Traditional Gulab jamun recipe

Traditional Gulab jamun recipe

Gulab Jamun recipe

 

 Traditional Gulab jamun recipe. Gulab Jamun’s name comes first as India’s oldest and favorite dessert. Traditional sweets mean Gulab Jamun. Deep-fried dough balls having khoya are put into a sugar syrup. This is such a dessert that is not made by everyone, only old-fashioned hands can make it good. By the way, an instant mix of Gulab Jamun is also available in the market, but the old-fashioned Khoya tastes like special homemade which cannot be compared with instant. Gulab Jamun is the first choice of any festival, be it any guest, family gathering, or any function. You can make it first and keep it running for 10 days.

 

Gulab jamuns in bowl, Gulab jamun recipe.

 

 Soft, spongy, and delicate, Gulab Jamun soaked in saffron and cardamom flavored sugar syrup is a traditional dessert in India. There are many ready-made mixes available in the market nowadays for making Gulab Jamun, but the taste of any mix-made Gulab Jamun is not even closer to the traditional gulab jamun made from khoya (mawa) and chhena at home. Yes, in this recipe we have made berries (balls) using khoya (mawa) and chhena, maida, and sugar syrup flavored with saffron and cardamom. So today we learn how to make berries from Khoya and chhena at home.

Gulab Jamun Ingredients:

Ingredients for Gulab Jamun Dough:

200 grams – Unsweetened Khoya/mawa
100 grams – Maida (½ cup)
2 tablespoon – Semolina
1 tablespoon – Ghee
1 teaspoon – Cardamom powder
1/4 teaspoon – Baking soda
1/4 teaspoon – Backing powder
2 tablespoon – Milk
1/2 cup – Chhena (100 gram)

Ingredients for preparing Chhena/ Cheese curds:

1/2 liter – Milk
1/2 tablespoon – Lemon juice

Ingredients for sugar syrup:

400 grams – Sugar (2 cups)
2 cups – Water
8-10 strands – Saffron
1 teaspoon – Rosewater
5-10 nos. – Pistachio

Other ingredients:

Oil for dip frying gulab jamun balls.
Ghee for greasing hands while preparing dough balls.

 

Method for preparing traditional Gulab Jamun with step by step photos:

Preparing Cheena/ Cheese curds:

1 – First boil ½ liter milk on medium flame, then add ½ tablespoon lemon juice in boiling milk.

 

Adding lemon juice to boiling milk, Gulab jamun recipe.

 

2 – Keep boiling milk on low flame until milk started to split.

 

Milk start splitting, Gulab jamun recipe.

 

3 – Then turn off the flames, and separate splinted milk by draining all the water using a clean wet cotton cloth. take precaution while draining because it is very hot.

 

Separating spiltened milk, Gulab jamun recipe.

 

4 – Then add cold water to remove the flavour of lemon from it, then drain the water from it. Chhena/Cheese curds are ready now.

 

Chhena/ Cheese curds in plate, gulab jamun recipe.

 

5 – Now knead this chhena well with the help of a spoon, to remove the lumps.

 

Kneading the chhena with spoon, gulab jamun recipe.

 

Preparing Sugar syrup:

1 – Now we will make sugar syrup, for this add sugar and water to the cooking pot and keep it on high flame for cooking.

 

Adding water and sugar in pot for sugar syrup, gulab jamun recipe.


2 – Cook it for 7-8 minutes. When it starts boiling, reduce the flame. After that add cardamom powder, rose water, saffron strands, and chopped pistachio and mix it well.

 

Adding cardamom powder to sugar syrup, gulab jamun recipe.

 

3 – Keep in mind that syrup has a minimum thickness of 1 string consistent Sugar syrup. It means when you touch it in between index finger and thumb opposite to each other and you should see a 1 string of syrup coming up. The string’s thickness will define its 1 string consistency.

 

Stringe insugar syrup, Jalebi recipe.

 

4 – Transfer the syrup into a large bowl.

 

Sugar syrup in bowl, Gulab jamun recipe.

 

Preparing dough:

1 – Put mawa on a large plate and mash it well. So that there are no lumps in it.

 

Mawa, chhena maida in plate, Gulab jamun recipe.

 

2 – After this, add chhena, maida, and semolina to the mawa and mix well.

 

Mixing mawa, chhena, maida and rawa, Gulab jamun recipe.

 

3 – Now add baking soda, baking powder, and 1 tablespoon hot ghee in it.

 

Adding soda and ghee to the dough, Gulab jamun recipe.

 

4 – Knead until it becomes soft. Add milk for making dough as per consistency. When the dough becomes soft. Keep aside for 15 minutes.

 

Dough in bowl, Gulab jamun recipe.

 

5 – After 15 minutes it is ready to make Gulab Jamun balls. First, make dough balls like chapati dough balls. Then prepare its roll.

 

Dough roll, Gulab jamun recipe.

6 – With the help of a knife cut it into equal size.

 

Cutting dough roll in to pieces, Gulab jamun recipe.

 

7 – This trick will help you to make an equal size of gulab jamun balls.

 

Preparing gulab jamun balls, Gulab jamun recipe.

 

8 – Remember one thing while making gulab jamun balls grease your palms with oil or ghee and make balls from the dough. Keep in mind that there should be no cracks in the sphere or else it will open at the time of frying. If there are cracks, then make the dough a little bit soft, make it soft by adding some milk to the flour, and make balls from it. Don’t make balls in very large size, because after dipping in sugar syrup, it will swell and become bigger.

 

Dough balls in plate, Gulab jamun recipe.

 

Frying dough balls:

1 – Further Heat oil in a kadhai on medium heat. When the oil becomes medium hot, break a small portion of the mixture and add it to the hot oil and see if the oil comes up immediately without changing its color then the oil is ready to fry.

 

Frying balls in kadhai, Gulab jamun recipe.

 

2 – When oil is hot ball turns golden brown immediately. Slowly add 4-6 balls (or according to the size of the kadhai) in the medium hot oil and fry on low-medium flame.

 

Adding balls to the kadhai, Gulab jamun recipe.

 

3 – You can see that within a minute they have started blooming and becoming light golden color.

 

Frying balls, Gulab jamun recipe.

 

4 – After 3-4 minutes, the ball will start to turn light golden brown. Fry them till they turn golden brown in color, this will take about 6-7 minutes. To make soft gulab jamun. it is necessary to fry them at the same temperature and for this you can reduce or speed up the heat as required.
After that, remove them and put them on a plate over a paper napkin, and allow to cool for 5 minutes.

 

Gulab jamun in syrup, Gulab jamun recipe.

 

5 – After 5 minutes dip the fried balls into the hot (not too hot) sugar syrup. If you put them in hot sugar syrup, they will shrink (small in size).

 

Dipping balls in syrup, Gulab jamun recipe.Gulab jamun in syrup, Gulab jamun recipe.

6 – Keep them submerged in sugar syrup for at least 1-2 hours before serving. You can see in the photo that the balls have almost doubled in size.

 

Gulab jamun in plate, gulab jamun recipe.

 

7 – Gulab Jamuns are ready to be served. Serve them hot or cold. You can serve them as a dessert with vanilla ice cream or as a dessert with food. It can also be served as a dessert at Indian festivals like Diwali and Dussehra.

 

Jump to Recipe
Gulab jamun in plate, gulab jamun recipe.

Traditional Gulab jamun recipe

Fahamida
Traditional Gulab jamun recipe, gulab jamun recipe with khoya, easy gulab jamun recipe, gulab jamun recipe in marathi, gulab gamun, gulaab jamoon, homemade gulab jamun recipe. 
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Sweets
Cuisine Indian
Servings 35 Gulab jamuns
Calories 110 kcal

Ingredients
  

Ingredients for Gulab Jamun Dough:

  • 200 grams Unsweetened Khoya/mawa
  • 100 grams Maida (½ cup)
  • 2 tablespoon Semolina
  • 1 tablespoon Clarified butter (Ghee)
  • 1 teaspoon Cardamom powder
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • 2 tablespoon Milk
  • ½ cup Chhena (Cheese curds) (100 gram)

Ingredients for preparing Chhena/ Cheese curds:

  • ½ liter Milk
  • ½ tablespoon Lemon juice

Ingredients for Sugar Syrup:

  • 400 grams Sugar (2 cups)
  • 2 cups Water
  • 8-10 stands Saffron
  • 1 teaspoon Rosewater
  • 5-10 nos. Pistachio

Other ingredients:

  • Oil for dip frying gulab jamun balls
  • Ghee for greasing hands while preparing dough balls

Instructions
 

Preparing Cheena / Cheese curds:

  • First, boil ½ liter milk on medium flame, then add ½ tablespoon lemon juice in boiling milk.
  • Keep boiling milk on low flame until milk started split.
  • Then turn off the flames, and separate splinted milk by draining all the water using a clean wet cotton cloth.
  • Then add cold water to remove the flavour of lemon from it, then drain the water from it. Chhena/Cheese curds are ready now.
  • Now knead this chhena well with the help of a spoon, to remove the lumps.

Making Sugar syrup:

  • Add sugar and water to the cooking pot and keep it on high flame for cooking.
  • Cook it for 7-8 minutes. When it start boiling, reduce the flame. After that add cardamom powder, rose water, saffron strands and chopped pistachio and mix it well.
  • Keep in mind that syrup has to be a minimum of thickness 1 string consistent Sugar syrup.
  • Transfer the syrup into a large bowl.

Preparing dough:

  • Put mawa on a large plate and mash it well. So that there are no lumps in it.
  • After this, add chhena, maida, and semolina to the mawa and mix well.
  • Now add baking soda, baking powder, and 1 tablespoon hot ghee.
  • Knead until it becomes soft. Add milk for making dough as per consistency. When the dough becomes soft. Keep aside for 15 minutes.
  • After 15 minutes it is ready to make Gulab Jamun balls.
    First, make dough balls like a chapati dough ball. Then prepare its roll.
  • With the help of a knife cut it into equal size.
  • This trick will help you to make an equal size of gulab jamun balls.
  • Remember one thing while making gulab jamun balls grease your palms with oil or ghee and make balls from the dough.

Frying dough balls:

  • Further Heat oil in a kadhai on medium heat.
  • When oil is hot ball turns golden brown immediately. Slowly add 4-6 balls (or according to the size of the kadhai) in the medium hot oil and fry on low-medium flame.
  • You can see that within a minute they have started blooming and becoming light golden color.
  • After 3-4 minutes, the ball will start to turn light golden brown. Fry them till they turn golden brown in color, this will take about 6-7 minutes. To make soft gulab jamun. it is necessary to fry them at the same temperature and for this you can reduce or speed up the heat as required.
    After that, remove them and put them on a plate over a paper napkin, and allow to cool for 5 minutes.
  • After 5 minutes dip the fried balls into the hot (not too hot) sugar syrup. If you put them in hot sugar syrup, they will shrink (small in size).
  • Keep them submerged in sugar syrup for at least 1-2 hours before serving. You can see in the photo that the balls have almost doubled in size.
  • Gulab Jamuns are ready to be served. Serve them hot or cold.
  • You can serve them as a dessert with vanilla ice cream or as a dessert with food. It can also be served as a dessert at Indian festivals like Diwali and Dussehra.

Notes

1- If you fry the gulab jamuns on high heat, they will turn brown from the outside immediately but remain raw from the inside, fry them on low-medium heat.
2- Do not make very large gulab jamun balls out of the flour as they will increase their size after frying and soaking in sugar syrup.
3- Do not put the fried balls directly in the hot syrup and make sure that the syrup is not too hot otherwise they will shrink (shrink in size).
5- One-string consistency of the sugar syrup ensures that there is no sugar crystallization. If at all needed, add a tsp of lemon juice to prevent sugar crystals from forming.
6- Use a wide bowl for making sugar syrup – otherwise, jamuns might break
7- To get the taste of rose in sugar syrup, you can add some rose water and rose petals instead of saffron.
8- Garnish it with chopped pistachio or grated coconut to make it attractive.
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