Gulab Jamun Recipe
User Reviews
4.8
Gulab Jamun Recipe
Description
The Gulab Jamun dough is made by mashing khoya (evaporated milk solids) thoroughly to remove lumps, then mixed with grated paneer, fine semolina, all-purpose flour, baking powder, and cardamom powder. Milk is added sparingly to form a soft dough, which is rested before shaping into small balls. Gentle mixing rather than kneading prevents the dough from becoming dense.
The dough balls are fried in moderate temperature oil, allowing them to brown evenly while maintaining a soft interior. High or low heat can cause them to crack or break. Once fried, the jamuns are soaked in a sugar syrup infused with rose water and lightly thickened, giving them a delicate sweetness and aromatic flavor without being overly soft or falling apart.
This dessert is traditionally served warm or at room temperature, often during festivals or special occasions. Using neutral oil or traditional ghee for frying is optional. Proper temperature control during frying and syrup consistency are key to achieving ideal texture and flavor for Gulab Jamun.
To avoid jamuns breaking during frying, ensure dough moisture is balanced and avoid excessive baking powder.Fry on medium heat to allow even browning and structural firmness before turning.Avoid kneading the dough to prevent dense, chewy jamuns; mix gently instead.Syrup should be sticky but not watery to keep jamuns soft without becoming mushy.Add milk to sugar syrup and remove impurities by skimming the scum layer for clarity.Traditionally fried in ghee, but neutral oil works well; temperature control is crucial to prevent oil absorption or undercooking.
Ingredients
For the jamun dough
- 1 cup (200 grams) khoya (mawa)
- ¾ cup (100 grams) paneer Indian cottage cheese, grated
- 3 tablespoons all-purpose flour
- 2 tablespoons sooji (rava or semolina), finer variety
- 4 green cardamom powdered in a mortar-pestle or ½ teaspoon cardamom powder
- 1 tablespoon milk or add as required
- ¼ teaspoon baking powder
- neutral cooking oil for deep frying - as required, generic cooking oil
For sugar syrup
- 1.75 cups (250 grams) sugar
- 1 cup water
- 1 tablespoon rose water
- 1 tablespoon milk (optional) - *read notes
Instructions
Making dough
- Take khoya (mawa or evaporated milk) in a bowl. Mash it very well. There should be no lumps. You can also grate and then mash the khoya.
- 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. As if they are there, then you will find the texture of the gulab jamun not so good. The bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamun. They won't be smooth.
- Mix well. Add milk and gather together to form a dough with milk. Don't knead.
- Just gently mix. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. Cover the dough and keep aside for 30 mins.
- Make small balls from the dough. Cover the balls and keep aside.
Making sugar syrup
- Dissolve sugar in water. Heat the sugar solution till it become sticky. You just need to switch off the fire before the syrup reaches a one thread consistency.
- Add rose water and stir. Keep the sugar solution aside. On cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. It will again return to a liquid state.
Frying
- Meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. Lower the flame and wait for a minute. Then gently place the dough balls in the oil.
- Once they start to have tiny golden spots, keep on rotating them in the oil, so that the jamun are evenly browned.
- Remove the fried jamun and then drain them on kitchen paper towels to remove excess oil.
Making gulab jamun
- Then place the hot fried dough balls in the sugar syrup. Continue frying the rest of the dough balls in batches.
- When all the jamuns are placed in the sugar syrup, then keep the whole pan with the sugar syrup and the gulab jamun, on a low heat for 1 to 2 minutes till the jamun become soft.
- Heating helps the gulab jamun to absorb the syrup and become soft. The jamun increase a bit in size. Don't overcook as then the jamun can break.
- Use a large pan, so that the 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 rose petals or almond slivers.
Notes
- To avoid jamuns breaking during frying, ensure dough moisture is balanced and avoid excessive baking powder.
- Fry on medium heat to allow even browning and structural firmness before turning.
- Avoid kneading the dough to prevent dense, chewy jamuns; mix gently instead.
- Syrup should be sticky but not watery to keep jamuns soft without becoming mushy.
- Add milk to sugar syrup and remove impurities by skimming the scum layer for clarity.
- Traditionally fried in ghee, but neutral oil works well; temperature control is crucial to prevent oil absorption or undercooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Gulab Jamun
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1gulab jamun | |
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 30mg | 1% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 46IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 99mg | 10% |
| Vitamin B9 (Folate) | 5µg | |
| Iron | 1mg | 6% |
| Magnesium | 2mg | 1% |
| Phosphorus | 9mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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