Gulab Jamun

Gulab jamun are a popular Indian sweet that consists of deep-fried milk-based dough balls soaked in sweet syrup. A traditional Indian dessert that is commonly served at weddings, birthdays, parties, and religious festivals.

The name, gulab jamun, literally translates to “rose berries,” because the sugar syrup was traditionally scented with rose water, and the size of the dough balls is similar to a berry known as the black plum.

I adore all types of mithai, and my all-time favourite mithai has got to be milk barfi. My daughter, on the other hand, loves gulab jamun.

Gulab jamun can appear to be a difficult task, so I know a lot of people that simply go to their local Indian sweet shop to get their gulab jamun fix. However, my recipe is very simple and straightforward, and you can just make them at home instead.

Gulab jamun are traditionally made with dried milk solids known as khoya or mawa. However, because this is a time-consuming and complicated process, I substituted milk powder for this recipe instead.

You need to make sure that you do not overwork the dough. If the dough is overworked, it will result in tough gulab jamuns.

Another important tip is that it is a good idea to allow the dough to rest for 10-15 minutes is recommended but not required.

This causes the dough to become more elastic and easier to work with. When the balls are fully cooked, they will expand, so keep this in mind as you make them.

Gulab jamun are always deep fried to get that soft and spongy texture. Before you add the balls to the oil, ensure that it is heated properly.

Add the balls in small batches to ensure that the pot is not overcrowded. This is a key part of ensuring that you do not end up with oily balls. No one wants oily gulab jamun!

It is best to make this gulab jamun the night before and soak the balls in the syrup overnight. They will become super juicy and moist as they absorb the syrup.

Once the gulab jamun have fully soaked in the syrup, garnish with your choice of chopped nuts or even a sprinkle of desiccated coconut. A delectable treat that everyone will enjoy.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Gajrela
• Rasmalai with Milk Powder
• Suji Ka Halwa
• Milk Barfi
• Desi Chai

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Gulab Jamun

by Nabeela Kauser

Gulab jamun is a delicious rich and indulgent Indian dessert. Serve warm with a scoop of vanilla ice cream for a decadent treat. The ideal dessert to accompany a cup of steaming hot Indian tea.

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Dessert

Cuisine Indian, Pakistani

Servings 14

Calories 296 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Gulab Jamun

• ▢ 200 g Milk Powder
• ▢ 75 g Plain Flour
• ▢ 1 tsp Baking Powder
• ▢ 1 tbsp Ghee Or Unsalted Butter Melted
• ▢ 2 tbsp Milk
• ▢ Vegetable Oil For frying
• ▢ Pistachios Garnish
• ▢ Coconut Dessicated, garnish

For The Syrup

• ▢ 500 g Sugar Granulated
• ▢ 750 ml Water
• ▢ 2 Cardamom Pods
• ▢ 1 Tsp Rose Water

Instructions

• In a large mixing bowl, combine the powdered milk, plain flour, and baking powder.
• Pour in the melted ghee or butter and 2 tablespoons of milk into the dry ingredients. Mix the dough thoroughly until it becomes smooth and free of any lumps. If the dough is too dry, add a small amount of milk to adjust the consistency.
• Roll the dough into small balls, approximately the size of a cherry. Be careful not to overwork the dough to prevent the gulab jamuns from becoming tough.
• Heat the vegetable oil in a deep saucepan or fryer over medium heat until it reaches 180°C. Test the temperature of the oil by dropping a small piece of dough into it. The dough should sizzle and rise to the surface immediately.
• Carefully add the dough balls to the hot oil, a few at a time, and fry until all sides turn golden brown. Use a slotted spoon to remove the fried gulab jamuns from the oil and drain them on a paper towel-lined plate.
• In a separate saucepan, bring the granulated sugar and water to a boil, stirring continuously until the sugar dissolves.
• Add the ground cardamom and rose water to the sugar syrup and stir well.
• Place the fried gulab jamuns into the sugar syrup and let them soak for at least 30 minutes before serving.
• Garnish with chopped pistachios or desiccated coconut (optional). Serve the gulab jamun warm.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 296kcalCarbohydrates: 47gProtein: 4gFat: 11gSaturated Fat: 4gCholesterol: 17mgSodium: 92mgPotassium: 203mgFiber: 0.2gSugar: 41gVitamin A: 137IUVitamin C: 1mgVitamin D: 2µgCalcium: 154mgIron: 0.4mg

Keyword Dessert, Food, Indian Desserts, Indian Sweets, Mithai, Party Food, Ramadan, Recipe

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