Homemade Easy Gulab Jamun Recipe - Delicious & Tasty
North Indian Recipes · Vegetarian · 45 min · 40 servings
Cook It
For the soul.
Key Ingredients
- 250 grams milk powder
- 120 grams all purpose flour (maida)
- 1/2 teaspoon cardamom powder (elaichi)
- 1/4 teaspoon baking soda
- 200 ml fresh cream
- + 6 more ingredients — see full list below ↓
How to Make Homemade Easy Gulab Jamun Recipe - Delicious & Tasty at Home
Ingredients (11 items)
- milk powder— 250 grams
- all purpose flour (maida)— 120 grams
- cardamom powder (elaichi)— 1/2 teaspoon
- baking soda— 1/4 teaspoon
- fresh cream— 200 ml
- tablespoons ghee— 2
- sunflower oil - for deep frying
- sugar— 400 grams
- water— 600 ml
- tablespoons rose water— 2
- saffron strands— 1/4 teaspoon
Step-by-Step Instructions
- 1
To begin making the Gulab Jamun Recipe, get all the ingredients ready
- 2
Preheat the oil for deep frying
- 3
Into a large mixing bowl, add all the dry ingredients - milk powder, maida, sugar, soda and cardamom powder
- 4
Add the cream and mix well to combine until you get a dough like consistency
- 5
The Gulab Jamun mixture will be a little sticky and this is the nature of it, as the milk powder has sweet which will cause this
- 6
Grease your fingers with oil and start shaping the Gulab Jamuns into tiny balls little larger than an Indian gooseberry / amla
- 7
Once you have shaped all the Gulab Jamun dough, we will now begin to start deep frying
- 8
Slide the Gulab Jamuns into the pre heated oil and deep fry on medium heat until all the jamuns are fried until golden brown
- 9
It will take close to 5 minutes to fry a batch of jamuns over medium heat
- 10
Once fried strain them into kitchen paper towels and keep aside
- 11
Parallely, into a large wide bowl heat the water and sugar
- 12
Allow the sugar to dissolve completely
- 13
Once the sugar dissolves, add the rose water and a large pinch of saffron
- 14
Give the Gulab Jal water a brisk boil for about 2 to 3 minutes and turn off the heat
- 15
Add the fried Gulab Jamuns into the hot gulab jal water and allow it to soak for about 2 hours
- 16
The Gulab Jamuns will expand and soak in the water and fluff up
- 17
So ensure you keep some room in the gulab jal water bowl for this expansion
- 18
If required soak it in two bowls
- 19
Cover the pan while the gulab jamun us soaking so it becomes soft
- 20
Half way through the soaking process, turn the Gulab Jamuns around so all the sides get evenly soaked
- 21
Once soaked, the Gulab Jamuns are ready to be served
- 22
Serve the Gulab Jamuns hot or cold as a dessert after a delicious meal
