Gulab jamun / Gulab jamoon is a milk solids based sweet / dessert similar to a dumpling. My mom used to make this at home for festival occasions and she is an expert in making gulab jamun. She makes it in absolute round shape without any cracks. But when I tried it initially, I got cracks. Then I asked my mom for the exact proportion and successfully made this jamuns without any cracks for this Diwali.
This gulab jamun recipe is very simple and easy to make at any time. Enjoy making this wonderful and delicious dessert recipe at your home and share your feedback in the comments section below.
Ingredients (makes 16 medium size gulab jamuns)
Crumbled khoya / khoa - 1 cup [ 1 cup size = 240 ml ]
all purpose flour (maida) - 3.5 tablespoons
baking soda - 1/8 tsp
sugar - 1.5 cups
water - 1.5 cups
cardamom / elachi - 1 (optional)
rose essence - 1 drop (optional)
oil - for deep frying
- if you have kept the khoa (concentrated milk solids) in the refrigerator or freezer, bring it to room temperature and crumble it. take 1 cup of crumbled khoa. (its just half of the packet shown in the picture below)
- in a bowl, add 1 cup of crumbled khoa, all purpose flour and baking soda.
- mix well, add little bit of water and form it to a smooth dough without ant lumps
- if the dough becomes too sticky, then you can add ghee to make it to smooth dough.
- if the dough is too dry and have more cracks, then you add sprinkle some water and make it to a smooth dough
- keep the dough aside for 5 minutes and then make 16 equal sized balls without any cracks. You do not have to press the dough very hard to get crackless balls, if the dough is in the right consistency, then you won't get cracks. If you get more cracks in the balls or if it breaks, then knead the dough again by sprinkling little bit of water or milk and then make equal sized balls.
- meanwhile, prepare the sugar syrup. Add 1.5 cups of sugar and 1.5 cups of water in a bowl and boil it for 8 - 10 minutes in medium flame. Don't stir the syrup in between. just boil it for 10 minutes.
- you can add elachi to the syrup now. I personally don't like elachi flavor in gulab jamun so I didn't add. Adding elachi is purely optional.
- You can also add a drop of rose essence to the syrup for an added flavor. Again this step is also optional.
- heat oil for deep frying. Don't heat the oil too much because the jamun will get fried fast and the inner part won't get cooked. Just heat it enough to fry the jamuns.
- In medium flame, fry the jamuns in batches and turn it often for even cooking in all sides
- fry the jamun till it become nice dark golden brown.
- drain the excess oil in paper towel and add it to the syrup immediately.
- let the jamun get soaked in the syrup atleast for 3 hours or you can keep it overnight.
- Enjoy making this delicious dessert recipe at your home and share your feedback in the comments section below.
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