Gulab Jamun is popular Indian sweet. It is made of khoya, dough, often including double cream and a little flour in a sugar syrup flavored with cardamom, rosewater or saffron. It is usually made with “essence of rose”, but in the past rose petals were used.
The preparation of the dough is fast, usually made up with using only khoya; condensed milk thickened till it turns into moist dough. In some places, a little amount of flour is added to give consistency to the dough. If there is too much flour, the balls tend to break or crack while frying. The balls are then deep fried in oil or clarified butter until golden brown and soaked in sugar syrup, which is most commonly rose flavoured. Another variation is to use dilute maple syrup to soak the gulab jamun.
Learn how to make/prepare Gulab Jamun by following this easy recipe.
Gulab Jamun Recipe No. 1
• 1 Cup heaped flour
• 2 Pinch soda powder
• 3 Cups Sugar
• 3 Cups Water
• 100 gms Ghee
• 3/4 Litre milk
• 6 Crushed cardamom
• 1 tbsp Sugar
• 1 tsp Rose essence
• 2 Pinch saffron
• Boil the milk till it reduces to half cup.
• Cool and add soda powder and 1tbsp sugar.
• Mix properly and make it smooth.
• Slowly add flour and prepare a fine dough. Leave it for an hour.
• Apply little ghee on the your palms.
• Make small balls from the prepared mixture.
• Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
• Boil 3 cups of water with equal amout of sugar. Also add cardamom and saffron.
• Filter and add rose essence to it.
• Put the fried balls in this solution.
• Remove after 3-4 hours.
• Gulab Jamuns are ready to serve.
Gulab Jamun Recipe No. 2
• 1 cup Carnation Milk Powder
• 1/2 cup Bisquick – Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
• 2 tablespoons butter – melted
• Whole milk just enough to make the dough
• 2 cups Sugar
• 1 cup water
• Oil for frying
• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.
Gulab Jamun Recipe No. 3
• 1 cup Bisquick
• 2 cup Carnation Powder
• 2 cup Water
• 1 1/2 cup Sugar
• 4 pods Cardamom Seeds
• 4 tbsp Butter
• 6-8 drops Rose Water
• 1/8 cup Yogurt
• 1/2 cup Milk
• Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
• Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
• Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
• Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
• Soak in sugar syrup for a few hours until they double in size • Serve hot or cold