“Gulab Jamun,” a name which appeals to everyone who enjoys dessert, has a particular position in the Indian sweets pantheon. Just thinking about it conjures up images of joyous occasions, happy family reunions, and the coziness of quality time spent together. This Gulab Jamun recipe with Khoya, shares the techniques for making the ideal gulab jamun, from the aromatic sugar syrup that coats each golden orb to the silky smooth dough.
Join us on this culinary adventure of gulab jamun recipe as we explore the artistry and simplicity behind preparing gulab jamun at home, regardless of your level of culinary experience. Prepare to be lost in this gulab jamun recipe the delicious symphony of flavors, textures, and love that characterizes this classic Indian delicacy. This gulab jamun recipe takes you step by step beyond your taste receptors and into the magical world of gulab jamun, the center of India’s culinary legacy!
About Gulab Jamun Recipe
Origin and Heritage:
Gulab Jamun Recipe can be traced back to medieval India, and it has strong roots in Central Asian and Persian culinary customs. The word “Gulab Jamun,” which means “rose” and a dark purple fruit that resembles the dessert’s form, is evidence of its Persian heritage. The gulab jamun recipe’s delicious treat has evolved and adapted to local variations throughout the ages to become a staple of Indian cuisine.
The Art of Creation:
Gulab jamun recipe is a science as much as an art. Reduced milk solids (khoya), all-purpose flour make up the fundamental ingredients. In order to obtain a smooth texture and ensure that the jamun balls are soft and spongy when cooked, the dough is carefully kneaded. To give that airy lightness, a pinch of baking soda is often added, making every bite a divine experience.
Next, in this gulab jamun recipe, the dough is formed into uniformly sized tiny balls, which serve as the basis for the deep-frying procedure. The preferred medium is ghee, which is highly regarded in Indian cuisine for its robust taste. The balls have a somewhat crispy outside that gives way to a delicate interior since they are expertly fried to a golden-brown perfection.
Bathing in Sweetness:
in this gulab jamun recipe the Gulab Jamun’s enchantment doesn’t end with its preparation; it carries on in the sugar syrup bath. A quick and easy concoction of sugar, water, and flavorful spices turns into a rich and creamy chashni (syrup), this is the last step of this gulab jamun recipe. The fragrant mixture is gently poured over the fried gulab jamun balls, allowing them to absorb the sweetness and take on a glossy sheen.
How to Make Khoya Gulab Jamun (Stepwise photos)
Making Gulab Jamun Dough
1. Take 500 grams khoya or mawa / kova in a bowl.
2. Take large plate or mixing bowl, gently mash the khoya with your fingers until it’s smooth and free of lumps.
3. Add all purpose flour (maida) (125 grams) and make a smooth dough without any lumps or cracks. Don’t knead hard, just gather with your fingers so that it forms a smooth dough without lumps.
If its too dry, add a tablespoon of milk at a time until you reach the perfect consistency.
4. Cover the dough and set aside for 30 minutes.
Shaping Gulab Jamuns
5. Take the gulab jamun dough. Divide the dough into small, equal-sized portions and roll them into smooth balls without any cracks. Make sure they are uniform for even cooking. For even shape you can use a spoon.
The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.
Making Sugar Syrup (Chashni)
6. In a separate saucepan, Add 650 grams sugar and 400 ml water to make the sugar syrup (chashni).
7. Stir the mixture continuously over medium heat until the sugar dissolves completely.
8. Add cardamom powder, and on a medium-low flame, let it simmer until the syrup attains a slightly sticky consistency.
9. Turn off the heat and add rose water to enhance the fragrance of the syrup. Set the sugar syrup aside.
FRYING THE GULAB JAMUNS
10. In a kadhai or deep frying pan heat the oil over medium heat.
11. Test the oil by dropping a small jamun, it should sizzle and rise to the surface.
12. Fry the gulab jamun balls in batches, turning them continuously to ensure even golden-brown color. Remove them once they attain a rich, golden brown.
place the fried jamun balls on kitchen towels to remove extra oil.
Soaking Gulab Jamuns In Sugar Syrup
13. Allow the fried gulab jamun balls to cool for a few minutes.
14. Gently place the warm jamun balls into the prepared sugar syrup, ensuring they are completely immersed.
15. Let the gulab jamun soak in the syrup for at least 1-2 hours, allowing them to absorb the sweetness.
Once soaked and infused with the syrup, the gulab jamuns will become soft and spongy.
Serving the Gulab jamun
Garnish with chopped pistachios and almonds for a touch of color and crunch.
Serve the gulab jamuns warm or at room temperature.
Pro Tips:
- Ensure the consistency of the dough is smooth; this will result in softer gulab jamuns.
- Fry the balls on medium heat to achieve an even golden-brown color.
- Allow the gulab jamuns to soak in the sugar syrup for an adequate amount of time to enhance their sweetness.
- If the sugar syrup is too cold, then the Gulab Jamuns won’t soak the syrup. So, keep the syrup warm.
FAQ's
Why my Gulab Jamuns became hard?
There are two reasons for the hardening of your gulab jamuns. To begin with, you shouldn’t have rolled the gulab jamuns with delicate hands. Secondly, the dough must have been overkneaded.
Why Gulab Jamuns became too soft?
When preparing the dough, baking soda or powder is frequently used. However, they frequently misjudge the measurement. Too much baking powder will cause the gulab jamuns to become overly soft. The second reason is because they appeared to be cooked when they were fried in hot oil. They weren’t roasted outside; they were just cooked inside.
Gulab jamuns did not soak the sugar syrup?
There could be numerous causes for it. Keep in mind that you want your sugar syrup to have some stickiness. Don’t look for any thread-like consistency. It is also important to ensure that the syrup is not cold when the fried Gulab Jamuns are added. The shape of gulab jamuns will alter if the temperature is too high. The Gulab Jamuns won’t soak up the syrup if it’s too cold. Keep the syrup warm, then add the gulab jamuns.
Gulab Jamun Recipe | Khoya Gulab Jamun
Ingredients
Making Gulab Jamun Dough
- 500 grams Khoya (reduced milk solid)
- 125 grams All purpose flour (maida)
Making Sugar Syrup
- 650 grams Sugar
- 400 ml Water
- 1 teaspoon Cardamom powder
- 1 teaspoon rose water
Frying Gulab jamuns
- 400-500 ml Oil (for deep frying)
Instructions
MAKING GULAB JAMUN DOUGH
- Gently mash the khoya with your fingers until it's smooth and free of lumps.
- Add all purpose flour (maida) and make a smooth dough without any lumps or cracks. Don’t knead hard, just gather with your fingers so that it forms a smooth dough without lumps.
- Cover the dough and set aside for 30 minutes.
SHAPING GULAB JAMUNS
- Take the gulab jamun dough. Divide the dough into small, equal-sized portions and roll them into smooth balls without any cracks. Make sure they are uniform for even cooking. For even shape you can use a spoon.
MAKING SUGAR SYRUP(chashni)
- In a separate saucepan, Add sugar and water to make the sugar syrup (chashni).
- Stir the mixture continuously over medium heat until the sugar dissolves completely
- Add cardamom powder, and on a medium-low flame, let it simmer until the syrup attains a slightly sticky consistency.
- Turn off the heat and add rose water to enhance the fragrance of the syrup.
FRYING THE GULAB JAMUNS
- In a kadhai or deep frying pan heat the oil over medium heat
- Test the oil by dropping a small jamun, it should sizzle and rise to the surface
- Fry the gulab jamun balls in batches, turning them continuously to ensure even golden-brown color. Remove them once they attain a rich, golden brown
SOAKING GULAB JAMUNS IN SYRUP
- Allow the fried gulab jamun balls to cool for a few minutes
- Gently place the warm jamun balls into the prepared sugar syrup, ensuring they are completely immersed.
- Let the gulab jamun soak in the syrup for at least 1-2 hours, allowing them to absorb the sweetness.
- Once soaked and infused with the syrup, the gulab jamuns will become soft and spongy
Serving the Gulab jamun
- Garnish with chopped pistachios and almonds for a touch of color and crunch.
- Serve the gulab jamuns warm or at room temperature.
Notes
- Ensure the consistency of the dough is smooth; this will result in softer gulab jamuns.
- Fry the balls on medium heat to achieve an even golden-brown color.
- Allow the gulab jamuns to soak in the sugar syrup for an adequate amount of time to enhance their sweetness.
- The Gulab Jamuns won't soak up the syrup if it's too cold. Keep the syrup warm, then add the gulab jamuns.