Nothing compares to the sweetness and taste of the famous Indian dessert, Gulab Jamun. It is one of the most popular sweets in India and perhaps worldwide. It is an ideal choice for celebrations and special occasions, or even when you simply crave something sweet and delicious.While you can always order ready-made Gulab Jamun from our restaurant, Tawabel India, if you live in Riyadh, we want to share how to make it at home so that everyone in Saudi Arabia and the Arab world can enjoy it.
Making this dessert from scratch may seem difficult, but it is actually quite simple. It only requires a few basic ingredients and attention to some key details. In this recipe, we will use an easy version that relies on milk powder instead of Khoya (the traditional solid milk used in the original Indian recipe). This article will guide you step by step on how to prepare Gulab Jamun at home effortlessly. Whether you’re an experienced cook or a beginner in the kitchen, get ready to enjoy a rich and soft dessert that melts in your mouth!
What is Gulab Jamun?
Gulab Jamun is a famous Indian sweet that has gained popularity worldwide. Traditionally, it is made using Khoya, which is a type of concentrated milk prepared by simmering milk over low heat until most of the water evaporates, leaving behind a thick, rich substance. This solid milk is then kneaded with a small amount of flour, shaped into small balls, and deep-fried until golden brown. After frying, the Gulab Jamun balls are soaked in a sugar syrup flavored with cardamom and rose water, giving them a soft, moist texture and a distinctive taste.
How Does Gulab Jamun Taste?
If you have never tried Gulab Jamun before, here are some notes about its flavor:
- A balanced sweetness with a light touch of cardamom (rose water can be added for those who love its aroma).
- Caramelized flavors resulting from the frying process.
- A soft, melt-in-your-mouth texture that makes every bite delightful.
Ingredients for Gulab Jamun
This recipe offers an easy way to make Gulab Jamun without compromising its quality. You will need the following ingredients:
- ¾ cup milk powder (100g)
- ½ cup all-purpose flour (65g)
- ½ teaspoon baking powder
- 3–4 tablespoons milk
- 2 tablespoons ghee
- 2 cups water
- 2 cups sugar
- Cardamom pods
- Oil for frying
Optional: Cardamom and rose water for flavoring the syrup
How to Prepare Gulab Jamun at Home
1. Preparing the Dough
Start by mixing the dry ingredients: flour, milk powder, and baking powder. Then, mix in the wet ingredients. First, add two tablespoons of ghee to the dry mixture and rub it in well.
Gradually add the milk—add one tablespoon at a time, mix gently, and then add another until the dough forms. Typically, you won’t need more than four tablespoons of milk.
The goal is to form a soft dough, so avoid over-kneading. Knead gently with your hands for about one to two minutes. The dough should feel soft and slightly oily—this is normal.
Put the dough in the refrigerator for 20 minutes, then knead it again for a few minutes until it becomes soft and free of any blocks; And if you notice that the dough is very dry and does not stick, add a little milk to improve its texture, and if it appears sticky or very soft, put it in the refrigerator for a longer period until it holds together, and not knead more than necessary so that the dough does not become solid.
2. Shaping the Balls
Divide the dough into small balls, each weighing about 20 grams, which will yield 12 pieces about the size of large grapes. Make sure the balls are perfectly round and free of cracks, as cracks might cause them to break apart while frying. The best way is to roll the dough gently between your palms, applying slight pressure until smooth.
3. Frying the Gulab Jamun
Heat about 5 cm of oil in a deep pan over medium heat. The oil should not be too hot—just warm enough that a small piece of dough floats to the surface in about 5 seconds when dropped in. Once the oil reaches the right temperature, reduce the heat to medium-low. Carefully add the balls and stir them gently to ensure even browning. You can either swirl the pan slightly or use a slotted spoon to move the balls around.
Frying time: About 4 minutes until they turn a deep golden brown.
Tip: Try frying one test ball first to check the oil temperature and cooking time before frying the whole batch!
4. Preparing the Sugar Syrup
While frying the Golab Jamun, stir the drink in a separate bowl by mixing water, sugar, rose water and cardamom and heating until the sugar is completely dissolved. You don’t need a long boiling, just make sure that sugar is completely melted.
5. Soaking the Gulab Jamun
Once the Gulab Jamun is fried, transfer them immediately to the warm syrup. However, do not add them while they are extremely hot—let them cool slightly first. They should be warm but not too hot or too cold.
Make sure all the balls are fully submerged in the syrup. Cover the pot and let them soak for at least 30 minutes, allowing them to absorb the syrup and become soft and juicy.
Enjoy Them Warm!
The best way to enjoy Gulab Jamun is while they are warm, as they are at their softest and most flavorful! Try them and experience the magic of traditional Indian sweets with a homemade touch.
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