We always feel that we can only make Gulab jamun with the store-bought instant Gulab jamun mix.
I tried two ways of making Gulab jamun with ingredients that are at home.
- Milk Powder Gulab jamun
- Homemade mawa and wheat flour Gulab jamun.
Both the Gulab jamuns came out very well. Both tasted exactly like the store-bought ones. Wheat flour Gulab jamuns were softer than the milk powder ones.
Milk powder Gulab Jamun
while making the dough don't knead to make the dough just gentle pressure to bring everything together. You should end up with a soft dough. A soft dough will help to make smooth, crackles, quality gulab jamun.
This recipe will make 20 gulab jamun. heat ghee or oil in a kadhai and in medium to low heat fry the ball till golden brown stir consistently otherwise, the gulab jamuns will be not in an even color and if you keep the stove in a high flame the rounders will fry brown soon and the inside won't be cooked.
Once all the balls are fried let the Gulab Jamuns cool down for a few minutes 4-5minutes before adding them into the hot syrup but, not completely cold.
Adding hot balls in the hot syrup will cause the Gulab jamun to lose their shape and becomes chewy.
Ingredients
- Milk Powder - 2cups
- Butter or Ghee - 2tbsp
- Baking powder - 1tsp
- All-purpose powder - 3 to 4tbsp
- Milk - 6-8tbsp
- Sugar - 2 1/2cups
- Cardomom powder - 1tsp
- Lemon juice - 4 to 5 drops
- Ghee or oil for frying
Instructions
- In a bowl add the milk powder, room temperature butter, or ghee. Mix the two ingredients well for 5mins until well combined.
- Then, add the baking powder and start with 2tbsp of all-purpose flour to the milk powder and mix well
- Add the milk spoon by spoon make a soft dough. Add 1 or 2tbsp of all-purpose flour if the dough is too sticky.
- Don't knead to make the dough just gentle pressure to bring everything together. Then, let it rest for 10minutes.
- Make small equal size rounders and no cracks smooth balls.
- Now, heat ghee or oil in a kadhai and in medium-low heat, fry the ball till golden brown stir consistently. Let the rounders cool down for 5 minutes.
- Add the sugar, cardamom powder, and 2 3/4cups water, lemon juice and let it bring it to boil. As soon as the sugar is dissolved completely and the syrup is clear syrup is ready to add Gulab jamun in it.
- Add the prepared Gulab balls to the syrup and turn off the heat immediately. Let them soak at least for 4 hours.
- Serve warm or cold or with ice cream.
- I feel the Gulab jamuns are a bit harder than the wheat gulab jamuns, for making it softer one you can add an egg and few drops of almond extract to the dough or soak 2tbsp of sooji(rava)in warm water for 5minutes and add the cooked sooji to the dough. You can try either one of them.
Homemade Mawa and Wheat flour Gulab jamun
- Whole Milk - 1/2liter
- Wheat flour - 3 to 4tbsps
- Baking powder - 1tsp
- Ghee - 1tbsp
- Sugar - 2cups
- Cardomom powder - 1tsp
- Lemon juice - 4 to 5 drops
- Ghee or oil for deep fry
Instructions
- In a non-stick pan boil, the milk in medium-low at the milk is reduced and thickened completely and becomes mawa consistency.
- Add a teaspoon of ghee and mix it well to a smooth creamy consistency.
- Then, addt the baking powder and the wheat flour 1 tablespoon at a time and make it into a smooth dough Don't over knead the dough.
- Make the dough into small equal size rounders or into the desired shape and let it rest for 10minutes.
- Heat ghee in kadhai and in the medium-low heat fry the Gulab balls stir constantly and fry until golden brown. Let it cool down for 5minutes.
- Now, In another pan add the sugar, cardamom, lemon juice, and 2 3/4 cups water. Bring it to boil and keep boiling the syrup for the next 4 minutes.
- Add the fried gulabs to the syrup and turn off the heat. Let it soak for 4 hours.
- Serve warm or cold or with your favorite ice cream.
- You can add some mixed nuts in the middle of the dough rounders before frying for the extra crunch.
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