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Gulab Jamuns Yum
Gulab Jamuns
Course dessert
Cuisine indian
Prep Time
30 minutes

Cook Time
30 minutes
Servings
Ingredients
For sugar syrup:
  • 500 gms Sugar (This can be reduced as per taste)
  • 1 & 1/2 cups Water (bit more or less)
  • 2 – 3 Cardamom
  • One milk spoon of (optional)
  • saffron Few threads of (optional)
  • 2 – 3 drops rosewater of (optional but highly recommended)
For Gulab Jamun:
  • 250 gms Unsweetened Maawa/ khowa
  • 1 & 1/2 – 2 tsp All purpose flour
  • 1 tsp Cornflour
  • 1 – 2 cardamom Green – crushed
  • Oil for shallow frying
Course dessert
Cuisine indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
For sugar syrup:
  • 500 gms Sugar (This can be reduced as per taste)
  • 1 & 1/2 cups Water (bit more or less)
  • 2 – 3 Cardamom
  • One milk spoon of (optional)
  • saffron Few threads of (optional)
  • 2 – 3 drops rosewater of (optional but highly recommended)
For Gulab Jamun:
  • 250 gms Unsweetened Maawa/ khowa
  • 1 & 1/2 – 2 tsp All purpose flour
  • 1 tsp Cornflour
  • 1 – 2 cardamom Green – crushed
  • Oil for shallow frying
Gulab Jamuns
Instructions
To make Sugar Syrup:
  1. Mix about 500 gms of white sugar in one and half cup water and keep it for boiling.
  2. Add a spoonful of milk to remove the impurities (impurities if any, will form a scum on surface).
  3. Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional).
  4. Boil until you get just a tad sticky syrup. Gulab Jamun syrup is not very dense nor too dilute as in Rasgulla.
  5. Strain the syrup, add rosewater when syrup is slightly cooled.Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product.
To make Gulab Jamun:
  1. Mix all the ingredients in a wide mixing bowl until soft textured dough is obtained (keep mixing until it is really soft).
  2. Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup.
  3. Make sure that the surface of dough balls is really smooth without any cracks. In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth.
  4. Now take little oil for frying in preferably flat bottomed pan, and heat the oil. But gulab jamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked. Some prefer to place an unsalted pistachio in the center of every gulab jamun while making balls, that way the core of gulab jamun is not left uncooked.
  5. Fry one or 2 gulab jamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulab jamun.
  6. Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough.
  7. Now soak these in COOL syrup for few hours. They will surely swell up. These can be stored in the same syrup till consumed.
  8. If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of cornflour will surely help.
Recipe Notes

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