Gulab Jamun Recipe
Experience the enchantment of Gulab Jamuns, a beloved Indian dessert cherished throughout festivities and celebrations. These delectable confections, soaked in syrup, are simply irresistible. To make delicious Gulab Jamuns at home, you just need Nestlé MILKMAID, flour, grated paneer, sooji/rava, baking powder, baking soda, oil, water, sugar, and coarsely crushed cardamom.
Indulge in the delightful world of Gulab Jamuns. With a slightly crisp exterior and a sweet, melt-in-the-mouth interior, these treats offer a flavour journey you'll crave. The secret to their exquisite texture? Nestlé MILKMAID. It eliminates the need for milk powder and serves as a binding agent, adding a creamy richness.
Making Gulab Jamuns at home is a rewarding experience. Shaping the dough into rounds is like crafting bundles of joy. Each one becomes a perfectly textured delight, fried over low heat to achieve a golden-brown exterior and airy interior.
Immerse them in carefully prepared sugar syrup and watch as they soak up the sugary bliss. With our easy-to-follow Gulab Jamuns recipe, you can make an unforgettable treat that will leave your guests delighted.
- Servings - 35
- Preparation - 10 Min
- Cooking - 10 Min
Ingredients for Gulab Jamun
- 1/2 tin Nestlé MILKMAID
- 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 remove from fire. Add cardamom and keep aside to cool.
- Step 2: In a mixing bowl put 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 very low flame till golden brown in color.
- Step 4: Keep putting the fried gulab jamuns in the prepared sugar syrup. Once all the gulab jamuns are in the sugar syrup bring it to a boil and remove from flame.
- Step 5: Serve warm.
Tips to Gulab Jamun
- Fry jamuns on low to medium flame to ensure even cooking without browning the outside before the inside cooks.
- Create small dough balls, as they expand during frying and soaking in syrup.
- Allow fried jamuns to cool briefly before adding them to warm, not hot, sugar syrup to prevent them from shrinking.
- Divide the dough into equal parts and gently shape smooth, crack-free balls without kneading or applying excessive pressure.
FAQs on Gulab Jamun
1. Why are my Gulab Jamuns turning out too hard
Over-kneading the dough develops gluten, resulting in a tougher texture. To make soft Gulab Jamuns, gently mix the ingredients only until they are combined, avoiding excessive handling.
2. How can I prevent my Gulab Jamuns from becoming too soft or breaking apart?
If your Gulab Jamuns become excessively soft or break during or after frying, it indicates an overuse of baking powder or baking soda. Excessive leavening agents can compromise their ability to maintain their round shape. If they turn too soft, mushy, or break upon immersion in the 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 immersing the Gulab Jamuns in the syrup, a swift taste test allows you to tailor the sweetness to your preference, so the dessert tastes just right 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 act as leavening agents, creating air pockets in the dough for a light, fluffy texture. Just be careful not to use too much, as it can create an unpleasant taste.