This is a doughnut-like dessert that is very common in the South Asian population, especially during celebrations and large meals. Soft spongy and sweet with syrup running through it, this dessert has its own warm and cozy corner in everyone. Have you ever gotten a chance to taste it or have your friends tell you about it? Well, today am going to take you through a step-by-step process on how to prepare it at the comfort of your own home!
Table of Contents
What is Gulab Jamun?
Gulab Jamun is a sweet dish prepared from milk solids, flour, and sugar syrup. Whereas the name Gulab is derived from the rose-flavored syrup with Gulab meaning rose in Hindi and Jamun is derived from the shape of the dessert, which looks like a Jamun, a South Asian berry. It must be specified that it is rich, delicate, and, most importantly, beyond delicious.
Ingredients You’ll Need for Gulab Jamun
We can now shift our attention to the preparation of this lip-smacking dish and take a glimpse on the list of ingredients used. They are basic products that are familiar to most people and can be sourced from a store or even your kitchen.
For the Dough
1 bowl khoya/dried milk solids/ dried milk product
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
Adding some pinch of cardamom powder for extra taste
5g butter, melted (to be used when kneading the dough) 2 tablespoons milk (for kneading)
Deep frying oil/ghee
For the Sugar Syrup
1 1/2 cups sugar
1 1/2 cups water
1 tablespoon rose water, which is optional because of the taste.
1/2 teaspoon cardamom powder
A few strands of saffron, preferably (optional)
Step-by-Step Recipe: How to Make Perfect Gulab Jamun at Home
We are now set with all the required ingredients to prepare Gulab Jamun and, therefore, the next step is to know the process of preparing Gulab Jamun. It is not something that would take a lot of effort and time and the rewards are most gratifying.
Step 1: Preparing the Dough
The first element or the base from which Gulab Jamun is prepared is a soft dough that is derived from khoya which is dried milk solids in English.
Crumble the Khoya: Start with the breaking of 1 cup of khoya in a big mixing bowl. Ensure that it is not as hard as a rock, and free from lumps.
Add Flour and Baking Soda: Stir into it, 2 tablespoons of all-purpose flour and ¼ teaspoon of baking soda if love the flavor of baking soda. Stir until everything is blended, not too roughly though to avoid wheat from becoming too starchy.
Add Milk Gradually: Gradually mix 2 tablespoons of milk in it and mix and form a soft and smooth sticky dough. This means that the dough should be soft enough, that is easy to work on but not soggy.
Rest the Dough: After the dough is ready, put the dish covered with a wet towel and let it to rest for the amount of 15-20 minutes.
Step 2: Shaping the Dough Balls
Make Small Balls: Wake and knead the dough and then portion it into small and equal portions. Shape them into a perfect round shape free from cracks. If the dough is very sticky you may grease your hands with little oil or ghee.
Ensure No Cracks: See to it that there are no cracks on the surface otherwise, it will split while frying and the Gulab Jamun we all know will not be in its perfect form anymore.
Step 3: Preparing the Sugar Syrup
While the dough balls are resting, let’s prepare the strap: While the dough balls are resting, let us prepare the syrup:
Boil Water and Sugar: For preparation boil 1 1/2 cups of sugar with 1 1/2 cups of water in a saucepan. Then cook this mixture on a medium flame and keep on stirring the mixture until the sugar dissolves completely.
Add Rose Water and Cardamom: After dissolving the sugar you may add in 1 tbsp of rose water, 1/2 tsp of ground cardamom, and a few strands of saffron. Allow the syrup to cook on low heat for about 5-7 minutes taking care not to overcook depending on the texture preferred.
Keep Syrup Warm: When the syrup is all set to be prepared add it to a large serving bowl and let it remain warm.
Step 4: Frying the Gulab Jamun
Now comes the most crucial part: the process of frying the dough balls.
Heat the Oil or Ghee: Melt ghee/oil in a deep pan on medium flame. The oil should not be very hot because Gulab Jamun requires time to fry well.
Test the Temperature: To check the readiness of the oil, it is advisable to put a piece of the dough in the oil. When it comes to the top and forms bubbles but takes a long time then the oil is hot enough.
Fry the Dough Balls: Carefully maneuver the dough balls to the hot oil avoiding them to cluster in the pan. Bake very slowly till they become golden brown. It is recommended that they should be continuously turned to achieve uniform browning.
Drain Excess Oil: After frying remove the balls and allow them to cool on paper towels to remove excess oil.
Step 5: Soaking the Gulab Jamun in Syrup
Soak the Fried Balls: As soon as you fry the Gulab Jamun, do not leave them aside, instead immerse the fried products in the warm sugar syrup. They should be allowed to soak for not less than 2 hours. This is because the syrup can penetrate the balls making them soft like a juice.
Serve: After this, the Gulab Jamun is ready to serve you enjoy! You can serve them with crushed nuts, and saffron strands, or even can be served
Pro Tips for Perfect Gulab Jamun
Making Gulab Jamun can be a bit tricky for beginners, but with these tips, you’ll get perfect results every time: Making Gulab Jamun can be a bit tricky for beginners, but with these tips, you’ll get perfect results every time:
Use Soft Khoya: The quality of your khoya matters a lot when it comes to the final product and therefore ensure that your khoya is fresh and soft so that it can blend well with the peanuts. If khoya becomes too dry then it becomes difficult for the dough to be formed properly.
Fry on Low Heat: One must always fry the dough balls on low heat. If the chicken is exposed to high heat the outside part turns brown while the interior remains uncooked.
Let Them Soak Properly: There is nothing as being in haste when soaking, ensure that it takes the necessary time. Leave the Gulab Jamun to soak in the syrup for at least 2 hours so that the jamun can fully immerse in the syrup.
Can I make Gulab Jamun without Khoya?
Yes, you can make Gulab Jamun using milk powder as a substitute for khoya. Simply replace the khoya with 1 cup of milk powder and follow the same recipe steps.
Why did my Gulab Jamun break while frying?
If your Gulab Jamun breaks while frying, it’s likely due to too much moisture in the dough or frying at a high temperature. Ensure that your dough is soft but not sticky and always fry on low to medium heat.
How long can I store Gulab Jamun?
You can store Gulab Jamun in an airtight container in the refrigerator for up to a week. Before serving, you can warm them up slightly in the microwave or at room temperature.
Can I flavor the syrup differently?
Absolutely! You can flavor the syrup with different ingredients like saffron, cardamom, or even a splash of lemon juice for a tangy twist.
Is it possible to make Gulab Jamun vegan?
Yes! You can make a vegan version of Gulab Jamun by using coconut or almond milk instead of regular milk. Substitute the khoya with almond flour, and use plant-based oil for frying
Final Thoughts
Gulab Jamun is one of the classic sweet dishes that has the power of unification of people. Due to the tenderness, it’s dense inside and covered with aromatic syrup, each person who has a weakness for sweet taste should taste it. Whether you are preparing it for festive times or whenever you feel like having healthy Gulab Jamun, this is the guide to preparing the best of the delicacy at home. Therefore, put your ingredients together, and let’s go for a delicious sweet surprise!
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