Today I am going to share with you the recipe of a cute cheerleader. Though having dark skin, it is full of so many qualities, that it becomes the pride of every party. This sweet cheerleader is our Gulab Jamun.
Gulab Jamun is an excellent sweet, that you can also call the queen of sweets. This chubby cheerleader soaked in sugar syrup, along with the fragrance of the charming rose is the pride of almost every Indian party. The aroma of rose comes from the use of rose water in this recipe. Actually, because of this aroma of rose and for its chubby round berry-like appearance, it gets the name – Gulab Jamun.
Gulab Jamun is not merely a sweet rather it is the head of a whole family. There are many members of this family. Though they look alike! All of them have their unique qualities and taste. Members of this family include Kala Jamun, Panthua, Langncha, Lady Kenny, Lal Mohan, etc.
Ingredients of Gulab Jamun
We use milk solids to prepare this recipe. Traditionally Mava or Khoya and Chhena are used. If you are facing difficulty in getting Mava or Khoya you can also prepare it, with easily available milk powder.
Preparing Khoya at home is a time taking process. Thus, I usually buy Khoya or Mava from the market. But during the festival season like Holi, Diwali, Navratri, and Eid – Mava or Khoya are in high demand. So, if I could not get good quality Mava. Then, I also prepare Gulab Jamun with Sweet Potato, Bread or even with milk powder.
Though Gulab Jamun with the milk Powder, Sweet Potato or Bread is delicious. But they cannot match the authentic taste of traditional Gulab Jamun recipe shared here. Though Gulab Jamuns with milk powder tastes almost similar to this traditional authentic recipe. But the Gulab Jamun with Khoya and Chenna is best in taste. I prepare this delicious Gulab Jamun recipe combining Khoya and Paneer. For this, I prepare fresh paneer or Chhena at home. You can also do so. I have also shared a recipe on how to make fresh paneer at home.
Tips for Gulab Jamun Recipe
To prepare perfect Jumauns you need Khoya prepared from full cream milk. The Khoya also called Mava, when prepared from full cream milk is greasy and oily. To check the quality, take some Khoya in your hand and rub a little on your palm. If it leaves your hand greasy and tastes slightly sweet, it is good to go with. Since Khoya is prepared from milk thus it is slightly sweet. Thus, always use plain Khoya. Sweetened Khoya, with added sugar, will not give you the desired result.
To get soft & spongy Jamuns, always prepare a Gulab Jamun dough that is smooth and elastic. If the dough seems very dense and tough when knead it well adding a little milk in it. The hard and dense dough will make your Jamuns Hard.
If the dough becomes too sticky, then sprinkle little refined flour and knead it for 5 to 6 minutes more. Sprinkle little more flour if you need, and knead it again. Jamun’s prepared from sticky and soft dough gets spoiled in syrup. Thus, we need smooth dough with elasticity.
Perfect Jumun dough should be firm yet soft. It should look glossy with little elasticity.
We need to fry Jamuns at a constant low temperature. For frying Jamuns, firstly heat the oil or ghee on medium flame. Then turn the flame to low just after adding Jamuns in the oil. Since the temperature of the oil drops immediately after adding Jamuns. So to maintain a uniform temperature we firstly increase the temperature then turn it to low. This delivers well-cooked Jamuns from inside without burning the crust. So always fry Jamuns at the lowest heat maintaining a constant temperature.
The traditional way of preparing Gulab Jamun
Here in this recipe, I will share with you an authentic Gulab Jamun recipe. Just as Rasgulla is prepared in thick and light syrup. In the same way, you can also prepare this recipe according to your taste buds. I usually like mild sweetness. Thus in this recipe, I will prepare sugar syrup of 1 string consistency. You can also prepare it for the 2 or 3 string consistency if you want this recipe sweeter.
Here is how to make soft & spongy Gulab Jamun at home. The perfect Gulab Jamun recipe.
for sugar syrup
- 3.5 cup sugar (चीनी)
- 2 cup water (पानी)
- 1 teaspoon rose water (गुलाब जल)
- 1 pinch saffron (केसर) optional
for gulab jamun dough
- 1/2 cup refined flour (मैदा)
- 1.5 cup khoya (खोया)
- 1/2 cup Indian cottage cheese (पनीर)
for gulab jamun stuffing
- 6-7 pieces of Chironji (चिरौंजी)
- 6-7 pieces of almond (बादाम)
- 6-7 pieces of cashew nut (काजू)
- 1 teaspoon green cardamom powder (छोटी इलायची पाउडर)
for frying gulab jamun
- clarified butter (घी) enough to fry
- 1 tablespoon chopped pistachio (काटा हुआ पिस्ता)
How to prepare sugar syrup for Gulab Jamun
- For making sugar syrup add sugar and water in a pan. Switch on the heat on medium flame.
- Cook the sugar syrup stirring continuously, till the sugar dissolves, lower the heat and cook for another 2-3 minutes. Cook till syrup looks like honey and little sticky.
How to clean impurities from sugar syrup (if any)
- If you observe sugar syrup is not clear - cloudy and yellowish in color you can add 2 tablespoons of milk to the syrup to which will help us clear all the impurities and make it crystal clear.
- After adding milk stir well and let it boil. After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup.
How to add rose flavor to Jamuns
- Add rose water and saffron (if using) mix well and keep it aside to cool down but it should be warm enough, to dip the gulab jamuns.
How to make Dough for Jamun
- Take cottage cheese on a plate and crumble the cottage cheese. Then with the heel of your palm or the base of a flat metal bowl mash the cottage cheese, to a uniform paste.
- Now add the khoya to the paneer along with refined flour in the same plate and mix well by mashing it with the heel of your palm to prepare a smooth and firm dough.
- For crumbling and mixing of cottage cheese and khoya and you can also use a food processor but to knead it into a firm dough you have to use your hands. The dough should be firm but pliable and should not feel dry.
- To check the dough take a small portion of dough roll it in your palm to make a lemon sized ball. The ball should be smooth and crease-less. If you see crease in the skin of ball then the dough is dry for preparing gulab jamun, wet your hands and work the dough again.
- Cover the dough with a moist cloth till we are preparing Jamuns.
How to Make Gulab Jamun Stuffing
- Chop Chironji, almonds and cashew nut into small pieces, and mix them well in a bowl with 1 teaspoon of green cardamom powder.
- Then add 1 tablespoon of previously prepared gulab jamun dough into it and mix well so that it the stuffing becomes sticky which will help us in filling it in gulab jamun.
How to Make Gulab Jamun
- Take the dough and shape it into a log and slice it into equal parts. Each part should be sufficient to make a small lemon size ball.
- Roll each part between your palm to make balls then press it between your palm to form a circle shape, increase the size of the circle pressing it with your finger and thumb.
- Now put some stuffing in the center and bring together all the open sides in the center, seal tightly and again roll it between your palm to make a ball.
- Repeat with the remaining dough and stuffing to make rest gulab jamuns. Place all the gulab jamuns in some plate and cover it with a moist cloth.
How to fry Gulab Jamun
- Take enough clarified butter in a deep frying pan so that gulab jamuns should dip in clarified butter during frying.
- Heat the clarified butter in a frying pan over medium heat. To check if the oil is ready for frying put a little piece of dough in the oil. The dough should sizzle, and come up very slow.
- When the clarified butter is hot enough gently slid some gulab jamun in oil. Just add as many gulab jamuns as fit in comfortably and turn the heat to low flame, after 1 minute of adding gulab jamuns in ghee.
- Fry the gulab jamuns on low heat stirring gently and continuously, till golden brown from all the side. Since gulab jamuns being spherical, thus stirring it gently and continuously in oil must be done. If left in oil it will not get cook from all the sides evenly.
- Frying takes about 10 minutes for each lot. Till gulab jamuns are getting fried, put the previously prepared sugar syrup over low heat to warm up on another stove.
- As soon as the gulab jamuns turn golden brown from all the sides drain them from clarified butter and immediately put it into the warm sugar syrup.
- Remove pan (gulab jamun along with sugar syrup) from heat and let gulab jamun rest in sugar syrup to soak for 3-4 hours at room temperature.
How to Garnish Gulab Jamun
- Garnish with pistachios and serve warm or cold as per preference.
You can serve these soft & spongy Gulab Jamun hot, cold or at room temperature. You can also store them for 20 days, in the refrigerator.
If you have prepared Gulab Jamuns in advance and want to serve it hot. Then you can easily warm it up in a micro oven and serve hot.
How to heat Gulab Juman over Gas Stove
Alternately you can also heat it over the gas stove. To heat it over gas stove place a large bowl on medium flame with 3/4 filled water to its height. In another small bowl place the frozen Gulab Jamuns with some sugar syrup. Put this small bowl inside the large bowl with water. Cover the lid and let the water boil. After 2-3 minutes open the cover and flip the Jamuns. Flipping the Gulab Jamuns will help to heat up evenly from all the sides. After 2-3 Minutes, switch off the stove. Your hot Gulab Jamun is ready to serve.