So, the festivals and the vacation season is finally here. With guest loading up at home with sweets and gifts. I enjoy festivities a lot. And especially the sweets served at these functions are to die for. Gulab Jamun, rasmalai, kalakand, kala jamun, peda, halwa, balushahi, jalebi, kaju katli and how can I forget motichoor laddoo & besan ke laddoo. These mithaiyon ki list is just the beginning. And how can I forget the tasty namak paare, shakkar paare and mathri. Diwali is just a perfect festival for looking forward to an authentic Indian delicacy.
How to make gulab jamun recipe step by step
to make sugar syrup for gulab jamun recipe
But, khowa is usually not available every time of the year. Also, in most of the countries, there is no access to khowa. So, we can easily make khowa either heating whole milk or using milk powder. To make khowa, heat the milk on low for hours, stirring in between. Cook the milk until all the liquid in the milk evaporates and milk solid mass is left behind. This is Khoya.
Important Tips on How to make best Gulab Jamun Recipe at home
Making Gulab jamun at home becomes easier whenever you take of these steps while making them. Whenever you make gulab jamun sweet, always, use proper standard measure spoons and cups to measure the ingredients. Before starting gather all the ingredients at the counter, it will easier for you to proceed with the steps. Now, always, knead the khoya well with heels of your hands, before adding any ingredients to it. Be sure to knead the khoya until lump free and soft, approx 5 minutes. If you grate the khoya and use, then kneading lump free khoya becomes easier.
To make the khoya gulab jamun dough
After adding all the ingredients to the khoya, knead the dough until smooth, approx 3-4 minutes. Do not over knead it. If the Gulab Jamun dough is too hard, then add a small spoon of warm milk and proceed. Keep adding dough is just smooth. Do not add too much milk at a time. If the dough is too sticky then, apply little ghee or oil on your palm and knead until just soft and smooth. Further, cover allow the dough to rest for 15 minutes.
While preparing gulab jamun balls
Always ensure to make smooth balls without any cracks. Furthermore, do not apply much pressure while making balls, be gentle and soft while rolling them
Whenever you are frying the gulab jamun
Significantly, always heat the ghee to just hot. We do not need very hot ghee to fry the jamuns. Another important point, alwasy fry jamuns on medium low heat. To check for the hotness of oil, just drop a small piece of jamun dough. It will first sit at bottom for a few seconds and then will float on the top with slight bubbling of oil. This is correct temeprature of the oil to fry them. Do not fry jamuns on high heat as it will burn the jamuns and will remain uncooked within. Also, frying them on high heat make the gulab jamuns hard.
While making sugar syrup for gulab jamun
Always, cook the sugar syrup to max 10 minutes once its starts boiling. Remember, we do not need any string consistency to make them. Furthermore, if the sugar in sthe syrup crystallizes them add some water and reheat it to desired consistency. If it is too thin and watery, then simmer it for some time until its just sticky and stringy. Finally, always add the gulab jamuns in the warm syrup. Because, if they are dipped in cold syrup then they will not soak it well and if it is too hot, jamuns will flatten and loose its shape.
How long can i keep the gulam jamun preserved?
You can easily store the jamuns in a clean container for good 10 days under refrigeration.
Can the gulab jamuns be fried in oil?
Traditionally Gulab jamun is fried only in ghee to get that rich taste. However, you can opt to fry them in oil as well. But ghee fried jamuns always tastes best.
Gulab Jamun Ingredients
Khoya is my personal favorite ingredient when making mithai. The delicious taste and texture what it provides is worth everything. Khoya and paneer are both used in making Indian sweets. Various sweets require various quality. The smooth texture and the rich flavor accumulated by khoya is a gold item for every Indian delicacy. Talking about the ingredients here for gulab jamun, you require khoya/mawa, maida, milk powder, soda bi-carb, milk and oil or ghee. And, for making the sugar syrup, you require sugar, water, cardamom powder and saffron strands. Eventually, you will find variety of gulab jamun too. Like a normal gulab jamun with khoya. Gulab jamun made out of milk powder, the Gits gulab jamun or other brand that is ready to mix one. But, the Khoya gulab jamun always tops the list for me anytime.
Khoya Gulab Jamun
I have had gulab jamun from few sweet store where they add rose water to it. Actually, gulab jamun definitely sounds like rose but adding sweetener or extra fragrance may land up making it too strongly aromatic. Desserts definitely do tastes best sweet but over sweetening is not healthy as well as not much appealing to give out the authentic taste. Above all, my daughter loves gulab jamun to the moon and back. Whenever, she sees it, she gets over excited to see those beautiful balls on the dessert counter. Honestly speaking, I equally get overwhelmed too, as it is my favorite as well. And I hope you guys find my recipe of gulab jamun the best and tasty too. 💓 We Love to hear back from you and appreciate your success stories ! Have you tried this “Gulab Jamun Recipe”? Please feed us with your ★ star ratings and comments below. You can also FOLLOW me on FACEBOOK, INSTAGRAM and PINTEREST for more fabulous recipes and updates.
Gulab Jamun Recipe below
📖 Recipe
- Add saffron and boil it for another 12-15 minutes on medium flame.
for gulab jamun dough
Knead well for couple of minutes with the heels of your hand to soften it and make it grain free.
Add maida, milk powder and soda. Mix them well.
If dough is dry add few tbsp. of milk. Do not add too much at a time. (If the khoya is very soft and gives you soft dough, you may not require to add milk).
Knead the mixture with heels of your palm so that everything gets blends well and comes together to form soft lump free dough.
Cover and keep it aside for 15 minutes.
Make small equal sized smooth balls from the dough (while frying, the jamuns will double in size so make the small balls accordingly). Do not apply too much pressure and avoid cracks on jamuns.
Meanwhile, heat ghee in heavy and deep bottom pan or kadai. When the oil is hot, reduce the flame to medium low. Oil should be hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within.
Gently slide the jamuns in the oil. Firstly, jamuns will sink at bottom, after few seconds it will float on the top. Keep stirring jamuns with ladle so that they get evenly fried. Fry them till brown.
Once done carefully take them out on absorbent paper and drop them in hot sugar syrup.
Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
Leave the Gulab Jamuns aside to allow the jamuns to soak the sugar syrup well, at least for an hour or so. Serve Gulab Jamun warm or cold garnished with slivered pistachios.
