Gulab Jamun Recipe with step-by-step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.
Gulab Jamun Recipe
Yay. It’s jamun time. I can never stop making jamuns, they’re like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the flowery description for jamuns.
About Gulab Jamun Recipe
Gulab jamun is a milk-solid-based dessert from the Indian subcontinent that’s popular in India, Nepal, Pakistan, the Maldives (where it known as gulab ki janu), Bangladesh, and Myanmar. It’s also officially designated as Pakistans national dessert by the Pakistani government.
It is also frequent in countries with large populations of individuals of South Asian descent. As an alternative of khoya, modern recipes substitute for dry or powdered milk. To enhance the flavour, it’s continuously garnished with dried nuts akin to almonds and cashews.
Approach to Making Gulab Jamuns at Home
Now this can be a no fuss jamun recipe which is made easily with milk powder. It is really easy to make and taste just divine. You simply need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it’s.
These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core. I actually have another version which is made with paneer will share it soon.
Similar Recipes,
Paneer Gulab Jamun Recipe
Bread Jamun
Kala Jamun
Ingredients for Gulab Jamun Recipe
Milk powder
Milk powder is utilized in making homemade gulab jamuns to get the right texture.
Khoya
Homemade khoya or store bought khoya is simple approach to make gulab jamun at home. it gives the fitting texture to the gulab jamuns and make it so soft and melt in mouth.
All Purpose Flour
All-purpose flour could be used for quite a lot of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To fabricate all-purpose flour, a mix of hard wheat (which has more gluten) and soft wheat is crushed together.
Rose Water
Rose water is used to balance off more highly flavorful spices, akin to saffron, and so as to add a high note to mellower flavours.
Saffron
Against dull grains, a small pinch gives beautiful color, perfume, and flavour. Desserts are one other popular alternative, and saffron could also be utilized in any recipe that calls for vanilla, akin to custards and biscuits.
Did you recognize you possibly can make cakes out of gulab jamun, take a look at my gulab jamun cake and gulab jamun cake mix cake.
The right way to Make Perfect Soft Gulab Jamun at Home
Making gulab jamuns at home is really easy to make and taste just divine. You simply need a handful of ingredients to make this jamun. Super delicious gulab jamun recipe which is so yummy and is de facto easy to make. It needs easy ingredients and taste so good. Perfect for parties. Fried milk balls soaked in a cardamom scented syrup is the ellaborate description for jamuns.
Making Sugar Syrup
Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.
Making Gulab Jamun Dough
I actually have shared three version of constructing gulab jamun dough on this recipe. You can be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Be sure that the gulab jamun dough is soft and smooth. In case you make your dough hard then the jamuns can be hard once fried and wont absorb the syrup.
Shaping Gulab jamuns
Take small portion of dough and shape it right into a smooth ball without giving any pressure. In case your dough is made the fitting way then your gulab jamuns will the sleek and even In case your jamun ball isn’t smooth when shaping then it could crack while you fry them.
Frying the Gulab jamuns
Frying gulab jamuns is one of the vital essential part of constructing jamuns. You might have to fry gulab jamuns low and slow till it gets golden in color. This manner the jamuns puff and gets cooked from inside out. in case you fry gulab jamuns on high heat there are probabilities it’d get brown on inside and outside can be undercooked.
Soaking Jamuns in Syrup
Your jamuns and syrup must be hot or warm while you soak them. This manner they absorb the syrup higher. In case you make your sugar syrup upfront, reheat them before adding fried jamun balls into it.
Serving gulab jamuns
Serve gulab jamuns hot, warm or cold. You may serve them with vanilla ice cream.
If you’ve got any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Gulab Jamun | Gulab Jamun Recipe
Gulab Jamun Recipe with step-by-step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.
Ingredients
GULAB JAMUN RECIPE (USING MILK POWDER)
GULAB JAMUN RECIPE (USING SOOJI)
GULAB JAMUN RECIPE (USING KHOYA)
Instructions
Gulab Jamun with Milk Powder
Notes
- Mashing the paneer is the principal step, so mash them till smooth.
- Don’t add an excessive amount of maida, in case your mix is sticky, then add one other tblspn of maida. In case you add an excessive amount of maida then the jamuns will get hard.
- Fry the jamuns in low to medium heat, a trick is, when you add jamuns to grease, don’t stir immediately, leave them for a min them stir so you do not break the balls.
- The syrup must be warm, the jamuns ought to be hot. So while you put hot jamun in syrup, it absorbs the syrup well.
- Using milk powder is optional, nevertheless it enhances the taste and texture.
- Add milk little at a time to make the dough. Don’t pour all of sudden.
- The dough must be soft, hence the jamun can be soft.
- Make the dough soft so there can be no cracks while rolling the jamun.
- You may add saffron in syrup for best taste.
- You may fry the jamuns in ghee or oil.
Nutrition Facts
Gulab Jamun | Gulab Jamun Recipe
Amount Per Serving (1 servings)
Calories 575
Calories from Fat 126
% Day by day Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 4g
Cholesterol 45mg15%
Sodium 251mg11%
Potassium 540mg15%
Carbohydrates 105g35%
Fiber 1g4%
Sugar 95g106%
Protein 12g24%
Vitamin A 433IU9%
Vitamin C 3mg4%
Calcium 389mg39%
Iron 1mg6%
* Percent Day by day Values are based on a 2000 calorie food plan.
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Version 1: Gulab Jamun Recipe (using Milk powder)
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| Take all of your ingredients |
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| Sieve milk powder |
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| with some maida |
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| salt and baking soda |
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| sieve it well |
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| Take it in a bowl |
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| add in a tsp of ghee |
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| add in curd |
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| knead it to a soft sticky dough..Let the dough rest for five mins |
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| While the dough is resting, make syrup.. Take sugar in a sauce pan |
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| Pour in water |
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| bring it to a boil and boil it for five mins till it gets sticky. |
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| Add in cardamom pods |
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| Add in saffron |
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| and a few rose essence |
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| syrup done..Put aside till you fry the jamuns |
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| take small portion of dough |
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| roll it right into a smooth ball |
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| there should not be any cracks on this |
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| Heat oil or ghee for deep frying |
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| for testing drop a ball in |
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| the ball should sink in first, then slowly rise to top.. That’s the fitting temp |
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| now drop few more balls |
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| now it’s golden |
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| The syrup ought to be hot while you drop the jamuns in.. So reheat the syrup till it’s bubbly and drop the jamuns in |
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| drop jamuns in and soak them for two hours |
Version 2: Gulab Jamun Recipe (using Sooji)
1)Take sooji in a bowl.
2)Add little milk and put aside
3)Now it has absorbed all of the milk.
4)Take milk powder in a bowl.
5)Add butter
6)Mix into the powder
7)Done
8)Add maida
9)Add baking powder
10)Mix well
11)Add sooji mix in
12)Rub it well
13)Add milk
14)Make it right into a dough
15)Take sugar in a pot
16)Add water
17)Bring it to a boil. Cook till sticky consistency. Add cardamom pods and put aside.
18)You may add few drops of lemon juice as well.
19)Take a small portion of dough
20)Roll it right into a smooth ball.
21)Deep fry on medium heat
22)Keep turning gently
23)Fry till golden
24)Drain
25)Add hot gulab jamuns to warm syrup. Or cool the jamuns and warmth the syrup, and add cooled jamuns to boiling hot syrup.
26)Leave them to soak for 3 to 4 hours.
27)Serve
28)Soft and melt in mouth.
Version 3: Gulab Jamun Recipe (using Khoya)
Pictorial:
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| Take all of your ingredients |
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| take khoya in a bowl |
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| add in baking soda |
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| and your flour |
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| add some milk and make right into a dough |
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| dough is completed |
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| cover it with a wet cloth..I used a clean towel |
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| cut into equal sizes |
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| Meanwhile make sugar syrup..Take sugar in a kadai |
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| add in cardamom |
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| boil for five minutes until it reaches one string consistency |
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| add in jamuns..At first they may sink to bottom and can slowly stand up |
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| fry for couple of minutes |
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| now it’s getting jamun color |
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| add to syrup and blend well |
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| whole jamuns are fried and soaking in syrup |
Suggestions & Tricks
- Mashing the paneer is the principal step, so mash them till smooth.
- Don’t add an excessive amount of maida, in case your mix is sticky, then add one other tblspn of maida. In case you add an excessive amount of maida then the jamuns will get hard.
- Fry the jamuns in low to medium heat, a trick is, when you add jamuns to grease, don’t stir immediately, leave them for a min them stir so you do not break the balls.
- The syrup must be warm, the jamuns ought to be hot. So while you put hot jamun in syrup, it absorbs the syrup well.
- Using milk powder is optional, nevertheless it enhances the taste and texture.
- Add milk little at a time to make the dough. Don’t pour all of sudden.
- The dough must be soft, hence the jamun can be soft.
- Make the dough soft so there can be no cracks while rolling the jamun.
- You may add saffron in syrup for best taste.
- You may fry the jamuns in ghee or oil.
Steadily Asked Questions
Why my gulab jamuns turn hard, dense?
Gulab jamun dough must be soft. So use enough moisture (milk) when making gulab jamun dough. In case you don’t add enough liquid in your dough then it could be tough which is able to end in hard and dense jamuns.
Why my gulab jamuns are too soft and break?
An excessive amount of raising agents like baking soda, baking powder or an excessive amount of of paneer and khoya can lead to too soft jamuns. Also don’t make your jamun too soft. In case you find the jamun dough is just too soft to handle, sprinkle some extra flour and blend.
Why my gulab jamuns cracked?
The dough is just too tough which created cracks in your jamun balls. These cracks will expand as they fry and further once they soak. So make sure that your dough is soft.
The right way to Make Sugar Syrup for Gulab Jamuns?
Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.
The right way to Make Soft Gulab Jamuns?
I actually have shared three version of constructing gulab jamun dough on this recipe. You can be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Be sure that the gulab jamun dough is soft and smooth. In case you make your dough hard then the jamuns can be hard once fried and wont absorb the syrup.
Serving Suggestions
Serve hot Gulab Jamun as a dessert with vanilla ice cream at a celebration or as a sweet after a meal.
If you’ve got any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
