If you ask me, you really don’t need an occasion to make or serve gulab jamuns. Enjoy them for indian festivals like Diwali or Holi or Dusherra or any special ocassions. A box of gulab jamun makes for great edible gifting too. These fried dough balls are simply irresistible!
What is Gulab Jamun
Gulab Jamun is one the most popular south asian mithai. It feels impossible to discuss Indian cuisine without mentioning this iconic sweet. There are a few theories about how the name “Gulab Jamun” originated. Interestingly, the dessert bears a resemblance to similar sweets found in Persian and Turkish cuisines. In Hindi, Gulab means rose, and jamun refers to a type of Indian plum. However, in the context of the dessert “Gulab Jamun,” the term jamun describes the round shape of these sweet, syrup-soaked spheres, not their flavor or resemblance to the fruit. These treats are infused with the fragrance and flavor of rose water, echoing the meaning of Gulab. In India, there are many different ways in which gulag jamuns are made. There are many variations too differing in shape and slightly in ingredients. A other close relative is Kala Jaam or Kala Jamun. They look similar to gulab jamun except the color is much darker (almost black). In halwai (indian sweet shops), you will usually get gulab jamun made with khoya or mawa. Khoya or mawa are milk solids that remain after reducing whole milk for long hours until all the liquid has evaporated.
Choosing Milk Powder for Gulab Jamun
When I developed this recipe many moons ago, good quality khoya wasn’t available in stores and hence I used milk powder. You will be pleasantly satisfied with how soft gulab jamuns turned out. Milk powder gulab jamuns are much quick to make, hassle fee and give great tasting results.These are as soft and delicious as the ones made with khoya. You won’t be able to tell the difference. The key to success is selecting milk powder with a high-fat content (I use Nido brand with 28% fat content). Nido milk powder is available in Indian grocery store in US. It is essential for softness and in achieving that spongy, melt in the mouth feel. You may pick other brands (Laxmi & Deep Mawa powder are my favorite too) for making these. Always make sure that it’s not non-fat milk powder or dairy whitener that’s used for tea or coffee.
Ingredients
For Gulab Jamun Balls
Milk Powder - Please read the previous section. All purpose flour Milk - Full-fat milk or Whole milk is the best. Use room temperature milk. Ghee - Measure the ghee after melting for accuracy. Green Cardamom Powder - There is nothing more balmy than freshly ground green cardamom powder. Simply crack the cardamom pods open and pound the black seeds using a mortar and pestle. However you can use ready to use cardamom powder too Baking Soda
For Sugar Syrup
Sugar - I use granulated sugar Water Lemon Juice - A few drop to prevent crystallization of sugar Green Cardamon Powder Other flavorings (optional) - Kewda water, edible rose petals, rose water or saffron strands
How To Make Gulab Jamun (With Step photos)
Make the Gulab Jamun dough
Prepare the sugar syrup
Sugar Syrup Tips - Tip #1 - It is important to use a wide enough pot to make sugar syrup so that once you add the fried dough balls, they are in a single layer. The gulab jamun will slightly grow in size as they soak in syrup and we want enough space for that process. Tip #2 - Make sure that your sugar syrup is not thick to begin with, else the jamuns won’t be able to absorb it due to its viscosity.
Deep Fry & Soak gulab jamun in Syrup
Serving Ideas
Serve warm gulab jamun in bowl with few tablespoons of syrup & chopped nuts or dessicated coconut garnish. I like them slightly warm. Add a dollop of vanilla ice cream for a hot & cold dessert experience. Rabdi Gulab Jamun is a wonderful combination. You could make small dessert jars by layering instant rabdi and gulab jamun balls. I would skip the syrup for these else these become cloying. Serve gulab jamun with rasmalai boba drink for a festive dessert duo. Try kesar kulfi and gulab jamun together, its delicious!
Recipe Tips
To Make Green Cardamom Powder - Crack open the pods and use your mortar & pestle to grind the seeds into a powder.This is how cardamom is commonly used in Indian homes. Traditionally, gulab jamuns are fried in pure ghee. I fry them in oil and add ⅓ cup of ghee to the oil to add the rich aroma. Make sure that the milk powder isn’t smelly, freshness matters since its one of the main ingredient. Correct temperature of oil is key in the recipe. Do not fry the gulab jamuns on very high heat.If oil is too hot, and they will brown quickly on the outside & harden but remain raw inside. In cold oil, they may absorb excess oil. Do not fry on low heat either, they will start spreading in oil. Gulab Jamun keep well in the fridge for up to 18-20 days.Whenver you want to serve, just microwave for 8-10 seconds. They can be frozen for 3-5 months.
Common Problems & Trouble Shooting
Hard Gulab Jamun
Too soft and and falling apart
If the dough becomes too moist or sticky, the gulab jamuns can disintegrate while frying. You could add more milk powder or flour to tame the stickiness of the dough.
Gulab Jamun won’t absorb syrup
Sugar syrup could be thick or too hot. The syrup should be sticky but switch off the stove before any reaching any string consistency stage. Make sure that the syrup is warm (not boiling) when you add the gulab jamuns.
