Gulab Jamun Recipe
Gulab Jamun is a traditional Indian dessert that's popular during festivals like Diwali. These soft, melt-in-your-mouth dumplings are soaked in sugar syrup, creating a perfect balance of sweetness and texture. This blog will walk you through a step-by-step guide to making the best homemade Gulab Jamun, ensuring a delightful treat for your family during Diwali celebrations.
Equipment
- Mixing bowl
- Frying pan
- Slotted spoon
- Saucepan
Ingredients
For the dough:
- 1 cup khoya (or 1 cup milk powder)
- 2 tbsp all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp milk (adjust as needed for kneading)
- Ghee or oil for frying
For the syrup:
- 1.5 cups sugar
- 1.5 cups water
- 1 tbsp rose water (optional)
- 1 tsp cardamom powder
- Few saffron strands (optional)
Instructions
- Prepare the Dough : In a mixing bowl, combine khoya, all-purpose flour, and baking soda. Gradually add milk and knead the dough until it's soft and smooth. Make small, crack-free balls from the dough.
- Prepare the Syrup : In a saucepan, combine sugar and water. Heat on medium flame until the sugar dissolves completely. Add rose water, cardamom powder, and saffron strands. Keep the syrup warm but not boiling.
- Fry the Gulab Jamun : Heat ghee or oil in a frying pan on medium-low heat. Fry the dough balls until they turn golden brown on all sides. Ensure even frying by rotating the balls constantly.
- Soak in Syrup : Once the Gulab Jamun is fried, transfer them into the warm sugar syrup. Let them soak for at least 2 hours to absorb the syrup fully.
- Serve : Serve the Gulab Jamun warm or at room temperature, garnished with saffron or crushed pistachios for an added touch of festivity.
Notes
- Khoya vs. Milk Powder: While khoya gives the most authentic taste, you can use milk powder as a substitute. Just make sure to adjust the milk quantity to get the right dough consistency.
- Dough Consistency: The dough should be soft but not sticky. Knead it gently, and make sure there are no cracks in the dough balls. Cracks can cause them to break while frying.
- Frying Temperature: Always fry on low to medium heat. High heat will cook the outside too fast, leaving the inside uncooked. The balls should fry slowly, allowing even cooking.
- Syrup Soaking: Let the syrup be warm, not hot or boiling, when soaking the fried Gulab Jamun. Hot syrup will make them shrink, and cold syrup won’t be absorbed properly.
- Syrup Consistency: Ensure that the sugar syrup is light and not too thick. A thick syrup will not soak into the Gulab Jamun, making them dry and less flavorful.
- Flavor Enhancements: Add saffron or cardamom powder to the syrup for an extra touch of fragrance and richness. Rose water is optional, but it adds an authentic taste to the dessert.
- Serving Tip: Garnish with slivers of almonds or pistachios to make it look festive and appealing.
