Gulab Jamun Recipe | Soft & Perfect Gulab Jamun |
Gulab jamun is an Indian milk-solid-based dessert. It is a favorite mithai in India. It’s made primarily of milk solids, traditionally from khoya, milk reduced to a soft dough form. Instead of khoya, modern recipes substitute for dry or powdered milk. It is garnished with dried nuts such as almonds and cashews to improve the flavor.
After that, the fried balls are steeped in a light sugar syrup with green cardamom, rose water, kewra, or saffron. Gulab jamun is also served with ice cream or Kulfi when it’s hot.
- Prep time: 5 minutes
- Cooking time: 15-20 minutes
- Serves: 24 gulab jamuns (depending on the size)
Sugar syrup (chaashni)
- Cheeni (sugar) 4 cups
- Paani (water) 3 cups
- Gulab Jal (rose water) 1 tbsp
- Choti elaichi (green cardamom) 3-4 pods
- Hariyali mawa 250 gm / 1 cup
- Malai paneer 1/4th cup / 65 gm
- Maida (refined flour) 4 tbsp
- Baking powder 1 tsp
- Oil for frying
Sugar syrup (chaashni)
- In a stockpot or wok, combine the sugar and water, stirring until the sugar is completely dissolved.
- Bring to a boil, add the rose water and green cardamom breaking apart the green cardamom shell to infuse the flavor, mix well and turn off the heat.
- We don’t need any sort of one-string or two-string consistency; just a simple sugar syrup will suffice.
- Keep the sugar syrup aside; there’s no need to chill it down; it’ll cool down on its own.
- Make sure they’re kept warm.
- If hariyali mawa is not available, fresh soft mawa can be substituted. However, hariyali mawa yields better results.
- Use a large thal to add the mawa; if the mawa is a little tough, grind it with a grater to break it down; otherwise, start creaming (mathna) the mawa with the base of your palm.
- You must cream the mawa until it is smooth and creamy in texture, with no grains. This procedure should take at least 15 minutes or until the entire batch of mawa is smooth.
- This method is time-consuming, but it is critical because it is the final step in making a flawless gulab jamun.
- After creaming the mawa, grate the malai paneer using a small hole. Cream the paneer in the same manner as the mawa, until it is smooth in texture.
- If you don’t have a paneer, you can substitute chenna.
- Once they are both smooth in texture, mix well and add maida in batches, making sure not to add it all at once because the amount of maida needed will vary depending on the moisture level in the paneer and mawa, add in batches. Mix well until it forms a dough and begins to leave the parath or thal.
- With this amount of flour, this recipe will only require 4 or 5 or 6 tbsp flour.
- Add the baking powder when it has thoroughly combined and created a dough-like texture.
- By the time you’ve rested the dough for 10-15 minutes and covered it with a cloth, you’ll be ready to make the chaashni.
Making Jamun balls:
- After creating the chaashni, divide the dough into small, equal-sized balls, being sure to shape them as little as possible because they will grow in size as they soak up the chaashni.
- If you have a weighing machine, use it; otherwise, divide it into equal portions approximately. Dividing in equal sizes is crucial because when you fried them, the larger ones may be somewhat undercooked while the smaller ones may burn quickly.
- While you’re molding a few more, shape them into perfect roundels one by one, making sure there are no cracks in the gulab jamun. Also, cover the shaped balls with a damp cloth to prevent them from drying out.
- Set oil for frying by the time you’ve finished shaping.
- Set a wok filled with oil for frying the gulab jamuns, make sure the oil is not too hot.
- If you have a thermometer, use it; the ideal temperature for frying the gulab jamuns should be between 145 and 155 degrees; if you don’t have a thermometer, drop in one gulab jamun ball to check; if it darkens too quickly, cool the oil down a little.
- You’re ready to go if the ball begins to float after a few seconds and bubbles develop.
- Swirl the hot oil with the spatula to create a swirling pattern.
- Add the gulab jamun balls, but don’t contact them with the spoon, or they’ll break, ask for aid if needed, cook in batches, and don’t overcrowd the kadhai.
- Fry them on low heat, stirring often, until they have a uniform color and are cooked uniformly on the inside as well.
- Once they’ve turned a wonderful golden brown, immediately dip them in warm sugar; the sugar temperature should not surpass 50°F or the gulab jamun will become too soft and lose its shape.
- Allow the gulab jamun to soak in the sugar syrup for at least 4 hours to allow the syrup to absorb completely.
- Your ideal gulab jamun is ready to eat; simply warm them slightly before serving to achieve that perfect soft texture.