Homemade gulab jamun is truly a treat like no other, with its delightful, syrupy sweetness. This classic dessert from the subcontinent is a beloved choice for Eid, festive celebrations, and any moment that deserves a touch of sweetness. While you can find pre-made gulab jamun at bakeries or supermarkets, nothing compares to the mouthwatering flavor of freshly made gulab jamun, especially when enjoyed warm.
Making this dessert from scratch might appear intimidating, but it’s really quite simple and only needs a handful of essential ingredients. This “cheat” version uses milk powder instead of traditional milk solids (or “khoya”), making it even easier. I’ll guide you through the process of creating mouthwatering gulab jamun right in your own kitchen. Whether you’re an experienced chef or just starting out, prepare to treat yourself to this delightful dessert!
Prep Time for Gulab Jamun
Prep Time: 20 min
Cook Time: 10 min
Yield: 12
Ingredients
Milk Powder: Provides the main base for the dough, giving the gulab jamun its signature milky flavor and soft texture.
All Purpose Flour: Adds structure and helps bind the dough together, ensuring the gulab jamun holds its shape.
Baking Powder: Creates lightness and fluffiness by helping the dough rise and become airy when fried.
Egg (or Milk Substitute): Acts as a binding agent and adds moisture, improving the overall texture and softness of the dough.
Heavy Cream: Adds richness and moisture to the dough, making the gulab jamun more tender and creamy.
Melted Ghee: Enhances the flavor with a nutty richness and helps create a smooth, pliable dough for shaping.
Water: Dissolves the sugar to create a syrup that soaks into the fried gulab jamun, adding sweetness and moisture.
Sugar: Sweetens the syrup, which is absorbed by the fried gulab jamun, making them soft and syrupy.
Cardamom Pods: Adds a fragrant, aromatic spice to the syrup, enhancing the flavor of the gulab jamun with warm, subtle notes.
Directions to Make Gulab Jamun
Ready to create mouthwatering Gulab Jamun? Follow these simple steps to craft this beloved Indian dessert. Dive in and impress your loved ones with your culinary skills.
Make The Dough
Start by combining the wet and dry ingredients in separate bowls. Once mixed, combine them to create a dough. Use your clean hands to knead the dough for about 1-2 minutes. It may feel a bit soft and oily, but that’s perfectly fine. After that, pop the dough in the refrigerator for 20 minutes. Once it’s chilled, knead it again for a few minutes until it becomes smooth, soft, and free of lumps.
Kneading the dough is crucial for achieving the smooth and soft texture of gulab jamun. If you find that the dough is dry and crumbly, adding a splash of milk can help improve its consistency. On the other hand, if the dough is too wet or sticky, placing it in the refrigerator for a bit longer should enhance its texture.
Form Balls
Next, you’ll want to portion the dough into 20g balls, which should yield about 12 gulab jamun. They should be roughly the size of a large grape.
It’s crucial to get this step just right: ensure that the balls are smoothly rolled without any cracks. If there are cracks, the gulab jamun may break apart while frying.
To shape the balls perfectly, start by softly rolling the dough between your palms, using a little pressure to help it stick together. Then, switch between rolling without pressure and applying a bit of pressure until you achieve a nice, smooth ball. With a little practice, you’ll get the hang of it!
Fry The Gulab Jamun
Warm about 2 inches of neutral oil in a wok. Aim for a medium heat, avoiding anything too intense. To check the temperature, drop a small piece of dough into the oil; it should float to the top in roughly 5 seconds. If it takes longer, the oil needs to heat up more. If it rises too quickly, it’s too hot. Once the oil is just right, reduce the heat to medium-low.
Fry the gulab jamun in two to three batches, depending on the size of your wok. Gently place them in the hot oil and roll them around as they cook to ensure they brown evenly on all sides. You can choose from two different methods to do this:
- Gently lift your wok and give it a swirl to make the oil inside move and create a rotating effect. Just remember, this takes some practice, so it’s best to wait until you’re comfortable in the kitchen.
- Grab a large steel strainer, the kind you use for frying, and carefully use it to maneuver the gulab jamun without damaging it.
- With a little patience and practice, you’ll master these techniques and impress everyone with your cooking skills.
Cook for a minimum of 4 minutes until the gulab jamun turns a rich golden brown hue.
Make The Sugar Syrup
As you fry the gulab jamun, begin preparing the syrup in a separate pot or saucepan. Combine all the ingredients and let it simmer over medium heat until the sugar has completely dissolved. Once that’s done, you can turn off the heat.
Soak The Gulab Jamun
Move the fried gulab jamun into the syrup. Gently swirl the pot to ensure the gulab jamun is coated on all sides, then cover it and let it rest for at least 30 minutes. During this time, the gulab jamun will absorb the syrup, expand in size, and become wonderfully soft and squishy inside serve and enjoy!
What Is Gulab Jamun?
Gulab jamun is a beloved sweet treat that hails from the Indian subcontinent and has gained popularity worldwide, particularly in countries like Pakistan, India, Bangladesh, Nepal, Myanmar, and even Mauritius. The recipe I’m sharing with you today is the one I cherished during my childhood in Pakistan.
Gulab jamun is typically prepared using khoya, which is a milk solid created by slowly simmering milk until it thickens and loses most of its water. Once the khoya is ready, it is mixed with a bit of flour and formed into small balls, which are then deep-fried until they turn a lovely golden brown.
Once the gulab jamun balls are fried, they are immersed in a sugar syrup infused with cardamom and sometimes rose water, creating the dessert’s distinctive sweet and floral flavor. This syrup also contributes to the gulab jamun’s lovely moist and spongy texture.
What Does Gulab Jamun Taste Like?
Gulab jamun is a delightful type of mithai, which is a traditional confection. Unlike common desserts such as cakes or brownies, mithai is typically enjoyed in smaller servings and tends to be quite sweet and rich. I’ve adjusted my recipe to ensure it isn’t overly sweet or heavy, but even so, just two balls make for a satisfying dessert experience.
It’s a bit tricky to put the taste of gulab jamun into words for someone who hasn’t experienced it yet, but let me share what you can look forward to with my gulab jamun:
- A harmonious sweetness complemented by a touch of cardamom (feel free to include rose water if that appeals to you).
- Rich caramel undertones from toasted milk.
- A tender, moist texture that melts delightfully in your mouth.
Celebrating Life’s Moments with Gulab Jamun
Gulab Jamun is more than just a dessert. It is a celebration of togetherness, love, and memories. Every Indian festival, wedding, or special gathering is incomplete without this sweet treat. It is a dessert that brings back memories of family reunions, festive lights, and warm laughter. When you bite into a perfectly made Gulab Jamun, the soft, syrup-soaked dough melts in your mouth, taking you back to the times when life felt simple and celebrations filled the air. That sweet flavor isn’t just sugar; it’s nostalgia wrapped in love.
Try Out My Other Recipes!
Easy Chocolate Strawberry Mug Cakes
Single Serve Hot Fudge Chocolate Cake
Gulab Jamun – Secrets to Perfecting This Classic Delight
Ingredients
- 1 cup milk powder 100g
- 3 tbsp all-purpose flour ~30g
- 1 ½ tsp baking powder
- 1 egg or substitute 3-4 tablespoon milk
- 3 tbsp heavy cream ~40g
- 2 tbsp melted ghee 30g
- 1 ¼ cups water
- 1 cup sugar
- 1-2 cardamom pods
Instructions
- Mix milk powder, flour, and baking powder in a bowl.
- In another bowl, whisk melted ghee, egg, and cream.
- Pour the wet mixture into the dry ingredients and mix with a spoon to form a dough.
- Knead the dough gently for 1-2 minutes to remove any lumps, then put it in the fridge for 20 minutes.
- After cooling, knead the dough again until smooth. If the dough feels dry, add 1 tablespoon of milk and knead again.
- Divide the dough into small balls (about 20 grams each) and roll them smoothly. Make sure there are no big cracks. Place the balls back in the fridge.
- In a saucepan, mix sugar, water, and cardamom.
- Bring it to a boil, then simmer until the sugar is fully dissolved. Turn off the heat and cover the pan.
- Heat 2 inches of oil in a wok on medium heat.
- Test the oil by dropping a small piece of dough in it. If it rises slowly, the oil is ready.
- Gently place half of the dough balls into the oil.
- Swirl the wok so the balls float and turn evenly. Fry for about 4 minutes until golden brown.
- Take the fried Gulab Jamun out of the oil and place them in the warm sugar syrup.
- Make sure the Gulab Jamun are fully coated with syrup. Let them soak for at least 30 minutes.