Gulab Jamun is one of the most popular sweet and loved by people all over India. The word Gulab refers to Rose and jamuns are deep purple colour berries. In India, this dessert often eaten at special occasions like wedding celebrations, birthday parties, Indian festivals like Diwali, holi etc.
This recipe is super easy to make with very few basic ingredients as like milk powder, all-purpose flour, milk and sugar. Instead of khoya, I am using milk powder. There are various varieties of gulab jamuns and every variety has a distinct appearance and taste.
Today I am sharing the easiest method of gulab jamuns which you can prepare at home without putting many efforts. You just need a few easily available ingredients at home to nail this easy recipe. These can be made instantly and are soft, melt in your mouth and irresistible. So whenever you want to eat sweet, then definitely make this delicious Gulab Jamuns.
Follow the recipe of how to make soft spongy gulab jamuns mentioned below.
Gulab Jamun
Print RecipeIngredients
- For Gulab jamun - 9 tablespoons Milk powder
- 3 ½ tablespoons all purpose (maida)
- ½ tablespoon Semolina
- ¾ teaspoon baking soda
- 2 tablespoons curd
- 2 tablespoons milk
- 1 teaspoon ghee
- Ghee for deep frying the Gulab Jamun
- For stuffing (per serving) - ½ teaspoon gulkand
- 1 teaspoon pistachios chopped
- For Sugar syrup - 250 grams sugar
- 1 cup water
- 2-3 green cardamom pods crushed
- 1 tablespoon rose water
- For Garnishing - Silver work
- Rose petals (optional)
- Pistachios sliced
Instructions
- In a large bowl, mix together milk powder, all purpose flour, semolina, baking soda, curd, and milk, mix everything until well combined.
- Knead all the ingredients together until soft and smooth dough is prepared, cover and let it rest for few minutes. Meanwhile make sugar syrup.
- In a wide pan, add water, sugar, cardamom pods and rose water. Bring it to a boil until sugar dissolve in water over medium flame for 5 to 6 minutes till it gets sticky or thicken. Remove pan from the heat. The sugar syrup is ready.
- Now divide the dough into equal portion sizes and make smooth surfaced small balls from it.
- Make sure that they must be smooth without cracks or lines because it will make balls to crack open while deep frying. Keep all them covered.
- Heat ghee in a kadai over medium flame, once the ghee is medium hot, drop a small ball of the dough and if it comes upward immediately without changing it’s color, ghee is ready.
- Add prepared dough balls 4 to 5 at a time and start frying them over low to medium flame. Make sure If the ghee is too hot it turns brown immediately without cooking.
- Fry the balls till they turn light golden brown in color, it will take around 6-7 minutes. Keep stirring gently so that it cooks evenly from all sides. Transfer the fried balls on a kitchen napkin and let them cool for 5-minutes. Do not add them directly into warm sugar syrup because they will shrink in size.
- The sugar syrup should be hot. Drop the gulab jamuns in the hot syrup and let it soak in the syrup for at least 15-20 minutes.
For Stuffed Gulab Jamun
- Make small balls and flatten it out with your fingers. Put a gulkand, pista stuffing in the centre of each ball and close very nicely. Roll again and deep fry it until golden brown.
- Add to the hot sugar syrup and rest for at least 15-20 minutes.
For Garnishing Serve warm or cold gulab jamuns, garnish it with edible silver leaf (chandi ka vark), sliced pistachios and rose petals. Tips
- Do not over-knead the dough of gulab jamuns. You need to mix until it just forms smooth or soft dough.
- Always use soft hands to roll the gulab jamuns, grease your hands with ghee to make crack free balls.
- Fry the balls once the oil kept medium hot, never fried the balls on high heat.
