Gulab Jamun Recipe | Home Made Gulaab Jamun

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There is no festival complete without making fresh Gulab Jamun from scratch. The flavor and texture of the homemade Gulaab Jamun recipe are absolutely wonderful.

Divya Pramil of 'You Too Can Cook Indian Food' came up with a marvelous idea for learning new recipes. Indian states are divided into 2 categories, South and North, and each month, both teams choose a recipe for the other team to try.

Gulab jamuns serve in bowl

This is a wonderful way for people to learn dishes that they have never made before. This month's (November) challenge is posted by Pallavi of Cook-Eat-Burrrp. She is from the North team, and she challenged bloggers from the South team to make Gulab Jamun.

Coming to the recipe, for me, Gulab Jamun was always something that I made from the packet. Having never made it from scratch, this was a wonderful opportunity for me to learn.

The dish came out really well, and I am very happy to have learned something new in the festive season.

Gulab jamuns with syrup

Preparation time - 20 mins
Cooking time - 30 mins
Difficulty level - easy

Ingredients - makes around 20 small Gulab Jamun

For the Jamuns -

  • Milk powder - 1 cup
  • Full-fat Milk - 6 tablespoon (you might need more or less depending on the dough)
  • Melted butter - 2 tbsp
  • Maida/APF - 2 tbsp
  • Rava/semolina - 1 ½ tbsp
  • Baking powder - ¼ tsp
  • Oil - to deep fry

For the sugar syrup-

  • Sugar - 1 cup
  • Water - 1 cup
  • Saffron - a few threads (optional)
  • Cardamom powder - 1 tsp
  • Red food coloring -a pinch (optional)

Procedure to make Gulab Jamun -

  • In a bowl, whisk together all the dry ingredients mentioned under the jamuns.
Whisking dry ingredients
  • To this, add the melted butter and mix well. Then add the milk slowly (1 tablespoon at a time) and knead to form smooth dough. Cover with a plastic wrap or a kitchen cloth and leave it aside for about 20 minutes.
Adding melted butter in mixture
Dough place in vessel
  • In the meantime, add the sugar and water to a saucepan. Bring it to a boil and then simmer for 10 mins. Then add the cardamom powder, food coloring, and the saffron threads. I left the syrup simmering until I was ready to dunk the fried jamuns in it.
Preparing sugar syrup
adding food coloring in syrup
  • Grease your hands well and shape the dough into smooth balls. Make sure the balls are smooth and have no cracks in them. The secret of making a smooth ball is to apply pressure when shaping it in between your palms. Keep aside covered with a cloth.
making balls from the dough
  • Heat oil in a kadai and once heated, add the shaped jamuns into the hot oil. The oil should not be smoking hot; otherwise, the jamuns would just cook on the outside and will remain raw inside. So make sure the oil is just the right heat and always keep the flame on low to medium when frying.
Frying the balls
Jamuns turns golden brown
  • Once the jamuns are golden brown, drain them on a paper towel and then immediately add them to the simmering sugar syrup.
draining the Gulab jamun on paper towel
soaking Gulaab Jamun in syrup
  • Let the Gulaab Jamun soak for at least an hour and then serve either warm or at room temperature.
Serving warm

Expert Tips and FAQ's

  • The dough should be very soft. Once, when I made the dough was too hard and crumbly, which resulted in hard gulaab jamuns. Make sure the dough is a little bit on the softer side because once we leave it aside, it tends to harden up.
  • Keep the sugar syrup hot when immersing the jamuns. This way, the jamuns soak up the syrup well.
  • You could garnish it with chopped nuts if you prefer. I like them clean and hence avoided any sort of garnish.
Serve Gulab Jamuns in a big bowl

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 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Recipe

Gulab Jamun Recipe | Home Made Gulaab Jamun

There is no festival complete without making fresh Gulab Jamuns from scratch. The flavor and texture of the Gulab Jamun made from scratch is absolutely wonderful.
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Course: Dessert, Festival Recipes, sweets
Cuisine: Indian
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 20 pieces
Calories: 90kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 cup Milk powder
  • 6 tablespoon Full fat Milk You might need more or less depending on the dough
  • 2 tablespoon Melted butter
  • 2 tablespoon Maida/APF
  • 1 ½ tablespoon Rava/semolina
  • ¼ teaspoon Baking powder
  • Oil To deep fry
  • 1 cup Sugar
  • 1 cup Water
  • Few Saffron Optional
  • 1 teaspoon Cardamom powder
  • a pinch Red food coloring Optional

Instructions

  • In a bowl, whisk together all the dry ingredients mentioned under the jamuns.
  • To this add the melted butter and mix well. Then add the milk slowly (1 tbsp. at a time) and knead to form smooth dough. Cover with a plastic wrap or kitchen cloth and leave it aside for about 20 mins.
  • In the mean time, add the sugar and water in a sauce pan. Bring it to a boil and then simmer for 10 mins. Then add the cardamom powder, food coloring and the saffron threads. I left the syrup simmering until I was ready to dunk the fried jamuns in it.
  • Grease your hands well and shape the dough into smooth balls. Make sure the balls are smooth and have no cracks in it. The secret of making a smooth ball is to apply pressure when shaping in between your palms. Keep aside covered with a cloth.
  • Heat oil in a kadai and once heated add the shaped jamuns into the hot oil. The oil should not be smoking hot; otherwise the jamuns would just cook on the outside and will remain raw inside. So make sure the oil is just the right heat and always keep the flame in low medium when frying.
  • Once the jamuns are golden brown, drain them on a paper towel and then immediately add it to the simmering sugar syrup.
  • Let it soak for at least an hour and then serve either warm or at room temperature.

Notes

Expert tips and FAQ's
  • The dough should be a very soft dough. Once when I made it the dough was too hard and crumbly that resulted in hard gulab jamuns. Make sure the dough is a little bit on the softer side because once we leave it aside, they tend to harden up.
  • Keep the sugar syrup hot when immersing the jamuns. This way the jamuns soak up the syrup well.
  • You could garnish it with chopped nuts if you prefer. I like the clean and hence avoided any sort of garnish.

Nutrition

Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 43mg | Potassium: 93mg | Fiber: 1g | Sugar: 13g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

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34 Comments

  5. wow.....Yummy yummy...So perfect n mouthwatering. Now I am gaining little confidence in trying this..Lovely!!! Happy to follow u:)

    Reply

  7. very temptin sandhya...new to your space..

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  9. Sandhya, Good job with the instructions..the pictures you have posted have really stirred up a craving for Gulab Jamuns in me.. I am not even a fan of sweets in the first place..

    Reply

  13. very well done Sandhya!!! looks so perfect and yummy!!!
    Sowmya

    Ongoing Event - CWF - Whole Wheat Flour

    Reply

  16. Wow dear perfectly made Sandhya 🙂 Cheers it looks so soft and yum!!! Happy to see those cute gulab jamun balls 🙂 Superb work 🙂
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    Reply

    1. Thanks Asiya ! The parent site where i got the recipe from has also described it very nicely. very useful for first timers like me.

      Sandhya

      Reply

    1. Thanks Meena, my problem was the other way around. My dough was getting too hard. i think it is because of the cold weather here.

      Sandhya

      Reply

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