Gulab Jamun || Homemade Gulab Jamun || How to Make Gulab Jamun at Home with step-by-step photos...
Listening to Gulab
Jamun, the first word that comes to my mind is Yummm’ and I think it’s the same for
most people, The softballs and the sugar essence in each bite will
certainly leave the tongue craving for more. I’ve tested this recipe several
times and finally have the one for perfectly juicy, soft gulab jamuns to share
with you all. I have tried to explain completely how to make a gulab jamun
recipe with khoya.
What is Gulab Jamun?
The word "Gulab" is derived from the Persian words gul (flower) and āb (water), referring to the rose water-scented syrup. ... Jamun is also defined as a fried delicacy in sugar syrup. The Arab dessert Luqman al-qadi is similar to gulab jamun, although it uses a different batter.
It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavor.
Gulab jamun gets its brownish-red color because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added to the batter, and after frying, the sugar caramelization gives it its dark, almost black color, which is then called Kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.
How to make Gulab Jamun?
Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder, and clarified butter (ghee); kneaded to form a dough, molded into balls, deep-fried, and dropped into the simmering sugar syrup.
I really love this sweet especially when I make it at home and serve it to my family and friends in return I get a lot of admiration and appreciation from them literally I feel so happy whenever I become successful with such type a recipe before I have tried balushahi, now gulab jamun would be next target burfi and coconut burfi inshallah I am working on them when it gets final then share with you all so, for now, let's the go-ahead to know how to make gulab jamun
Firstly take out khoya from the fridge and let it leave at room temperature, in a saucepan add sugar and water, allow the sugar syrup to boil then add lemon juice to prevent crystallization
Add crushed cardamom, kewra, and saffron stir it, reduce the heat to medium, And let it simmer for another 10 minutes
Don’t turn off the flame, keep on a very low flame
Meanwhile, put the khoya in the grinding jar to make fine powder, Now transfer to a large bowl after this add purpose flour, and mix them together very well by hand
Then start kneading by adding little by little egg mixture, and mix all the ingredients together until you get a smooth dough, now the dough is ready
Now let’s make equal medium-sized balls from the dough, the ball should be smooth to prevent cracks in the Jamun
Also, keep in mind the jamuns double in size when soaked in sugar syrup. So make the size according to the pictures
Place a wok on the stove and add oil, the oil should be at moderate/medium temperature. Because the oil is too hot then the outer surface gets brown too soon
And the interior doesn’t cook, After adding all the balls stir the balls around slowly. So that it could evenly cook from all sides
Once it starts browning surface drain them out from the oil, then place all the balls on a kitchen paper towel, remove the sugar syrup pan from the flame keep aside, and add all balls into the sugar syrup, and let the jamuns soak in the sugar syrup for at least 4 hours
Once it starts browning surface drain them out from the oil, then place all the balls on a kitchen paper towel, remove the sugar syrup pan from the flame keep aside, and add all balls into the sugar syrup, and let the jamuns soak in the sugar syrup for at least 4 hours
The word "Gulab" is derived from the Persian words gul (flower) and āb (water), referring to the rose water-scented syrup. ... Jamun is also defined as a fried delicacy in sugar syrup.
Ingredients for Sugar Syrup:
- 2 cups, of sugar
- 2 cups, of water
- 1 tsp, lemon juice
- 4-5 threads, saffron
- 5-6 drops, of kewra water
- 1/6 tsp, green cardamom powder
Ingredients for Gulab Jamun:
- 4, green cardamom crushed
- 150g, homemade khoya
- 4 tbsp, all-purpose flour/Maida
- ¼ tsp, baking powder
- Ghee/desi ghee, as required for deep frying
- 1 large, egg beaten or milk for kneading dough
- 3 pinch, saffron
- 2 drops, of kewra essence
- 1 tbsp, almond pistachio crushed for garnishing
How to Make Gulab Jamun?
- Firstly take out khoya from the fridge and let it leave at room temperature
- in a saucepan add sugar and water
- Allow the sugar syrup to boil then add lemon juice to prevent crystallization
- Add crushed cardamom, kewra, and saffron stir it
- Reduce the heat to medium
- Let it simmer for another 10 minutes
- Don’t turn off the flame
- Keep on a very low flame
- Meanwhile, put the khoya in the grinding jar to make fine powder
- Now transfer to a large bowl after this add purpose flour
- Mix them together very well by hand
- Then start kneading by adding the little egg mixture
- Mix all the ingredients together until you get a smooth dough.
- Now the dough is ready
- Now let’s make equal medium-sized balls from the dough
- The ball should be smooth to prevent cracks in the Jamun
- Also, keep in mind the jamuns double in size when soaked in sugar syrup
- So make the size of accordingly below pictures
- Place a wok on the stove and add oil
- Oil should be at moderate/medium temperature
- Because the oil is too hot then the outer surface gets brown too soon
- And the interior doesn’t cook
- After adding all the balls stir the balls around slowly
- So that it could evenly cook from all sides
- Once it starts browning the surface drain it out from the oil
- Then place all the balls on a kitchen paper towel
- Remove the sugar syrup pan from the flame and keep it aside
- Then add the all balls into the sugar syrup
- Let the jamuns soak in the sugar syrup for at least 4 hours
- Garnish gulab jamun with almond and pistachio, and then we can enjoy soft spongy, and delicious jamuns
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