Homemade Easy Gulab Jamun Recipe – Delicious & Tasty
Introduction
Gulab Jamun is a classic Indian dessert that holds a special place in every festive meal and celebration. This soft, spongy, and syrup-soaked treat made from milk powder and flavored with cardamom, rose water, and saffron is a delightful indulgence. In this easy recipe, you’ll learn how to make these melt-in-your-mouth Gulab Jamuns at home, perfect for any occasion!
Ingredients & Nutritional Information
| Ingredients | Quantity | Nutritional Info (Approx.) |
|---|---|---|
| Milk Powder | 250 grams | 720 kcal |
| All Purpose Flour (Maida) | 120 grams | 432 kcal |
| Cardamom Powder (Elaichi) | 1/2 teaspoon | 2 kcal |
| Baking Soda | 1/4 teaspoon | 0 kcal |
| Fresh Cream | 200 ml | 666 kcal |
| Ghee | 2 tablespoons | 270 kcal |
| Sunflower Oil (for deep frying) | As required | 200-300 kcal (depends on oil absorbed) |
| Sugar | 400 grams | 1560 kcal |
| Water | 600 ml | 0 kcal |
| Rose Water | 2 tablespoons | 0 kcal |
| Saffron Strands | 1/4 teaspoon | 1 kcal |
Servings: 40 small Gulab Jamuns
Total Calories (Approx.) per Serving: 88-90 kcal
Preparation Details
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 40 Gulab Jamuns |
Cuisine:
North Indian Recipes
Course:
Dessert
Diet:
Vegetarian
Step-by-Step Instructions
1. Prepare the Dough
Start by gathering all your ingredients and ensuring everything is ready to go. In a large mixing bowl, combine the dry ingredients:
- 250 grams of milk powder
- 120 grams of all-purpose flour (maida)
- 1/2 teaspoon of cardamom powder
- 1/4 teaspoon of baking soda
Mix these well to ensure everything is evenly distributed.
2. Add the Cream
Pour in 200 ml of fresh cream into the dry mixture. Begin to mix the cream with the dry ingredients to form a dough. The dough will be slightly sticky, which is normal due to the milk powder content.
Pro Tip: Use a spoon or spatula initially, and once it comes together, switch to using your hands for better control over the dough’s texture.
3. Shape the Gulab Jamuns
Grease your fingers with a little ghee or oil to prevent the dough from sticking to your hands. Start shaping small, round balls from the dough. Each ball should be about the size of an Indian gooseberry (amla), which is roughly 1 inch in diameter. Make sure the surface of each ball is smooth, as cracks can cause the jamuns to break apart during frying.
Set the shaped balls aside while you prepare the oil for frying.
4. Heat the Oil
In a deep frying pan, heat sunflower oil on medium heat. It’s important not to overheat the oil. The temperature should be just right so that the Gulab Jamuns cook evenly, turning golden brown without burning or staying raw inside.
5. Deep Fry the Gulab Jamuns
Once the oil is heated, gently slide a few of the prepared Gulab Jamun balls into the oil. Do not overcrowd the pan as this can lower the oil temperature and affect the frying process. Fry them on medium heat, turning occasionally, until they become golden brown. It should take about 5 minutes for each batch to fry evenly.
Pro Tip: Ensure the oil is at the right temperature. If it’s too hot, the jamuns will brown too quickly on the outside without cooking through the center.
After frying, use a slotted spoon to remove the jamuns and place them on a paper towel to absorb excess oil.
6. Prepare the Sugar Syrup
While the Gulab Jamuns are frying, prepare the sugar syrup (Gulab Jal). In a large, wide saucepan, add:
- 600 ml of water
- 400 grams of sugar
Heat the mixture on medium heat until the sugar completely dissolves. Once the sugar has dissolved, add 2 tablespoons of rose water and a pinch of saffron strands. Let the syrup come to a brisk boil and cook for 2-3 minutes, then turn off the heat. The syrup should be slightly sticky but not too thick.
7. Soak the Gulab Jamuns
Once the fried Gulab Jamuns have cooled slightly, carefully transfer them into the warm sugar syrup. Allow the jamuns to soak for about 2 hours. During this time, the jamuns will absorb the syrup, expanding and becoming incredibly soft and juicy.
Pro Tip: Be sure to leave enough space in the sugar syrup bowl for the jamuns to expand. If needed, use two bowls for soaking.
8. Final Touches
Halfway through the soaking time, gently turn the Gulab Jamuns to ensure all sides are evenly soaked in the syrup. Once they have fully absorbed the syrup and become soft, cover the bowl and let them rest for another 30 minutes.
9. Serve
Your homemade Gulab Jamuns are now ready to serve! You can enjoy them warm, at room temperature, or chilled – they taste divine in any form. These deliciously soft and spongy Gulab Jamuns are perfect for festive occasions or simply as a sweet treat after a delightful meal.
Additional Tips:
- Consistency of the Dough: The dough should be soft and pliable but slightly sticky. If it’s too dry, add a little milk or cream. If it’s too sticky, add a bit more all-purpose flour (maida).
- Oil Temperature: Ensure the oil temperature is just right. Overheating the oil will cause the Gulab Jamuns to cook too quickly on the outside, leaving the inside uncooked.
- Syrup Consistency: The sugar syrup should not be too thick. It needs to be of a pourable consistency so the jamuns can soak it up fully.
- Soaking Time: Let the Gulab Jamuns soak in the syrup for at least 2 hours for the best results. If possible, let them soak overnight for even better flavor absorption.
Conclusion
Gulab Jamun is a timeless dessert, loved by people of all ages. With this easy homemade recipe, you can now enjoy this delicious North Indian delicacy in the comfort of your home. Whether it’s a festive occasion or just a craving for something sweet, this Gulab Jamun recipe will surely win everyone’s hearts. The delicate flavors of rose and saffron combined with the soft, melt-in-your-mouth texture make it a must-try dessert.
Serve it hot, serve it cold, or pack it up for friends and family – Gulab Jamun always promises to be the star of any celebration!
