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.
anty can you please reply to the message that i sent to you beforee..
pls
pls
pls
pls
Sanya,
Sorry, I can not find your first message so please ask again.
hello Manjula anty…basically i made gulab jamun lyk about 3 time now yeah and when ever i make it does turn out tasty but it is always hard from outside and not cooked from inside..the middle part is not cooked…..and when i try to cook everything the gulab jamun turns black….
any suggestion is it because i use ghee instead of unsalted butter…i dunno y it is always not cooked in the middle part..
please reply
Hi Sanya,
Gulb jamun should be cooked on very low heat.
[...] Adapted from Manjula’s Kitchen – Gulab Jamun [...]
hello manjula anty hm……… i made gulab jamun more than 3 times but it is always hard from inside and uncooked from inside but it looks proper cooked from outside..i tried to cook it inside and outside but while i do that my gulab jamun turns black instead of readish…….can you please tell me why is that???
Thank you
Hi Majula Aunty, I tried the jamuns but they turned out to be too soft and broke when frying. You give exact measurements for all the ingredients. Can you tell me exactly how much baking soda I must use.
Should I use 1/2 tsp , 1/4 tsp …….
Please advise exact amount.
Thanks
Hi Nisha,
Pinch of baking soda less then 1/8 of tsp.
Hello Manjula,
Thanks a lots for the recipes of Gulab-Jamun, today 30 march 2010, i made at home through ur recipes and it came out wonderful. Now i can make it whenever i want!
best wishes sonam
yummmmy:) thanks for the tips , i’d adore to abide by your blog as frequently as i can.possess a wonderful day~~
Hi Manjulaji,
Can you tell me what kind of nonfat milk powder to use? is this the carnantion milk powder?
Thanks,
ana
Hi Ana,
carnation milk powder will work that’s what I use.
Thanks
Namesta Manjula,
First I love your recipes! Am so glad with it. Am from the Netherlands. We cant by Non fat milkpowder here in the Netherlands, only full cream milk powder. Am making all my sweets with this powder. This weekend am goning to try the gulab jamuns. But I whant to know what is Bisquik? We dont now that here in the Neterlands. Is that the same as Self-raising flour?
Thanks a lot.
Thank you, thank you, thank you for this recipe. It worked so well. The detailed instructions helped a lot. Thank you so much again
can i use cornflower instead of maida