Gulab Jamun
Ready In - 30 MinutesAverage Reviews
Description
Level
Intermediate
Yield
18 Gulab Jamun Appx.
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Ingredients
NEEDED TO MAKE GULAB JAMUN:
1. Milk powder - 1 cup
2. All-purpose flour - 5 tablespoons
3. Ghee or oil - 1 teaspoon plus 1 tablespoon for greasing
4. Milk - 2 tablespoon
5. Yogurt - 1 tablespoon OR Lemon juice - ¾ tablespoon
6. Baking soda - ⅛ teaspoon
7. Pistachios, chopped - 1 teaspoon
8. Ghee or oil - for deep frying
NEEDED TO MAKE SUGAR SYRUP:
1. Sugar - 1 ¼ to 1 ½ cups
2. Water - 1 ½ cups
3. Green cardamom - 4 pods OR Cardamom powder - ¼ teaspoon
4. Rosewater - 1 teaspoon
1. Milk powder - 1 cup
2. All-purpose flour - 5 tablespoons
3. Ghee or oil - 1 teaspoon plus 1 tablespoon for greasing
4. Milk - 2 tablespoon
5. Yogurt - 1 tablespoon OR Lemon juice - ¾ tablespoon
6. Baking soda - ⅛ teaspoon
7. Pistachios, chopped - 1 teaspoon
8. Ghee or oil - for deep frying
NEEDED TO MAKE SUGAR SYRUP:
1. Sugar - 1 ¼ to 1 ½ cups
2. Water - 1 ½ cups
3. Green cardamom - 4 pods OR Cardamom powder - ¼ teaspoon
4. Rosewater - 1 teaspoon
Nutrition Facts
CALORIES: 204 kcal
CARBOHYDRATE: 26 g
PROTEIN: 3 g
FAT: 9 g
CHOLESTEROL: 27 mg
SODIUM: 56 mg
CARBOHYDRATE: 26 g
PROTEIN: 3 g
FAT: 9 g
CHOLESTEROL: 27 mg
SODIUM: 56 mg
Directions
DIRECTIONS TO PREPARE SUGAR SYRUP:
1. Take a medium-size pot and combine water, sugar, and crushed cardamoms.
2. Boil until the syrup becomes slightly sticky. Remove the medium-size pot from the heat source and turn off the stove.
3. The sugar syrup should have one string consistency once it begins to cool. Upon reaching that stage, add two tablespoons of water and rose water. Mix the sugar syrup and set this pot aside.
STEPS TO MAKE GULAB JAMUN BALLS:
1. The initial step for making gulab jamun balls is to take a medium-size mixing bowl and mix all-purpose flour, baking soda, and milk powder. Now, add ghee and combine well.
2. Take a small bowl and combine either lemon juice or yogurt and two tablespoon milk.
3. Pour 1 ½ tablespoon of wet ingredients into the flour mixture bowl and begin kneading the dough. Add a little amount of milk or yogurt if you find the dough too dry.
4. The dough should not be soggy, and it should hold the shape well. Divide the dough into 18 equal portions. Grease your hands and roll these equal-sized portions into smooth gulab jamun balls.
5. The balls should be smooth without any cracks; once you are done, keep these gulab jamun balls covered.
FRYING AND SOAKING OF GULAB JAMUN:
1. Take a deep frying pan and heat ghee or oil. To check if the oil or ghee is heated to the right temperature, drop a small piece of dough. It should rise slowly without the changing of the color.
2. Fry the gulab jamun on medium flame and make sure the ghee or oil is medium hot and not excessively hot. Otherwise, the balls will turn golden-brown without cooking well.
3. The sugar syrup should be lukewarm. If it’s not, then heat the sugar syrup a little.
4. After the balls are fried evenly, drain them well and place these golden-brown balls in the sugar syrup.
5. Let the gulab jamun soak in sugar syrup for 3 hours.
6. Garnish the gulab jamun with chopped pistachios and serve.
1. Take a medium-size pot and combine water, sugar, and crushed cardamoms.
2. Boil until the syrup becomes slightly sticky. Remove the medium-size pot from the heat source and turn off the stove.
3. The sugar syrup should have one string consistency once it begins to cool. Upon reaching that stage, add two tablespoons of water and rose water. Mix the sugar syrup and set this pot aside.
STEPS TO MAKE GULAB JAMUN BALLS:
1. The initial step for making gulab jamun balls is to take a medium-size mixing bowl and mix all-purpose flour, baking soda, and milk powder. Now, add ghee and combine well.
2. Take a small bowl and combine either lemon juice or yogurt and two tablespoon milk.
3. Pour 1 ½ tablespoon of wet ingredients into the flour mixture bowl and begin kneading the dough. Add a little amount of milk or yogurt if you find the dough too dry.
4. The dough should not be soggy, and it should hold the shape well. Divide the dough into 18 equal portions. Grease your hands and roll these equal-sized portions into smooth gulab jamun balls.
5. The balls should be smooth without any cracks; once you are done, keep these gulab jamun balls covered.
FRYING AND SOAKING OF GULAB JAMUN:
1. Take a deep frying pan and heat ghee or oil. To check if the oil or ghee is heated to the right temperature, drop a small piece of dough. It should rise slowly without the changing of the color.
2. Fry the gulab jamun on medium flame and make sure the ghee or oil is medium hot and not excessively hot. Otherwise, the balls will turn golden-brown without cooking well.
3. The sugar syrup should be lukewarm. If it’s not, then heat the sugar syrup a little.
4. After the balls are fried evenly, drain them well and place these golden-brown balls in the sugar syrup.
5. Let the gulab jamun soak in sugar syrup for 3 hours.
6. Garnish the gulab jamun with chopped pistachios and serve.
