented syrup is the ellaborate description for jamuns.
Making Sugar Syrup
Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.
Making Gulab Jamun Dough
I have shared three version of making gulab jamun dough in this recipe. You will be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Make sure the gulab jamun dough is soft and smooth. If you make your dough hard then the jamuns will be hard once fried and wont absorb the syrup.
Shaping Gulab jamuns
Take small portion of dough and shape it into a smooth ball without giving any pressure. If your dough is made the right way then your gulab jamuns will the smooth and even If your jamun ball is not smooth when shaping then it may crack when you fry them.
Frying the Gulab jamuns
Frying gulab jamuns is one of the most important part of making jamuns. You have to fry gulab jamuns low and slow till it gets golden in colour. This way the jamuns puff and gets cooked from inside out. if you fry gulab jamuns on high heat there are chances it might get brown on outside and inside will be undercooked.
Soaking Jamuns in Syrup
Your jamuns and syrup has to be hot or warm when you soak them. This way they absorb the syrup better. If you make your sugar syrup in advance, reheat them before adding fried jamun balls into it.
Serving gulab jamuns
Serve gulab jamuns hot, warm or cold. You can serve them with vanilla ice cream.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Gulab Jamun | Gulab Jamun Recipe
Gulab Jamun Recipe with step by step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.
Ingredients
GULAB JAMUN RECIPE (USING MILK POWDER)
GULAB JAMUN RECIPE (USING SOOJI)
GULAB JAMUN RECIPE (USING KHOYA)
Instructions
Gulab Jamun with Milk Powder
Notes
- Mashing the paneer is the main step, so mash them till smooth.
- Don’t add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
- Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don’t stir immediately, leave them for a min them stir so you don’t break the balls.
- The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.
- Using milk powder is optional, but it enhances the taste and texture.
- Add milk little at a time to make the dough. Don’t pour all at once.
- The dough has to be soft, hence the jamun will be soft.
- Make the dough soft so there will be no cracks while rolling the jamun.
- You can add saffron in syrup for best taste.
- You can fry the jamuns in ghee or oil.
Nutrition Facts
Gulab Jamun | Gulab Jamun Recipe
Amount Per Serving (1 servings)
Calories 575
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 4g
Cholesterol 45mg15%
Sodium 251mg11%
Potassium 540mg15%
Carbohydrates 105g35%
Fiber 1g4%
Sugar 95g106%
Protein 12g24%
Vitamin A 433IU9%
Vitamin C 3mg4%
Calcium 389mg39%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Version 1: Gulab Jamun Recipe (using Milk powder)
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| Take all your ingredients |
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| The syrup should be hot when you drop the jamuns in.. So reheat the syrup till it is bubbly and drop the jamuns in |
Version 2: Gulab Jamun Recipe (using Sooji)
1)Take sooji in a bowl.
2)Add little milk and set aside
3)Now it has absorbed all the milk.
4)Take milk powder in a bowl.
5)Add butter
6)Mix into the powder
7)Done
8)Add maida
9)Add baking powder
10)Mix well
11)Add sooji mix in
12)Rub it well
13)Add milk
14)Make it into a dough
15)Take sugar in a pot
16)Add water
17)Bring it to a boil. Cook till sticky consistency. Add cardamom pods and set aside.
18)You can add few drops of lemon juice as well.
19)Take a small portion of dough
20)Roll it into a smooth ball.
21)Deep fry on medium heat
22)Keep turning gently
23)Fry till golden
24)Drain
25)Add hot gulab jamuns to warm syrup. Or cool the jamuns and heat the syrup, and add cooled jamuns to boiling hot syrup.
26)Leave them to soak for 3 to 4 hours.
27)Serve
28)Soft and melt in mouth.
Version 3: Gulab Jamun Recipe (using Khoya)
Pictorial:
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| Take all your ingredients |
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| take khoya in a bowl |
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| add in baking soda |
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| and your flour |
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| add some milk and make into a dough |
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| dough is done |
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| cover it with a wet cloth..I used a clean towel |
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| cut into equal sizes |
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| Meanwhile make sugar syrup..Take sugar in a kadai |
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| add in cardamom |
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| boil for 5 minutes until it reaches one string consistency |
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| add in jamuns..At first they will sink to bottom and will slowly rise up |
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| fry for few minutes |
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| now it is getting jamun colour |
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| add to syrup and mix well |
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| whole jamuns are fried and soaking in syrup |
Tips & Tricks
- Mashing the paneer is the main step, so mash them till smooth.
- Don’t add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
- Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don’t stir immediately, leave them for a min them stir so you don’t break the balls.
- The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.
- Using milk powder is optional, but it enhances the taste and texture.
- Add milk little at a time to make the dough. Don’t pour all at once.
- The dough has to be soft, hence the jamun will be soft.
- Make the dough soft so there will be no cracks while rolling the jamun.
- You can add saffron in syrup for best taste.
- You can fry the jamuns in ghee or oil.
Frequently Asked Questions
Why my gulab jamuns turn hard, dense?
Gulab jamun dough has to be soft. So use enough moisture (milk) when making gulab jamun dough. If you don’t add enough liquid in your dough then it may be tough which will result in hard and dense jamuns.
Why my gulab jamuns are too soft and break?
Too much raising agents like baking soda, baking powder or too much of paneer and khoya can result in too soft jamuns. Also don’t make your jamun too soft. If you find the jamun dough is too soft to handle, sprinkle some extra flour and mix.
Why my gulab jamuns cracked?
The dough is too tough which created cracks in your jamun balls. These cracks will expand as they fry and further when they soak. So make sure your dough is soft.
How to Make Sugar Syrup for Gulab Jamuns?
Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.
How to Make Soft Gulab Jamuns?
I have shared three version of making gulab jamun dough in this recipe. You will be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Make sure the gulab jamun dough is soft and smooth. If you make your dough hard then the jamuns will be hard once fried and wont absorb the syrup.
Serving Suggestions
Serve hot Gulab Jamun as a dessert with vanilla ice cream at a party or as a sweet after a meal.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
