Gulab Jamun is a popular Indian mithai that is made in almost every household across India. Gulab Jamun can be made using Khoya/Mawa or one can make it with milk powder too. In this recipe, I have used Khoya. Making Gulab Jamun at home requires practice and patience but once tried, this can be made in no time. The joy of making Gulab Jamuns at home is totally different and can’t be compared with market bought Gulab Jamuns.
Gulab Jamuns. Who doesn’t love them?
This is a rich and very popular Indian dessert, made especially during Diwali or any other special occasion at home. Round balls are prepared using Khoya or Indian cottage cheese (paneer) or these can be made using milk powder and flour. Deep-fried golden brown balls are then dunked into the cardamom-saffron flavored sugar syrup. The balls get soaked in the sugar syrup so that it becomes soft and juicy. Melt-in-your-mouth, these Gulab Jamuns are absolutely divine and heavenly.
Preparing Gulab jamuns are little tricky and especially for beginners like me. You have to get the perfect dough, the perfect round shapes (no cracks) and cooking it at the right temperature of the ghee or oil. This is what my mom keeps telling me and want me to always keep in mind while making them.
Gulab Jamuns needs practice, practice and lots of practice but don’t fret out. Practice makes a man perfect! 😉
Try these Indian sweet/ Mithai too:
Paan Coconut Laddoo | 3 Ingredient Recipe | Paan Mithai.
Malpua | Rajasthani Mithai | Diwali Special.
Modak Recipe | How to make Modak at home | Ganpati Bappa Morya ✨
Kesar Elaichi Sandesh | How to make Sandesh at home
If looking for a detailed step-by-step recipe, check this
So let’s get started.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
pieces
|
- 250 gm Khoya mawa Fresh or
- 50 gm cottage cheese Indian (Paneer)
- 2 tbsps Ghee
- 2 tbsps all purpose flour (Maida)
- 500 gm sugar
- 500 ml water
- 1 tsp lemon juice
- 8 - 10 strands Saffron (soaked in water)
- 1/4 tsp Cardamom powder
- 1/2 tsp orange food color
Ingredients
For the Gulab Jamun balls
For the sugar syrup
For filling :
|
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- Making the sugar syrup : Boil water and sugar together. After a boil, sim the flame and add lemon juice. It will help in removing the dirt of the sugar. Now add saffron and cardamom powder. Mix them well. Sugar syrup is ready. Keep it aside.
- On a flat surface (I did on kitchen marble platform) take mawa, crumble the khoya/mawa with the help of your palm. It should be simply soft in texture. Keep crumbling it until get a soft mawa.
- Now add paneer, maida and ghee to the mawa/khoya.
- Again with the help of your palm, keep incorporating all the ingredients together. They should make a soft smooth dough.
- Make round balls out of them.
- Now take a one small piece of mishri and orange color, put small small mishri in each of your gulab jamuns.
- Heat ghee/oil in a deep frying pan (the ghee should not be too hot), slightly put the gulab jamun balls into the ghee, preferably in batches.
- With the help of a kitchen spoon, keep turning the gulabjamuns with soft hand so that it gets even color.
- Cook it till gulab jamuns get cooked and get a light golden-brownish color.
- Slide these balls into the flavored sugar syrup. Leave it into the sugar syrup for an hour or so, so that the balls absorbs all the sweetness.
- Garnish with almonds. Serve hot or cold.
- Gulab Jamuns are ready to serve.
Handy Notes :
- Never fry the gulab jamun balls in hot ghee, the ghee must not be too hot or too cold, it should be in medium hot temperature.
- Can be made in any shape or size.
- While making the gulab jamun balls, make sure all the balls are smoothly made (no cracks on the edges), otherwise, they will easily crack open while frying.
- For making instant gulab jamuns use milk powder and maida. I am going to post that recipe soon. Stay Tuned.
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