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.
Preparation time: 15 min
Cooking time: 20 min
Category: Desserts/ Sweets
Makes : 45- 50 Small Jamuns
Source: Dr.Durga Subramaniam
|Amount Per Serving|
|% 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 %|
|* 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.|
- 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 (
- 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.
- 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.