Gulab Jamun

December 23rd, 2006 filed under Desserts
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Gulab jamuns are an Indian version of donuts immeresed in the warm sweet syrup. Served as a dessert, this is a staple in most parts of India.

Makes 20.

Gulab Jamun Recipe by ManjulaIngredients:

  • 1 cup nonfat milk powder
  • 1/4 cup All Purpose flour (plain flour, maida)
  • 3 tablespoons room temperature unsalted butter
  • 1/4 cup room temperature whole milk
  • Pinch of baking soda
  • 1 3/4 cup sugar
  • 1 1/2 cup water
  • 4 coarsely grounded cardamom seeds
  • 1 tablespoon sliced almonds and pistachio
  • Oil for deep-frying

Method

Syrup:

  1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
  2. Let the syrup boil for a minute then remove it from the heat.
  3. Stir the syrup until the sugar is dissolved.
  4. Set the syrup aside.

Gulab Jamun:

  1. In a bowl, mix milk powder, flour and baking soda.
  2. Add the butter and mix well.
  3. Now add milk to make soft dough. The dough will be sticky.
  4. Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
  5. Knead the dough. Grease your hands with butter before working with the dough.
  6. Divide the dough into about 20 equal portions and roll them into round balls.
  7. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
  8. Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
  9. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
  10. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
  11. The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.

Tips:

  1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
  2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
  3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

Variations:

  1. Using the same recipe, make slightly smaller gulab jamuns (say, 24 instead of 20). After the gulab jamuns are soaked in the syrup, take gulab jamuns out of the syrup and roll them in ½ cup of unsweetened coconut powder. Also, you can substitute coarsely ground almonds for the coconut powder.
  2. Using the same recipe, make about 10 larger gulab jamuns. Cut the gulab jamuns in half when they are at room temperature. Garnish with sliced almonds and pistachios.

If you enjoyed the recipe for Gulab Jamun, here are more great recipes you should try from Manjula's Kitchen.

391 Responses to “Gulab Jamun”

  1. pradip says:

    great work deserve gulab jamun, happy gulab jamun to you…

  2. Samina says:

    Hi Manjula!
    I was reading this person’s comment and mine did the
    same way . Can you give me some tips on how
    to avoid from breaking and how much oil is used for
    frying?

  3. Lalia says:

    Hi, I made these last night, and they looked perfect on the outside. I let them soak in syrup all night, and tried one this morning. The outside is perfect, but the center hasn’t absorbed syrup at all and seems too dry. What did I do wrong? Did I add too much milk? Too little? I made the dough so it was a bit sticky but rolled into balls very easily.

  4. Karen says:

    When I made this recipe…it was a total flop. The gulab jamuns while frying started to break up. When I put them in the syrup …they became like very soggy. I think the porpotions for the butter and allpurpose flour are not correct.

  5. Deepa says:

    Can you please tell in terms of tsp. how much is pinch of soda

  6. Gulab Jamun says:

    In this post I like the tips and variation in making gulab jamun. Everyone should follow those tips for getting better and well shaped gulab jamun.

  7. Lavina says:

    Hi manjula
    I made the gulab jamun twice
    Once when I prepared the jamuns and placed in warm syrup all the skin of the jamuns peeled off in the syrup and they looked too oily the syrup
    Again I made them they turned out too hard and while I was beating the dough oil was oozing a lot out of the dough I had put 3 tbsp butter but don’t know why?
    pls let me know where I went wrong
    Thks
    Lavi

  8. sonia says:

    madam,

    can we use desi ghee instead of makhan. & what qty we used here.

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