Dive into the sweet world of Ghulab Jamun with our easy-to-follow recipe! Discover the secrets behind these delectable, syrup-soaked delights made from milk solids, sugar, and aromatic cardamom. Join us as we share tips for perfecting the dough, frying techniques, and the fragrant rose syrup that elevates this classic Indian dessert to heavenly heights. Perfect for celebrations or a sweet treat at home – let’s indulge!
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Ingredients: (Sugar Syrup)
1+1/3 Cup of Water For Sugar Syrup (Sheera)
1+1/3 Cup Sugar (For More Sweetness, add 1/2 Cup instead of 1/3)
2 Cardamoms
Ingredients: (Ghulab Jamun)
1+1/3 Cup of Full Cream Milk Powder
1 Tbsp Fine Suji (Semolina)
1 Tbsp All Purpose Flour (Maida)
1 Tsp Baking Powder
1 Tbsp Oil
1 Large Egg
Coconut Powder, Chopped Almonds, Chopped Pistachio for Garnishing)
Complete Recipe (Step by Step)
- First make sugar syrup (sheera). Place a deep pan on a stove. Add 1+1/3 cup of water, 1+1/3 cup sugar, 2 cardamoms.
- Cook till sugar dissolves. Don’t over cook. Once sugar dissolves, switch off the flame and keep aside.
- For making Ghulab Jamun, take a clean bowl and add 1+1/3 cup of full cream milk powder.
- Note: Don’t pack the milk in the cup nor tap the cup to lower the milk powder and add more. This will change the quantity and your Ghulab Jamun will turn hard. Instead, add milk powder with a spoon in a cup till the top and than level it with a back of the spoon or knife.
- Add 1 tbsp fine suji (semolina), 1 tbsp all purpose flour, 1 tsp leveled baking powder, 1 tbsp oik, 1 large egg (beaten).
- Mix all the ingredients with hand till it comes together. Don’t over mix.
- Grease your hands with oil and take small piece Ghulab Jamun dough. Knead it with your fingers and make smooth balls. It makes 20 balls.
- Switch on flame under sugar syrup and let it simmer on very low flame.
- Heat oil in a wok on low flame. To check the temperature, throw a small ball of the mixture in it. If it stays down on surface for few seconds and bubble starts coming around it and slowly the small ball starts moving to the surface. Than this is the temperature when you start frying Ghulab Jamun.
- Note: If the small ball doesn’t stay down on the surface and rises to the surface quickly than oil is too hot. Lower the flame and wait for 1 minute and try it again.
- Start adding Ghulab Jamun balls for frying. Important that you keep the flame low. If Ghulab Jamun turns brown quickly then oil is too hot.
- For perfect Ghulab Jamun, flame should be low during frying
- Don’t touch till the balls come to the surface itself. Give a swirl by holding the wok.
- Start turning it, once its on surface fry on low flame. Your sugar syrup must be simmering on low flame.
- When Ghulab Jamun are brown in color. Remove all Ghulab Jamun from the oil and pour it in the simmering sugar syrup.
- Place all the balls in sugar syrup and let it boil for 1 minute on high flame.
- After 1 minute, turn the flame very low. Cover and let it cook in sugar syrup for 10 minutes.
- After 10 minutes, slide the cover on one side for heat to release. But let it cook for 5 more minutes or till sugar syrup turns thick.
- Serve warm with sugar syrup or without sugar syrup. Garnish each Ghulab Jamun with chopped almonds, chopped pistachios or coconut powder.
