Gulab Jamun | Perfect Soft & Spongy Gulab Jamun Recipe

Gulab Jamun Recipe

Gulab Jamun Recipe
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5 from 1 vote

Gulab Jamun

Gulab Jamun Recipe – A classic Indian thanksgiving sweet or dessert that is enjoyed in most festive and celebration meals. In India, you would find gulab jamun at every wedding, party, birthday and festivals. In short if you arrange any Indian party and plan to keep only one dessert, chances are it will be gulab jamun!
Master the perfect way to prepare soft & spongy gulab jamun recipe.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: Indian
Servings: 14 gulab jamuns
Calories: 151kcal
Author: Punam Paul

Ingredients

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 chironji (चिरौंजी)
  • 6-7 pieces almond (बादाम)
  • 6-7 pieces cashew nut (काजू)
  • 1 teaspoon green cardamom powder (छोटी इलायची पाउडर)

for frying gulab jamun

  • clarified butter (घी) enough to fry

for garnishing

  • 1 tablespoon chopped pistachio (काटा हुआ पिस्ता)

Instructions

How to prepare sugar syrup for Gulab Jamun

  • For making sugar syrup add sugar and water in a pan. Switch on 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 tablespoon 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 has solidified and gets collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of strainer and you will find a crystal clear sugar syrup.

How to add rose flavor to Gulab Jamun

  • Add rose water and saffron (if using) mix well and keep is aside to cool down but it should be warm enough, to dip the gulab jamuns. 

How to make Dough for Gulab Jamun

  • Take cottage cheese in 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 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 food processor but to knead it into 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 small portion of dough roll it in your palm to make 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 moist cloth till we are preparing gulab jamun.

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 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 a some plate and cover it with 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 frying pan over medium heat. To check if oil is ready for frying put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
  • When the clarified butter is hot enough gently slid the 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. Stirring gently and continuously is a must be done process - as gulab jamuns being spherical; if left in oil will not get cooked 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 other stove.
  • As soon as the gulab jamuns turn golden brown from all the sides drain them from clarified butter and immediately put it into 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.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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