Gulab Jamun Recipe

Posted on February 13th, 2011 by
Gulab Jamun Recipe
Serves 5 people
40 minutes

Gulab Jamun is a perfect dessert for any occasion. Prepared from milk powder, flour, milk and lightly flavored with cardamom.

Method:

  1. In a bowl, mix together the milk powder, all purpose flour, baking powder, and cardamom.
  2. Mix in the melted butter, then add in milk, and continue to mix until well blended.
  3. Cover and let rest for 20 minutes.
  4. In a large heavy bottom pan, stir together sugar, water and saffron. Bring it to boil, and simmer for 5 minutes. Keep aside.
  5. Heat oil in frying pan over medium heat for at least 5 minutes.
  6. Knead the dough, and form into about 20 small balls.
  7. Reduce the heat of the oil to low, and fry the balls in one or two batches.
  8. After jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon.
  9. Place fried balls into the pan with syrup. Simmer over medium heat for 5 minutes.
  10. Serve warm or at room tempreture.

Ingredients

  • 1 Cup Milk Powder
  • 1/2 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 2 Tablespoons Unsalted Butter, melted
  • 2-3 Tablespoon Milk, luke warm
  • 2 Pinch Cardamom Powder
  • Oil for Frying
  • For the Sugar Syrup
  • 2 cups Sugar
  • 1 cup water
  • Few Strands of Saffron (optional)
Posted under categories:

Sweets / Desserts
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3 Responses to “Gulab Jamun Recipe”

  1. I’m not from India so… this is the first time I tried making gulab jamun. There’s one part of the recipe where I deep-fry the dough balls… they were supposed to floatup to the surface, but didn’t.

    They’re now still soaking in the syrup, so I have no idea how they taste like yet. I’m worried what will be the outcome. Can anyone tell me why the balls didn’t rise up? What did I do wrong?

    Thanks!

  2. Recently I made Gulab Jamuns at home. Still there were few problems that left them not tasty. I want you to help me plz.

    I did not prepare dough at home and used dough available in the market. The milk was used in kneading the dough. I fried them in Pure Ghee. Still when I ate them, the Gulab Jamun seemed UNCOOKED from inside, specially at the middle of the balls. I even put a kismish inside the Gulab Jamun balls so that they do not remain uncooked at the core. It was very hard to bite at the middle.

    But when I buy it from the market, they are very soft from inside. Why so?
    Moreover there were cracks on the outer side of the balls. They also did not look nice from outside.

    What is the trick to make Gulab Jamuns softer at the core and also look nice?
    I dont want the recipe for Gulab Jamun. I already know it.

    I wanna know the tricks in making them so that they are softer at core and look nice from outside.

    Got it.

  3. how to make perfect gulab jamun with milk powder and tips aswell.any help appreciated.

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