Gulab Jamun
December 23rd, 2006 filed under Desserts
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.
Ingredients:
- 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:
- In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
- Let the syrup boil for a minute then remove it from the heat.
- Stir the syrup until the sugar is dissolved.
- Set the syrup aside.
Gulab Jamun:
- In a bowl, mix milk powder, flour and baking soda.
- Add the butter and mix well.
- Now add milk to make soft dough. The dough will be sticky.
- 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.
- Knead the dough. Grease your hands with butter before working with the dough.
- Divide the dough into about 20 equal portions and roll them into round balls.
- 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.
- Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
- 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.
- Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
- 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:
- If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
- Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
- 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:
- 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.
- 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.
Hello Auntie Manjula,
Can I use Bisquick instead of flour?
Hi Shelly,
You can use Bisquick then don’t need baking soda just the texture is different. I prefer with flour.
hello mam u r great.superb recepies.can i use fullfat milk powder.plz let me know kal iftar ki dawat hai.
I love you! Thanks for the recipes!
Hi manjula, in the video you never used all the milk. should we use all the milk?
Hi Sabeen,
Add milk slowley as needed dough should be soft and sticky.
when do i freeze the gulab jamun? when do i reheat them?
dear aunty,
i made gulab jamuns before knowing your recipe. my gulab jamuns were hard and not cooked inside.
my mom says that i should not put flour. can we omit it? and i knead it with warm water, is it ok?
Hello Ashee, Try the recipe one time and then decide to make changes.
This is the easiest recipe I’ve found on the internet…I can’t wait to try it. The instructions/ingredients are very thorough.
Hi Aunty,
I always make Gulab Jamuns from your recipe and they turn out really good. I wanted to try rolling them in coconut powder as you have suggested in tips.
I have a question should I roll and keep gulab jamuns now only or the rolling should be done just before serving?
I have already prepared the Gulab jamuns and I will be serving them on saturday in picnic.
Thanks for this wonderful site!
Wishing you all the very best,
Kavita
Hi Kavita,
Roll the gulab jamuns in coconut and keep them, they will be good out in room temprature for few days.
hello aunty,
….and gulabjamun became bit hard. Also, how to fry them for 7-8 min. I sed low flame, still they will be brown in 2-3 min.
i used this recipe but dough was too oily
Hi Rajashri,
check the ingredients again dough should not be oily and they should be fried on low heat.
Namaste Aunty ji,
I love all your receipes…. I love the way you teach. I have a question, I bought skim milk powder instead of non-fat beacuse I couldn’t find that. So when I made Gulab Jamuns, they became little hard from inside. And I found that the dough was also very hard. It was not that soft. What should I do when I make it next time. should I change the milk powder or mix some more Ghee or milk to knead the dough softer?
I will be very thankful if you reply me back.
Thank you……….
Hi Pramila, dough should be soft add more milk as needed. Gulab jamuns will be fine.
Do you use normal milk powder or sweet milk powder?
Please reply back soon as I want to make them on this rakhi
Thank you
Hi Dhrashti, I use normal milk powder.