Gulab jamun:

Cuisine: Indian

Course: Dessert

Origin: Indian subcontinent

About: It’s a milk solid-based sweet/dessert popular in India and India. It’s mainly made up of milk solids or traditionally “khoya.” Khoya is milk reduced to the consistency of soft dough. But nowadays, people also prefer milk powder instead of khoya to make instant gulab jamun. Khoya is kneaded into a soft dough. A tbsp of maida and a pinch of soda is also added. The balls are covered with a wet towel and kept aside for 1/2- 1 hour. Then the balls are deep fried in medium heat to a light brown color. The fried balls are finally dipped in saffron and cardamom sugar syrup.They are garnished with dry fruits like almonds, pistachio, and almonds to enhance the flavor.

Main Ingredients: Khoya/ powdered milk, saffron/ sugar syrup

Calories: With a serving size of 1 pc(50gm) in 1 tbsp sugar syrup, it will be around 150 calories.

Recipe Card

For Gulab Jamun

• 1 cup  khoya
• ¾ cup grated paneer (cottage cheese)
• 3 tablespoons all-purpose flour
• 2 tablespoons fine sooji (Rava or semolina)
• ½ teaspoon cardamom powder
• 1 tablespoon milk or as required
• ¼ teaspoon baking powder
• oil for deep frying the gulab jamun

For sugar syrup

• 1 + 3/4 cup sugar
• 2 cup water
• 3-5 cardamom pods( slit open)
• saffron stands 3-4

Making Gulab Jamun Balls

• Take khoya in a bowl. Mash it very well. There should be no lumps.
• Then add grated paneer, rava (sooji), all-purpose flour (maida), baking powder, and cardamom powder to the mashed khoya. There should be no lumps in both the mawa and paneer.
• Mix well. Add milk and combine everything to form a soft dough with milk.
• Gently mix. If you cannot form balls or if the mixture appears dry, add a few teaspoons of milk. Cover the dough and keep aside for 30 mins.
• Make small balls from the dough. Cover the balls with a wet towel for 1/2- 1 hour and keep them aside.

Making Sugar Syrup For Gulab Jamun

• Add sugar, water, cardamom pods, and saffron strands in a bowl. Heat the sugar solution till the sugar dissolves and becomes sticky. don’t make the consistency too thick.

Frying Gulab Jamun

• Meanwhile, while the sugar syrup is cooking, heat the oil till it turns medium-hot. Lower the flame and wait for a minute. Then gently place the gulab jamun in the oil.
• Fry them in low, medium flame till they turn golden brown
• Remove the fried Jamun and then drain them on kitchen paper towels to remove excess oil.

Making Gulab Jamun

• Then place the hot gulab jamun in the sugar syrup. C
• Dip all the jamuns in the sugar syrup and give the syrup one boil on medium flame. cover the lid and let the jamuns absorb the syrup.
• Heating helps the gulab jamun to absorb the syrup and become soft. The Jamun increased a bit in size.
• Use a large pan so that the gulab jamuns are not overcrowded, and you can easily stir them gently while they are simmering.
• Serve gulab jamun warm or at room temperature. You can also chill them and serve them cold. Garnish with chopped almonds and silver leaf.

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