Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup. This recipe makes the best homemade Gulab Jamun with no errors. Here is how to make Gulab Jamun Recipe at home (Step by Step)
India is known for it’s desserts which are called Mithai and there is a huge variety of it ranging from Rasgulla, Rasmalai, Rabri, Barfi, Jalebi, Kheer, Kulfi, Gulab Jamun etc.
These Indian Mithai are usually sold at the sweet meat shops but can be made at home easily. By making homemade Mithai, you can make sure of the ingredients that are going into making it.
Gulab Jamun is one such Mitahi which is very popular all across Indian and I have an awesome recipe to make it at home.
What is Gulab Jamun?
Gulab Jamun are soft, spongy and delectably sweet balls delicately flavored with rose water. It is a traditional dessert prepared all over India, and I can bet that I don’t know anybody who doesn’t like Gulab Jamuns.
These days, I see that Gulab Jamuns are available in tins and other ready-made versions. But, as my loving mother says that nothing like preparing sweets for the festivals all by yourself, I decided to make my fav recipe once again for Diwali 🙂
Gulab Jamun is prepared with Mawa or Khoya, a thickened mixture attained after boiling milk. The texture of gulab jamuns made from Khoya is so smooth that they literally melt in your mouth.
My kid is the biggest fan of Khoya Gulab Jamun and makes sure that I prepare them for him every now and then.
You can prepare Gulab Jamuns for Holi, Diwali, Dussehra and other festivities along with Murukku, Methi Mathri and Chivda Namkeen. As you know that no celebration, festival or party seem complete without a satiating dessert. I think if you prepare this flavorful recipe of Gulab Jamuns then it would certainly add more joy to your festivities.
A little bit of planning and your time management can pour tons of happiness. If you end up preparing Gulab Jamuns at home then do let me know through your wonderful comments. You may even click a picture of this dessert prepared by you and tag the picture with the tag of @whiskaffair on Instagram. Get going and craft this luscious dessert today itself!
Gulab Jamun Ingredients
Traditionally Gulab Jamun are made using Khoya or Milk Soilds. Khoya is made by cooking milk for hours on low flame until all the water is evaporated and solids are left.
You can make Khoya at home but it is very time taking and needs a lot of muscle work. In India, khoya is easily available at any sweet shop or packaged by brands. In the US, I used to buy khoya from the Indian store near my place.
Some people make Gulab Jamun using milk powder but the taste is not the same. I always prefer the Khoya Gulab Jamun.
You will also need some all purpose flour or maida to knead with khoya. It binds the khoya and make sure the jamuns do not split while frying.
To make the sugar syrup, you will need granulated sugar, cardamom powder, rose water and saffron.
Tips to make the best Gulab Jamun
Make sure to buy the khoya from a trusted dealer. With festivals coming up, many local vendors adds what not to the khoya which is harmful for consuming. I either buy Milky Mist khoya or in Pune from Katraj.
Knead the khoya until very smooth. This will make sure the Gulab Jamun do not crack while frying.
While making the balls, slightly press the dough and then roll it into a ball to make it smooth. Do not press to much and use soft hands to roll the jamun.
Make one ball and try to fry it. If it does not disintegrate, then make other balls and fry. If the ball opens up, add some more maida in the dough and knead again.
The amount of maida added in the khoya depends on the quality of the khoya. If the khoya is soft, it will need more maida. So make sure to make one ball and check it before proceeding with rest of the dough.
Add the balls in the ghee when it is barely warm. Then after sometime, increase the heat slightly. This will make sure the balls are fried evenly from all the sides. But do not fry the jamuns on low heat as they will become hard from outside. Medium low is the best to fry the jamun.
Keep moving the balls through out frying them.
Dunk the balls immediately in warm syrup as soon as they are out of the ghee. It should be warm and not hot.
Make the syrup beforehand and once the balls are almost fried, heat the syrup a bit. We want to add the balls in warm syrup and also immediately as they are out from the ghee.
The syrup should not be too thick otherwise it will not penetrate in the jamun.
You can easily half this recipe. So if you are trying it for the first time, I recommend making a small batch and once you perfect it, then move to making it in bigger batch.
How to store Gulab Jaum?
Transfer the cooked Gulab Jamun in a glass container and cover it with a lid. Refrigerate it for 15-20 days.
You can even freeze these for upto 3 months. Before serving, bring them to room temperature and then microwave until warm.
How to serve Gulab Jamun?
Gulab Jamun is generally served warm. You can heat it in a microwave if you have refrigerated it before.
You can serve it dry without any syrup or with some syrup drizzled on it.
Warm Gulab Jamun tastes well with vanilla ice cream and is a fav combination.
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How to make Gulab Jamun Step by Step
Mash the khoya nicely with the heels of your hands until smooth and grain free.
Add flour slowly and keep mashing until well blended and a smooth dough is formed.
Make small smooth balls from the dough.
Heat oil or ghee in a pan and when the oil is barely hot, add the balls in the oil.
Simmer the heat to medium low and fry the balls till golden brown from both the sides.
Meanwhile heat sugar, water, saffron and cardamom powder in a pan. Cook on low heat for 10 minutes. Add rose water in the ready syrup and mix well.
Add the fried balls in the warm sugar syrup and let them soak the syrup for at least 45 minutes.
Gulab Jamun Recipe
Gulab Jamun Recipe
Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup.
Ingredients
- 400 g Khoya
- 3 tbsp All purpose flour
- Oil or Ghee for frying
For Sugar Syrup
- 1 kg Sugar
- 500 ml Water
- 20-25 strands Saffron
- 2 tsp Cardamom powder
- 1 tsp Rose water
- Almond and Pistachio slivers for garnishing
Instructions
- Mash the khoya nicely with the heels of your hands until smooth and grain free.
- Add flour slowly and keep mashing until well blended and a smooth dough is formed.
- Make small smooth balls from the dough.
Heat oil or ghee in a pan and when the oil is barely hot, add the balls in the oil.
Simmer the heat to medium low and fry the balls till golden brown from both the sides.
- Meanwhile heat sugar, water, saffron and cardamom powder in a pan.
Cook on low heat for 10 minutes.
- Do not over cook the syrup otherwise the sugar will crystallise.
Add rose water in the ready syrup and mix well.
Add the fried balls in the warm sugar syrup and let them soak the syrup for at least 45 minutes.
- Garnish the gulab jamun with almond and pistachio slivers.
- Serve cold or warm.
Recipe Notes
Make sure to buy the khoya from a trusted dealer. With festivals coming up, many local vendors adds what not to the khoya which is harmful for consuming. I either buy Milky Mist khoya or in Pune from Katraj.
Knead the khoya until very smooth. This will make sure the Gulab Jamun do not crack while frying.
While making the balls, slightly press the dough and then roll it into a ball to make it smooth. Do not press to much and use soft hands to roll the jamun.
Make one ball and try to fry it. If it does not disintegrate, then make other balls and fry. If the ball opens up, add some more maida in the dough and knead again.
The amount of maida added in the khoya depends on the quality of the khoya. If the khoya is soft, it will need more maida. So make sure to make one ball and check it before proceeding with rest of the dough.
Add the balls in the ghee when it is barely warm. Then after sometime, increase the heat slightly. This will make sure the balls are fried evenly from all the sides. But do not fry the jamuns on low heat as they will become hard from outside. Medium low is the best to fry the jamun.
Keep moving the balls through out frying them.
Dunk the balls immediately in warm syrup as soon as they are out of the ghee. It should be warm and not hot.
Make the syrup beforehand and once the balls are almost fried, heat the syrup a bit. We want to add the balls in warm syrup and also immediately as they are out from the ghee.
The syrup should not be too thick otherwise it will not penetrate in the jamun.
You can easily half this recipe. So if you are trying it for the first time, I recommend making a small batch and once you perfect it, then move to making it in bigger batch.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Mala Asrani
Thnx fr sharing
Rashmi
Yummy going to make it now
Neha Mathur
Do try and leave your feedback 🙂
Neetu
Hi will u plz tell me which typ of mava I should take?
Neha Mathur
You ca use any good quality Mawa that is available to you.