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Gulab jamun is a dessert that comes from the Indian subcontinent and is loved in many countries across the world today. Traditionally, it was made using milk solids known as khoya or khawa. However, due to busy life, khoya has been replaced by instant mix readily available in retail stores.
Gulab Jamun is made for festivals, weddings and other important events. In Hindi, “Gulab” means rose and “Jamun” means berry. They’re called Gulab Jamun because their color looks like a rose, and they’re small, round desserts, similar to berries.
Every time I considered sharing my Gulab Jamun recipe, I thought, “It’s so simple, what’s there to teach?” But my perspective changed when I spoke to my American friend. She confessed she had tried every method possible to make this delightful dessert but couldn’t achieve the right taste. Even when she used the the instant mix.
Well, then I had to get up to the task of sharing this recipe. I am using Instant Mix which is made from milk powder. There are various brands available in the market but Chitale Gulab Jamun Mix is my all time favorite. This is not a sponsored post however, I am sharing the affiliate link from my Amazon account if you wish to buy it from Amazon (link to disclosure policy at the beginning of the post)
Anyway, I prefer using Chitale Mix because it makes the gulab jamun wonderfully soft and syrupy. Other popular brands like MTR Gulab Jamun Mix or Gits Gulab Jamun Mix offer slightly different textures but are equally delicious.
While all these brands will have the precise instructions on the back on how to make Gulab jamun, in this recipe post, I’ve detailed how to make them without cracks, avoiding burnt or unevenly fried ones, and preventing them from dissolving or breaking apart in the syrup.
Ingredients
For making syrup:
sugar, rose water (optional), cardamom powder, saffron strands.
For making gulab jamun balls:
Instant gulab jamun mix, water or milk, oil for frying.
Instructions
Preparing Sugar Syrup:
- In a saucepan, combine sugar and water to make the syrup.
- Add a few drops of rose water, cardamom pods, and saffron strands for extra flavor.
- Bring it to a boil until the sugar completely dissolves, then simmer for couple more minutes.
Making Gulab Jamun Balls:
- In a mixing bowl, empty the pack of instant gulab jamun mix. Gradually add water or milk to the mix while kneading it into a soft, smooth dough. Let it rest for a few minutes.
- Divide the dough into small, equal-sized portions and roll them into smooth balls, ensuring there are no cracks.
- In a deep frying pan, heat oil or ghee over medium heat. Make sure the oil is not too hot; otherwise, the jamuns will brown too quickly on the outside while remaining uncooked inside.
- Gently drop the shaped balls into the hot oil, frying them in batches. Stir occasionally for even browning, and fry until they turn golden brown.
Soaking:
- Once the jamuns are fried to perfection, transfer them on a plate lined with kitchen towels to soak up the extra oil. Let them cool a bit before transferring them to the warm sugar syrup.
- Let them soak for at least 30 minutes to absorb the sweetness and flavors.
Serving Suggestions
- Garnish with chopped nuts like pistachios or almonds for added texture and flavor. Serve warm or at room temperature, and enjoy the homemade dessert.
- Gulab jamuns pairs wonderfully with a scoop of vanilla ice cream for a delightful dessert.
- Serve them alongside other Indian sweets like rasgulla or jalebi for a festive platter.
Tips and Tricks
- When making the dough, be cautious with the amount of water or milk you add. Using too much liquid can result in sticky dough that’s difficult to handle when shaping into balls and frying. However, it’s essential to get the liquid amount right because dough that’s too hard can lead to dense jamun balls that may not soak up the syrup properly.
- Another trick to avoid dense gulab jamun is to ensure that both gulab jamun balls and suagr syrup are warm and not too hot when combining. If the sugar syrup is cooled down, warm it up a bit before transferring the balls to the syrup.
- Roll the dough into uniform-sized balls to ensure even cooking.
- While frying the gulab jamun balls, monitor the oil temperature closely. Fry them over medium heat to ensure they cook evenly from the inside out.
- Remove the balls from the oil a bit before achieving the desired color. Even after removal, the cooking process continues, causing the balls to darken further compared to their appearance in the oil.
Meal Prep Tips
- Store leftover gulab jamun in an airtight container in the refrigerator for up to a week. Reheat before serving for the best taste.
- You can prepare the dough and shape the jamuns ahead of time and fry them just before serving to save time.
- Make a larger batch of sugar syrup and store it in the refrigerator for future use.
FAQs
Q: Can I use milk instead of water for the dough?
A: Yes, you can use milk for a richer taste and texture.
Q: Can I reuse the sugar syrup?
Absolutely! You can reuse the sugar syrup for making more other Indian sweets and dishes. My mom used to repurpose the the sugar syrup to make Sheera or halwa or to Tomato chutney instead of using sugar to balance the tartness.
Q: What if my jamuns are too hard after frying?
A: If the jamuns turn out too hard, it’s likely that the dough was over-kneaded. Try adding a little more liquid to the mix next time.
Q: Can I make gulab jamun without frying?
A: While frying is the traditional method, you can try baking or air-frying for a healthier alternative, although the taste may differ slightly.
Q: What can I do if my jamuns are too sweet?
If the jamuns turn out too sweet, you can dilute the sugar syrup with a little water or serve them with unsweetened whipped cream to balance the sweetness.
Gulab Jamun | Using Instant Mix
Ingredients
For making Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 1 teaspoon rose water optional
- 3-4 cardamom pods optional
- A few strands of saffron optional
For making Jamun balls:
- 1 packet instant gulab jamun mix
- 1/2 cup water or milk
- Oil or ghee for frying
Instructions
Preparing Sugar Syrup:
- In a saucepan, combine sugar and water to make the syrup.
- Add a few drops of rose water, cardamom pods, and saffron strands for extra flavor.
- Bring it to a boil until the sugar completely dissolves, then simmer for couple more minutes.
Making Gulab Jamun Balls:
- In a mixing bowl, empty the pack of instant gulab jamun mix. Gradually add water or milk to the mix while kneading it into a soft, smooth dough. Let it rest for a few minutes.
- Divide the dough into small, equal-sized portions and roll them into smooth balls, ensuring there are no cracks.
- In a deep frying pan, heat oil or ghee over medium heat. Make sure the oil is not too hot; otherwise, the jamuns will brown too quickly on the outside while remaining uncooked inside.
- Gently drop the shaped balls into the hot oil, frying them in batches. Stir occasionally for even browning, and fry until they turn golden brown.
Soaking:
- Once the jamuns are fried to perfection, transfer them on a plate lined with kitchen towels to soak up the extra oil. Let them cool a bit before transferring them to the warm sugar syrup.
- Let them soak for at least 30 minutes to absorb the sweetness and flavors.
Notes
- Garnish with chopped nuts like pistachios or almonds for added texture and flavor. Serve warm or at room temperature, and enjoy the homemade dessert.
- Gulab jamuns pairs wonderfully with a scoop of vanilla ice cream for a delightful dessert.
- Serve them alongside other Indian sweets like rasgulla or jalebi for a festive platter.
- When making the dough, be cautious with the amount of water or milk you add. Using too much liquid can result in sticky dough that’s difficult to handle when shaping into balls and frying. However, it’s essential to get the liquid amount right because dough that’s too hard can lead to dense jamun balls that may not soak up the syrup properly.
- Another trick to avoid dense gulab jamun is to ensure that both gulab jamun balls and suagr syrup are warm and not too hot when combining. If the sugar syrup is cooled down, warm it up a bit before transferring the balls to the syrup.
- Roll the dough into uniform-sized balls to ensure even cooking.
- While frying the gulab jamun balls, monitor the oil temperature closely. Fry them over medium heat to ensure they cook evenly from the inside out.
- Remove the balls from the oil a bit before achieving the desired color. Even after removal, the cooking process continues, causing the balls to darken further compared to their appearance in the oil.
- Store leftover gulab jamun in an airtight container in the refrigerator for up to a week. Reheat before serving for the best taste.
- You can prepare the dough and shape the jamuns ahead of time and fry them just before serving to save time.
- Make a larger batch of sugar syrup and store it in the refrigerator for future use.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.