International Cuisine > Indian Cuisine > Desserts (Indian) > Gulab Jamun Recipe
Gulab Jamun: The Sweetest Treat from India
Indulge in the delightful flavors of Gulab Jamun, a classic Indian dessert made from milk solids, deep-fried and soaked in a fragrant sugar syrup. This recipe provides a step-by-step guide to creating perfect Gulab Jamuns at home. Prepare for a burst of sweet, milky goodness!
Ingredients
- 200 g Khoya (Milk Solids)
- 50 g All-Purpose Flour (Maida)
- 1/4 tsp Baking Soda
- 2-3 tbsp Milk
- For frying Ghee or Oil
- 2 cups Sugar
- 1.5 cups Water
- 1/2 tsp Cardamom Powder
- A few Saffron Strands (optional)
- 1 tsp Rose Water (optional)
Preparing the Dough
First, crumble the khoya well. Ensure there are no large lumps. In a bowl, mix the crumbled khoya, all-purpose flour, and baking soda. Gradually add milk, one tablespoon at a time, and mix gently to form a soft, smooth dough. Do not knead the dough excessively. The dough should be just combined.
Shaping the Gulab Jamuns
Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. Smoothness is key to preventing the jamuns from cracking while frying.
Frying the Gulab Jamuns
Heat ghee or oil in a deep pan over low heat. Gently slide a few gulab jamuns into the hot oil. Fry them on low heat, stirring occasionally, until they turn golden brown on all sides. This process should be slow and even to ensure they are cooked through. Remove the fried gulab jamuns from the oil and place them on a paper towel to drain excess oil.
Preparing the Sugar Syrup
In a separate pan, combine sugar and water. Bring the mixture to a boil, stirring until the sugar is completely dissolved. Add cardamom powder and saffron strands (if using) to the syrup for added flavor. Simmer the syrup for about 5-7 minutes, or until it reaches a slightly sticky consistency. Add rose water (if using) at the end.
Soaking the Gulab Jamuns
While the sugar syrup is still warm, gently drop the fried gulab jamuns into the syrup. Ensure the gulab jamuns are fully submerged. Allow the gulab jamuns to soak in the syrup for at least 2-3 hours, or preferably overnight, so they absorb the syrup well.
Serving
Serve the Gulab Jamuns warm or at room temperature. Garnish with chopped nuts or a sprinkle of cardamom powder if desired.
Nutrition Facts (Estimated per 100g)
Note: The following values are estimates and can vary based on specific ingredients and preparation methods.
Calories: Approximately 300-350 kcal
Carbohydrates: 50-60g
Fat: 10-15g
Protein: 3-5g
Sugar: 40-50g
Other Important Considerations for Nutrition
Gulab Jamun is a rich dessert, high in sugar and fat. Enjoy it in moderation as part of a balanced diet. Individuals with diabetes or those watching their calorie intake should be mindful of portion sizes. Consider using a sugar substitute in the syrup for a lower-calorie version, although this may affect the texture and taste slightly.
FAQ
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Why did my Gulab Jamuns crack while frying?
Cracking usually occurs due to insufficient moisture or dryness in the dough. Ensure the dough is soft and smooth. Also, avoid frying on high heat, as this can cause the outer layer to cook too quickly and crack. Make sure the balls are crack-free before frying. -
How can I make the Gulab Jamuns softer?
Ensure the khoya is fresh and well-crumbled. Do not over-knead the dough. Fry the Gulab Jamuns on low heat to ensure they cook through evenly. Allow them to soak in warm sugar syrup for a sufficient amount of time (at least 2-3 hours). -
Can I use milk powder instead of khoya?
Yes, you can use milk powder. Mix it with a small amount of milk or cream to form a dough. However, the texture and taste will differ slightly from using khoya. For 200g khoya, you can use approx. 120g of milk powder, mixed with 80ml of milk, add a tablespoon of clarified butter to enrich the mix.