Tuesday, February 2, 2016

Gulab Jamun - Dessert

Gulab Jamun Recipe

Gulab Jamun is a most popular dessert in India liked by almost everyone. This is a simple recipe of gulab jamun with milk powder. This is an easy way to make gulab jamuns at home. It is one of the easiest and best dessert that you can make for any occasion. Making gulab jamun with milk powder is little tricky. The whole trick is to get the right consistency in the gulab jamun dough and deep frying process for perfect texture. So please read carefully and follow each steps.


For Gulab Jamun:
  • Milk powder- 1 cup
  • All purpose flour (maida)- 1/4 cup
  • Rawa (sooji)- 1/4 cup
  • Baking soda- 1/8 teaspoon
  • Ghee- 1 tablespoon
  • Milk (warm to make dough)- 1/2 cup or as needed

For Syrup:
  • Sugar- 1-1/2 cup
  • Water- 1-1/2 cup
  • Cardamom powder- 1/4 teaspoon
  • Saffron/Kesar- a pinch
  • For Frying- oil


For Syrup:

1. In a pan add water & sugar, bring it to boil and continue to stir occasionally. 

2. Add cardamom powder and saffron. Make a thick syrup. Sugar syrup should be one thread consistency. 

3. Turn off the heat. Set aside.

For Gulab Jamun:

1. In a bowl mix together milk powder, all purpose flour, rava and baking soda. Add ghee and mix it well. Add enough milk and knead lightly into soft dough. Do not over - knead the dough. Mixture will be sticky but smooth.

2. Apply some oil on your palms and make 16 small balls from the dough. (NOTE: Gulab jamun balls almost double when frying and also increase when soaked in the sugar syrup. so don’t make large sized balls.) 

There should be no cracks on the balls. They should be smooth. Cover the balls otherwise they will be dry and crack. (NOTE: If there are cracks, then just add 1 or 2 tsp of milk to the mixture and continue making the balls.)

3. Heat sufficient oil in a pan and deep fry the balls over low heat (oil should not be too hot). Stir frequently till golden brown. It will take 7-10 minutes. Drain on absorbent paper. (NOTE:- Gulab Jamun will expand in about double the size, so don't over crowd them. Allow them enough space when frying. Fry them in 2 or 3 batches.)

4. Don't place the Gulab jamun in the syrup immediately after frying. Let the Gulab jamun cool for few minutes before placing them in sugar syrup.

5. Add the Gulab jamun to the warm syrup and leave to soak for about half an hour before serving.

6. Serve warm or cold. You can serve Gulab jamun with ice cream also.

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