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Gulab Jamun

Nov-04-2015
foodn flavors
0 minutes
Prep Time
30 minutes
Cook Time
20 People
Serves
Read Instructions Save For Later

ABOUT Gulab Jamun RECIPE

The halwai's craftsman who do this for a living

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • Indian
  • Dessert
  • Egg Free

Ingredients Serving: 20

  1. milk powder - 250 gms
  2. ghee - 75 gms
  3. ice cold water - 120 ml
  4. soda bi carbonate - 5 gms
  5. all purpose flour/maida - 130 gms
  6. Syrup sugar - 1 kg
  7. water - 700 ml
  8. cardamom powder - 10 gms
  9. rose water - 10 ml
  10. Sunflower oil - 2 liters

Instructions

  1. Gulab Jamun Dough: Place milk powder in a mixing bowl, rub in the ghee gently to form a sandy texture. Add 100 ml of ice cold water and form a batter mixing it with your fingers. Check for consistency, add 20ml more if required.
  2. Rest in the fridge for 10-15 minutes. Remove, add the soda- bi- carbonate and mix it in with your fingers. Add the flour and form a soft dough. (Be careful not to work the dough as it will increase the gluten, you want soft jamuns)
  3. Dust a tray with flour or place a parchment and make small balls 15-20 grams each and arrange them on the tray.
  4. Sugar Syrup: In a sauce pan, bring water to a boil, add the sugar and allow it to melt and simmer for 10 minutes. Switch off the flame.
  5. Frying: Heat oil over slow to medium flame (140-150°C) this is quite essential as the jamuns have to cook through. Drop one jamun and check for coloring. Reduce flame if coloring quickly.
  6. Keep a small tray layered with paper towel to keep your slotted spoon. Drop the jamuns 8-10 pieces at a time and gently swirl the oil for them to float.
  7. Fry them until golden 6-7 minutes approx. Remove and soak them in the warm sugar syrup. Once all the jamuns are fried and soaked, flavor them with cardamom powder and rose water and give a gentle stir to mix.
  8. Serve warm or store them in a air tight container in the fridge for a couple of weeks.

Reviews (4)  

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Reshma Salekar
May-12-2017
Reshma Salekar   May-12-2017

Tq..... yummy

Vijayalakshmi Upendra
Sep-17-2016
Vijayalakshmi Upendra   Sep-17-2016

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