Do you have a recipe for Gulab Jamun?

Question

I love these Indian treats and have looked online and found some recipes
but there are so many. So I wanted to know if you can share any recipes you have tried. Also, any tips on how to store them. Thanks!

Answer 1

INGREDIENTS: To make 18 - 20 jamun

4oz (100g) Dried milk powder (full cream).

2 tbsp melted ghee.

3 tbsp plain flour.

½ tsp baking powder.

milk or water to mix

1 tbsp almonds.

1 tbsp pistachios.

1 tbsp sultanas.

½ tsp ground cardamon.

Oil for deep frying.

FOR THE SYRUP:

9oz (250g) granulated sugar.

7 fl oz (200ml) water

6 green cardamon pods.

Orange food colour. (optional)

Method:

Sieve the flour and milk powder into a bowl.

Add the baking powder, ground cardamon and finely chopped almonds, pistachios and sultanas.

Mix together then pour in the melted ghee. Continue mixing and add the milk or water (warmed slightly) until you have a stiff dough.

Leave to rest for 20 minutes. (Don't be tempted to miss this out.)

After 20 minutes the batter will have proved into a dough. Knead this and divide into 18 - 20 even balls.
Heat the ghee. Make sure that it is to temperature but is not too hot.
Cook the Jamon very gently (in 2 batches if necessary) turning constantly.

If the oil is at the correct temperature, they should rise after a minute or so. Keep turning the Jamon until they are a golden brown all over.

Meanwhile dissolve the sugar in the water with the cardamon pods and a touch of food colour if you like.
When the syrup is completely dissolved, drop in the Jamon and simmer for 5 minutes. Squeeze them gently so they soak up the syrup.

Serve immediately or chilled. These will keep overnight in the fridge but are much better made freshly as needed.

Answer 2

Gulab Jamun

Gulab Jamun is one of the favorite Indian desserts. They are golden brown balls in flavored sugar syrup. They are served warm or at room temperature.


1 cup Carnation Milk Powder
1/2 cup Bisquick - Pancake mix
(Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Store them as you would donuts or pastries.

Answer 3

This is such a delicious recipe that does NOT translate well into English. I've seen translations of "cake-like fried milk balls in scented syrup" and seen people scratch their heads and go..what? Well, bear with the translations here, there's not too much of a western equivalency that I can think of. The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!) The synopsis...milk is boiled down into a thick, fudge-like consistency and mixed with the slightest bit of flour to form a dough, formed into balls, fried slowly in ghee (butter oil) and then when golden, put to soak in rose-scented sugar syrup. Wow! What's not to love? The consistancy of the balls are tender and delicious, almost half cheese, half custard. You'll have to try and describe for yourself. I'm giving two methods for making the dough..the longer, traditional method and the easier, faster, thank-you-for-powdered-milk method. I'm also including a how-to for ghee, since frying the jamuns in ghee makes such a difference in taste. Oil...bleh Note: Work time is for the powdered-milk method and does not include ghee if you have to make it, which usually takes around 20 minutes. Also, does not include soak time.