Gulab Jamun
Gulab Jamun, the delicious dessert is one of India’s most popular and beloved desserts. They are commonly served during festivals and in celebrations of special occasions, wedding are incomplete without gulab jamun. Gulab jamuns are made or purchased in every house hold especially Diwali time.
Traditionally Gulab Jamuns are made with khoya (thickened reduced milk). First round balls are made with khoya then these balls are deep fried until golden brown and soaked in sugar syrup and served either hot or cold and they are also served with vanilla ice cream as a dessert. These days, Gulab jamun powder is also commercially available, enabling people to prepare this dessert easily. Even dry powder milk and cream is also used to prepare this wonderful dessert.
Traditionally Gulab Jamuns are made with khoya (thickened reduced milk). First round balls are made with khoya then these balls are deep fried until golden brown and soaked in sugar syrup and served either hot or cold and they are also served with vanilla ice cream as a dessert. These days, Gulab jamun powder is also commercially available, enabling people to prepare this dessert easily. Even dry powder milk and cream is also used to prepare this wonderful dessert.
Ingredients:
2½ Cup dry powder milk (Nonfat dry powder milk)
¾ Cup all-purpose flour
½ Teaspoon baking powder
2 Tablespoon melted butter or vegetable oil
1 to 1/½ Cup heavy whipping cream or as needed to make the dough
2 Tablespoons thin sliced almonds (optional)
2 Tablespoons thin sliced pistachio nuts (optional
Vegetable oil for frying Gulab Jamaun's Makes about 30 to 35 Gulab Jamaun's
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2½ Cup dry powder milk (Nonfat dry powder milk)
¾ Cup all-purpose flour
½ Teaspoon baking powder
2 Tablespoon melted butter or vegetable oil
1 to 1/½ Cup heavy whipping cream or as needed to make the dough
2 Tablespoons thin sliced almonds (optional)
2 Tablespoons thin sliced pistachio nuts (optional
Vegetable oil for frying Gulab Jamaun's Makes about 30 to 35 Gulab Jamaun's
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Dry Milk Powder
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All-Purpose Flour (Maida)
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Heavy cream
Oil
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Melted Butter
Almonds- Sliced
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Baking powder
Pistachio - Sliced
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Ingredients for the sugar syrup:
4 To 5 Cups of sugar
6 Cups of water
2 Teaspoons of Lemon juice
1 Teaspoon cardamoms seeds
Few leaves of saffron
4 To 5 Cups of sugar
6 Cups of water
2 Teaspoons of Lemon juice
1 Teaspoon cardamoms seeds
Few leaves of saffron
Sugar
Lemon juice
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Cardamoms seeds
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Saffron
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Direction for making the syrup:
1. Choose a wide pan to make syrup, so that all the Gulab jamauns get enough
space to soak well in the syrup.
2. Place the pan on the stove and add water.
3. Add sugar & mix it well. Boil on medium heat until sugar dissolve completely.
1. Choose a wide pan to make syrup, so that all the Gulab jamauns get enough
space to soak well in the syrup.
2. Place the pan on the stove and add water.
3. Add sugar & mix it well. Boil on medium heat until sugar dissolve completely.
In a pan add water
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Add Sugar
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Mix Sugar well with water
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Let the sugar water boil
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4. While the Water is boiling in the Mortar and pestle crush Cardamoms seeds
and saffron.
and saffron.
Crush Cardamoms seeds
and Saffron
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Crushed Cardamoms & Saffron
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5. Add crushed cardamoms and saffron, keep string periodically.
6. Add lemon juice in the syrup that will keep the sugar liquid prevent form
crystallizing
7. Boil the water for 15 to 2o minutes or until the syrup become little thick.
8. Syrup should be made earlier and kept warm.
6. Add lemon juice in the syrup that will keep the sugar liquid prevent form
crystallizing
7. Boil the water for 15 to 2o minutes or until the syrup become little thick.
8. Syrup should be made earlier and kept warm.
Add crushed Cardamoms & Saffron
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Add lemon juice
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Syrup is ready
Direction for making the Gulab Jamuns:
1. In a bowl add powdered milk.
2. Add All-purpose flour.
1. In a bowl add powdered milk.
2. Add All-purpose flour.
Powder Milk
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Add All-purpose flour
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3. Add baking powder and mix.
4. Add melted butter.
4. Add melted butter.
Add baking powder
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Add melted butter
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5. Mix butter well with powder milk and flour.
Mix butter well
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Butter is mixed well
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6. Add whipping cream little at a time and bind the mixture with your fingers
to form loose and sticky dough.
7. Do not apply to much pressure, just gently mix and put the dough together.
Scrape your fingers with a knife or the edges of the plate.
8. Cover the dough with a damp cloth and let it rest for 10 minutes.
to form loose and sticky dough.
7. Do not apply to much pressure, just gently mix and put the dough together.
Scrape your fingers with a knife or the edges of the plate.
8. Cover the dough with a damp cloth and let it rest for 10 minutes.
Add cream in milk powder & flour mix
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Mix cream with Milk powder mix
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Gooey sticky Dough
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Cover the dough with damp towel
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9. As the dough sits it becomes little dry because the moisture is absorbed by the
dry milk and flour.
10. If you have leftover whipping cream then add that or add little milk and mix.
Do not knead just use your fingers to mix. If the dough is sticking then grease
your hand and make it soft and smooth. At this point dough is not sticky.
dry milk and flour.
10. If you have leftover whipping cream then add that or add little milk and mix.
Do not knead just use your fingers to mix. If the dough is sticking then grease
your hand and make it soft and smooth. At this point dough is not sticky.
Mix and make the dough soft
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Gulab jamaun dough
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11. Wash your hands and take a portion of the dough and knead and roll over the
rolling board to make it smooth, divide the dough in to equal portion.
rolling board to make it smooth, divide the dough in to equal portion.
Roll the dough
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Divide the dough into equal portion
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12. Grease your palms and roll each portion into a smooth round ball, otherwise
the Gulab jamun will crack while frying. Don't make too big balls because the
size will increase when fried and soaked in syrup.
the Gulab jamun will crack while frying. Don't make too big balls because the
size will increase when fried and soaked in syrup.
Take a dough in your hand
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Roll the dough
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13. Place the ball on a plate and cover with a damp yet dry kitchen towel, repeat
until you make all the balls. (Make about 30 to 35)
until you make all the balls. (Make about 30 to 35)
Place the Gulab jamaun on the plate
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Cover the Gulab jamaun with damp towel
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14. You can either make all the balls and covered with moist kitchen towel so that
they don't dry out or you can make a batch of 8 to 10 balls and let them fry and
when they are about to be fried roll other batch. If the dough becomes dry add a little water or milk and mix. ( Gulab Jamun balls need to be fried immediately
after rolling)
15. Heat 4 cups of oil in a wide medium size pan on medium heat for 5 to 6
minutes or until oil become hot.
16. Once the oil become hot turn the heat down to very low, to test it drop a little
ball of dough in the oil, if the ball takes time to simmer then float up it means
the oil is hot enough, if dough rises faster, oil is too hot, if dough just sits
without rising, oil is not hot enough.
they don't dry out or you can make a batch of 8 to 10 balls and let them fry and
when they are about to be fried roll other batch. If the dough becomes dry add a little water or milk and mix. ( Gulab Jamun balls need to be fried immediately
after rolling)
15. Heat 4 cups of oil in a wide medium size pan on medium heat for 5 to 6
minutes or until oil become hot.
16. Once the oil become hot turn the heat down to very low, to test it drop a little
ball of dough in the oil, if the ball takes time to simmer then float up it means
the oil is hot enough, if dough rises faster, oil is too hot, if dough just sits
without rising, oil is not hot enough.
In a pan heat oil
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Drop little dough in oil
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17. Gently slip in the balls into the hot oil from the side of the pan, one by one.
Do not fry too many Gluab jamun at a time as the gulab jamuns will expand
to about double their original volume.
Do not fry too many Gluab jamun at a time as the gulab jamuns will expand
to about double their original volume.
Gently drop Gulab jamaun in hot oil
18. At first balls will sink to the bottom of the oil, do not try to move them, with
the spatula start flickering hot oil over the top of the balls, after about 1
minute turn the ball around, keep flickering the hot oil and keep turning them
around that will help to brown the top and bottom evenly.
19. The balls should be fried very gently on very low heat so that they get brown
evenly from outside and cook from inside. It takes about 10 to 12 minutes to
fry the balls.
the spatula start flickering hot oil over the top of the balls, after about 1
minute turn the ball around, keep flickering the hot oil and keep turning them
around that will help to brown the top and bottom evenly.
19. The balls should be fried very gently on very low heat so that they get brown
evenly from outside and cook from inside. It takes about 10 to 12 minutes to
fry the balls.
Gulab Jamaun's simmering in oil
Fliker oil over Gulab jamaun & start stirring
Keep starring & keep turning Gulab jamaun's around
Gulab Jamaun's start becoming brown
Continue to keep turning Gulab Jamuns's around
20. Once the balls are fried and evenly brown with the spatula lift them from the
hot oil and shake the oil out, and place them on a plate over paper towel, so
that all the extra oil absorbed by the towel.
hot oil and shake the oil out, and place them on a plate over paper towel, so
that all the extra oil absorbed by the towel.
Gulab Jamaun's are fried
Take the Gulab Jamun out of hot oil
Place the fried Gulab Jamaun's on paper towel
21. Now oil is hot turn the heat down and drop the other batch of Gulab jamuns
then raise the heat to low that will ensure that Gulab jamun do not fry quickly.
Repeat this until all the balls are fried.
then raise the heat to low that will ensure that Gulab jamun do not fry quickly.
Repeat this until all the balls are fried.
Fried Gulab Jamaun's
22. Once all the balls are fried let the Gulab Jamuns cool down for few minutes
before adding them into the hot syrup.
23. Add the Gulab Jamaun's in the warm syrup and place the pan on the stove on
low heat and give a boil and turn the heat off.
24. In few hours balls will soak the syrup and they will be ready to eat. For the
best result leave Gulab jamun balls in the syrup overnight.
before adding them into the hot syrup.
23. Add the Gulab Jamaun's in the warm syrup and place the pan on the stove on
low heat and give a boil and turn the heat off.
24. In few hours balls will soak the syrup and they will be ready to eat. For the
best result leave Gulab jamun balls in the syrup overnight.
Add fried Gulab Jamaun's in the syrup
Gulab Jamaun's are soaked in syrup
25. If you wish decorate the Gulab jamuns by sprinkling the chopped pistachio
and Almonds.
26. Gulab jamuns taste the best when serve hot.
and Almonds.
26. Gulab jamuns taste the best when serve hot.
Gulab Jamaun
Tips:
1. The balls should not have any cracks otherwise the surface of balls will not
come out smooth.
2. While making the balls if the dough becomes dry or hard then add little water or milk and mix and the dough to make it soft, if the dough is not soft
the balls will not be smooth and even.
3. Keep sugar syrup warm till you add jamuns in sugar syrup, so that jamuns get
chance to soak syrup.
4. If the balls soaked all the syrup and they become dry then make more syrup
equal amount of sugar and water, and add to the Gulab jamuns.
5. If the Gulab jamuns are fried on high heat, then they will become hard from
the inside though they may look perfect from outside and they may not cook
completely inside.
6 Do not place the Gulab jamuns in the syrup immediately after frying. This will
cause the Gulab jamuns to lose their shape and become chewy.
1. The balls should not have any cracks otherwise the surface of balls will not
come out smooth.
2. While making the balls if the dough becomes dry or hard then add little water or milk and mix and the dough to make it soft, if the dough is not soft
the balls will not be smooth and even.
3. Keep sugar syrup warm till you add jamuns in sugar syrup, so that jamuns get
chance to soak syrup.
4. If the balls soaked all the syrup and they become dry then make more syrup
equal amount of sugar and water, and add to the Gulab jamuns.
5. If the Gulab jamuns are fried on high heat, then they will become hard from
the inside though they may look perfect from outside and they may not cook
completely inside.
6 Do not place the Gulab jamuns in the syrup immediately after frying. This will
cause the Gulab jamuns to lose their shape and become chewy.
Directions to make dough in Food Processer:
You can also make Gulab Jamaun dough in Food processer.
1. Add powdered milk, all purpose flour, baking powder and oil in the food processor and run the food processer for few seconds to mix all the ingredients together.
2. Add whipping cream little at a time and run the food processor.
3. Once all the ingredients mix together and they turn into soft and moist crumbs, take them out from the food processor and place them on the rolling board or in a plate.
4. With your palm gather all the crumbs and make a ball of dough. If the dough is too hard or dry use little whip cream or few drops of water to make the dough soft and smooth.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
You can also make Gulab Jamaun dough in Food processer.
1. Add powdered milk, all purpose flour, baking powder and oil in the food processor and run the food processer for few seconds to mix all the ingredients together.
2. Add whipping cream little at a time and run the food processor.
3. Once all the ingredients mix together and they turn into soft and moist crumbs, take them out from the food processor and place them on the rolling board or in a plate.
4. With your palm gather all the crumbs and make a ball of dough. If the dough is too hard or dry use little whip cream or few drops of water to make the dough soft and smooth.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Kala jamun (Black gulab jamun) Kheer (Rice pudding)
Rasgulla Sabudana kheer (Tapioca pudding)
Rasmali Vermicelli (seviyan kheer)
Kala jamun (Black gulab jamun) Kheer (Rice pudding)
Rasgulla Sabudana kheer (Tapioca pudding)
Rasmali Vermicelli (seviyan kheer)
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