Once you taste this Homemade Gulab Jamun Recipe, you are going to be in taste bud heaven. They are so yummy and have the best texture and flavor I have ever had. Whether you have always loved Indian food or are just now falling in love with it, this is a recipe you need to keep on your radar and easy to access. I am thrilled to be able to share it with you so you can make it over and over again.
Homemade Gulab Jamun Recipe
A few of you that are long time followers of my blog know that I am just crazy about Indian food. There is nothing better than sitting down to a meal of Chicken Tikka Masala and Garlic Naan. Despite my love for Indian food, the high caloric sauces that many of the entrees are served in means that we don’t have it as often as I would like. But every now and then we indulge in a delicious Indian meal. In my mind, an Indian meal is never complete without a traditional Indian dessert. My absolute favorite is Gulab Jamun… spongy milk balls that are fried and soaked in rose-scented syrup. If you have never tried Gulab Jamun, you are really missing out! If you like doughnuts, then you are certain to enjoy this delicious dessert. An Indian version of donuts soaked in warm sweet syrup and topped with pistachios… In other words, heaven! 🙂
What does Gulab Jamun Taste Like?
When you first bite into a Gulab Jamun, you will find that it’s incredibly sweet. They are a lovely dessert food in Malaysia. Basically, this may be one of these sweetest desserts you will try. It has a delightful sugar syrup that is the base of the sweetness of the dish. You can cut them up or eat them whole, depending on your preference.
Is Gulab Jamun Healthy?
Due to the sugar content, I wouldn’t necessarily say that they are healthy. They do, however, have some nutrients in them. Good fats, protein, and calcium all can be found in this Gulab Jamun recipe.
How do You Store Leftovers?
Amazingly, you can store the leftover Gulab Jamun in the refrigerator for 15-20 days! This is perfect because you will have them handy whenever you want a sweet snack. Or if you are planning a party and want to make them ahead of time.
Additionally, you can keep them in the freezer for 4-5 months as well. I enjoy having a batch or two around whenever we feel like having a treat. I find that the best way to serve the leftovers is to microwave them for 10-20 seconds and eat them warm. That’s my favorite way to eat them.
For the Sugar Syrup:
- Granulated sugar
- Saffron strands
- Green cardamom pods cracked open
For the Dough Balls:
- Milk powder
- All-purpose flour
- Baking powder
- Baking soda
- Mixed nuts (cashews, almonds & pistachios)
- Green cardamom powder
- Ghee (or unsalted butter), melted and then cooled to room temperature
- Whole milk, at room temperature
- Oil for deep-frying
- Nuts for garnish
How to Make Gulab Jamun
First Step: For the syrup, bring water, sugar, and cardamom pods toa boil in a large saucepan. Let simmer for 1 minute then remove from heat. It should be a little liquidy and not too thick. Let sit for 5 minutes, then add saffron strands and rose water, cover, and put aside.
Second Step: For the dough, put mixed nuts in a spice grinder and grind them until they are a fine powder and set aside.
Third Step: Sift together the milk powder, flour, baking powder, baking soda, green cardamom powder, and ground nuts in a large bowl. Add in the melted ghee to the flour mixture and rub with hands, so the mix is moist. Start adding the milk and mixing to make a soft, sticky dough. Cover with a cloth and let sit for about 5 minutes.
Fourth Step: In a deep-sided pan, add enough oil to cover the balls completely when frying. Attach a candy thermometer to the side of the pan and heat until oil reaches 350F on medium heat.
Fifth Step: While heating up the oil, split the dough into 20 equal pieces and roll into small balls. They will grow after frying. Keep balls under a moist cloth.
Sixth Step: Meanwhile, your syrup might be cold, if so put it back on the stove so it warms up (you want it warm not hot). As soon as it is warm, put into a bowl big enough to keep the fried balls completely submerged in the syrup.
Seventh Step: Add a few dough balls to the oil very carefully; make sure you don’t crowd the pan. Fry and turn often until golden brown. Use a slotted spoon to remove the balls from the oil and put them into the syrup for at least 30 minutes or up to 20 days before serving.
Eighth Step: They are best served warm so you can heat them in the microwave for about 10 to 15 seconds and place them in individual bowls with some syrup and nuts garnish.
Now, remember to save this recipe on Pinterest for later 🙂
For the Sugar Syrup:
- 1 ½ cups granulated sugar
- 3/4 cup water
- Few saffron strands
- 4 green cardamom pods, cracked open
- 2 tablespoons rose-water (1-2 drops if using essence)
For the Dough Balls:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoons baking soda
- 10-12 mixed nuts (cashews, almonds & pistachios)
- 1/4 teaspoon green cardamom powder
- 3 tablespoon ghee (or unsalted butter), melted and the cooled to room temperature
- 1/4 cup whole milk, at room temperature
- Oil for deep-frying
- Nuts for garnish
- For the Syrup: In a large sauce pan, bring water, sugar, cardamom pods to a boil. Let the syrup simmer for 1 minute then remove from heat. (The syrup should still be a little liquidy and not too thick.) Let the syrup sit for 5 minutes, then add saffron strands and rose water; cover and set aside.
- For the Dough Balls: Place mixed nuts in a spice grinder and grind them into a fine powder (you should have about 2 tablespoons); set aside
- In a large bowl, sift together the milk powder, flour, baking powder, baking soda, green cardamom powder and ground nuts. Add the melted ghee (or butter) to the flour mixture and rub between hands so that the mix is moistened. Start adding milk and mixing simultaneously to make a soft dough (The dough will be sticky). Cover the bowl with a cloth and let the dough sit for 5 minutes.
- Add enough oil to a deep-sided pan to cover the balls completely while deep-frying. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees F.
- While the oil is heating, divide the dough into 20 equal parts and roll into small, smooth balls. (The balls will double up after frying and soaking in syrup so do not make big balls.) Keep the rolled balls covered with a moist cloth until ready to fry.
- Meanwhile if your sugar syrup is cold or luke warm, put it on stove again so that it warms want the sugar syrup warm (not hot). Once warm, transfer the syrup to a bowl big enough to keep the fried balls completely submerged in the syrup.
- Carefully add a few dough balls to the oil, being careful not to crowd the pan, and fry, turning frequently, until golden brown. Using a slotted spoon, remove the balls from the oil and place into the warm syrup. Allow the fried balls to soak in the syrup for at least 30 minutes (or up to 20 days) before serving.
- The Gulab Jamuns are best served warm. Microwave until warm, about 10-15 seconds and place in individual serving bowls with a few tablespoons of syrup and nuts garnish.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Sometimes we just search the web for cool deserts; you were lucky and found this one. If you want more cool recipes, check out these ones!
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