Gulab Jamun Recipe/ Gulab jamun recipe with Mawa / How to make gulab jamun / Traditional Gulab jamun recipe / Gulab jamun recipe with khoya / Gulaabujanu recipe / Golap jam recipe


Gulab jamun recipe
Gulab jamun is the milk solids based fried donut balls that are then soaked in light sugar syrup flavored with green cardamom and rose water, kevara or saffron. Gulab jamun is the classic sweet dish from the Indian subcontinent and popular in India, Nepal, Pakistan, Maldives, Bangladesh, Myanmar, Mauritius, Fiji, and Carribean countries. Gulab jamun is also known as Gulaab Jamun, Gulaabjaanu, golap jam. In India, you would find gulab jamun at every festival, wedding, birthday party. You might have enjoyed gulab jamun in any Indian restaurant lunch buffet or as the star dessert in any Indian thali menu.
       Gulab jamun mainly made from milk solids, traditionally from khoya (which is milk reduced to the consistency of soft dough), for an instant version recipe calls for dried powdered milk instead of khoya. Making perfect melt in mouth gulab jamun at home is not so difficult but quite tricky.
 The recipe I am sharing here is a traditional gulab jamun recipe made with homemade khoya and simply flavored with cardamom. Consistency of dough is very important for soft gulab jamun, it needs good balance of moisture, fat, and flour. you will find all the tips n tricks here in the recipe.
gulab jamun recipe


 Preparation Time: 15 minutes
Cooking Time: 30 minutes
Course: Dessert
Cuisine: Indian Subcontinent
Yield: 25 gulab jamun 
Author: Anishwarita


Ingredients
For Gulab Jamun-
Mawa or khoya: 1 cup
Aata (Whole wheat flour): 2 tbsp.
Ghee (clarified butter): 4 tsp.
Milk:4 tsp.
Ghee (clarified butter): for frying gulab jamuns
For sugar syrup
Sugar: 1 ½ cup
Water: 2 cups
Cardamom powder: 1/2 tsp.


 Method
Grate Mava and keep aside.
Knead the Mava till a dough-like consistency.
Now add whole wheat flour.
Add ghee and mix
Add milk and knead the dough very well.
(You need a soft and moist dought for Gulab Jamun)
Now prepare sugar syrup, heat a wok, add sugar and water.
Keep boiling till 1 thread consistency sugar syrup.
Now divide Gulab Jamun dough into equal portions.
make a ball of Gulab jamun dough.
Shape in to smooth ball, repeat the same for all Gulab Jamun balls.
(Do not apply too much pressure)
Now heat the ghee in a heavy bottom pan or kadhai on medium heat.
Gently place a Gulab Jamun ball in hot ghee.
Do not touch the Jamun ball but keep stirring the ghee with a spoon.
When the ball turns in light brown, you can touch the ball and turn the ball.
Cook till the ball turn in golden brown.
Remove from the ghee.
immediately add the hot Gulab Jamun to warm sugar syrup.
Fry all the Gulab Jamun in the same way, after testing with one Jamun frying you can fry 5-6 Jamuns in one batch.
Let them absorb the sugar syrup for 5-6 hours or overnight.
Gulab Jamun is ready to serve, enjoy gulab jamun warm or cold.
Note:
For soft and juicy Gulab jamun, consistency of the dough is very important. I am using here is homemade Mava, Adding Ghee and milk depend on moisture and fat content in Mava you are using. If you are feeling that dough is not soft and moist enough to make smooth balls you can add some more milk and ghee. If the dough is too soft or runny avoid adding milk, add some flour and 1-2 tsp. ghee and again knead.
Recipe with stepwise photos
Homemade Mawa for gulab jamun.
Grate Mava and keep aside.


Add whole wheat flour.


Add ghee and mix
Mix very well.
Knead a soft dough.
Add milk as needed and knead the dough very well.
(You need a soft and moist dought for Gulab Jamun)
Add more milk if needed. (I have added a total of 4 tsp. milk in two batches)
Knead very well into a soft dough.
Now prepare sugar syrup, add 1.5 cups sugar.


Add water 2 cups of water.
Turn on the heat.

Keep boiling till 1 thread consistency sugar syrup.
If you are not able to figure out one thread consistency then just check for a sticky sugar syrup then sugar syrup for rasgullas.
Now divide Gulab Jamun dough into equal portions, Shape in to smooth ball.
Repeat the same for all Gulab Jamun balls.
(Do not apply too much pressure)
Now heat the ghee in a heavy bottom pan or kadhai on medium heat.


Gently place Gulab Jamun ball in hot ghee.
(Do not touch the Jamun ball but keep stirring the ghee with a spoon.)

When the ball turns in light brown, you can touch the ball and turn the ball.
Cook till the ball turn in golden brown, remove from the ghee.

Fry all the Gulab Jamun the same way, after testing frying of one or two Jamun. 

you can fry 5-6 Jamuns in one batch.

immediately add the hot Gulab Jamun to warm sugar syrup.
Let them absorb the sugar syrup for 5-6 hours or overnight.

Gulab jamun recipe
Gulab Jamun is ready to serve, enjoy gulab jamun warm or cold.


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