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.
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.
Show more > Show Less >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.
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.
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.
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.
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.