Gulab Jamun- a dessert that is soft, spongy, and melts in your mouth, is one of the most favorite South Asian sweets of all times. Even though it came into existence 4000 years ago in royal kitchens, but its game is still strong. These fried balls of dry milk, soaked in a rich sugary syrup, infused with cardamom, are always a delight to eat in festivals, weddings, or even causal gatherings at home. If you’ve ever wanted to try a Gulab Jamun recipe that delivers a perfectly made sweet dish, this one is for you.
Read more about the rich History of Gulab Jamun: From Royal Courts to U.S. Tables
A fact worth mentioning about Gulab Jamun is that this dessert effortlessly crosses the cultural boundaries. It’s a staple during celebrations like Diwali, Eid, and weddings, but it also fits perfectly on a dessert table in the U.S. Try having Gulab Jamun with Ice cream on warm summer days or enjoy warm Gulab Jamun served on a winter holiday. You'll absolutely love it.
Discover more Gulab Jamun Fusion Desserts You’ll Love
Here is a step-by-step Gulab Jamun recipe to recreate its signature soft texture at home with basic ingredients and simple steps.
This was inspired by my other recipe on this site and pairs well with this amazing almond cake recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Quick Recipe Facts
- Rating: ⅘
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Rady Time: 40 minutes
- Servings: 10-12 pieces
- Difficulty Level: Easy to Medium
- Cuisine Type: South Asian
Ingredients
- 1.5 cups Dry Powder Milk (Nido)
- 1 tablespoon Semolina (sooji)
- 1 tablespoon All Purpose Flour
- 1 teaspoon Milk - 1 teaspoon Baking Powder - 1 egg
See recipe card for quantities.
- For Sheera:
- 1 cup sugar
- 1 cup water
- 3-4 green cardamoms
Gulab Jamun's sheera/ syrup is the soul of this dessert. Despite of the fact that the syrup seems easier to make, there can be minor mistakes, while preparing it, that can ruin the whole dessert. You must understand How to Make Gulab Jamun Syrup the Right Way
Instructions
Although the traditional Gulab Jamun recipe is made using Khoya. However, our aim to provide a simplified version of this recipe for the home chefs, either beginners or seasonal, to try making this sweet at home easily.
For more detailed information about Can You Make Gulab Jamun Without Khoya? Read out blog.
In a bowl, add dry milk powder, semolina, all purpose flour, baking powder and milk.
Add beaten egg gradually and make a soft dough and leave it for 10 minutes
Make equal sized balls (approx. 8-9)
Fry on medium flame till turn golden brown.
Boil Water and Sugar and add green cardamoms.
Add Gulab Jamun in sheera.
Even with a tried-and-tested Gulab Jamun recipe, small missteps can affect the texture or taste. To make sure your Gulab Jamuns turn out soft, spongy, and perfect every time, take a look at our guide on 7 Mistakes to Avoid When Making Gulab Jamun
Substitutions
- Sugar - instead of sugar, you can use stevia.
- Flour - use gluten free all purpose flour to make this gluten free
- Milk - use Almond milk instead of whole milk
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
f you’re experimenting with substitutions, you might also wonder how Gulab Jamun differs from other classic sweets like Rasgulla. We’ve covered the key differences in our detailed guide on Gulab Jamun vs Rasgulla
Variations
Though the classic Gulab Jamun can never go out of style but it is equally exciting to try different variations this Gulab Jamun recipe can offer. You can give this traditional sweet a modern twist by layering this in cheesecake or folding it in trifles bowls. Apart from the enhanced visual appeal, these variations make younger generations love Gulab Jamun too.
If you’d like more inspiration, check out our blog on 5 Unique Ways to Serve Gulab Jamun
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
Storage
Store the dry ingredients (All purpose flour,sooji,sugar) separately from the other ingredients, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for more then 7 days.
Learn more about its storage process by reading out detailed blog on Can You Freeze Gulab Jamun?
Top tip
Don't overcook the Gulab jamun! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Gulab jamun is sweet (mitahe) that is very famous dessert in South East Asia. It has milky taste and its very famous for different occasions like Eid.
Gulab Jamun can be made gluten free by using gluten free All purpose flour.
Avoid Semolina ( Sooji ) and use a pinch of gluten free bread flour.
No, you need eggs to make gulab jamun as a binding agent.
Yes, you can keep gulab jamun in fridge and warm it before serving.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching after mixing.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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