Gulab Jamun is a popular Indian sweet that is loved by people of all ages. It is a deep-fried dough ball that is soaked in a sweet syrup made with sugar, water, and cardamom. Gulab Jamun is a staple dessert in Indian households and is served during festivals, weddings, and other celebrations. While it is easily available at sweet shops, making Gulab Jamun at home is a fun and satisfying experience. In this blog, we will discuss the step-by-step process of making Gulab Jamun at home and also provide some tips and tools that can help you achieve perfect Gulab Jamun every time.
Ingredients:
1 cup khoya/mawa (dried evaporated milk solids)
1/4 cup all-purpose flour (maida)
1/4 tsp baking powder
1-2 tbsp milk (as required)
Oil or ghee for deep frying
1 cup sugar
1 cup water
4-5 green cardamom pods, crushed
Tools Required:
Deep fry pan/kadhai
Mixing bowl
Wooden spoon
Ladle
Strainer
Plate
Thermometer (optional)
Step-by-Step Process:
In a mixing bowl, crumble the khoya/mawa and add all-purpose flour and baking powder. Mix well.
Add milk little by little and knead the mixture to make a smooth and soft dough. Make sure the dough is not too dry or too wet.
Divide the dough into small equal-sized portions and roll them into smooth balls without any cracks. Keep them covered with a damp cloth to prevent drying.
Heat oil or ghee in a deep fry pan/kadhai on low heat.
Once the oil is heated, increase the heat to medium and gently add the dough balls in the hot oil. Do not overcrowd the pan and fry in batches.
Keep stirring the dough balls continuously to ensure even browning and to prevent them from sticking to the bottom.
Once the Gulab Jamuns are golden brown in color, take them out using a slotted spoon and keep them on a plate.
In a separate pan, add sugar, water, and crushed cardamom pods and bring the mixture to a boil. Let it simmer for 5-10 minutes until it reaches a one-string consistency. If you have a thermometer, you can check the temperature of the syrup, which should be around 220-225°F (104-107°C).
Turn off the heat and strain the syrup to remove any impurities.
Gently add the fried Gulab Jamuns in the hot syrup and let them soak for at least 2 hours before serving. You can also garnish with chopped nuts like almonds or pistachios.
Tips:
- Make sure the dough is not too dry or too wet. If it's too dry, the Gulab Jamuns will turn hard, and if it's too wet, they will break apart while frying.
- Always fry the Gulab Jamuns on low to medium heat to ensure even cooking and to avoid burning them.
- The sugar syrup should be hot when you add the fried Gulab Jamuns to it. Let the Gulab Jamuns soak in the syrup for at least 2 hours to ensure they absorb the syrup and become soft and spongy.
