Gulab Jamuns recipe – jamuns are fried dumplings soaked in sugar syrup! I am happy to share another famous sweet called Gulab Jamuns which is hot favorite of Mumbai and Mumbaikars too! This is stuffed with dry fruits. These were perfect gulab jamuns. My jiju told me it was one of the best jamuns he had till date. I am quite content and happy with this Indian dessert. Its my first attempt and voila these were having great texture, soft, smooth, supple and juicy 🙂 ….what more one can ask for? I will tell you how to make stuffed these at home which tastes hundred times better than the shop ones.
I had actually made these Gulab Jamuns for my mom. As my mom goes head over heels at Gulab Jamuns ;)…. She can actually gulp 8 to 9 gulab jamuns at a time. Now you can imagine how much she loves gulab jamuns. I just thought of making them for her. I bet she has eaten most of it. She also liked them a lot. Also, note this is my old recipe just made some changes and re-posting again.
Thanks to my aunt who had given me this Indian Recipe Book called Traditional Indian Dishes! From where I got my Gulab Jamuns Recipe. The author of this book has not mentioned the name. Nevertheless, I am thankful to the author/authoress. However, as usual, I have modified the recipe. As its natural for me to tweak the recipe and come with my own variation. I have stuffed them with dry fruits which make them all the more special.Would just like to say try these gulab jamuns and your family will just love them!
Gulab Jamuns Recipe step by step details below:
1. For Gulab Jamuns sift all dry ingredients and keep aside (flour, self-raising flour (corn flour, salt and baking powder), milk masala, milk powder, vanilla powder and cardamom powder).
3. Start kneading into a dough. Lastly add ghee and Keep kneading until smooth and soft dough is formed. Let the dough rest in the fridge for 20 mins.
6. Wrap the ball from all sides. Again gently roll them into a ball. Repeat the same with all balls. I don’t have a pic for this one. Let’s prepare our syrup. Combine water, sugar, rose petals, cashew nuts, cardamom in a big wok. Place on the low Or medium heat.
7. Keep stirring allow the mixture to thicken. Once the syrup is thick and sticky. Switch off the gas. Remove the cardamom skin from the syrup.
8. Take a deep frying vessel. Add oil and keep on low heat. Once the oil is hot fry these stuffed balls until golden brown in color. Please don’t fry for a long time else your jamuns will be black Or burnt. As you could see I have burn’t some below 😉 😉
9. Now drain these fried jamuns on absorbent paper. Stir balls into hot syrup. Refrigerate for 2 hours. Serve chilled Or hot.
Gulab Jamuns recipe and printable version below:
- 150 gms refined flour (maida)
- 35 gms self raising flour (blindly used about 3 tbsp cornflour+1 t/s salt+1.5 tbsp baking powder+ a pinch of salt)
- 2.5 tbsp milk masala powder (saffron and dry fruits flavored)
- 100 gms milk powder
- 1 t/s freshly crushed cardamom powder
- ¼th cup (60 gms) yogurt
- 2 tbsp water
- 2 tbsp hot milk infused with 2 strands of saffron
- 1 t/s kewra essence
- 1 t/s almond essence
- 3 cups refined oil for deep frying
- 1 cup crushed cashews Or shelled pistachios for stuffing
- ½ cup raisins for stuffing
- For Syrup:
- 2 cups water
- 3 cups sugar
- 6 to 7 green cardamoms crushed along with skin
- 14 to 16 cashew nuts
- few rose petals
- 1 tbsp almond essence
- For Gulab Jamuns sift all dry ingredients and keep aside (flour, self raising flour, corn flour, salt and baking powder, milk masala, milk powder and cardamom powder)
- Stir in all wet ingredients (yogurt, milk infused with saffron and water).
- Start kneading into a dough. Lastly, add ghee and Keep kneading until smooth and soft dough is formed. Let the dough rest in the fridge for 20 mins.
- Now start making small-medium sized balls of it around 1.5 inches.
- Slightly flatten them with your palm. Now stuff with few cashews and one raisin.
- Wrap the ball from all sides. Again gently roll them into a ball. Repeat the same with all balls. I don't have a pic for this one.
- Let us prepare our syrup. Combine water, sugar, rose petals, cashew nuts, cardamom in a big wok. Place on the low Or medium heat.
- Keep stirring allow the mixture to thicken. Once the syrup is thick and sticky. Switch off the gas. Remove the cardamom skin from the syrup.
- Take a deep frying vessel. Add oil and keep on low heat. Once the oil is hot fry these stuffed balls until golden brown in color. Please don't fry for a long time else your jamuns will be black Or burnt. I don't have a pic for it.
- Now drain these fried jamuns on absorbent paper. Stir balls into hot syrup. Refrigerate for 2 hours. Serve chilled Or hot.
Also shelled pistachios could be used instead of cashew nuts.
Keep the heat on low mode else jamuns won't fry evenly also there are chances it might get burnt.
If rose petals are not available you could use rose water instead.
Don't freeze the gulab jamuns.
Hi Dear Maria
Today my mom sissises children had come over for lunch and i decided to make this as i found yr recipe too simple, u wont believe it came out so very well as i didnt make any changes, it came out soft and delicious i must say, everyone loved it, the children went on eating.
Thanks so much maria for this easy recipes, everyone shud try this.
lv &Tk cre
Thankyou Sunita you made my day I am happy to know your gulab jamuns turned out soft and delicious 🙂 you are always welcome.
Happy birthday dear Maria:) Keep up ur great work n wish u loads of luck n prosperity.
BTW yummy Jamuns..
Thanks Sadhana do try them surely 🙂 also thanks for your positive words!
dey r mouth watering
Thanks Nupur 🙂
hello ……nce pics of gulab jamun,i m hvng 1 question dat plz can u lt me know y gulab jamuns r hrd sometme and smtime not juicy inside…..
Awantika Gulab Jamuns are soaked in sugar syrup if they are not soaked properly they will taste hard and not juicy.
Tried this one…. though since i was worried of burning them i under cooked them as a result. Will def try it again, cause i enjoy this dessert.
Need one clarification with regards to the Self Raising flour. could you please let me know what it exactly comprises of? How much of cornflour, salt, baking powder. You have mentioned salt twice in the recipe above.
Thanks for your help 🙂
Just fry the jamuns in low fire under your supervision. As soon as it’s brown in color from both sides. Remove them and keep aside. Raising flour is same as described in the recipe 35 gms self raising flour (blindly used about 3 tbsp cornflour+1 t/s salt+1.5 tbsp baking powder+ a pinch of salt). It’s just once you have to add salt just a pinch of salt Or about a t/s. Hope this helps you. Don’t worry cooking is all about trial and error many a times even expert do errors. As the more error you do the more you will learn. All the best have fun!
The recipe looks for gulab jamun looks really nice. It says to add ghee at the end to the dough but I don’t see the quantity that I would add in the recipe. Could you please let me know how much ghee I should add. Also could I add unsalted butter instead of ghee?
Thank you vor your help,
Thanks for raising it I will rectify soon in the recipe. Take about 3 to 4 tbsp ghee. Ghee will taste good anyday also has less cholesterol than butter. If you still want to use butter you could use low fat butter lot of brands are available in market which has less salt content. Hope this helps you Or you could use refined oil.
Wish you a belated Happy Birthday.May all your dreams and wishes come true and may be be blessed with good health and prosperity.
Loved your Kulfi and Gulab Jamun recipe.
BTW what is evaporated milk i am not quiet clear can you pls tell me
You are also a Scorpio like me ha 🙂
Maria (Had written to you earlier hope you remember)
Thanks a ton for your wishes and compliments :)……….. God bless you too!………………… I am happy you liked gulab jamun and kulfi recipes. Both taste yum and delish!. Evaporated milk is mava if you don’t have mava/khoya than use boiled milk. Yeah me too a scorpion… with names star sign also matches lols ;).
I remember you vividly Maria.
You too take care have a great day and year ahead.