How to make soft gulab jamun at home

 

Gulab jamun recipe
Gulab jamun







  • total Cook Time50 mins
  • Prep Time20 mins 
  • Cook Time30 mins  
  • Recipe Servings 5



Gulab Jamun is a famous dish throughout Pakistan. They are usually regarded at festivals and special occasions and are made with khoya and flour, then shaped into small balls that are deep-fried and soaked in sugar syrup.
Gulab Jamun is the most popular sweet in Pakistan and India. Gulab jamun is a combination of several words. Gulab' is derived from the Persian words 'gol' (flower) and 'ab' (fruit) (water). As a result, the term Gulab refers to rose water aromatic syrup. 
Sweets are often advised to be avoided by doctors, but they are not always unhealthy if the amount of sugar consumed is controlled. Gulab jamun is a popular sweet that can be found in almost any sweet shop or bakery in Pakistan. If you have diabetes or are overweight, you can make gulab jamun with less sugar.
Jamun is an Urdu-Hindi word for the popular fruit 'black plum,' and it is used because of its shape and size, similar to Gulab Jamun.


About gulab jamun

About Homemade Gulab Jamun Recipe: This classic Indian dessert, usually enjoyed during festive occasions, may appear difficult to make at home, but it is actually very simple to make.
Gulab Jamun, which translates to "rose berry," is a berry-sized ball dunked in rose-flavored sugar syrup.
It can be served hot with vanilla ice cream or chilled on its own.



NUTRITION


  • Serving: 1gulab jamun
  • Calories: 198kcal
  • Carbohydrates: 34g
  • Protein: 5g
  • Fat: 5g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 1g
  • Cholesterol: 13mg
  • Sodium: 125mg
  • Potassium: 225mg
  • Fiber: 1g
  • Sugar: 31g



Ingredients of Gulab Jamun


  •  2 cups sugar
  • 5 cups water
  • 1 teaspoon milk
  • 1/4 teaspoon cardamom seeds
  • 1/2 teaspoon saffron
  • 1/2 teaspoon cardamom powder
  • 1/2 cup grated khoya
  • 1/2 teaspoon baking soda
  •  1/2 cup maida
  • 1 tablespoon milk

For Garnish

  • 4 tablespoons chopped pistachios
  • 2 tablespoons rose petals (optional)
  • 2 silver leaves (OPTIONAL)

 

 

Gulab jamun recipe
Gulab jamun

 

 



Make the Gulab Jamun Balls:


  • Place the grated Khoya in a medium-sized, deep bowl.
  •  Mix in the baking soda and maida. Combine them thoroughly but gently with a spoon.
  • Add a teaspoon of milk and knead until the dough is smooth and soft. If necessary, add another teaspoon of milk.
  • Make the dough a little softer to avoid the ball cracking while deep frying.
  • Divide the dough into equal parts and roll it into smooth-surfaced balls.
  • In a pan over medium heat, melt the ghee and deep-fry the Jamun balls. Cook until all sides are golden brown.
  • Avoid cooking the balls over high heat; otherwise, they will burn.
  • Set aside for a few minutes to cool after draining.
  • Allow the gulab jamuns to soak in the warm sugar syrup for at least 30 minutes. When it soaks in the sugar syrup, it expands in size.
  • When the soaking time is up, remove the Gulab Jamun and top with your garnishings.
  • A hot and delicious sweet dish is ready to serve.


Make the sugar syrup:

1. Place the required amount of sugar and water in a large saucepan.
Stir and bring to a boil over high heat to dissolve the sugar.

2. To the sugar water, add the milk and cardamom seeds.
Continue to boil and strain.

3. Next, add the saffron and cardamom powder and bring the mixture to a boil for 5-6 minutes, or until it becomes slightly stuck.








Variations on Gulab Jamun

Gulab Jamuns are typically made with milk solids like khoya or milk powder to create a smooth dough. To add flavor, they are garnished with dry fruits such as cashews, pistachios, and almonds.
However, there are numerous Gulab Jamun Recipes to try. 

Gulab Jamun Khoya

Khoya gulab jamun is made by kneading khoya into a smooth dough and shaping it into small balls. These fried balls are then dipped in sugar syrup to absorb the sweetness.
You must take them out and serve them after they have been drenched in the sweetness.
For an added treat, cut them in half and sandwich some khoya between the two pieces before serving.

Gulab Jamun (Coconut Gulab Jamun)

Gulab jamun is made from scratch and then rolled in crushed coconut flakes to add flavor.

Gulab Jamun Sheera

These gulab jamuns are softer than regular gulab jamuns. Gulab jamuns are served hot, dipped in sugar syrup, and are mouth-wateringly delicious. 


Kaala Gulab Jamun

When you add sugar to the dough before shaping it into balls and frying it, the sugar caramelizes and the gulab jamuns turn blackish.
Kaala gulab jamun is the name given to these gulab jamuns.


Gulba Jamun Cooking Instructions

Here are some helpful hints for making perfect gulab jamun with delicious flavor.

• Always use ghee instead of oil when frying gulab jamuns.
It softens and enhances their flavor.

• The most important thing to remember when making Gulab Jamun is to make a smooth and soft dough.
The dough should not be overly dry or overly sticky.
Do not overwork the dough, and it should be free of lumps. 

• When frying the Gulab jamuns, pay close attention to the temperature.
Start with low to medium heat and gradually increase the temperature as the gulab jamuns turn golden brown.
Never fry them over high heat.

• Make your gulab jamuns round, cylindrical, or oval to make them easier to fry.
Make crack-free balls to avoid them breaking while frying.

•To give the gulab jamuns the perfect shape and texture, grease your palms while shaping them.

•To avoid crumbliness during frying, add a pinch of cornflour or baking powder while kneading the dough. 

• If you're a beginner, you can fry a small ball of dough and dip it in sugar to see if your gulab jamun is done properly.

 


Read More: Gajar halwa recipe (gajrela)





STORAGE AND REHEATING Storage and heating


• Gulab Jamun can be stored in an airtight container on the counter for 2-3 days at room temperature.

• Refrigerate the Gulab Jamun in an airtight container for up to 7-10 days.

• In an airtight container, the Gulab Jamun can be frozen for 3 months. 


Reheating

To warm up the Gulab Jamun, place them in the microwave for 10-15 seconds. Defrost them first if they are in the freezer.
You are now prepared to make the best and simplest Gulab Jamun!
Garnish with chopped pistachios, silver leaf, and rose petals, and serve at your next dinner party!
Want to up the ante on your dessert?

Of course, with a scoop of vanilla ice cream!


 For More Recipes: VISIT

 

FAQs


Q. Is gulab jamun fried in ghee or oil?

A.Ghee is traditionally used to fry the gulab jamuns.
However, oil can also be used.
Alternatively, while frying, add a few tablespoons of ghee to the oil.
This will produce a flavor similar to ghee-fried gulab jamuns.


Q. Why isn't Gulab Jamun soaked in syrup?

A. The sugar syrup should be thin when making Gulab Jamuns.
If the syrup is too thick, the jamuns will not absorb it, and if it is too thin, they will break apart. 


Q.Why isn't the inside of the gulab jamun cooked?

A. Why aren't my gulab jamuns cooked on the inside?
If the oil is too hot, the gulab jamuns will immediately turn brown, with the outside cooking faster than the inside.
To ensure even cooking, fry the jamuns in medium-low oil.


Q. What is Pakistan's national dessert?

A. Jamun Gulab Jamun
It's no surprise that Gulab Jamun won the popular vote for Pakistan's national dessert over jalebi, gulab jamun, and barfi.



Q. Is it possible to reuse gulab jamun oil?

A. The open oil with impurities (food particles) should never be used again. 


Q. Is gulab jamun considered junk food?

A. As you can see, it has no nutritional value and is nothing more than junk food, causing weight gain and blood sugar spikes.