Homemade gulab jamun are deep-fried khoya dumplings that are drenched in cardamom-flavored sugar syrup. With a melt-in-mouth consistency and delicious layers of milk that leave a sweet lingering aftertaste, this gulab jamun makes for a perfect dessert for a special evening. These soft yet firm balls of delight are served as a dessert during festivities and celebrations in India. They can also be served with rabri or ice cream as an accompaniment. A favorite among both kids and adults alike, there are many variations in these jamuns, each unique in taste and flavor.
This Homemade Gulab Jamun stores well. You can store it in a food storage containers and eat later, and it will still taste as delicious as freshly prepared.
Health Benefits
Gulab jamuns are made of milk products and hence rich in calcium and vitamin B2. Calcium is essential for strong gums, teeth, and bones. Vitamin B2 is effective in treating migraines, reducing night leg cramps, and decreasing age-related cataract in adults.
Ingredients
33 fluid oz full cream milk
½ cup maida or all-purposeflour
1/8 tsp baking soda
2 cup ghee — for deep frying
¼ tsp green cardamom powder
5 saffron strands or kesar
1½ cup sugar
2½ cup water
How To Make Homemade Gulab Jamun
- Boil milk in a heavy base/non-stick pan. Cook the milk over a low flame, stirring occasionally until it turns very thick and there is no liquid left. This may take approximately 1 hour. It will yield around 1 cup solid mass of khoya.
- Grate khoya using a grater. Sift baking soda and maida together using a sieve and add to the khoya in a large mixing bowl. Mix well.
- Knead the khoya mixture until a smooth and soft dough is prepared. If the dough is hard, add a few teaspoons of milk to the dough. Add milk one spoonful at a time.
- Fill a pan with water and add sugar. Heat on a medium flame.
- Keep cooking on a low flame till the sugar syrup becomes thick and is of one-string consistency. This means that when you put a drop of sugar syrup between your thumb and finger, and pull the finger away, a thread is formed.
- Add saffron strands and cardamom powder to the sugar syrup. Remove from the flame.
- Take a small ball sized portion of khoya dough and shape into a smooth ball. There should be no cracks on the ball, otherwise the gulab jamun might break while frying.
- Shape 15-16 balls from the dough. Pour ghee in a pan and heat on a medium flame.
- Drop the gulab jamun balls one after the other in the pan, stirring the ghee in between. Keep heating on a medium flame.
- Remove the gulab jamun balls from ghee when they turn golden brown in color.
- Cool the gulab jamun balls for 4 minutes and add them to the warm sugar syrup slowly. Keep them soaked for 2 hours.
Trivia
Gulab jamun was introduced in India by the Persian invaders. The word ‘gulab’ is derived from the Persian words which mean rosewater-scented syrup. Jamun refers to an Indian fruit;which is a purple colored berry.