A step-by-step recipe of how to make Gulab Jamun will help you to make these divine sweets at home. Gulab Jamun is a traditional Indian sweet or dessert that is usually made in every Indian home during festivals and weddings.
Gulab Jamun is mostly liked by one and all. They are soft, spongy, sweet, and just melts in your mouth. Let me tell you, you just can not stop at one or two Gulab Jamun, as they are very delectable and addictive too.
Gulab Jamun is made using store-bought mawa, also know as Khoya with all-purpose flour or maida, that is formed into a soft dough. Later it is shaped into small balls, fried in ghee, and dipped, and soaked in saffron and cardamom flavor sugar syrup. I have not used rose water or rose petals in this recipe as my daughter is allergic to it. If you want you can add rose water in the sugar syrup for authentic Gulab Jamun flavor.
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Doodh Pak
Bread Halwa
There are many variations of Gulab Jamun like Bread Gulab Jamun, Kala Gulab Jamun, Sweet Potato Gulab Jamun, Ready Mix Gulab Jamun, and the list can go on and on. When I learned to prepare Gulab Jamun that is one of my favorite sweets, I have never bought it from stores. It can be made in just 30 minutes have all the ingredients handy and it’s very cost-effective too. Try making Gulab jamuns during the Ganpati festival, Navratri, or Diwali. Just follow the steps and recipe of Gulab Jamun and you will surely bookmark this recipe forever.
Recipe of Gulab Jamun
Ingredients:
1/2 cup All-purpose flour (maida)
250 grams Grated Mawa or Khoya
2 cups Sugar
2 1/2 cups Water
1 tsp Cardamom powder
1/4 tsp Baking soda
8-10 Saffron strands
Method:
HOW TO MAKE JAMUNS:
1. Crumble the mawa (khoya)with hand or use a grater, I have used store-bought mawa here.
2. Add sifted all-purpose flour (maida), 1/4th tsp baking soda in it.
3. Mix it gently and knead all the above ingredients together to form a soft dough.
4. If you feel the dough is a little hard add very little milk.
5. Otherwise, the moisture in the mawa will be sufficient to form a soft dough.
HOW TO MAKE SUGAR SYRUP:
1. Divide the dough, grease your hands with little ghee and make into small and even-sized balls.
2. Make sure there are no cracks in the balls, or else they may crack while frying.
3. Soak saffron strand in 1 tsp hot milk for 3-5 minutes till it releases its color.
4. Heat a wide-open pan and add 2 1/2 cups of water and 2 cups sugar in it. Let the sugar melt in the water.
5. Once it melts and starts boiling, add cardamom powder and saffron strands in it.
6. Let the syrup boil for 8-10 minutes on a medium flame till the sugar syrup becomes thick and sticky.
7. Switch off the flame and cover the lid of the pan and keep it aside.
HOW TO FRY JAMUNS:
1. Heat ghee in a pan on a medium flame, once it’s hot just put a small part of the dough in the ghee to check if the ghee has reached the exact temperature to fry the Jamuns.
2. The trick is if the dough comes upward it means the ghee is hot enough to fry.
3. Fry the Jamuns in small batches on a medium to low flame.
4. It will take 5-6 minutes for one batch to fry.
5. Do not fry them on a high flame as they will be hard from inside.
6. Be patient and fry all the balls on a medium to low flame till the balls are even and golden brown in color.
7. Drain and transfer them on a kitchen napkin. Let them cool a bit before adding them into the syrup.
8. Now add the Jamuns in the warm sugar syrup and soak for an hour till they are soft and increase in size.
9. If you add in hot syrup, the Jamuns will shrink and will turn harder. So, prepare the sugar syrup before frying the Jamuns so that it warms up a bit.
Recipe of Gulab Jamun
Ingredients
- ½ cup All-purpose flour maida
- 250 grams Grated Mawa or Khoya
- 2 cups Sugar
- 2 ½ cups Water
- 1 tsp Cardamom powder
- ¼ tsp Baking soda
- 8-10 Saffron strands
Instructions
HOW TO MAKE JAMUNS:
- Crumble the mawa (khoya)with hand or use a grater, I have used store-bought mawa here.
- Add sifted all-purpose flour (maida), 1/4th tsp baking soda in it.
- Mix it gently and knead all the above ingredients together to form a soft dough.
- If you feel the dough is a little hard add very little milk.
- Otherwise, the moisture in the mawa will be sufficient to form a soft dough.
HOW TO MAKE SUGAR SYRUP:
- Divide the dough, grease your hands with little ghee and make into small and even-sized balls.
- Make sure there are no cracks in the balls, or else they may crack while frying.
- Soak saffron strand in 1 tsp hot milk for 3-5 minutes till it releases its color.
- Heat a wide-open pan and add 2 1/2 cups of water and 2 cups sugar in it. Let the sugar melt in the water.
- Once it melts and starts boiling, add cardamom powder and saffron strands in it.
- Let the syrup boil till 8-10 minutes on a medium flame till the sugar syrup becomes thick and sticky.
- Switch off the flame and cover the lid of the pan and keep it aside.
HOW TO FRY JAMUNS:
- Heat ghee in a pan on a medium flame, once it's hot just put a small part of the dough in the ghee to check if the ghee has reached the exact temperature to fry the Jamuns.
- The trick is if the dough comes upward it means the ghee is hot enough to fry.
- Fry the Jamuns in small batches on a medium to low flame.
- It will take 5-6 minutes for one batch to fry.
- Do not fry them on a high flame as they will be hard from inside.
- Be patient and fry all the balls on a medium to low flame till the balls are even and golden brown in color.
- Drain and transfer them on a kitchen napkin. Let them cool a bit before adding them into the syrup.
- Now add the Jamuns in the warm sugar syrup and soak for an hour till they are soft and increase in size.
- If you add in hot syrup, the Jamuns will shrink and will turn harder. So, prepare the sugar syrup before frying the Jamuns so that it warms up a bit.
