Gulab Jamun is hands down one of India's most popular desserts, especially during the festive season. And this is the best gulab jamun recipe I have ever made. It is an easy recipe and foolproof. I can't say enough good things about it. The key to these soft luscious jamuns is khoya. I am not going to lie this recipe took time to come together. It took practice, patients, tears, and multiple phone calls but I am so happy with the end result.
My friends Sush and Ravi make this gulab jamun recipe all the time. The story behind this recipe is so special. Ravi's grandfather was a freedom fighter in the Indian independence movement. He ran a coal business when he wasn't in jail for various protests. He supplied coal to a few restaurants. One of his clients was a North Indian sweet maker in the city whose gulab jamuns were quite famous. On much coaxing the halwai (sweet maker) shared the recipe with Ravi's granddad (perhaps for some free coal). He took the recipe to his wife who went on to master it. She passed it down to her daughter, who then passed it to her daughter-in-law and my friend Sush. I am so glad I now get to make this traditional recipe for you!
What is Gulab Jamun
Traditional gulab jamun has khoya in it, which is evaporated milk solids. They are pillowy soft dough balls that are deep-fried till golden and then soaked in a sweet sugary syrup. Gulab means rose. The sugar syrup is often flavoured with rosewater, saffron, and or, cardamom powder. This version is simple. I haven't used any of the flavorings, because I think the recipe is perfect and doesn't need any additions. Feel free to add a dash of rosewater or a few saffron strands or a few crushed cardamom pods to the sugar syrup.
This dessert is so quintessential to Indian cooking, you will find many ways to make gulab jamuns online. Some feature milk powder and some others have made it vegan with ingredients like bread.
Making the Sugar Syrup
Sugar syrup can be tricky and it is often hard to tell when it's ready for your gulab jamuns. Syrup consistency is key in this recipe. If it is too thick the jamuns will not absorb the syrup, if it is too thin the jamuns will fall apart in the syrup. When making the syrup, stir the sugar and water in a deep saucepan and bring to a boil. Lower the heat and let it simmer for 3-5 minutes until a candy thermometer reads 155 - 165 F (68 - 73C) and the sugar has completely dissolved. Take the sugar syrup off the heat, it needs to be slightly warm but not hot when you pour it over the jamuns.
Shaping your Gulab Jamuns
Jamuns are usually shaped into small round balls, here I have shaped it into an oblong which is referred to as langcha or fiji jamuns. It truly doesn't matter how you shape it. You will end up with more jamuns if you shape them round but they all taste scrumptious.
Texture and Weighing Ingredients
When making the gulab jamun dough, I recommend that you weigh your ingredients, this results in a smooth dough that does not crack when you shape or fry your jamuns. You will notice, I have not shared volumes here and I have found they never work for me when making this recipe. While shaping these jamuns, I also often rely on my weighing scale, that way they will all look relatively even. That said, I am totally okay with imperfect-looking gulab jamuns as long as they are soft and luscious.
How to Serve these Jamuns
This classic Indian dessert can be served in many different ways. As a child, I have eaten warm gulab jamun with cold vanilla ice cream (I think my dad still loves it this way). You can, however, serve these at room temperature or warm (which is my favourite way to eat it).
Diwali is always such a special time, I love all the snacks and sweets that are prepared and shared. These soft gulab jamuns always make the cut! It is perfect for Diwali entertaining or for any special occasion. It can be made ahead, yields about 50 - 60 pieces, and is a crowd-pleaser. If you are looking for other Diwali Recipes check out my spicy Diamond Cuts.
Gulab Jamun with Khoya
This is the most perfect Gulab Jamun recipe. These luscious jamuns are made the traditional way with khoya, deep-fried till golden, and soaked in a sticky syrup infused with cardamom and rose. It is easy to make, can be made ahead, and is perfect for entertaining this holiday season.
Ingredients
For Gulab Jamuns
- 250 g grated khoya
- 85 g all-purpose flour
- 1 teaspoon thick yogurt
- 1 teaspoon ghee
- ½ cup milk
- ¾ teaspoon baking soda
- ¼ teaspoon salt
For Sugar Syrup
- 400 g granulated sugar
- 600 ml water
Instructions
For the Gulab Jamuns
- To the bowl of a food processor fitted with an 'S' blade, combine grated khoya, flour, baking soda, yogurt, ghee, ¼ cup milk, and salt.
- Pulse 3- 5 times until the dough starts to get noticeably crumbly.
- Add more milk a tablespoon at a time, till the dough comes together into a soft smooth ball.
- Transfer the dough to a large bowl and knead the dough for about 2 minutes till it is soft and supple. Do not over knead.
- Divide the dough into equal portions of about 7-9 grams. This recipe should yield about 50-60 jamuns. Roll them either into cylindrical shapes or round balls. Ensure you have smooth balls of jamun free of cracks.
- Heat oil in a large pan to about medium heat. The oil should be enough for deep frying about 3 inches. Drop a few jamuns into the hot oil taking care not to overcrowd the pan.
- Deep fry the jamuns till it is golden brown and crisp on the outside. Using a slotted spoon, drain the fried jamuns on a tray lined with paper towels.
- Repeat this step till all the jamuns are fried.
For the Sugar Syrup
- In a deep saucepan combine water and sugar and bring to a boil.
- Lower the heat and let it simmer for 3-5 minutes until a candy thermometer reads 155 - 165 F (68 - 73C) and the sugar has completely dissolved. you can add flavorings like rose water, saffron, and cardamom at this point.
- Take the sugar syrup off the heat, it needs to be slightly warm but not hot when you pour it over the jamuns.
To Soak the Gulab Jamun
- Once all the jamuns are fried, transfer them to a wide bowl. Pour the warm sugar syrup over it and let it sit for a few 2-3 hours. If the syrup is cold, warm it slightly. Stir to ensure all the jamuns are well coated in the sugar syrup. The jamuns will absorb the syrup and will puff up slightly.
- Garnish with chopped pistachio and dried rose petals if desired.
- It is best to prepare this a day in advance, this ensures the gulab jamuns have fully absorbed the sugar syrup.
Notes
Important Tips
- Ensure the temperature of oil remains consistent through the frying process.
- Avoid letting the sugar syrup get to a one-string consistency, which makes the syrup too thick.
- It is best to prepare this a day in advance, this ensures the gulab jamuns have fully absorbed the sugar syrup.
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