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Gulab Jamun / Indian sweet doughnut – Jamun recipe – Diwali recipes

Before kids were born, I used to make Gulab Jamun or carrot halwa for any festival. During those days these were the only sweets I knew how to do. Gulab Jamun I used the ready made mix in the past. Even that sometime used to be too soft and sometime it used to perfect. I prefer the deep fried balls before putting into sugar syrup. So I do it 1/2 dry and 1/2 with sugar. After kids started eating sweet it is more of carrot kheer and mysore pak. So I seldom do gulab jamun. I wanted to try this from scratch so I tried today it came out pretty good
Ingredients
Milk powder – 1 Cup (I have used full fat)

All purpose or maida flour – 1/4 cup flour
Baking soda – 1/8 teaspoon (more will make the jamuns too soft)
Unsalted butter – 3 tablespoon at room temperature
Milk – 1/4 @ room temperature ( I have used full fat milk)
oil for deep fry


Method:

In large bowl mix in milk powder, flour, baking soda mix well. Add the butter and mix well. Add milk to make a soft dough, the dough will be sticky. Add Milk little by little. If the dough reaches the right consistency remaining milk you should stop. Leave the dough aside for about 15 minutes. Then knead the dough again, if needed grease the hands with a little oil before working the dough.Roll into marble size ball. Make sure there are no cracks in the ball. If the balls has crack roll it flat and roll back again.

Heat oil on medium heat. After few mins check the readiness of the oil by dropping pinch of the dough the dough need to raise within 30 sec then oil is ready. When oil is hot put the balls and fry till it is fully cooked. Once cooked it will brown outside and white inside. Make sure you fry these balls in low flame.

The gulab jamuns will expand a little while frying so leave space and keep rolling to evenly brown all sides. 


syrup Ingredients:

1 3/4 cup sugar
1 1/2 cup water
1/4 tsp cardamom powder
pinch of saffron strands (optional. I didn’t add)

Since I left half of the ball without sugar I reduced proportionally for the sugar syrup


Syrup Method:


Add all the ingredients in a large pan and bring to a boil. Let the syrup boil for a minute or two until the sugar dissolves. Can keep it in lowest heat until it is thick, one string consistency.
Add the cooled gulab jamuns to the hot syrup. Keep the gulab jamuns covered in the syrup and the gulab jamuns will expand in the syrup.




















Serve with nuts or ice cream

I’m sending this post to Love2Cook Malaysia’s Event Deepavali Delights 2012

 

 


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