Gulab jamun recipe
Gulab Jamun is the most popular and relished Indian dessert prepared in all auspicious & festive occasions.
Yield: 21 medium gulab jamun
Calories: 20kcal
Materials
For making gulab jamun dough:
- 200 gms MTR Gulab jamun mix
- ¾ cup Milk
- 2 tbsp Ghee for greasing hands
For making sugar syrup:
- 3 cups Sugar I have used organic sugar
- 3 cups Water
- 4 Green cardamom pods crushed or powdered
- 1 tbsp Lemon juice to prevent crystallization
Other ingredients:
- Oil/ Ghee for deep frying
Instructions
For making gulab jamun dough:
- In a large mixing bowl, add 200 gms of gulab jamun mix and crumble with your fingers before adding milk.
- Gradually add ¾ milk and start kneading the dough with light hands.
- Knead a soft & smooth dough for a few minutes.
- Cover & let it rest for 15 - 20 minutes. Till then prepare the sugar syrup.
For making sugar syrup:
- In a large and deep vessel, heat 3 cups of organic sugar and 3 cups of water on medium flame.
- Stir continuously until sugar dissolves.
- When the sugar is dissolved, add 4 crushed green cardamom pods and a tbsp of lemon juice.
- Mix well until the sugar syrup starts boiling. If the frothy dirt is collected on the top of boiling syrup, collect it with the spoon and discard it.
- When the sugar syrup turns sticky & looks clear, turn off the flame.
- Cover the sugar syrup with lid and keep it aside.
Making gulab jamun balls:
- After 15 to 20 minutes, knead the dough again with light hands.
- Grease your palms and fingers with ghee and divide the dough into 2 portions.
- Make small or medium dough balls depending on your choice. I have made 21 medium dough balls. Or you can make 30 to 35 small gulab jamun dough balls.
- 21 medium dough balls are ready for deep frying.
Deep frying gulab jamuns:
- Heat oil or ghee on a medium flame for deep frying gulab jamun balls.
- When the oil is moderately hot, fry the Gulab jamun’s in batches on low flame by stirring in between.
- I have fried 7 gulab jamuns in 3 batches and it took around 9 - 10 minutes for frying 1 batch.
- Fry the balls till it turns golden brown in colour.
- With the help of a slotted spoon, drain the fried jamuns and keep it aside.
- Immediately, drop the fried jamuns in the hot (but not boiling) sugar syrup and dip with the back of the spoon.
- Cover the dipped gulab jamuns with the lid and keep it aside for at least 1 or 2 hours.
- After 1 hour, the gulab jamuns have doubled in size and soaked enough sugar syrup.
- Finally, soft and juicy gulab jamuns are ready to be served warm. You can place the gulab jamuns in the refrigerator and serve chilled gulab jamuns topped with icecream.