Gulab Jamun: India’s Beloved Sweet Delight

If there is one dessert that brings every Indian household together, it has to be Gulab Jamun Recipe. This heavenly, golden-brown sweet drenched in aromatic sugar syrup is not just a treat to the taste buds but something that is cherished by everyone for the part of Indian culture and celebration. Be it Diwali, a wedding, or an out-of-the-blue desire to indulge in sweets, Gulab Jamun Recipe never lets anyone down. Today in this blog, we’ll learn about Gulab Jamun as the very recipe it carries and more importantly, teach you a step-by-step way how to make it while sharing some expert tips and tricks.

What is Gulab Jamun?

Gulab Jamun is an Indian sweet made from milk solids, which is commonly known as khoya or maw. It is kneaded into a dough, and small balls are shaped; then they are deep fried and soaked in sugar syrup flavored with cardamom, rose water, or saffron. The word “Gulab” is used for rosewater, and “Jamun” comes from the purple-colored Jamun fruit, as it is shaped and sized like the fruit.

This delicacy is loved for its soft texture and its melt-in-the-mouth sweetness.

Ingredients

Ingredient	Quantity
Khoya (Mawa)	1 cup
All-purpose flour (Maida)	2 tablespoons
Baking soda	A pinch
Milk	2-3 tablespoons
Ghee or oil (for frying)	As needed
Sugar	2 cups
Water	1.5 cups
Cardamom pods	4-5 pods
Rose water	1 teaspoon
Saffron strands (optional)	A pinch

How to Prepare Gulab Jamun Recipe: Step-by-Step Recipe

1. Prepare the dough:

Mix khoya, all-purpose flour, and a pinch of baking soda in a bowl.

Add milk gradually to make a soft, smooth dough. Do not knead the dough much, as the balls will become hard.

2. Roll into Balls:

Divide the dough into small, equal portions and gently roll them into smooth, crack-free balls. Cover them with a damp cloth to prevent drying.

3. Prepare the sugar syrup:

Sugar and water mixed in a pan should be heated until the sugar melts and the syrup becomes sticky.

Add cardamom pods, rose water, and strands of saffron to it to flavor it. Let the syrup remain warm.

4. Fry the Balls:

Heat ghee or oil in a deep pan on medium flame. Oil should not be burning hot; otherwise, those balls will burn from the outer sides and remain uncooked from within.

Place the dough balls gently into the oil and fry until golden brown, turning a few times to cook the buns evenly.

5. Soak in Syrup:

Take out the fried balls from the oil and directly transfer them to the sugar syrup, which is warm.

Let them soak for at least 2 hours to absorb the syrup and become soft and juicy.

6. Serve:

Serve warm or chilled with slivers of almonds or pistachios as garnish for added elegance.

Pro Tip for Perfect Gulab Jamun

• Fresh and soft khoya works best for Gulab Jamun. When it is stale and hard, it results in heavy Gulab jamun.
• Fry at medium-low heat so that the outer layers do not burn and crack, while the inside is cooked completely.
• Let them soak long enough in the syrup so that they will be at their softest.

Why Choose Blend of India Spices?

FAQs about Gulab Jamun

Q. Why does my gulab jamun ball crack at times during frying?

A. Generally, this occurs if the dough is too well kneaded or there is dryness. Prepare a soft and smooth dough first before making the balls.

Q. Can I replace the khoya with milk powder?

A. Yes, you can also make use of milk powder. With a small proportion of ghee and a small measure of milk, you can develop a dough by mixing both.

Q. How long can I store Gulab Jamun?

A. Gulab Jamun can be kept in the refrigerator for a week. Just heat it up before use to have the best taste possible.

Q. Can I make Gulab Jamun without deep frying?

A. While it is typically deep-fried, you could bake or air fry to get a slightly healthier version but lose that crispy taste and texture.