Gulab Jamun Recipe
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.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert, Festival Recipes, sweets
Servings: 20 pieces
- 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
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.
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.
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