Gulab Jamun Recipe – Indian Sweet
Summary
- This video demonstrates how to make traditional Gulab Jamun, a popular Indian sweet. It covers preparing the sugar syrup, kneading the dough from khoya and paneer, shaping the jamuns, frying them until golden brown, and finally soaking them in the aromatic sugar syrup for a delicious dessert.
All Ingredients - For Sugar Syrup
- Sugar 1.5 cups
- Water 1 cup
- Elaichi powder (Cardamom powder) 1/2 tsp
All Ingredients - For Gulab Jamun Dough
- Khoya 250 grams
- Paneer 150 grams
- Maida (All-purpose flour) 3 tbsp
- Baking powder 1/4 tsp
- Oil for frying As needed
Tools You'll Need
- Pot
- Pan
- Slotted spoon
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
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)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Sugar Syrup
In a pot, combine sugar and water. Place it on the stove over medium heat. Stir until the sugar dissolves completely. Add elaichi powder for flavor. Let it for about until it forms a slightly sticky syrup (not a thick string consistency).
Step 2: Prepare the Gulab Jamun Dough
In a large plate, combine khoya, paneer, maida, and baking powder. all the ingredients together thoroughly for about until you get a smooth, soft dough without any lumps.
Step 3: Shape the Gulab Jamuns
Take small portions of the dough and roll them between your palms to form smooth, round balls. Ensure there are no cracks on the surface of the balls. Continue until all the dough is used.
Step 4: Fry the Gulab Jamuns
Heat oil in a deep pan over low flame. Once the oil is moderately hot, gently drop the shaped gulab jamuns into the oil. Fry them on low flame, turning occasionally, until they turn uniformly golden brown on all sides. This should take about .
Step 5: Soak in Sugar Syrup
Once the gulab jamuns are fried to a golden brown, remove them from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Ensure they are fully submerged. Let them soak in the syrup for at least for best taste, allowing them to absorb the syrup and become soft and juicy.
Step 6: Serve
Serve the gulab jamuns warm or at room temperature, garnished with chopped pistachios if desired.
Pro Tips
• Cook the gulab jamuns in low flame to ensure they cook evenly and absorb the syrup well.
• For the best taste, allow the gulab jamuns to soak in the sugar syrup for 2-3 hours before serving.
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