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Gulab Jamun - Indian Sweet

Recipe by Neelo's Kitchen

  • Ready in45 min
  • Prep20 min
  • Cook25 min
  • CuisineIndian
  • Serves6-8 servings
  • Calories~450 kcal
Gulab Jamun - Indian Sweet

Ingredients

For Gulab Jamun Dough

  • 1 cupPowder Milk
  • 1 tspFine Semolina (Sooji)
  • 2 tbspPlain Flour (Maida)
  • 1Egg
  • 1 tbspGhee
  • 1 level tspBaking Powder
  • 1-2 tbspWhipping Cream (if needed)

For Sugar Syrup

  • 1.5 cupsSugar
  • 1 cupWater
  • 1/4 tspCardamom Powder
  • 1/4 tspFood Colour (optional)

For Frying & Garnish

  • as neededOil for deep frying
  • as neededPistachios (for garnish)

Step-by-Step Instructions

  1. 1.Prepare the Sugar Syrup

    In a pot, add 1 cup of water and 1.5 cups of sugar. Stir to dissolve the sugar. Add 1/4 teaspoon of cardamom powder and 1/4 teaspoon of food color (optional). Bring the mixture to a boil and cook until it reaches a one-string consistency. Keep the syrup on a very low flame while preparing the gulab jamuns.

  2. 2.Prepare the Gulab Jamun Dough

    In a large bowl, combine 1 cup of powder milk, 2 tablespoons of plain flour, 1 teaspoon of fine semolina, and 1 level teaspoon of baking powder. Mix these dry ingredients thoroughly. Add 1 tablespoon of ghee. Gradually add the beaten egg, kneading the mixture until a smooth, soft dough forms. If the dough is too hard or crumbly after adding the egg, add 1 to 2 tablespoons of whipping cream or milk until it reaches the desired soft consistency.

  3. 3.Form the Gulab Jamun Balls

    Take small portions of the prepared dough and roll them between your palms to form smooth, crack-free balls. Ensure there are no cracks, as this can cause them to break during frying. If the dough starts to harden while rolling, knead it with a little cream or milk.

  4. 4.Deep Fry the Gulab Jamuns

    Heat oil in a frying pan on a medium-low flame. The oil should not be too hot; it should be warm enough to gently sizzle when a dough ball is added. Carefully drop the gulab jamun balls into the warm oil. Continuously stir them gently with a slotted spoon to ensure even cooking and browning on all sides. Fry until they turn a beautiful golden-brown color. This process should not be rushed to ensure they cook through.

  5. 5.Soak in Sugar Syrup

    Once the gulab jamuns are golden brown, immediately transfer them from the hot oil directly into the warm sugar syrup. Ensure the syrup is still on a very low flame to keep it warm. Let the gulab jamuns soak in the syrup for at least 30 minutes to absorb the sweetness and become soft and juicy.

  6. 6.Serve and Garnish

    Serve the Gulab Jamuns warm, drizzled with extra syrup. Garnish with chopped pistachios for added flavor and presentation.

Printed from Fullmeals.com — turn any cooking video into a recipe.

Gulab Jamun - Indian Sweet

Ready in

45 mins

Cuisine

Indian

Prep Time

20 min

Cook Time

25 min

Serving

6-8 servings

Calories / Serving

~450 kcal
Recipe by Neelo's Kitchen on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 13 ready
All Ingredients

For Gulab Jamun Dough

All Ingredients

For Sugar Syrup

All Ingredients

For Frying & Garnish

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare the Sugar Syrup

    In a pot, add 1 cup of water and 1.5 cups of sugar. Stir to dissolve the sugar. Add 1/4 teaspoon of cardamom powder and 1/4 teaspoon of food color (optional). Bring the mixture to a boil and cook until it reaches a one-string consistency. Keep the syrup on a very low flame while preparing the gulab jamuns.

  2. 2

    Prepare the Gulab Jamun Dough

    In a large bowl, combine 1 cup of powder milk, 2 tablespoons of plain flour, 1 teaspoon of fine semolina, and 1 level teaspoon of baking powder. Mix these dry ingredients thoroughly. Add 1 tablespoon of ghee. Gradually add the beaten egg, the mixture until a smooth, soft dough forms. If the dough is too hard or crumbly after adding the egg, add 1 to 2 tablespoons of cream or milk until it reaches the desired soft consistency.

  3. 3

    Form the Gulab Jamun Balls

    Take small portions of the prepared dough and roll them between your palms to form smooth, crack-free balls. Ensure there are no cracks, as this can cause them to break during frying. If the dough starts to harden while rolling, it with a little cream or milk.

  4. 4

    Deep Fry the Gulab Jamuns

    Heat oil in a frying pan on a medium-low flame. The oil should not be too hot; it should be warm enough to gently sizzle when a dough ball is added. Carefully drop the gulab jamun balls into the warm oil. Continuously stir them gently with a slotted spoon to ensure even cooking and browning on all sides. Fry until they turn a beautiful golden-brown color. This process should not be rushed to ensure they cook through.

  5. 5

    Soak in Sugar Syrup

    Once the gulab jamuns are golden brown, immediately transfer them from the hot oil directly into the warm sugar syrup. Ensure the syrup is still on a very low flame to keep it warm. Let the gulab jamuns soak in the syrup for at least to absorb the sweetness and become soft and juicy.

  6. 6

    Serve and Garnish

    Serve the Gulab Jamuns warm, drizzled with extra syrup. Garnish with chopped pistachios for added flavor and presentation.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 6 swaps

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Baking powder?

    • 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
    • 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)

  • No Heavy cream?

    • 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
    • Equal parts evaporated milk
    • Full-fat coconut milk (1:1) — Adds mild coconut flavor.
Ingredient Substitutions

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Baking powder?

    • 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
    • 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)

  • No Heavy cream?

    • 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
    • Equal parts evaporated milk
    • Full-fat coconut milk (1:1) — Adds mild coconut flavor.
AllergensThis recipe contains dairy and gluten and eggs.
dairygluteneggs

Variations

Simple ways to adapt this recipe.

  • 1
    For an eggDietary option

    Free version, knead the dough with cream or milk instead of egg.

Helpful Tips

Small details that can improve the final result.

  • 1
    TipUse Nido Milk Powder for Best Results
  • 2
    Cooking tipGradually Add Egg to the

    Gradually add egg to the dough mixture to achieve the right consistency.

  • 3
    TipIf the Dough Becomes Too Hard

    Add 1-2 tablespoons of cream or milk to soften it.

  • 4
    TipEnsure the Gulab Jamun Balls

    Ensure the gulab jamun balls are smooth with no cracks to prevent them from breaking during frying.

  • 5
    Cooking tipDeep Fry the Gulab Jamuns on a Medium

    Low flame to ensure they cook thoroughly inside and get an even golden-brown color.

  • 6
    Cooking tipDo Not Overcrowd the Pan While Frying
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