Gulab Jamun Recipe | Homemade Recipe

Gulab Jamun Recipe, With the festival season just around the corner, many of us start craving the classic Indian desserts that bring so much joy and nostalgia. Among these, Gulab Jamun stands out as a favorite. Known for its moist and juicy texture, this dessert is a staple at celebrations and family gatherings. While there are various ways to prepare Gulab Jamun, using milk powder is a simple yet effective method that yields delicious results.

What is Gulab Jamun?

Gulab Jamun is a beloved dessert that hails from the Indian subcontinent and has won hearts worldwide. Traditionally made with khoya (milk solids), Gulab Jamun involves frying small dough balls and then soaking them in a sugar syrup flavored with cardamom and sometimes rose water. The result is a sweet, spongy treat that melts in your mouth. The recipe I’m sharing today is a twist on the traditional method, using milk powder for convenience without sacrificing flavor or texture.

Ingredients You’ll Need for Gulab Jamun Recipe

To make this easier, milk powder-based version of Gulab Jamun, you’ll need:

• Milk powder: A high-quality whole milk powder works best. I recommend using Nido.
• All-purpose flour: Helps bind the dough.
• Baking powder: Ensures the dough rises properly.
• Egg: Optional, but it adds structure and prevents the dough from absorbing too much oil during frying. If you prefer not to use an egg, substitute with 3-4 tablespoons of milk.
• Heavy cream or fresh cream: Adds richness to the dough.
• Ghee or clarified butter: For frying the dough balls.
• Water: To make the sugar syrup.
• Sugar: The main ingredient for the syrup.
• Cardamom pods: Adds a subtle, aromatic flavor to the syrup.
• Oil for frying: Use a neutral oil like canola or vegetable oil.
• Optional: Saffron and rose water for added flavor.

Making the Dough

1. Mix Dry Ingredients: In a large bowl, combine 1 cup of milk powder, ¼ cup of all-purpose flour, and a pinch of baking powder. If using, add a pinch of salt.
2. Add Wet Ingredients: Mix in 1 teaspoon of oil or ½ teaspoon of ghee, and 1-2 tablespoons of fresh curd (yogurt). If you’re using an egg, add it at this stage.
3. Form the Dough: Gently mix the ingredients until they come together to form a sticky but smooth dough. Be careful not to overmix or knead the dough too much, as this can lead to tough Gulab Jamun.
4. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 20 minutes. This resting period helps to hydrate the dough, making it easier to shape later.

Shaping the Dough Balls

1. Divide the Dough: After the dough has rested, divide it into small portions, each about the size of a large grape. This recipe should yield around 12 Gulab Jamun balls.
2. Shape the Balls: Roll each portion between your palms to form smooth, crack-free balls. If the dough feels too dry and cracks appear, add a little more curd or milk. If it’s too sticky, dust your hands lightly with flour.

Frying the Gulab Jamun

1. Heat the Oil: In a deep frying pan, heat about 2 inches of oil over medium heat. The oil should be hot but not smoking. To test the temperature, drop a small piece of dough into the oil; it should rise to the surface in about 5 seconds.
2. Fry the Balls: Carefully add the dough balls to the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn a deep golden brown, gently stirring to ensure they cook evenly on all sides.
3. Drain the Oil: Use a slotted spoon to remove the fried balls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Making the Sugar Syrup

1. Combine Ingredients: In a saucepan, combine 2 cups of sugar, 1 cup of water, and a few crushed cardamom pods. If you’re using saffron, add a few strands now.
2. Boil the Syrup: Bring the mixture to a boil, then reduce the heat and simmer until the sugar has completely dissolved and the syrup has thickened slightly. It should be sticky but not too thick.
3. Flavor the Syrup: If you like the floral note, add a splash of rose water to the syrup after removing it from the heat.

Soaking the Gulab Jamun

1. Add to Syrup: Place the fried Gulab Jamun balls in the warm sugar syrup. Ensure that they are fully submerged so they can soak up the syrup and become soft and spongy.
2. Soak: Let the balls soak in the syrup for at least 30 minutes. For best results, allow them to soak for a few hours or even overnight. This will enable them to absorb the syrup fully and become deliciously moist.

Serving Your Gulab Jamun

Gulab Jamun can be served warm, at room temperature, or chilled, depending on your preference. They are delicious on their own but can be elevated with a scoop of vanilla ice cream or a drizzle of extra syrup. Garnish with chopped pistachios or almonds for a bit of crunch.

Tips for Perfect Gulab Jamun

1. Quality Ingredients: Use high-quality milk powder and fresh ingredients to ensure the best texture and flavor.
2. Kneading: Knead the dough gently with your palms, not your fingers, to avoid making the dough too dense.
3. Frying Temperature: Maintain a medium heat while frying to cook the balls evenly. Too hot, and they’ll brown too quickly without cooking through; too cool, and they’ll absorb too much oil.
4. Syrup Consistency: The sugar syrup should be sticky but not too thick. A thin syrup helps the Gulab Jamun absorb it better.
5. Practice Makes Perfect: This recipe is simple but can require some practice to perfect. Don’t be discouraged if your first batch isn’t perfect. Each attempt will help you improve.

Variations to Try

1. Khoya-Based Gulab Jamun: For a more traditional approach, replace the milk powder with khoya.
2. Semolina Gulab Jamun: Use semolina in place of flour for a different texture.
3. Bread Gulab Jamun: For a quick and easy version, use bread slices soaked in milk.
4. Dry Gulab Jamun: Skip the syrup and serve the fried balls dusted with powdered sugar or desiccated coconut.

Conclusion

Making Gulab Jamun at home is a rewarding experience that brings a touch of tradition and sweetness to any celebration. With this milk powder-based recipe, you can enjoy the delightful taste and texture of this classic dessert without the hassle of sourcing khoya. Whether you’re a seasoned cook or a beginner, this recipe is designed to be approachable and foolproof.

So, roll up your sleeves, gather your ingredients, and get ready to indulge in the syrupy goodness of homemade Gulab Jamun. Your taste buds and your loved ones will thank you!

Additional Classic Indian Sweets to Try

If you enjoyed making Gulab Jamun Recipe, here are some other classic Indian sweets you might like to try:

1. MTR Gulab Jamun: A quick and easy mix version.
2. Suji Gulab Jamun: Made with semolina for a different texture.
3. Kala Jamun: A darker, richer variant of Gulab Jamun.
4. Halbai: A traditional South Indian sweet made from rice, coconut, and jaggery.
5. Puran Poli: A sweet flatbread filled with a mixture of chana dal and jaggery.

Each of these recipes brings a unique flavor and texture, making them perfect for any festive occasion.

Also Read Kalakand Recipe

FAQ’S for Gulab Jamun Recipe