Gulab Jamun everyone's all time favorite sweet - make and enjoy on Eid!
Gulab Jamun is very popular at the time at all occasions and people wonder how to make gulab jamun recipe at home?
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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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
Instructions
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.
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.
Variations
The good variation with gulab jamun is to layer this in cheesecake and make gulab jamun cheesecake that would be amazing dessert to try especially for kids
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 wet 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.
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
Looking for other recipes like this? Try these:
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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