What is Gulab Jamun
Gulab Jamun is a very popular Indian candy. There are some versions of doing this with khoya, powdered milk, bread, or sweet potatoes.
Indeed, it is a favorite Indian candy for many of us. At parties, weddings, and even at an Indian dinner party, gulab jamun happens to be one of the after-meal sweets.
Sometimes, to satisfy our sweet tooth, I make gulab jamun.
The word “gulab jamun” means rose berry. In Hindi the word “gulab” means rose and “jamun” is a dark purple berry (black plum, java plum).
The gulab jamun sugar syrup is flavored with rose water, and the fried dough balls are similar in size to jamun berries – hence the term Gulab Jamun.
It is traditionally made with dried milk solids. In Hindi, these dried milk solids are also called khoya or mawa. An easy version is also made with powdered milk.
- Gulab Jamun made with Khoya – Traditional method for a soft, melt-in-the-mouth texture and the best taste.
- Milk Powder Gulab Jamun – Easy and convenient recipe if you don’t have khoya.
Both recipes are easy and even beginners can enjoy these delicious gulab jamun in their mouths. You can choose the method according to the ingredients you have.
About this recipe
The authentic and traditional recipe of Gulab Jamun is still made with khoya. Khoya or mawa is the Hindi term for the solids of evaporated milk. It is made by continuously simmering milk over low heat until most of the moisture evaporates.
In the Indian market, there are 3 different types of khoya that you get. To make a gulab jamun recipe, you must use “chikna khoya” or “dhaap khoya”. The word “chikna” means smooth. So it has basically a smooth and soft texture. It has more moisture than the other two varieties of khoya namely “danedar khoya” and “batti khoya”.
You can easily make chikna khoya at home. You can also buy khoya at an Indian confectionery.
My gulab jamun recipe is easy and makes a delicious, chewy and flavorful jamun. My recipe is adapted from my cooking school which I have been doing for decades.
In fact, I have made this gulab jamun recipe several times. Besides the khoya, you will also need a paneer to make the jamun. A soft texture is obtained by the addition of these two ingredients.
Also Read: Gulab Jamun
How to make Gulab Jamun (traditional recipe)
Make the dough
1. In a bowl, take 1 cup of khoya or mawa (200 grams). Soft khoya is used, also called “daap ka khoya” or “chikna khoya”. It’s a soft khoya, so it crushes and kneads very well.
2. Crush it very well. There should be no lumps or small lumps or lumps in the khoya. You can also grate and then crush the khoya. Don’t over-crush. Just crush and go to the next step.
3. Then to the khoya puree, add ¾ cup or 100 grams of grated paneer, fine rava (semolina), ¼ teaspoon of baking powder, 2 tablespoons of all-purpose flour and ½ teaspoon of cardamom powder.
There should be no lumps in the mawa and paneer. If there are lumps, the texture is not uniform and smooth. When eating, mawa or paneer pieces give a bite.
4. Mix well.
5. Add 1 tablespoon of milk and bring together to form a paste with milk. Do not knead. Mix gently. If you are having trouble forming balls or the mixture seems dry, add a few teaspoons of milk and mix again. Cover the dough and set aside 30 minutes.
Make a sugar solution
6. In 1 cup of water, mix 1.75 cups (250 grams) of sugar.
7. Over medium-low heat, heat the sugar solution until it becomes sticky. Just turn off the heat before the syrup reaches the consistency of a wire. I used raw sugar which gave the syrup a dark color.
The syrup should be sticky and not watery. You can even cook the sugar syrup until it reaches a semi-string consistency.
8. Add rose water and stir. Set the sugar solution aside. While cooling, if the sugar syrup crystallizes, simply add 2 to 3 tablespoons of water and heat the syrup again. Stir while heating the syrup. The sugar crystals will disappear.
Shape and fry
9. After 30 minutes, make small balls of dough without cracks. Cover the balls with the dough and set aside.
10. Heat the oil until it is moderately hot. Lower the flame to a medium-low or low level and wait a minute. Then in the oil gently place the dough balls.
If in the case, the balls of dough break during frying, add a little more maida (about 1 to 2 tablespoons) to the dough. Mix gently again. Set aside for fifteen minutes. Then later fry.
You can also check a small piece before frying the rest of the balls. If it breaks, use the tip mentioned above.
11. Once they start to have tiny golden spots, continue to swirl them in the oil so that the balls are evenly browned. Since taking the pictures, I’ve browned a few more.
12. Remove the fried dough balls, then place them on paper towels to remove the extra oil.
Dip in sugar syrup
13: In the sugar syrup, place the hot fried dough balls. Continue in batches frying of the rest dough balls. Later, place them still hot in the sugar syrup.
14. When all the gulab jamun are placed in the sugar syrup, hold the entire pot over low flame for 1 to 2 minutes until the jamun becomes soft. Heating helps the jamun to absorb the syrup and also make it soft.
The gulab jamun increases a bit in size. Do not overcook as they can break. Use a large pot, so the fried jamun balls aren’t overcrowded and it becomes easy to stir while they simmer.
15. Serve the gulab jamun hot or at room temperature. You can also serve them cold by chilling them. Garnish with rose petals or almond pieces.