Gulab Jamun

The word itself will make our taste buds to drool, isn’t it? Gulab Jamun, a traditional milk sweet floating in sugar syrup, is an Asian dessert recipe.  This has become very popular such that nowadays it is a must included dessert in almost all the Indian functions.

Usually, we do this recipe with the ready-made mix available from the shop, but the traditional recipe is made with khoya or mawa (prepared by boiling the milk in a thick bottomed pan until it gets thickened).  We can prepare our own khoya at home if we can spare 45 minutes or so separately for this preparation alone.

Unlike ready-made mix gulab jamun recipe, this khoya gulab jamun has the taste that you may have enjoyed in famous sweet stalls nearby.

Sure, we can get spongy, mouth-watering gulab jamun by following the below steps.  The secret behind the softness is the dough preparation.  We have to knead the dough for around 15 minutes to get the softness.  Second comes the oil temperature.  We have to simmer the flame, so that the dumplings don’t get burnt or over-browned.

If you are doing for the first time or if you had failed in the previous attempts, a small hint is to get used to the oil temperature, first fry two balls at a certain temperature and note for breaking of the balls. If it breaks, then try at a different temperature (temperature – placing our palm a few centimeters above the oil carefully and to note the placement of the stove simmer knob). Even if you are not okay with the first few balls, you will get good results after a few tries.

Simple steps to be followed are below:

Gulab Jamum/Gulab Jamun with Khoya

A Traditional Indian Milk Sweet with Khoya/Dessert

Ingredients

  • 200 g Khoya/Mawa
  • 50 g Maida or all purpose flour
  • 250 mL Refined oil or Ghee
  • 300 g Sugar
  • 600 mL Water
  • Kesar strands/Saffron a small pinch
  • 1 tsp Cardomom powder/Elaichi powder

Instructions

  1. Sugar Syrup:

    1) Take 300 gm of sugar and add 600 mL of water to it, and start boiling it. If we need a thick syrup, we can use 400 gm of sugar and 600 mL of water.

    2) After the syrup starts to boil, add the kesar/saffron strands and cardamom/elaichi powder to it.

    3) Let it boil for 10 to 12 minutes and switch off the flame.

    In between this time, we can start making the dough.

  2. Jamun:

    1) Take the khoya and knead it for 5 minutes, so that it gets somewhat softened.

    2) Next add maida or all purpose flour to the kneaded dough and again knead it for some 15 minutes.

    This step is absolutely necessary. The softness of the jamun completely relies on this kneading step. We have to knead it as much as we can.

    Kneading can be done in a large flat based bowl or we can use our clean kitchen slab for kneading. This will allow us to freely knead with giving full effort.

    3) After kneading, make small dumplings of the size of a small lemon or the size of a walnut.

    4) Add 250 mL of refined oil/ghee in a pan and heat it. The oil should not be too hot.

    5) When the oil is in medium temperature, put the dumplings into the oil one by one slowly, but carefully to not let it sit down in the pan. If the balls sit down in the pan, that side will get burnt, so we have to constantly stir the oil while we are adding the balls.

    6) In low flame, let the jamun dumplings fry for some 4 to 5 minutes or until it gets golden brown in color. If we set the flame to high, the dough will get burnt outside and the inside will be raw.

    7) Once they turn to golden brown, remove from the oil and place on a kitchen tissue for a few seconds and then drop them in the sugar syrup.

Detailed steps with picture illustration of the Jamun here:

Sugar Syrup:

1) Take 300 gm of sugar and add 600 mL of water to it, and start boiling it. If we need a thick syrup, we can use 400 gm of sugar and 600 mL of water.

2) After the syrup starts to boil, add the kesar/saffron strands and cardamom/elaichi powder to it.

3) Let it boil for 10 to 12 minutes and switch off the flame.

In between this time, we can start making the dough.

Jamun:

 

 

 

 

 

 

 

1) Take the khoya and knead it for 5 minutes, so that it gets somewhat softened.

2) Next add maida or all purpose flour to the kneaded dough and again knead it for some 15 minutes.

This step is absolutely necessary. The softness of the jamun completely relies on this kneading step. We have to knead it as much as we can.

Kneading can be done in a large flat based bowl or we can use our clean kitchen slab for kneading. This will allow us to freely knead with giving full effort.

 

 

 

 

 

 

3) After kneading, make small dumplings of the size of a small lemon or the size of a walnut.

 

4) Add 250 mL of refined oil/ghee in a pan and heat it. The oil should not be too hot.

 

5) When the oil is in medium temperature, put the dumplings into the oil one by one slowly, but carefully to not let it sit down in the pan. If the balls sit down in the pan, that side will get burnt, so we have to constantly stir the oil while we are adding the balls.

You can do like me as shown in the picture, putting few dumplings on the spatula and dropping it into the oil at once. This will save time, so that dumplings wont settle in the bottom when we are dropping one by one and then waving the dumplings in the oil to prevent them from settling down.

 

 

 

 

 

 

6) In low flame, let the jamun dumplings fry for some 4 to 5 minutes or until it gets golden brown in color. If we set the flame to high, the dough will get burnt outside and the inside will be raw.

7) Once they turn to golden brown, remove from the oil and place on a kitchen tissue for a few seconds and then drop them in the sugar syrup.

A bowl of treat with Jamun is ready to serve.

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