Gulab Jamun
Discover the rich, syrup-soaked goodness of gulab jamun! This beloved Indian dessert is made from khoya (dried milk), fried until golden-brown, and then soaked in a fragrant sugar syrup. Perfect for festive occasions or a sweet end to any meal, gulab jamun is sure to impress your family and friends with its delightful flavor and melt-in-your-mouth texture.
Ingredients
- 1 cup khoya (mawa)
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp milk
- Oil for frying
- 1 cup sugar
- 1 cup water
- 1/2 tsp cardamom powder
- 1/2 tsp rose water (optional)
Servings and Cooking Time
This recipe yields about 10-12 gulab jamuns. Preparation time is around 30 minutes, while cooking time takes approximately 20 minutes.
Nutritional Value
Each serving (1 gulab jamun) contains approximately 150 calories, 5g of fat, 22g of carbohydrates, and 2g of protein. This is based on a serving size of one piece.
Step-by-Step Cooking Process
- In a bowl, crumble the khoya and mix in the all-purpose flour and baking soda.
- Add milk gradually to form a soft dough.
- Divide the dough into small portions and roll them into smooth balls.
- Heat oil in a deep pan over medium heat.
- Fry the balls until golden brown, turning them gently for even cooking.
- In another pot, boil sugar and water to make the syrup.
- Add cardamom powder and rose water to the syrup.
- Once fried, soak the gulab jamuns in the warm syrup for at least 30 minutes.
- Serve warm or at room temperature for the best flavor.
- Garnish with chopped nuts if desired.
Alternative Ingredients
You can substitute khoya with ricotta cheese for a quicker version. Additionally, if you don’t have all-purpose flour, semolina can work as a gluten-free alternative.
Serving and Pairings
Gulab jamun is best served warm, often accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with masala chai for a delightful experience.
Storage and Reheating
Store gulab jamun in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat gently in the microwave or soak in warm syrup before serving. Freezing is not recommended as it alters the texture.
Cooking Mistakes
- Not frying at the right temperature can result in greasy or undercooked gulab jamuns.
- Overworking the dough can make them dense; handle gently.
- Ensure the syrup is warm before soaking the gulab jamuns.
- Fry in small batches to maintain the oil temperature.
- Let them soak in syrup long enough for full flavor absorption.
Helpful Tips
- Use fresh khoya for the best texture and taste.
- Keep the dough covered to prevent it from drying out.
- Test the oil temperature with a small piece of dough before frying.
- Adjust sugar in syrup according to your sweetness preference.
FAQs
Can I make gulab jamun in advance?
Yes, gulab jamun can be made a day in advance. Just store them in syrup and reheat gently before serving.
What is the best way to serve gulab jamun?
Gulab jamun is best served warm, ideally with a scoop of ice cream or alongside a cup of tea.
How do you know when gulab jamun is cooked?
They should be golden brown and float in the oil when cooked properly.
Can I use sweetened condensed milk instead of sugar syrup?
Yes, you can use sweetened condensed milk as an alternative for a richer flavor.
How long can I store gulab jamun?
Gulab jamun can be stored in syrup at room temperature for 2 days or in the refrigerator for up to a week.
Conclusion
Gulab jamun is a timeless dessert that brings joy to every celebration. Its rich flavors and delightful texture make it a must-try for anyone looking to indulge in a sweet treat. With this simple recipe, you can impress your guests and create lasting memories around the dessert table.
Gulab Jamun
Ingredients
- 1 cup khoya mawa
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp milk
- Oil for frying
- 1 cup sugar
- 1 cup water
- 1/2 tsp cardamom powder
- 1/2 tsp rose water optional
Instructions
- In a bowl, crumble the khoya and mix in the all-purpose flour and baking soda.
- Add milk gradually to form a soft dough.
- Divide the dough into small portions and roll them into smooth balls.
- Heat oil in a deep pan over medium heat.
- Fry the balls until golden brown, turning them gently for even cooking.
- In another pot, boil sugar and water to make the syrup.
- Add cardamom powder and rose water to the syrup.
- Once fried, soak the gulab jamuns in the warm syrup for at least 30 minutes.
- Serve warm or at room temperature for the best flavor.
- Garnish with chopped nuts if desired.
