Friday, December 9, 2022
HomeLifestyleRecipesGulab Jamun Recipe - With Khoya & Milk Powder

Gulab Jamun Recipe – With Khoya & Milk Powder


Make one of the common Indian candy, Gulab Jamun two methods. My step-by-step picture information will allow you to to make these Indian deal with completely each single time. I share the normal methodology of constructing Gulab Jamun with Khoya (milk solids) and the cheat’s model made with Milk Powder. Select to make any Gulab Jamun Recipe relying on the substances you’ve.

gulab jamun served in a white bowl on a white napkin

What’s Gulab Jamun?

Gulab Jamun is a very fashionable Indian candy produced from deep fried balls of milk primarily based dough which are soaked in sugary syrup. It’s a favourite dessert of ours, and we frequently serve it for weddings, birthdays, festivals, events and even as a post-prandial deal with.

Gulab jamun can actually be translated to “rose berries,” and are so named as a result of the sugar syrup is scented with rose water and the fried dough balls are an analogous dimension to a darkish purple berry referred to as black plum or java plum.

Historically, gulab jamun is made with dried milk solids, also referred to as khoya or mawa in Hindi. This methodology yields the perfect tasting and most melt-in-your-mouth texture.

A straightforward model can also be made with milk powder, in case you don’t have entry to khoya. On this submit I’m sharing each variations, so select your individual journey!

About This Conventional Recipe

Genuine Gulab Jamun is all the time made with khoya or mawa (evaporated milk solids). Khoya is made by constantly simmering the milk on a low warmth till a lot of the moisture evaporates.

There are 3 several types of khoya that you simply get in an Indian market. To make this gulab jamun recipe, that you must use both “chikna khoya” or “dhaap khoya”. This selection has extra moisture than the opposite two forms of khoya, ‘danedar khoya’ and ‘batti khoya’.

Moreover khoya, additionally, you will want paneer to make the jamun. The addition of those two substances provides the balls a gentle, tender texture that may be very addictive.

My gulab jamun recipe is a simple one which yields scrumptious, gentle and engaging candy. It’s tailored from the recipe we discovered at cooking college, and I’ve been making it for many years. It has by no means as soon as failed!

Step-by-Step Information

The best way to Make Gulab Jamun (Conventional Recipe)

Comply with together with my simple pictorial information beneath to make the perfect gulab jamun you’ve ever eaten!

Make The Dough

1. Take 1 cup khoya or mawa (200 grams) in a bowl. Smooth khoya also referred to as ‘daap ka khoya’ or ‘chikna khoya’ is used. It is a gentle khoya, so it mashes and kneads very effectively.

khoya in a mixing bowl

2. Mash khoya very effectively, making certain there aren’t any lumps or small bits lurking.

mashed khoya

3. Then add ¾ cup (100 grams) grated paneer, 2 tablespoons high quality rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the mashed khoya.

There must be no lumps in both the mawa or paneer. If there are lumps, then the feel just isn’t even and easy. The bits and items of mawa or paneer give a chew whereas consuming.

flour and other ingredients added to khoya

4. Combine effectively.

gulab jamun dough ingredients mixed and crumbly looking

5. Add 1 tablespoon milk and collect collectively to type a dough with milk. Don’t knead, simply gently combine.

In case you are unable to type balls or if the combination seems dry, then add a number of teaspoons of milk and blend once more. Cowl the dough and put aside for half-hour.

gulab jamun dough formed into a patty

Make Sugar Syrup

6. Combine 1.75 cups (250 grams) sugar in 1 cup water.

sugar and water in a pan

7. On a medium-low flame, warmth the sugar answer until it turns into thick and sticky. Simply be sure you swap off the warmth earlier than the syrup reaches a one thread consistency.

I used uncooked sugar right here, which contributes to the darkish coloration of the syrup.

sugar syrup made

8. Add rose water and stir. Set the sugar answer apart.

If the sugar syrup crystallizes whereas cooling, then simply add 2 to three tablespoons water and heat the syrup once more. Stir whereas warming the syrup. The sugar crystals will disappear.

rose water added to gulab syrup

Form and Fry

9. After half-hour, make small balls from the dough with out cracks. Cowl the dough balls and put aside.

gulab jamun dough balls prior to frying

10. Warmth oil till it’s medium-hot. Decrease the warmth to a medium-low or low and anticipate a minute. Then gently place a single dough ball within the oil.

If the dough ball breaks when frying, then add some extra maida (about 1-2 tablespoons) to the dough. Combine gently once more. Put aside for fifteen minutes, then form and fry.

frying the gulab jamun dough balls should cause the oil to bubble

11. As soon as the jamun begin to have tiny golden spots, carry on rotating them within the oil in order that the balls are evenly browned. Since I used to be taking the pictures, I browned a number of of them extra.

frying and turning the gulab jamun until golden

12. Take away the fried dough balls after which place them on paper towels to take away additional oil.

fried balls placed on paper towels to drain

Soak Jamun in Sugar Syrup

13: Place the new fried dough balls within the sugar syrup. Proceed to fry the remainder of the dough balls in batches, giving them a fast drain on paper towels earlier than including them to the sugar syrup whereas they’re nonetheless sizzling.

fried gulab jamun balls added into sugar syrup

14. When all of the gulab jamun are positioned within the sugar syrup, then maintain the entire pan on a low flame for 1 to 2 minutes. Heating helps the jamun to soak up the syrup and turn into gentle.

The gulab jamun will enhance a bit in dimension throughout this soaking course of. Don’t overcook them, as then they will break. Use a big sufficient pan in order that the fried jamun balls should not overcrowded and you may simply stir them gently whereas they’re simmering.

sugar syrup with gulab jamun being simmered

15. Serve gulab jamun heat or at room temperature. You too can chill them and serve them chilly. Garnish them with rose petals or almond slivers. Take pleasure in!

gulab jamun halved with a spoon on white plate

Step-by-Step Information

The best way to make Milk Powder Gulab Jamun

This gulab jamun recipe made with milk powder is a cheat’s model however tastes equally good. This recipe comes useful in the event you don’t have khoya or paneer available.

All you want is milk powder, curd (yogurt), sugar and water to make tasty gulab jamun at residence.

milk powder gulab jamun in a white bowl

This model made with milk powder is gentle, soften within the mouth and style scrumptious with a milky style.

For making these it is very important get the proper texture within the jamun dough. For those who get it proper, then making them is a cakewalk and also you received’t really feel like shopping for them from exterior.

I’ve talked about all the information and options within the steps which might turn into a bit difficult, if not rightly executed. So please take your time to learn every step fastidiously. 

Make Sugar Syrup

1. First stir the sugar, water, inexperienced cardamom powder and saffron strands in a pan and maintain it on hearth. I’ve stored the cardamoms peels and these will be discarded when serving.

sugar, water, flavorings in a pan

2. Gently carry to a boil and proceed to stir often.

sugar solution being simmered

3. Add some chopped pistachios within the syrup. An non-obligatory step however tastes good. Make a thick syrup and swap off the warmth a lot earlier than the sugar answer reaches a one thread consistency.

You’ll be able to cook dinner the sugar syrup until it reaches a half string consistency. On cooling, if the sugar syrup crystallizes, then simply add 2 to three tablespoons water and heat the syrup once more. It is going to once more return to a liquid state.

pistachios added

Getting ready Milk Powder Dough

4. Combine the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (non-obligatory) in a mixing bowl.

Add 1 teaspoon oil OR ½ teaspoon ghee and 1 to 2 tablespoons contemporary curd or yogurt.

milk powder, flour, curd, baking soda, ghee in a mixing bowl

5. Simply combine all the things evenly. Add some extra curd if the combination appears to be like dry. Don’t over combine or knead. You don’t need gluten to type, so simply mixing effectively is sufficient.

The all-purpose flour is simply added to bind the combination. If gluten varieties then the dough balls turn into dense and received’t take up any of the sugar syrup and the jamun is not going to be gentle.

milk powder dough ready

6. The combination shall be sticky however easy. Apply some oil in your palms and make small balls from the dough.

These dough balls nearly double when frying and likewise enhance when soaked within the sugar syrup. So don’t make massive sized balls.

There must be no cracks on the dough balls. They need to be easy. If there are cracks, then simply add some 1 or 2 teaspoons of curd or milk to the combination and proceed making the balls. As soon as executed, then cowl the balls with a kitchen towel.

small dough balls made

Fry Milk Powder Balls

7. Warmth oil for deep frying in a kadai or a pan. When the oil turns into medium sizzling, decrease the flame. Add a small ball within the oil. The ball ought to slowly rise to the highest from the underside.

If it doesn’t rise then, the oil just isn’t sizzling sufficient. If it rises rapidly and browns additionally rapidly, then the oil is just too sizzling to fry.

If the small ball doesn’t crack or break whereas frying, you might be alright to proceed additional. If it cracks, then simply add some 1 or 2 teaspoons flour to the dough and type the balls once more.

In a super case, the dough ball mustn’t crack and will rise slowly to the highest and mustn’t get browned rapidly.

testing a small piece of dough ball

8. When you understand the oil is sizzling sufficient and on a low or medium-low flame, then add 3 to 4 balls or extra relying on the capability of your kadai or pan. The balls need to be stirred with a slotted spoon regularly to get even browning.

If there are handles on the pan, you possibly can simply evenly shake the pan in order that the balls are evenly fried with out utilizing the spoon.

However take care as sizzling oil is there within the pan. The balls also needs to not turn into browned too quickly. They need to be cooked from the insides too.

frying gulab jamun

9. Carry on turning till they turn into golden. If the oil turns into chilly, then don’t fry the balls. Enhance the temperature after which fry.

In any other case, they’d have a tough crisp thick cowl when fried in a much less sizzling oil they usually received’t take up the sugar syrup. Plus they’d take up a number of oil too.

frying until golden in color

10. When the balls are evenly golden and browned, take away from the slotted spoon and add them immediately into the sugar syrup. Hold them within the sugar syrup for at the least 1 to 2 hours earlier than serving.

That is executed in order that they soaks up the sugar syrup which can make them gentle and candy. That’s why within the mithai outlets, the gulab jamun are all the time soaked in sugar syrup.

For those who really feel the jamun just isn’t soaking within the sugar syrup, then heat the whole sugar syrup with the jamuns for a few minutes on stove-top. Cowl and maintain apart. Simply heat them, don’t warmth.

gulab jamun placed in sugar syrup

11. Gulab jamun will be served heat or chilly. If they’re at room temperature, then heat within the microwave and serve them topped with sugar syrup and garnished with pistachios or almond slices.

gulab jamun served in a white bowl

Knowledgeable Ideas and FAQs

I’ve compiled beneath suggestions and regularly requested questions primarily based upon the queries obtained from the readers within the feedback part.

The best way to completely fry?

Making gulab jamun isn’t troublesome, however there are some issues you must find out about deep frying.

  1. First, the oil must be heated until it’s medium sizzling. Then cut back flame to a medium-low or low and anticipate a minute. Begin by testing only a single gulab jamun to ensure that the oil is sizzling sufficient to bubble, however not so sizzling that the outsides get cooked earlier than the insides get an opportunity.
  2. If the oil is on the cooler aspect, then the jamun will turn into soggy with oil.
  3. If the oil may be very sizzling, then the balls get browned rapidly with the within portion being beneath cooked.
  4. As soon as the jamun dough balls begin to have tiny mild golden spots on them, then carry on rotating them with a slotted spoon within the oil usually. This fashion the jamun can have a good golden coloration.
  5. Historically gulab jamun are fried in ghee. You’ll be able to go the normal means if you would like, or simply fry them in a impartial oil as I’ve executed.

Why does my gulab jamun break on frying?

There are a number of potentialities:

  • If there’s an excessive amount of moisture within the dough, the jamun will break within the oil.
  • An excessive amount of baking powder may consequence within the jamun breaking and disintegrating in oil.
  • When frying the temperature shouldn’t be too excessive or too low.
  • For those who don’t add sufficient of the binding substances like maida or rava (sooji), then this may trigger the jamun to interrupt.
  • As quickly as you add the jamun dough balls within the oil, then allow them to turn into barely crisp and solely then flip them.
  • When making jamun dough ball, there must be no cracks on it. For those who see cracks then add some extra milk within the dough combination. Combine, relaxation after which type the jamun once more.

Why has gulab jamun turn into exhausting?

First, test your ingredient proportions. If there’s much less moisture within the jamun, it might turn into exhausting.

The jamun dough must be blended and never kneaded. If the dough is kneaded then the gulab jamun will turn into exhausting.

Once you knead the dough, gluten strands will type which can make the jamun dense and heavy, and forestall them from absorbing the syrup.

Even when they’re barely dense they received’t take up the syrup and thus stay exhausting. In truth when frying gulab jamun, it ought to really feel like very mild spongy balls. You’ll really feel the lightness in them.

Why is my gulab jamun too gentle?

The sugar syrup ought to have a sticky consistency, not watery. If the sugar syrup is watery, then the jamun absorbs an excessive amount of sugar syrup, which frequently ends in them breaking within the syrup.

Recipe Variations

There are numerous variations of gulab jamun. The variations range with the substances used or the cooking approach utilized. A few of the variations that I’ve already shared are:

Extra Superior Indian Sweets!

Please be sure you fee this recipe within the recipe card beneath you probably have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

gulab jamun served in a white bowl.

Gulab Jamun Recipe

Scrumptious Gulab Jamun Recipe made with khoya or mawa (milk solids,) paneer and sugar within the conventional means. Gulab Jamun is a well-liked Indian candy and this recipe is the basic conventional methodology of constructing these treats.

Prep Time 35 minutes

Prepare dinner Time 10 minutes

Whole Time 45 minutes

Forestall your display screen from going darkish whereas making the recipe

Making dough

  • Take khoya (mawa or evaporated milk) in a bowl. Mash it very effectively. There must be no lumps. You too can grate after which mash the khoya.

  • Then add grated paneer, rava (sooji), all objective flour (maida), baking powder and cardamom powder to the mashed khoya. There must be no lumps in each the mawa and paneer.

  • As if they’re there, then you will see that the feel of the gulab jamun not so good. The bits and items of mava or paneer will give a chew within the mouth, when you’ve the gulab jamun. They received’t be easy.

  • Combine effectively. Add milk and collect collectively to type a dough with milk. Don’t knead.

  • Simply gently combine. In case you are unable to type balls or if the combination seems dry, then add a number of teaspoons of milk. Cowl the dough and maintain apart for 30 minutes.

  • Make small balls from the dough. Cowl the balls and maintain apart.

Making sugar syrup

  • Dissolve sugar in water. Warmth the sugar answer until it turn into sticky. You simply want to change off the hearth earlier than the syrup reaches a one thread consistency.

  • Add rose water and stir. Hold the sugar answer apart. On cooling if the sugar syrup crystallizes, then simply add 2 to three tbsp water and heat the syrup once more. It is going to once more return to a liquid state.

Frying

  • In the meantime, whereas the sugar syrup is cooking, warmth oil until its medium sizzling. Decrease the flame and anticipate a minute. Then gently place the dough balls within the oil.

  • As soon as they begin to have tiny golden spots, carry on rotating them within the oil, in order that the jamun are evenly browned.

  • Take away the fried jamun after which drain them on kitchen paper towels to take away extra oil.

Making gulab jamun

  • Then place the new fried dough balls within the sugar syrup. Proceed frying the remainder of the dough balls in batches.

  • When all of the jamuns are positioned within the sugar syrup, then maintain the entire pan with the sugar syrup and the gulab jamun, on a low flame for 1 to 2 minutes until the jamun turn into gentle.

  • Heating helps the gulab jamun to soak up the syrup and turn into gentle. The jamun enhance a bit in dimension. Don’t overcook as then the jamun can break.

  • Use a big pan, in order that the jamuns should not overcrowded and you may simply stir them gently whereas they’re simmering.

  • Serve gulab jamun heat or at room temperature. You too can chill them and serve them chilly. Garnish with rose petals or almond slivers.

Recipe Ideas and Notes

1. Gulab jamun falls aside whereas frying: The jamuns will disintegrate of break in oil, If there’s an excessive amount of moisture within the dough. Extra baking powder within the dough may end in the identical. Frying at a really excessive warmth or a low warmth will consequence within the jamuns cracking or falling aside. If the dough has much less binding substances like all objective flour or rava (sooji), this is able to break them within the oil. Whereas frying as quickly as you add the jamun dough balls within the oil, then allow them to turn into barely crisp, agency up after which solely flip them. 2. Dense gulab jamuns: Much less moisture within the jamun dough will make them exhausting and dense. The jamun dough must be blended and never kneaded. If the dough is kneaded then the gulab jamun will turn into chewy. Once you knead the dough, gluten strands will type which can make the jamun dense and heavy. 3. Very gentle gulab jamuns: The sugar syrup ought to have a sticky consistency. They need to not have a watery consistency. If the sugar syrup is watery, then the jamun absorbs extra sugar syrup leading to it being tremendous gentle and may even break within the sugar syrup. 4. Tip to take away sugar impurities: If the sugar syrup has impurities, then add milk and simmer. A layer of scum shall be fashioned. Take away this layer with a spoon.

Frying Notes

  • First, the oil must be heated until it’s medium sizzling. Then cut back flame to a medium-low or low and anticipate a minute. Then gently place the jamun dough balls within the oil.
  • As soon as the jamun dough balls begin to have tiny mild golden spots on them, then carry on rotating them with a slotted spoon within the oil usually. This fashion the jamun can have a good golden coloration.
  • Additionally do observe that if the oil is on the cooler aspect, then the jamun will take up extra oil and may crack or break too.
  • If the oil may be very sizzling, then the balls get browned rapidly with the within portion being beneath cooked.
  • Historically gulab jamun are fried in ghee. You’ll be able to go the normal means if you would like or simply fry them in oil as I’ve executed.

Diet Information

Gulab Jamun Recipe

Quantity Per Serving (1 gulab jamun)

Energy 126 Energy from Fats 45

% Day by day Worth*

Fats 5g8%

Saturated Fats 2g13%

Ldl cholesterol 5mg2%

Sodium 30mg1%

Potassium 16mg0%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 12g13%

Protein 3g6%

Vitamin A 46IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 1mg1%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Ok 1µg1%

Calcium 99mg10%

Vitamin B9 (Folate) 5µg1%

Iron 1mg6%

Magnesium 2mg1%

Phosphorus 9mg1%

Zinc 1mg7%

* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.

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Keep updated with new recipes and concepts.

gulab jamun recipe

Milk Powder Gulab Jamun

The gulab jamun recipe made with milk powder is a cheat’s model however tastes equally good. All you want is milk powder, curd, sugar and water to make a tasty gulab jamun.

Prep Time 30 minutes

Prepare dinner Time 20 minutes

Whole Time 50 minutes

Forestall your display screen from going darkish whereas making the recipe

Making dough balls

  • First stir the sugar, water, cardamom powder and saffron in a pan and maintain it on hearth. I’ve stored the cardamoms peels and these will be discarded when serving.

  • Gently carry to a boil and proceed to stir often.

  • Add some pistachios within the syrup. An non-obligatory step however tastes good. Make a thick syrup and swap off the hearth a lot earlier than the sugar answer reaches a one thread consistency.

  • You’ll be able to cook dinner the sugar syrup until it reaches a half string consistency. On cooling, if the sugar syrup crystallizes, then simply add 2 to three tablespoons water and heat the syrup once more. It is going to once more return to a liquid state.

  • Combine the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (non-obligatory) in a mixing bowl. Add 1 teaspoon oil OR ½ teaspoon ghee and 1 to 2 tablespoons contemporary curd or yogurt.

  • Simply combine all the things evenly. Add some extra curd if the combination appears to be like dry. Don’t over combine or knead.

  • You don’t need gluten to type, so simply mixing effectively is sufficient. The all-purpose flour is simply added to bind the combination. If gluten varieties then the dough balls turn into dense and received’t take up any of the sugar syrup and the jamun is not going to be gentle.

  • The combination shall be sticky however easy. Apply some oil in your palms and make small balls from the dough. These dough balls nearly double when frying and likewise enhance when soaked within the sugar syrup. So don’t make massive sized balls.

  • There must be no cracks on the dough balls. They need to be easy. If there are cracks, then simply add some 1 or 2 teaspoons of curd or milk to the combination and proceed making the balls. As soon as executed, then cowl the balls with a kitchen towel.

Frying

  • Warmth oil for deep frying in a kadai or a pan. When the oil turns into medium sizzling, decrease the flame.

  • Add a small ball within the oil. The ball ought to slowly rise to the highest from the underside. If it doesn’t rise then, the oil just isn’t sizzling sufficient. If it rises rapidly and browns additionally rapidly, then the oil is just too sizzling to fry.

  • If the small ball doesn’t crack or break whereas frying, you might be alright to proceed additional. If it cracks, then simply add some 1 or 2 teaspoons flour to the dough and type the balls once more. In a super case, the dough ball mustn’t crack and will rise slowly to the highest and mustn’t get browned rapidly.

  • When you understand the oil is sizzling sufficient and on a low flame or medium-low flame, then add 3 to 4 balls or extra relying on the capability of your kadai or pan.

  • The balls need to be stirred with a slotted spoon regularly to get even browning. If there are handles on the pan, you possibly can simply evenly shake the pan in order that the balls are evenly fried with out utilizing the spoon. However take care as sizzling oil is there within the pan. The balls also needs to not turn into browned too quickly. They need to be cooked from the insides too.

  • Carry on turning the balls till they turn into golden. If the oil turns into chilly, then don’t fry the balls. Enhance the temperature after which fry. In any other case, the balls would have a tough crisp thick cowl when fried in a much less sizzling oil they usually received’t take up the sugar syrup. Plus they’d take up a number of oil too.

Soaking jamun in sugar syrup

  • When the balls are evenly golden and browned, take away from the slotted spoon and add them immediately into the sugar syrup.

  • Hold the fried golden balls within the sugar syrup for at the least 1 to 2 hours earlier than serving. That is executed in order that the jamun soaks up the sugar syrup which can make them gentle and candy. That’s why within the mithai outlets, the gulab jamun are all the time soaked in sugar syrup.

  • For those who really feel the jamun just isn’t soaking within the sugar syrup, then heat the entire gulab jamun together with the sugar syrup on stove-top for a few minutes. Cowl and put aside. Simply heat them, don’t warmth.

  • Gulab jamun will be served heat or chilly. If they’re at room temperature, then heat within the microwave and serve them topped with sugar syrup and garnished with pistachios or almond slices.

Diet Information

Milk Powder Gulab Jamun

Quantity Per Serving (1 gulab jamun)

Energy 144 Energy from Fats 27

% Day by day Worth*

Fats 3g5%

Saturated Fats 2g13%

Ldl cholesterol 9mg3%

Sodium 59mg3%

Potassium 133mg4%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 85IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 1mg1%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Ok 1µg1%

Calcium 90mg9%

Vitamin B9 (Folate) 7µg2%

Iron 1mg6%

Magnesium 10mg3%

Phosphorus 75mg8%

Zinc 1mg7%

* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.

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Keep updated with new recipes and concepts.

This Gulab Jamun recipe submit from the archives first revealed in August 2014 has been republished and up to date on October 2022.



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