Soft & Spongy Gulab Jamun: An Authentic Indian Dessert Recipe
50 minutes
907 reads
About Soft & Spongy Gulab Jamun: An Authentic Indian Dessert Recipe
Dive into a world of irresistible sweetness with homemade Gulab Jamun, the iconic Indian dessert. Imagine sinking your teeth into soft, spongy milk balls, drenched in a fragrant cardamom-rose syrup – pure bliss!This authentic recipe guides you through every step, from crafting the delicate dough to frying the jamuns to golden perfection. Finally, immerse them in a delicately spiced syrup, creating a symphony of flavors.Share the joy of this classic treat with family and friends, and watch their faces light up with delight. It's the perfect dessert for celebrations, special occasions, or any time you crave a taste of India's rich culinary heritage.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Gulab Jamun Dough
- 1 cup Mawa dried milk solids
- 3 Tbsp All-Purpose Flour maida
- 1/4 tsp Baking Soda
- Oil for deep frying
For the Sugar Syrup
- 1 1/2 cup Sugar
- 1 1/2 cup Water
- 10-12 strands Saffron Strands
- 3-4 drops Rose Essence
- 1/4 tsp Cardamom Powder
Instructions
- Crumble the khoya into a mixing bowl. Ensure there are no lumps. This ensures a smooth dough.
- Add the all-purpose flour and baking soda to the khoya. Mix well to combine.
- Gradually sprinkle water into the mixture, combining until a soft, smooth dough forms. Avoid kneading. Cover and let the dough rest for 15-20 minutes. This allows the gluten to relax, resulting in softer jamuns.
- In a heavy-bottomed pan, combine the sugar, saffron strands, and water. Heat over low flame, stirring until the sugar dissolves completely. Do not let the syrup reach a stringy consistency.
- Stir in the cardamom powder. Remove the syrup from the heat once the sugar is fully dissolved.
- Heat oil in a separate pan over medium heat. Once hot, reduce the heat to low-medium. Gently slide a few dough balls, rolled into smooth spheres, into the hot oil. Avoid overcrowding the pan.
- Fry the jamuns, turning occasionally, until they are golden brown and cooked through. Remove the jamuns and place them on a plate lined with absorbent paper to drain excess oil.
- While the jamuns are still warm, gently place them in the warm sugar syrup. Add the rose essence to the syrup. Cover and allow the jamuns to soak for at least an hour. This allows the jamuns to absorb the syrup and become plump and flavorful.
- Serve the Gulab Jamun warm or chilled, garnished with your choice of nuts or a scoop of ice cream.
Recipe Notes
Good To Know
- Don't knead the dough. Gently mix and form the balls.
- If the mixture is dry, add a few drops of milk or water before forming the balls.
- Ensure there are no lumps in the khoya. You can grate it for a smoother texture.
- Make sure there are no cracks in the balls to prevent them from breaking while frying.
- Use low heat while deep frying for even cooking and coloring.
- The sugar syrup should be warm before adding the fried gulab jamuns.
- Make smaller balls as they expand in the sugar syrup.
Expert Tips
- For a richer flavor, infuse the sugar syrup with cardamom pods and rose water.
- Test the oil temperature by dropping a small piece of dough; it should rise steadily to the surface without browning too quickly.
- Soak the gulab jamuns in the syrup for at least 30 minutes, or even longer for a softer, more syrupy texture.
Storage Instructions
- Store leftover gulab jamuns in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Ensure they are submerged in the sugar syrup to prevent them from drying out.
Also See
Related Posts You May Like
Recipe Nutrition
Calories: 542kcalCarbohydrates: 94gProtein: 11gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 12mgSodium: 237mgPotassium: 52mgFiber: 0.3gSugar: 75gVitamin A: 282IUVitamin C: 3mgCalcium: 411mgIron: 1mg
Charus Cuisine
Articles: 100
One comment
Leave a Reply
You must be logged in to post a comment.
Thank you Charu for the tips because I have tried making Gulab Jamun earlier and they are never perfect. Something or the other is missed out. Hope it would be better after I keep these points in mine. By the way even my mom makes amazing Gulab jamun and right now I m missing her and her jamuns.