Gulab Jamun Recipe: Ingredients To Process, Here Is How To Make Them At Home

Manaal Khurram

3 years ago

Have you ever overheard your relatives saying, ‘Nani ke haath ke Gulab Jamun sab se mazay ke hotay thay?’ If you have any drop of desi blood in you, then you must have at least once in your lifetime! People from South Asian countries including Pakistan, India and Bangladesh among others, hold desi sweets very close to their heart. Every celebration comes with a myriad of delicacies to choose from including the famous Gulab Jamun, Gajar Ka Halwa and Nankhatai. Most of these desserts are fondly eaten in the winter season and provide for the perfect ending to a savory meal. Compiled below is the most-popular recipes for some mouth-watering Gulab Jamuns (since you obviously cannot eat just one!).

Homemade Gulab Jamun’s just make everything so much more special, especially when they are served hot and syrupy. Here is how to prepare them:

For the dough:
Powdered milk – ½ cup
Yogurt – 2 tbsp
Flour – 2 tbsp
Butter – 1 tbsp (melted)
Baking soda – ¼ tspFor the sugar syrup:
Sugar – 1 cup
Water – 2 cups
Saffron – 5-6 strands
Rosewater or khevra water – 4 tbsp
Green cardamoms – 6 (crushed)
Oil for deep frying

Process: For starters, make the sugar syrup. Add sugar, water, saffron and green cardamom in a saucepan and allow it to boil. Let it simmer over medium heat for 20 minutes. Next, make the dough, either with the use of a kneading machine, stand mixer or simply using your hand. Mix all the ingredients including dry milk powder, flour, butter, yoghurt and baking soda together. Keep at it until the butter from the remainder of the mixture. It takes about 5-6 minutes. Then, let this mixture rest for 10 minutes.

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Dip your fingers in some water and then start making small balls of the dough, ensuring they have no cracks on the surface. The dough should be enough to make about 15 balls. Deep fry the dough balls on medium to high heat. They should fry gently and become golden brown. If the oil is too hot, the Gulab Jamuns will turn brown on the outside but will remain uncooked inside. Be careful with the heat. Add the fried dough balls to the warm sugar syrup. Mix and cover. Top tip: Make the Gulab Jamuns overnight and let them soak up the sugar syrup until morning. Trust us, the end result will be finger-licking good!