Gulab Jamun Recipe
Gulab Jamun is a popular sweet dish in India. It is made with a mixture of milk solids (khoya or mawa), flour and sugar, deep-fried and soaked in a sweet syrup. The name Gulab Jamun comes from two words, "Gulab" meaning rose, and "Jamun" meaning a small round fruit. The syrup is flavored with rosewater or cardamom, giving it a sweet and fragrant aroma. Gulab Jamun is a delicious, sweet and traditional dessert, perfect for festivals and special occasions. Enjoy it with family and friends
Ingredients
- 100 grams Khoya mawa or dried evaporated milk solids
- 30 grams all purpose flour / maida Maida
- 5 grams Baking Soda
- 10 grams milk
- 1 gram cardamom powder
- Oil for deep frying
For the sugar syrup:
- 200 grams Sugar
- 240 ml water
- 4-5 cardamom / Elaichi
- 2 Saffron / Kesar optional
Instructions
Preparation
- Khoya Preparation: If using store-bought khoya, make sure it's at room temperature. If it's homemade, ensure there's no moisture left.
- Sift Flour & Baking Soda: Sift the all-purpose flour and baking soda together to ensure they are mixed evenly and free of lumps.
Cooking
- Making the Dough: In a mixing bowl, combine khoya, all-purpose flour, baking soda, and cardamom powder. Add milk gradually and knead softly to form a smooth, soft dough.
- Shaping: Divide the dough into small portions and shape them into smooth balls ensuring there are no cracks. This is crucial as cracks can make the jamuns burst while frying.
- Frying: Heat oil in a deep pan on medium heat. Once hot, reduce the flame to low and gently slide in the gulab jamun balls. Fry until they are a deep golden brown. Remove and drain excess oil.
- Sugar Syrup: In a separate pan, combine sugar, water, cardamom pods, and saffron strands. Cook until the sugar is completely dissolved and the syrup becomes slightly sticky.
- Soaking: Once the sugar syrup is ready and slightly warm, immerse the fried gulab jamun into it. Ensure they are well soaked by leaving them in the syrup for about 2-3 hours.
Notes & Tips
- Khoya Quality: The quality of khoya is crucial. Fresh khoya gives the best results. Avoid using crumbly or hard khoya.
- Temperature While Frying: Maintain a low flame while frying the jamuns to ensure they cook through without just browning on the outside.
- Sugar Syrup Consistency: The syrup should be sticky but not form a string consistency. A one-string consistency might make the syrup too thick for the jamuns to soak.
- Storage: Gulab jamun can be refrigerated for up to a week. Before serving, you can warm them slightly.
- You can also garnish with chopped nuts such as almonds or pistachios before serving.
- The dough balls can also be stuffed with a mixture of nuts and dried fruits before deep-frying for an added twist on the traditional recipe.
- Additional Notes for Gulab Jamun Recipe
- Be careful not to over-fry the dough balls as they can become too hard and dry.
- You can adjust the amount of sugar in the syrup to your preference.
- You can also add food color to the dough balls before deep-frying them to give them a vibrant color.
Nutrition Information (Note: Approximate)
Nutrition Facts
Gulab Jamun Recipe
Serving Size
1 pcs
Amount per Serving
Calories
162
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
207
mg
9
%
Potassium
19
mg
1
%
Carbohydrates
31
g
10
%
Fiber
0.4
g
2
%
Sugar
25
g
28
%
Protein
3
g
6
%
Vitamin A
59
IU
1
%
Vitamin B1
0.03
mg
2
%
Vitamin B2
0.03
mg
2
%
Vitamin B3
0.2
mg
1
%
Vitamin B5
0.02
mg
0
%
Vitamin B6
0.01
mg
1
%
Vitamin B12
0.01
µg
0
%
Vitamin C
0.4
mg
0
%
Vitamin D
0.01
µg
0
%
Vitamin E
0.003
mg
0
%
Vitamin K
0.01
µg
0
%
Calcium
93
mg
9
%
Iron
0.3
mg
2
%
Magnesium
4
mg
1
%
Zinc
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.