Gulab jamun is a classic Indian sweet and it is famous in all the states of India. The sweets are available at many shops and often it is enjoyed in festivals, birthday parties, marriages, and celebration meals. Gulab jamun is very soft and it is delicious enjoyed by different age groups. The classic dessert was originated from an Arabic dessert known as Luqmat Al-Qadi and was popular in the Mughal era.
The sweet can be prepared in two different ways, either with the Khoya or with milk powder and most of the Indian households knows the recipe and prepare it. The berry-sized balls are later on dip on the rose syrup for good taste and flavor. The Gulab jamun word came from the Hindi translation where Gulab is considered as rose and Jamun as berries.
Hence, there are two different ways in the preparation of Gulab jamun one is with the Khoya and the other with the milk powder but let us take the basic ingredients required for the preparation of Gulab jamun. There are different varieties of Gulab jamun available in the Indian market one can definitely try to consider preparing at home to offer their guests in festivals and family functions. The Gulab Jamuns are prepared in Indian festivals such as Dusshera, Eid, Holi and Diwali, the sweets are even offered to the god during these festivals.
The recipe is an important factor for preparing the sweet in-home and without the proper recipe; the sweet might not meet the expectations if the shopkeeper is selling the sweets to the customer or even by an Indian family offering to their guests at home. Therefore, we will go ahead and discuss the ingredients and methods used in the preparation of Gulab jamun. The ingredients are easily available in the local and grocery store in Indian market.
To make Gulab jamun
- Time for the preparation-(10 minutes)
- Total Cook time-(20 minutes)
- Total preparation – (30 minutes)
Ingredients used in the preparation of Gulab Jamun
- Milk Powder- 1 cup of milk powder
- Flour or Maida– 5 tbsp
- Oil- 1 tbsp
- Greasing- 1 tbsp
- Glass of Milk- 2 tbsp of milk
- Curd or yoghurt- 1 tbsp
- Baking soda- 1 large pinch or 1/8th tsp
- Deep frying- Ghee or oil
- Pistachios- 1tsp chopped Pistachios
Preparation of sugar syrup
- Sugar- 1 ¼ to 1 ½ cups
- Water- 1 ½ cup of water
- Cardamom- 1 ¼ tsp cardamom powder or 4 pods of green cardamom
- Rosewater- 1tsp
Methods for preparation
Sugar syrup preparation for Gulab jamun
- The crushed cardamoms, water and sugar needs to be properly mixed
- The syrup should be boiled properly until it turns sticky
- After it reaches the 1 string consistency turn off the stove
- Add 2tbsp of water and mix properly
- The next step is to add the rose water and mix it properly
Preparation of Gulab jamun balls
- Add flour in the jar and measure it properly
- The flour, milk powder and soda should be mixed properly and uniformly
- The next step includes the adding up of ghee
- Lemon juice, yoghurt and 2tbsp of milk should be mixed properly
- Add 1.45 tbsp of the above mixture to the flour
- The flour should be prepared to make a dough for gulab jamun balls
- If the dough is dry then consider adding a little amount of milk, the required amount of milk or curd should be added.
- The dough turns sticky and after that, the preparation of balls should be conducted
- The dough must be in a good shape and size, it must not be wet
- After this grease, your hands, divide the portion into 13-17 sized, and start making the balls.
- The balls should be smooth without any line and cracks or else the balls will be look rough and unorganized.
- Heat a pan with medium heat and include ghee or oil
- The syrup should be hot and if it does not then heat up a little bit
- The temperature should be checked properly and add a piece of dough to check the heating process.
- The color of the dough should rise slowly and not rapidly if the color rises suddenly after it is added then the temperature should be decreased.
- The ghee should be medium hot and after it, the balls should be added
- The oil should not be very hot or else the jamuns will not cook properly
- The balls should be fried on the medium flame gently and uniformly
- The next step is to add them into the syrup, leave it for 2-3 hours, and serve it afterwards.
- Garnish the sweet with the pistachios.
Notes for Gulab jamun recipe
- While preparing the Gulab jamun recipe the correct measurement and estimation is required for both spoon and cups. The recipe does not work well with approximation
- The recipe requires baking soda and is an essential part of the preparation of Gulab jamun. The baking soda should be of a good quality and the expiry date must be checked before using it in the process
- The beginner could try to emit the full recipe and go for the halve of it
- The milk and curd quantity included in the recipe might not be correct as it totally depends on the milk powder used for the process. If supposedly, the dough turns dry then the usage of milk should be increased for the preparation
- The ingredient with low-fat milk powder does not work with Gulab jamun recipe as it does not suit the processing
- The addition of soda must be eliminated, as it will disintegrate the jamuns that are ready to be served.
- The frying process on an extremely low flame will make them hard so the temperature must be well checked
Nutritional facts of every 250 Mg of Gulab jamun
- Calories: 204kcal
- Protein: 3g
- Carbohydrates: 26g
- Cholesterol: 27mg
- Potassium: 134mg
- Fat : 9g
- Sodium : 56mg
- Vitamin A: 85IU
- Saturated fat: 6g
- Sugar: 21g
- Calcium: 90mg
- Vitamin C: 9mg