Gulab Jamun ( Mithai)


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Gulab Jamun, khoya balls fried in ghee and sweetened with saffron flavoured sugar syrup.

gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |

gulab jamun is a Punjabi sweet served not only at restaurants but also on the streets in North India. Learn how to make gulab jamun.

There are umpteen ready mixes available in the market for making gulab jamun, but none can beat the traditional recipe made with homemade khoya. While it is slightly time consuming, making them is not very difficult.

Though famous from North India, this sweet is famous across India, especially in the west of India. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra.

To make gulab jamun, make the sugar syrup first. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron and mix well. Keep the sugar syrup warm. Then combine all the ingredients in a deep bowl and knead well into a very smooth dough. Divide this mixture into 30 equal portions and roll each into round balls. Keep aside. Heat the ghee in a deep non-stick kadhai and deep-fry 10 gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides. Drain well and immediately immerse in the warm sugar syrup. Soak the gulab jamuns in the sugar syrup for at least 1 hour. Serve gulab jamun warm.

Authentic gulab jamun with khoya made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started.

Milk powder and arrowroot flour have been added in this Indian mithai for binding the dough. Ensure that your dough is smooth to get soft gulab jamuns.

Tips for gulab jamun. 1. Keep stirring the sugar syrup continuously and ensure you do not miss the one string consistency. 2. While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. 3. As you deep-fry keep adding the fried jamuns in sugar syrup. 4. You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for upto 3 days.

Enjoy gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | with step by step photos and video below.

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Gulab Jamun ( Mithai) recipe - How to make Gulab Jamun ( Mithai)

Preparation Time:    Cooking Time:    Total Time:     30Makes 30 gulab jamuns
Show me for gulab jamuns

Ingredients

For Gulab Jamun
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
ghee for deep-frying

For The Sugar Syrup
2 1/2 cups sugar
a few saffron (kesar) strands
Method
For the sugar syrup

    For the sugar syrup
  1. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  2. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
  3. Remove any impurities which float on top of the syrup using a slotted spoon.
  4. Add the saffron and mix well. Keep the sugar syrup warm.

How to proceed

    How to proceed
  1. Combine all the ingredients in a deep bowl and knead well into a very smooth dough.
  2. Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.
  3. Heat the ghee in a deep non-stick kadhai and deep-fry, 10 gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
  4. Drain well and immediately immerse in the warm sugar syrup.
  5. Repeat step 3 and 4 to deep-fry the remaining 20 gulab jamuns in 2 more batches.
  6. Soak the gulab jamuns in the sugar syrup for at least 1 hour.
  7. Serve warm or store refrigerated in an air-tight container for upto 3 days.

Handy tip

    Handy tip
  1. Hariali mava is a special kind of mava used to make gulab jamuns.

Gulab Jamun Video of Tarla Dalal


Nutrient values (Abbrv) per gulab jamun
Energy112 cal
Protein2.3 g
Carbohydrates19.5 g
Fiber0 g
Fat2.8 g
Cholesterol0 mg
Sodium0.1 mg

RECIPE SOURCE : MithaiBuy this cookbook
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