Gulab jamun image

Gulab jamun is a dessert made from freshly curdled milk. Milk solids (known as Khoya in Hindi) are kneaded, shaped into balls, deep fried and are soaked in sugar syrup and served either hot or cold. This dessert is popular in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is prepared during festivals and celebrations. Click on the link for the recipe

You can find out how to make Khoya in this article.

For more information, you can refer to this article on wikipedia

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Serving - 12 to 15 Gulab jamuns
Time required to prepare - 30 minutes (including 10 minutes of cooking time)
Category - Vegetarian

Ingredients

Mawa(chikna khoya / hariyali khoya) 200 gms. Mava is  ”dried whole milk/thickened milk”. Read more about mava in this wikipedia article.
Refined flour or Maida 50 gms
Sugar 300 gms
Water 150 ml
Ghee(clarified butter) / oil for deep frying (Traditionally ghee is used. But you can use oil also. You can also mix both ghee and oil).
Cardamom powder – 1/8th teaspoon
Rose essence – 3 to 4 drops
Sodium bicarbonate (baking soda) – 1/4th teaspoon

How to make sugar syrup

In a large pan, add water and sugar and bring to boil. Once the sugar dissolves, simmer for 3 to 4 minutes.

Important instruction/tip to check if the syrup is ready: Hold a drop of the syrup between your index finger and your thumb and check if it slightly sticky. If not, continue simmering and switch off the flame once it is ready.

Add rose essence stir and set aside.

How to make gulab jamun balls

Mix mawa, refined flour(Maida), cardamom powder and baking soda. Knead for 5 minutes using the heel of your hand until the dough is uniform and smooth. This is a very important step. You have to ensure that there are no lumps left. Make 12 to 15 equal parts out of the dough. Apply ghee/oil on your hand and roll the dough until it takes the shape of a ball. Keep rolling until the ball has no cracks. This is a very important step. If there are cracks, then the ball will break and will lose its shape when it is being fried in oil. Heat ghee or oil in a frying pan. Once the oil or ghee is hot, reduce the flame to low.

Important instruction/tip: Drop a small ball of dough into the oil/ghee to test if the oil/ghee is hot enough for the jamuns to be fried. This also tests if the dough has been well prepared. It should retain its shape. If it breaks or disintegrates, then it means that the khoya has more moisture(It depends on the quality of the Khoya). In order to balance this, you have to add a couple of tablespoons of flour( maida) and knead again. Repeat this until the shape is retained

Gently put dough balls into the oil/ghee for frying. Do not over crowd the pan with dough balls. Deep fry these dough balls carefully. Ensure that ladle does not touch the balls till the entire surface of the ball starts turning brown . Instead, gently push the oil towards the balls and gently pour the oil over the balls. Continue frying till the color of jamuns changes to golden to slightly dark brown. Do not burn.

Important instruction/tip: You have to cook this on low flame only. Otherwise the inside of the jamun will remain uncooked even though the crust may turn brown and appear well fried. If you cut open such jamuns, you will notice that the inside is hard Take the jamuns out of the pan after draining the oil.

Continue frying the rest of the dough balls in the similar way. Drop the fried jamuns into the warm sugar syrup (Ensure that the syrup is not boiling hot). Leave the jamuns in the syrup until they sink. This might take about 3 hours for the jamuns to soak up the syrup.

Gulab jamuns are now ready to be served. They can be served hot or cold.

Picture
type of gulab jamun
Rating
Gulab jamun image
Gulab jamun
Authentic and original gulab jamun

Here is the the Gulab jamun recipe
5
gulab jamun with khoya and paneer
gulab jamun with khoya and paneer
made from Khoya and paneer4.5
Made from milk powder
Made from milk powder
made from milk powder

Here is the Recipe for gulab jamun made from milk powder
4
made using potato3.5
made using sweet potato3.5
dry jamun

Here is the dry gulab jamun recipe
4.5
Kala jamun4.5
Stuffed jamun5
Made from milk powder
Made from milk powder

 

 

Preparation + cooking time = 30 to 40 minutes.

Makes- Approx. 12 Gulab jamuns.

 

 

 

Ingredients

For the dumplings (jamun balls) -

Milk powder- 1½ cups.
Ghee – 1½ tsp (solid ghee and not melted)
Maida/ Refined flour – 1½ tsp.
Semolina – 1½ tsp, soaked in water for 5 minutes and drained well.
Baking soda – 1/4 tsp.
Milk- 1/5 th cup or just enough to make a soft crumbly mixture.
Oil/ghee- For frying.(you can mix both oil and ghee)

For the sugar syrup -

Sugar- 1 cups.
Water- 3/4 cup.
Milk- 1 tbsp.
Cardamom- 1 pod, crushed.
Rose water- 3 to 4 drops.
Lemon juice- 1tsp

Preparation:

  • In a heavy bottomed pan, combine sugar and water. Bring it to boil stirring nicely, so that the sugar gets dissolved. Add milk. This helps in separating impurities in the syrup. Scum off the dirt if any.
  • Boil the syrup till it reaches one string consistency.
  • Quickly add in crushed cardamom, rose water and lemon juice (lemon juice will disallow the crystallisation of sugar in the syrup) and switch off the gas.
  • For the dumplings, in a bowl, take milk powder, add ghee to it and combine the two using both your hands. Rub the mixture between your palms to make a dry crumbly mixture.
  • Add maida/ refined flour and baking soda, mix well. Add in semolina and mix again. Finally sprinkle milk little by little and mix with your fingers to form a soft dough. Remember, you don’t have to kneed it. Just mix it with your fingers to form a dough that is not stretchy. It should break off easily into pieces when you pull it out. Keep it aside for 10 minutes.
  • Divide the dough in around 12 parts and roll them out between your palms into smooth balls. It should be a little less than the lime size. Since they will swell up during frying and soaking.
  • Heat oil in a deep skillet. The oil should not be smoking hot. It should be just hot that when you drop a bit of the dough in the oil, it sizzles and comes up to the surface slowly. Fry the dumplings stirring them constantly so that get an even golden brown color. Frying may take 7-8 minutes so the dumplings are not raw from inside.
  • Remove from oil when done, drain excess oil. Add these dumpling into the sugar syrup. Let it stand for an hour so that the dumplings absorb the sweet syrup.
dry jamun
dry jamun

Ingredients

khoya – 1/2 cup
Milk powder – 1/2 cup
Jamun mix ( any Instant gulab jamun mix powders) – 1 cup
Ghee – 2 tea spoons
Dessicated coconut powder – 1/2 cup (grate dry cocunt and mixie it without pouring any water till you get a slightly coarse powder)
milk – Little to mix and make dough
Sugar 300 gms
Water 150 ml

How to make sugar syrup

In a large pan, add water and sugar and bring to boil. Once the sugar dissolves, simmer for 3 to 4 minutes.

Important instruction/tip to check if the syrup is ready: Hold a drop of the syrup between your index finger and your thumb and check if it slightly sticky. If not, continue simmering and switch off the flame once it is ready.

Add rose essence stir and set aside.

Method

Mix Khoya, milk powder, instant jamun mix powder and ghee. Combine well. Add very little milk (in teaspoons) and combine the mixture to form a soft dough(neither too soft nor too hard).

Make medium sized balls. Apply ghee/oil on your hand and roll the dough until it takes the shape of a ball. Keep rolling until the ball has no cracks. This is a very important step. If there are cracks, then the ball will break and will lose its shape when it is being fried in oil. Heat ghee or oil in a frying pan. Once the oil or ghee is hot, reduce the flame to low.
Gently put dough balls into the oil for frying. Do not over crowd the pan with dough balls. Deep fry these dough balls carefully. Ensure that ladle does not touch the balls till the entire surface of the ball starts turning brown . Instead, gently push the oil towards the balls and gently pour the oil over the balls. Continue frying till the color of jamuns changes to golden to slightly dark brown. Do not burn.
Important instruction/tip: You have to cook this on low flame only. Otherwise the inside of the jamun will remain uncooked even though the crust may turn brown and appear well fried. If you cut open such jamuns, you will notice that the inside is hard Take the jamuns out of the pan after draining the oil.

Continue frying the rest of the dough balls in the similar way. Drop the fried jamuns into the warm sugar syrup (Ensure that the syrup is not boiling hot). Leave the jamuns in the syrup until they sink. This might take about 1 1/2 hours for the jamuns to soak up the syrup.

Remove from the syrup and drain the excess syrup.

Roll the jamuns in desiccated coconut and serve

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Brand name
Details
Buy online
MTR instant gulab jamun mix powder
MTR instant gulab jamun mix powder
MTR instant gulab jamun mix powderOne of the most popular and oldest brands in India. MTR was started in 1924 in Bangalore and expanded to ready to eat foods in 1975. Culinary secrets have been protected and handed down over the generations and food is based on truly authentic recipes from their region of origin.Buy online from amazon.com
Maiyas instant gulab jamun mix powder
Maiyas instant gulab jamun mix powder
Maiyas instant gulab jamun mix powderMaiyas brand is from the founders of MTR. Brand is gaining popularity for its restaurants and ready to eat snacks
There are no preservatives or artificial colors added.
Aashirvaad instant gulab jamun mix powder
Aashirvaad instant gulab jamun mix powder
Aashirvaad instant gulab jamun mix powderAashirvaad is an ITC brand. This pack of contains no Preservatives
you can make about 40 Gulab Jamuns (20 - 25 g each).
Best Before : 9 Months from manufacture
Type & Weight : POUCH 200g
This product is manufactured in a facility that processes 100% vegetarian products.
Buy aashirvaad gulab jamun mix online here
Bambino instant gulab jamun mix powder
Bambino instant gulab jamun mix powder
Bambino instant gulab jamun mix powderDriven by uncompromising freshness and good quality food products, Bambino, a pioneering introducer of vermicelli products has been a market leader in the sphere of pasta products since past 25 years. Over the years, Bambino has become a South Indian tradition.
Gits instant gulab jamun mix powder
Gits instant gulab jamun mix powder
Gits instant gulab jamun mix powderEstablished in 1963, Gits pioneered the convenience packaged food segment in India.

This pack contains no preservatives or artificial flavours or artificial colors
It is 100% vegetarian.

Use 200 gm pack of MTR instant gulab jamun mix powder. Makes 40 gulab jamuns of approx 25 grams each. Preparation time is about 30 minutes.

MTR instant gulab jamun mix powder
MTR instant gulab jamun mix powder

Add 1/4 measure(Measure means a cup or container of your choice) of water gradually to 1 measure of MTR Gulab Jamun mix and kneed gently into smooth dough. Keep aside for 5 minutes. Apply oil or ghee on both palms, and then shape the dough (above step) into balls.

Deep fry in oil or ghee over a low flame until golden brown.

Soak the fried gulab jamuns in hot sugar syrup (for about 20 minutes) until they completely absorb the syrup and serve.

Sugar syrup

Add equal measure of sugar and water. Boil for 5 to 6 minutes. This pack needs 800 grams of sugar and 800 ML of water. You can add a pinch of cardamom or few drops of rose syrup into the sugar syrup.

Please remember

When a small portion of the dough dropped into the heated oil, raises slowly to the top, the heated oil(165 C) is ready for frying

 

 

Below are the ingredients that are used in MTR instant gulab jamun mix powder pack of 200 grams

Refined wheat flour, milk solids (18%), edible vegetable fat, raising agent INS 500 (ii), acidity regulator INS 296

Below is the nutritional information per 100g approx

Energy(Kcal) – 404
Protein(g) – 14
Carbohydrate(g) 60
sugars (g) 0
fat (g) 12

Store in cool and dry place

Best before 9 months from manufacture

Maiyas instant gulab jamun mix powder
Maiyas instant gulab jamun mix powder

Maiyas instant gulab jamun mix powder recipe

To 1 cup of Gulab jamoon mix add 1/4 cup of water gradually and knead gently into smooth dough. keep aside for 5 min

Apply oil or ghee to both palms and then shape the dough into equal sized balls.

Deep-fry the balls in oil or ghee over a low flame, until they are golden brown.

Soak the Fried gulabjamun in hot sugar syrup until they completely absorb the syrup(20 min) Cup is measure of your choice

Ingredients in Maiyas instant gulab jamun mix powder pack

  • Maida (65.2%)
  • MilkSolids (21.2%)
  • Edible Vegetable Fat
  • Sodiumbicarbonate
  • Malic Acid

Nutritional Information per 100g (approx.)

Energy (kcal) 397
Protein (g) 14.3
Carbohydrates (g) 59.5
Sugars (g) 0.0
Fat (g) 11.3
Saturated Fat (g) 6.4
MUFA (g) 3.3
PUFA (g) 1.2
Cholestrol (mg) 0.0
Trans Fat (g) 0.0
Fibre (g) 0.2