Gulab Jamun Recipe
Indulge in the divine sweetness of Gulab Jamun - a quintessential Indian dessert that promises to tantalize your taste buds with its rich, syrupy goodness. Made with a blend of flour, grated paneer, sooji, baking powder & soda, oil, water, sugar, Nestlé MILKMAID, and aromatic spices, our easy Gulab Jamun recipe is a celebration of flavour and tradition.
About Our Recipe
Discover perfection with our Gulab Jamun recipe, featuring Nestlé MILKMAID as the key ingredient. Its velvety richness takes center stage, infusing every bite with an unparalleled depth of flavour.
Imagine golden spheres of Gulab Jamun, soaked in a fragrant syrup infused with cardamom spice, each bursting with the creamy sweetness of Nestlé MILKMAID. As you take a bite, the texture is sublime - soft, yet with a delicate chewiness that melts in your mouth, leaving behind a lingering sensation of pure bliss.
Nestlé MILKMAID adds a depth of flavour and luxurious creaminess that sets our Gulab Jamun apart. It harmonizes perfectly with the traditional ingredients, creating a symphony of taste that's both nostalgic and innovative.
Whether you're celebrating a special occasion or simply sharing a moment with loved ones, our easy Gulab Jamun recipe, enriched with Nestlé MILKMAID, will impress your loved ones.
So, with our easy Gulab Jamun recipe, embrace the magic of tradition, elevate your dessert game, and treat yourself to the irresistible allure of Gulab Jamun like never before!
You can also explore our complete collection of easy dessert recipes, including Rasmalai and Malpua Rabri, to create a diverse sweet platter that caters to everyone's taste preferences.
- Servings - 35
- Preparation - 10 Min
- Cooking - 10 Min
Ingredients for Gulab Jamun
- 1 Nestlé MILKMAID Mini
- 2 cups (200 gm) Flour
- 600 gms Grated Paneer
- 200 gm Sooji/Rava
- 1½ tsp Baking Powder
- 1½ tsp Baking Soda
- For Frying Oil
- 2 litres Water
- 1 kg Sugar
- 6-8 nos Coarsely Crushed Cardamom
How to make Gulab Jamun
- Step 1: Boil sugar and water to prepare syrup and remove from the fire. Add cardamom and keep aside to cool.
- Step 2: In a mixing bowl, add the flour, paneer, sooji, Nestlé MILKMAID, baking powder, and baking soda. Mix gently to make a soft dough. Do not knead too much.
- Step 3: Divide the mixture into 30-35 portions and gently roll into round Gulab Jamuns. Fry in the oil at a very low flame till golden brown.
- Step 4: Add the fried Gulab Jamuns to the prepared sugar syrup. Once all the Gulab Jamuns are in the sugar syrup, bring it to a boil and remove from the flame.
- Step 5: Serve warm.
Tips to Gulab Jamun
- Divide dough equally and shape smooth, crack-free balls with gentle handling, avoiding kneading or excessive pressure.
- Make small dough balls since they expand while frying and soaking in syrup.
- Fry Gulab Jamuns on a gentle flame to cook evenly without browning outside too quickly.
- Let fried Gulab Jamuns cool a bit before adding to warm syrup to avoid shrinking.
- Garnish with chopped nuts or edible silver leaf for extra flavour and elegance.
- As mentioned in the above Gulab Jamun recipe, serve the sweet warm or at room temperature for the best taste and texture.
FAQs on Gulab Jamun
1. Why are my Gulab Jamuns turning out too hard?
Kneading your dough too much usually develops gluten. This, in turn, makes it chewier. For softer Gulab Jamuns, gently mix ingredients until combined to prevent toughness.
2. How can I prevent my Gulab Jamuns from becoming too soft or breaking apart?
If your Gulab Jamuns turn too soft or break when frying, it means you've likely used too much baking powder or baking soda. Using too many leavening agents can make them lose their round shape. If they become too soft or mushy when soaked in syrup, the syrup may be too watery and hasn't attained the desired sticky consistency.
3. How can I adjust the sweetness of the syrup to suit my taste?
Before dipping the Gulab Jamuns in the syrup, quickly taste them to adjust the sweetness according to your liking, ensuring the dessert is perfect for you.
4. What is the purpose of baking soda and baking powder in the Gulab Jamun recipe?
In the Gulab Jamun recipe, baking soda and baking powder make the dough light and fluffy by creating air pockets. But use them sparingly to avoid an unpleasant taste.
5. For how many days can we eat Gulab Jamun?
You can typically eat Gulab Jamun for 3-4 days when stored in an airtight container at room temperature and up to 10 days in the refrigerator.