Gulab jamuns

By Sushreeta Supkar  |  7th Jan 2016  |  
4.7 from 2 reviews Rate It!
  • Photo of Gulab jamuns by Sushreeta Supkar at BetterButter
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

284

2

Video for key ingredients

    About Gulab jamuns Recipe

    A very popular dessert of India.

    Gulab jamuns is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of West Bengal cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Gulab jamuns at your home. Gulab jamuns by Sushreeta Supkar will help you to prepare the perfect Gulab jamuns at your home. You don't need any extra effort or time to prepare this. It just needs 15 minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Gulab jamuns.

    Gulab jamuns

    Ingredients to make Gulab jamuns

    • Chenna (Homemade paneer/cottage cheese) - 5 tbsp
    • sooji - 1/2 tsp
    • maida - 1/2 tsp
    • mace powder - a pinch
    • baking soda - 2 small pinches
    • A dash of elaichi powder
    • Milk - a few drops
    • sugar - 1 tsp + 1 cup
    • water - 1 cup
    • ghee - 1 tsp
    • Nakul dana - 5 pieces
    • oil to fry
    • Few almonds to garnish

    How to make Gulab jamuns

    1. Mash the chenna very well using your palm and fingers. Add the sooji, maida, elaichi powder, mace powder, baking soda, 1 teaspoon sugar and ghee to the mashed chenna.
    2. Mash again very nicely till it forms a very smooth lump. You may add few drops of milk if the dough becomes very dry or rough.
    3. Now make round balls half the size of lemons. Put one nakuldana in the centre of each gulab jamun balls. Fry the gulab jamun balls in the oil on a very low flame.
    4. They will turn golden brown and then dark brown. It should take 30 minutes to fry each batch. The gulab jamun balls will puff up and double in size.
    5. Now make a thin sugar syrup by boiling 1 cup sugar with 1 cup water. Add little elaichi powder to the syrup and let it come to a boil.
    6. Dip the hot fried gulab jamuns in this syrup and let them cook in the syrup for 10 minutes in a very low flame. Now take out the gulab jamuns from the syrup. Boil the syrup and reduce it to a thick sugar syrup.
    7. Let the gulab jamuns rest in this thick sugar syrup for atleast an hour.
    8. Garnish these gulab jamuns with slided almonds and serve them hot or in room temperature.

    Reviews for Gulab jamuns (2)

    BHUMIKA saxena3 years ago

    Tried it... Really easy to make.. Thank you.!!
    Reply

    anita chadha4 years ago

    dats absolutely ryt..usinfg chenna is quite odd I think..
    Reply