Authentic Indian Gulab Jamun Recipe: Soft, Sweet & Delicious
50 minutes
710 reads
About Authentic Indian Gulab Jamun Recipe: Soft, Sweet & Delicious
Indulge in the rich, melt-in-your-mouth goodness of homemade Gulab Jamun! This classic Indian dessert is easier to make than you think. Our recipe guides you through each step, ensuring perfectly soft and syrupy Gulab Jamuns every time.From preparing the dough to achieving that perfect golden-brown fry, we've covered all the essential tips and tricks. Get ready to impress your family and friends with this delectable treat, a true masterpiece of Indian cuisine.This recipe offers a detailed, step-by-step guide, making it perfect for both novice and experienced bakers. Prepare to savor the aromatic cardamom and the delightful sweetness of these irresistible dumplings!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Gulab Jamun Dough
- 1 cup Mawa grated; also known as chenna
- 1/2 cup Cottage Cheese fresh, unset cheese
- 2 tbsp All-Purpose Flour also known as maida
- 1/4 tsp Baking Powder
- 1/4 cup Milk approximately; add more as needed to form a soft dough
For the Sugar Syrup
- 2 cup Sugar granulated sugar
- 1 1/2 cup Water
- 1/4 tsp Cardamom Powder
For Garnishing
- 1 tbsp Pistachios sliced
For Frying
- 2 cup Vegetable Oil
Instructions
Prepare the Dough
- Combine grated khoya, chenna, all-purpose flour, and baking powder in a bowl. Mix well.
- Gradually add milk, mixing until a soft, pliable dough forms. Adjust milk as needed.
Shape the Gulab Jamuns
- Divide the dough into small, equal-sized portions. Roll each portion into a smooth ball.
Make the Sugar Syrup
- In a saucepan, combine sugar, water, and cardamom powder. Bring to a boil, stirring until the sugar dissolves completely. Reduce heat and simmer for 5-7 minutes, or until the syrup slightly thickens.
Fry the Gulab Jamuns
- Heat vegetable oil in a deep pan or kadai over medium-low heat. Carefully drop the dough balls into the hot oil, ensuring not to overcrowd the pan.
- Fry the Gulab Jamuns, turning occasionally, until they are a deep golden brown and puffed up. This will take about 5-7 minutes.
Soak and Serve
- Remove the fried Gulab Jamuns from the oil and drain on a wire rack or paper towels.
- Gently place the fried balls into the warm sugar syrup. Let them soak for at least 20-30 minutes, allowing them to absorb the syrup and become soft and tender.
- Garnish with sliced pistachios before serving. Serve warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Gulab Jamuns
- Use fresh, high-quality khoya and chenna for the best results. Stale khoya will result in a less flavorful and less tender Gulab Jamun.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in oily Gulab Jamuns.
- Fry the Gulab Jamuns over medium-low heat to ensure they cook through evenly and achieve a beautiful golden color without burning.
- For an even richer flavor, add a pinch of saffron threads to the sugar syrup while it simmers.
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Recipe Nutrition
Calories: 2396kcalCarbohydrates: 239gProtein: 30gFat: 152gSaturated Fat: 32gPolyunsaturated Fat: 33gMonounsaturated Fat: 80gTrans Fat: 1gCholesterol: 54mgSodium: 427mgPotassium: 236mgFiber: 1gSugar: 206gVitamin A: 751IUVitamin C: 2mgCalcium: 1103mgIron: 1mg
Aarti Sharma
Articles: 81
3 Comments
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Absolutely fantastic! Thanks for the recipe.
This is fantastic! Thank you for sharing.
I’m in love with this recipe already!