This is a tried and tested khoya (mawa) Gulab Jamun recipe that always yields a mouth-melting result. It is the perfect recipe for festivals. Gulab Jamun is a sumptuous and iconic Indian dessert that has won hearts worldwide. Its name originates from the Persian words “Gulab” (rose water) and “Jamun” (a fruit similar to an Indian berry). These soft, golden brown dumplings are made from a dough comprising milk solids (khoya), all-purpose flour (maida), ghee, and a pinch of baking soda. After frying, they are dipped in a fragrant sugar syrup infused with rose water and cardamom, making them incredibly aromatic and enticing
This traditional Indian dessert, which is typically consumed on special occasions, may seem difficult to prepare at home, but it is actually very simple to do so.
This recipe for khoya (mawa) gulab jamun consistently produces mouth-watering results. For Indian holiday celebrations like Diwali, Eid, or Raksha Bandhan, they are the ideal sweet meal.
My simple gulab jamun recipe makes delightful, soft, and delectable Jamun
For Gulab Jamun Balls
- 2 cups khoya, grated
- 1/2 cup maida
- 1/2 tsp baking soda
- 1 tsp milk
- oil for deep frying
For Sugar Syrup:
- 2 cups sugar
- 5 cups water
- 1 tsp milk
- 1/2 tsp saffron
- 1/2 tsp cardamom seeds
- 1/2 tsp cardamom powder
- Place grated khoya in a clean bowl. Please take note that khoya must be grated and not crumbled with fingers in order to make soft gulab jamun.
- Add baking soda and maida. Combine them thoroughly but gently using a spoon.
- Add a teaspoon of milk to it and knead all of them together to make a smooth and soft dough. Add another teaspoon of milk if required.
- Make sure the dough is a little softer to prevent the ball from cracking while being deep-fried.
- Divide the dough into equal parts and make smooth surfaced balls out of it.
- Heat oil in a heavy-bottom pan over medium heat.
Deep fry the khoya balls in small batches over low heat until dark brown on both sides. Keep the flame low to medium while deep frying for even cooking.
- Drain fried balls on a kitchen towel while you prepare sugar syrup
Making Sugar Syrup
- Put the necessary amount of sugar and water in a large pan. For the sugar to dissolve, stir and bring to a boil over a high burner
- Now add milk and cardamom seeds to the sugar water. Boil further and strain.
- Then add saffron and cardamom powder and bring the mixture to a rolling boil for about 5-6 minutes until it becomes a little sticky.
Making Gulab Jamun
Then place the hot fried dough balls in the sugar syrup. Continue frying the rest of the dough balls in batches.
- Then immerse the gulab jamuns in the warm sugar syrup for at least 30 minutes. It increases in size when it soaks the sugar syrup.
- The hot and tasty Gulab jamun is ready to serve.
- To make soft Gulab Jamuns, knead the dough very well so that no lumps remain.
- Always deep-fry Jamun over low to medium heat for even browning and cooking.
- It’s crucial that the gulab jamuns are warm when the hot sugar syrup is added, not at room temperature. If necessary, heat gulab jamun in the microwave for five minutes before soaking it in sugar syrup
- Let gulab jamun rest in sugar syrup for 1 – 2 hours to get soft and spongy.
1. Kala Jamun:
A darker and richer version of this , Kala Jamun is made with paneer (cottage cheese) or khoya and soaked in a deep, dark sugar syrup. It has a slightly firmer texture and a more intense taste.
2. Dry Gulab Jamun:
This delightful variant omits the sugar syrup, leaving the fried dumplings as they are. They are then coated with powdered sugar or desiccated coconut, making them perfect for those who prefer less sweetness.
3. Fruit-Stuffed Gulab Jamun:
An exciting fusion, these are filled with surprises! They are stuffed with fruits like raisins or dried apricots, giving them an interesting twist with every bite.
4. Chocolate Gulab Jamun:
For all the chocoholics out there, this version of Gulab Jamun incorporates cocoa powder or melted chocolate into the dough. It’s a heavenly delight that merges the richness of chocolate with the essence of rose-flavored syrup.
1. Is Gulab Jamun difficult to make at home?
While making this from scratch may seem daunting, it is actually quite manageable with the right ingredients and technique. With practice, one can achieve perfectly soft and delicious Gulab Jamuns in their kitchen. There are also instant mixes available in the market, which simplify the process for beginners.
2. Can I store Gulab Jamun?
Yes, you can store this. After frying and soaking them in the sugar syrup, allow them to cool to room temperature. Then, transfer them to an airtight container and refrigerate. Gulab Jamuns can stay fresh in the refrigerator for up to a week. Before serving, you can reheat them by gently microwaving or steaming them.
3. Can I make Gulab Jamun without frying?
Traditionally, it is deep-fried to achieve its characteristic golden-brown color and fluffy texture. However, for a healthier alternative, you can try making “Kala Jamun,” which involves pan-frying the dough balls in ghee until they turn dark brown.
4. Is Gulab Jamun vegan-friendly?
The traditional recipe contains khoya, which is a dairy product. Therefore, it is not suitable for a vegan diet. However, there are vegan versions available that use dairy-free ingredients like almond milk, soy milk, or coconut milk powder as a substitute for khoya.
In conclusion, Gulab Jamun is much more than just a dessert; it’s a journey through the heart of Indian culture and flavors. From its humble beginnings in the Mughal era to the myriad of modern variations, this sweet treat has stood the test of time and continues to bring joy to millions.