Homemade Easy Gulab Jamun Recipe - Delicious & Tasty
A vegetarian North Indian Recipes recipe with milk powder, all purpose flour (maida), cardamom powder (elaichi). Ready in 45 min, serves 40.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Gulab Jamun Recipe, get all the ingredients ready
- 2
Preheat the oil for deep frying
sunflower oil - for deep frying - 3
Into a large mixing bowl, add all the dry ingredients - milk powder, maida, sugar, soda and cardamom powder
milk powder(250 grams)cardamom powder (elaichi)(1/2 teaspoon)baking soda(1/4 teaspoon)sugar(400 grams) - 4
Add the cream and mix well to combine until you get a dough like consistency
fresh cream(200 ml) - 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
milk powder(250 grams)cardamom powder (elaichi)(1/2 teaspoon) - 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
sunflower oil - for 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
sunflower oil - for deep frying - 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
sugar(400 grams)water(600 ml)tablespoons rose water(2) - 12
Allow the sugar to dissolve completely
sugar(400 grams) - 13
Once the sugar dissolves, add the rose water and a large pinch of saffron
sugar(400 grams)water(600 ml)tablespoons rose water(2)saffron strands(1/4 teaspoon) - 14
Give the Gulab Jal water a brisk boil for about 2 to 3 minutes and turn off the heat
water(600 ml)tablespoons rose water(2) - 15
Add the fried Gulab Jamuns into the hot gulab jal water and allow it to soak for about 2 hours
water(600 ml)tablespoons rose water(2) - 16
The Gulab Jamuns will expand and soak in the water and fluff up
water(600 ml)tablespoons rose water(2) - 17
So ensure you keep some room in the gulab jal water bowl for this expansion
water(600 ml)tablespoons rose water(2) - 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
Nutrition Facts
Per serving
Rate this recipe
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Homemade Easy Gulab Jamun Recipe - Delicious & Tasty
A vegetarian North Indian Recipes recipe with milk powder, all purpose flour (maida), cardamom powder (elaichi). Ready in 45 min, serves 40.
Curated byKavya Sharma🇮🇳
Directions
22 steps- 1
To begin making the Gulab Jamun Recipe, get all the ingredients ready
- 2
Preheat the oil for deep frying
sunflower oil - for deep frying - 3
Into a large mixing bowl, add all the dry ingredients - milk powder, maida, sugar, soda and cardamom powder
milk powder(250 grams)cardamom powder (elaichi)(1/2 teaspoon)baking soda(1/4 teaspoon)sugar(400 grams) - 4
Add the cream and mix well to combine until you get a dough like consistency
fresh cream(200 ml) - 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
milk powder(250 grams)cardamom powder (elaichi)(1/2 teaspoon) - 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
sunflower oil - for 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
sunflower oil - for deep frying - 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
sugar(400 grams)water(600 ml)tablespoons rose water(2) - 12
Allow the sugar to dissolve completely
sugar(400 grams) - 13
Once the sugar dissolves, add the rose water and a large pinch of saffron
sugar(400 grams)water(600 ml)tablespoons rose water(2)saffron strands(1/4 teaspoon) - 14
Give the Gulab Jal water a brisk boil for about 2 to 3 minutes and turn off the heat
water(600 ml)tablespoons rose water(2) - 15
Add the fried Gulab Jamuns into the hot gulab jal water and allow it to soak for about 2 hours
water(600 ml)tablespoons rose water(2) - 16
The Gulab Jamuns will expand and soak in the water and fluff up
water(600 ml)tablespoons rose water(2) - 17
So ensure you keep some room in the gulab jal water bowl for this expansion
water(600 ml)tablespoons rose water(2) - 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
About this recipe
A vegetarian North Indian Recipes recipe with milk powder, all purpose flour (maida), cardamom powder (elaichi). Ready in 45 min, serves 40.
Nutrition Facts
Per serving (40 servings)
Rate this recipe
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