Gulab Jamun
About Gulab Jamun Recipe: Gulab jamun is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan, the Maldives, and Bangladesh, as well as Myanmar. Ingredients of Gulab Jamun : It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts such as almonds and cashews to enhance flavour.
Ingredients Of Gulab Jamun
for Jamun:
¾ cup (100 grams) milk powder, unsweetened¾ cup (100 grams) milk powder, unsweetened
½ cup (60 grams) maida / plain flour½ cup (60 grams) maida / plain flour
½ tsp baking powder½ tsp baking powder
2 tbsp ghee / clarified butter2 tbsp ghee / clarified butter
milk, for kneadingmilk, for kneading
ghee or oil, for fryingghee or oil, for frying
for Sugar syrup:
2 cup sugar2 cup sugar
2 cup water2 cup water
2 cardamom2 cardamom
¼ tsp saffron / kesar¼ tsp saffron / kesar
1 tsp lemon juice1 tsp lemon juice
1 tsp rose water1 tsp rose water
How to Make Gulab Jamun
firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder
mix well, homemade gulab jamun mix is ready.
now add 2 tbsp ghee and mix well making the flour moist.
further, add milk as required start to combine.
combine well forming a soft dough. do not knead the dough.
cover and rest for 10 minutes.
meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
cover and keep the sugar syrup aside.
after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
stir continuously and fry on low flame.
fry until the jamuns turn golden brown.
drain off and transfer the jamun into a hot sugar syrup
cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
finally, enjoy gulab jamun with whipped cream or as it is
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