Gulab Jamun is one dessert that finds its place in almost all Indian restaurants, weddings, party dinners, and festive menus. As Diwali is approaching, I thought of making Gulab Jamun to elevate our moods. These melt-in-mouth sweet dumplings taste amazing, and even their aroma is mouth-watering. In this blog post, I’ll share the authentic Gulab Jamun recipe as well as an instant way to make this delicious sweet treat. There are many varieties of gulab jamun like instant gulab jamun, gulab jamun with khoya, Kala Jamun, etc. I’ll try to include tips & tricks to help you make Gulab Jamun at home easily.
WHAT IS GULAB JAMUN?
Gulab Jamun is a small ball-shaped Indian dessert that is made from the dough of flour, khoya, or milk powder. These dough balls are fried and then added to the rose-flavored sugar syrup. Gulab Jamuns are made in 2 different ways:
- Gulab Jamun with Khoya/Mawa: Originally they made with dough made from flour and khoya. You can make Khoya at home. It is also available in Indian Grocery stores. 2.Gulab Jamun with Milk Powder: You can also make this recipe using Milk Powder. It gives the same taste and flavor.
TIPS TO REMEMBER
When making the dough, try to make it soft & not hard. The dough needs to be soft but not too soft. Otherwise, the dough breaks when making the balls. Try not over-mix the dough, just knead until everything is combined well. First mix dry ingredients then add the wet ingredients to make a dough. Make the dough balls gently and carefully. If you apply too much pressure then the balls may break or develop cracks. Fry the Gulab Jamun balls on medium-low heat so that they get cooked from outside as well as inside. The more you fry, the darker your Gulab Jamuns will get. When making Sugar Syrup, don’t overcook it. Once it comes to a boil then let it cook for 4-5 minutes more so that the syrup gets a little sticky. But don’t overcook it. Otherwise, you may end up with string consistency. When adding the Gulab Jamuns to the syrup, make sure the syrup is warm and not hot or cold
STEP-BY-STEP INSTRUCTIONS
COMMONLY ASKED QUESTIONS
Why are my Gulab Jamuns hard?
When the dough is hard then Gulab Jamuns turn up hard too. The dough needs to be soft so that you can easily mold it into balls. But don’t make it too soft. Otherwise, the balls will break and will not hold the shape.
Can we make Gulab Jamun Gluten Free?
Gulab Jamun is made with Khoya or Milk Solids. You do need some flour to bind the dough together. You can use All-Purpose Flour in the recipe, or to make it gluten-free, you can use Almond Flour, or any other gluten-free flour in the recipe.
Can we make Gulab Jamun without frying?
Gulab Jamuns get the best color & flavor when you fry them. The more you fry, the darker they will be. But if you don’t want to fry, you can also air-fry or bake them. Preheat at 350 degrees and cook till they are golden brown in color. Remember that if you air-fry them, you won’t get the same even color that you get when you fry the dumplings.
MANGO RICE PUDDING CARROT HALWA SABUDANA KHEER BLUEBERRY ICE CREAM VEGAN CREPE
📖 RECIPE CARD
