GULAB JAMUN - HOMEMADE, FOOLPROOF RECIPE

Gulab Jamun is a universally known Indian dessert that finds its place in any restaurant menu or made in any Indian home to celebrate and cherish moments. It is a must to try sinful desserts once in a while and absolutely worth the calories. 

I have been making Jamuns at home since few years and this recipe has never failed me. Try this method and you will never look back at store bought mixes anymore. Good luck. Come on now... Lets make some Jamuns.

Preparation time: 15 min
Cooking time: 20 min
Category: Desserts/ Sweets
Cuisine: Indian
Makes : 45- 50 Small Jamuns
Source: Dr.Durga Subramaniam
Author: Sowmya

Nutrition Facts
Servings 50.0
Amount Per Serving
calories 97
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg	1 %
Sodium 59 mg	2 %
Potassium 2 mg	0 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 0 g	1 %
Sugars 13 g
Protein 1 g	2 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	3 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 3 cups full cream milk powder
• 1.5 cups self raising flour 
• 2 pinches of baking soda ( Self raising flour already has soda)
• 1/2 cup heavy cream
• 3 tbsp milk for binding
• 3 cups granulated sugar
• 3 cups water 
• Few drops of rose essence /rose water/ Cardamom pods for flavour
• Saffron strands for flavour  ( be generous)
• 1 tsp ghee to grease your palms
• Oil to fry Jamuns (

METHOD

• In a wide thick bottomed vessel boil 3 cups sugar and 3 cups water until it almost reaches a thick syrup. 
• Add rose water/ rose essence/ cardamom pods for flavour. 
• Turn off heat and set aside.
• Heat oil in a Kadai on very low flame. 
• While the oil slowly heats up mix self raising flour, milk powder and baking soda.
• Slowly add heavy cream and 3 tbsp milk and combine.
• Use your finger tips to bring the mixture together.
• If the mixture is too dry add a little more cream until everything binds to  a smooth dough ( smoother than Chapathi dough but not too sticky).
• Once the mixing dish is clean set the dough aside covered with a damp cloth.
• Grease your palms with ghee and pinch the dough into small portions and roll tightly by applying a little pressure ( not too much) into a smooth balls without cracks.
• Keep it aside covered and continue to roll the entire dough in a similar manner. 
• Ensure you apply ghee when your palms go dry.
• When done, gently drop 6-7 balls into the oil and deep fry.
• Rotate the Jamuns with your spatula while it cooks so that it gets evenly browned on all sides. But take care not to crack them.
• When it turns dark brown, drain them off the oil and gently dunk them into the sugar syrup and keep it closed and repeat.
• Once you finish dunking all the Jamuns put the sugar syrup and Jamuns back on heat, close with a lid and cook on very low flame for 2-3 minutes and turn off the heat. 
• Remove the lid and set aside to cool. 
• Serve warm or keep refrigerated until you serve.

NOTES

• Ensure to use oil judiciously so that the Jamuns get dunked while frying. Else, they tend to crack.
• Jamuns tend to slightly dry out while resting. This is because the mentioned sugar proportion is just sufficient to soak it up. 
• If you want the Jamuns to be floating and dunked in sugar syrup like the ones in restaurants, you need to use 5 cups of sugar for that extra liquid.
• Alternately, you can drain off Jamuns once it is soaked and roll it on fine sugar for a dry version. 
• To make kaala Jamuns, stuff unsweetened Khoya/ Mawa with a mix of toasted nut bits like cashew, pistachio ,almonds and cardamom,  roll them like regular Jamuns, deep fry and dunk them in sugar syrup.