Gulab Jamun is one of the most loved Indian Dessert. Almost all the Indian restaurants in the US serve this sweet in their buffet. I have seen so many people enjoy this dessert and inquire about how it is prepared. My Mom used to prepare amazing gulab jamuns so I never bothered to try this. After marriage MK used to prepare equally good jamuns so I never tried to make it till now. But I always thought of making the jamuns the authentic way for a long time. When I made a list of sweets for this Diwali I surely made up my mind to try out this sweet.
Gulab Jamun is made with khoya or milk powder. But using khoya is the authentic method. You can either use the store bought khoya or make the khoya at home. It is easy to make the khoya at home but it is time consuming so I skipped that part and used store bought khoya. I was so satisfied with the results and it tasted like my Mom's preparation. If you still thinking on what to prepare for this Diwali you can surely try this. You will never regret !!
Preparation Time - 15 minutes
Cooking Time - 20 - 25 minutes
Soaking Time - 1 - 2 hours
Yields - 50 small sized Jamuns
Khoya/Mawa - 1 cup
All Purpose Flour/Maida - 1/3 cup
Cooking Soda - 1/8 tsp
Water - 8 - 9 tsps
Oil - for deep frying
Ghee - 3 tbsps
Ingredients for Sugar Syrup
Sugar - 1 1/2 cups
Water - 2 cups
Cardamom - 3 - 4 no
Saffron - 3 - 4 strands(optional)
Rose Water - 1/2 tsp (optional)
- The khoya should be placed in room temperature if you are using store bought khoya.
- Crush the cardamom with little sugar into a powder.
- Crumble the khoya into fine pieces.
- Add the all purpose flour, cooking soda to the khoya.
- Knead the mixture by adding slowly adding water in tsps. I used 8 teaspoons of water. Using your fingers slowly knead until it turns to a smooth dough. Do not give too much pressure to make the dough that will result in hard jamuns.
- Start making small/medium size balls. The balls must be smooth to get perfect jamuns. I made 50 small balls from the dough.
- While you are making the balls, boil the water and sugar together. When it starts to boil add the cardamom powder, saffron and continue to boil in medium flame for about 10 minutes. Swtich off and allow it to cool.
- Heat oil, ghee in a kadai in high flame, when the oil is hot enough reduce the flame to medium-low and drop the 4 - 5 jamuns at a time. Fry carefully until the jamuns turns brown on all sides.
- Drain the jamuns in a kitchen tissue and immediately drop the jamuns in the warm sugar syrup.
- Repeat process with all the balls.
- Add the rose water if you are using it.
- Let the jamuns soak in sugar syrup for about 1 - 2 hours.
- Serve the jamun warm or cold.
- If you are using homemade khoya then the amount of water needed to make the dough will be very less as the homemade khoya will already be moist.
- Kneading the dough smooth and making the balls smooth is very important to get perfect jamuns. If the balls have cracks on the surface they will disintegrate in the hot oil.
- Do not apply pressure while making the dough or the balls.
- You can also use oil and ghee in 50:50 ratio or cook the jamuns entirely in ghee.
- Fry the jamuns in low to medium flame so that the jamuns are fully cooked. If you do it high flame the jamuns will quickly turn brown but will not be cooked in the inside.
- The sugar syrup should be warm when you drop the jamuns.
- I made the jamuns very small and got 50 jamuns out of the dough if you wish you can slightly bigger jamuns.
- As I made it small they got soaked in 1 hour so I drained the jamuns and stored the jamuns and sugar syrup separately and poured the syrup on top of the jamuns while serving.
- I prefer to store the jamuns in refrigerator and microwave for about 10 seconds while serving.