Gulab Jamun is a very popular Indian sweet. On a medium-low flame, heat the sugar solution till it becomes sticky. My recipe is adapted from my cooking school which I have been making for decades and has never failed. Otherwise, they would have a hard crisp thick cover when fried in a less hot oil and they won’t absorb the sugar syrup. 1. Continue to fry the rest of the dough balls in batches. You should be able to roll out smooth balls with your palms. They have to be cooked from the insides too. Remove this layer with a spoon. They have to be cooked from the insides too. You don’t want gluten to form, so just mixing well is enough. But take care as hot oil is there in the pan. Take care of these things at every step of making the gulab jamun! I had half that Khoya still- saved it up and made it again today and this happened with some and not all. Add a small ball in the oil. your guess is right ???? The balls have to be stirred with a slotted spoon frequently to get even browning. Heat oil for deep frying in a kadai or a pan. Your sweet would just not have that particular flavor. Add rose water and stir. All our content & photos are copyright protected. Drain and … These soft sugar syrup soaked balls are a treat always. You can go the traditional way if you want or just fry them in oil as I have done. Learn more... Gulab Jamun is a traditional dessert that is popular in South Asian countries such as India and Pakistan, as well as Caribbean countries such as Trinidad and Jamaica. Make a thick syrup and switch off the fire much before the sugar solution reaches a one thread consistency. For making these it is important to get the right texture in the jamun dough. The all-purpose flour is just added to bind the mixture. If you get it right, then making them is a cakewalk and you won’t feel like buying them from outside. At first, for making soft and smooth gulab jamun with milk powder pour ghee in the frying pan. Once they start to have tiny golden spots, keep on rotating them in the oil, so that the balls are evenly browned. milk powder. Meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. Try this soft instant gulab jamun at home and enjoy. Sometimes to satisfy our sweet cravings, I make gulab jamun. There are many variations of gulab jamun. The gulab, I believe, is in reference to rosewater flavouring and the jamun to the shape. https://www.indianhealthyrecipes.com/gulab-jamun-recipe-using-milk-powder It is difficult to fix if they are already fried and soaked in sugar syrup. To make gulab jamun recipe you need to use “chikna khoya” or “dhaap khoya”. When making the dough, knead it until its smooth. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. So don’t make large sized balls. There should be no lumps in both the mawa and paneer. Mash it very well. Gently bring to a boil and continue to stir occasionally. For instagram mention. Keep the sugar solution aside. 9. Remove the fried jamun and then drain them on kitchen paper towels to remove excess oil. It has more moisture than the other two varieties of khoya viz ‘danedar khoya’ and ‘batti khoya’. hope this helps. 5. If your gulab jamun is cracking, it's possibile that your dough isn't soft enough yet. The balls should also not become browned too soon. Both the recipes are easy and even beginners can make these tried and tested delicious melt in the mouth gulab jamun. The all-purpose flour is just added to bind the mixture. Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. Take khoya (mawa or evaporated milk) in a bowl. Set the sugar solution aside. The thing about Gulab Jamun is that they aren’t particularly difficult to make, but they are difficult to make perfectly. Just mash and proceed with the next step. Later place them while still hot in the sugar syrup. It also gives it a nice flavor. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. These dough balls almost double when frying and also increase when soaked in the sugar syrup. All you need is milk powder, curd, sugar and water to make a tasty gulab jamun. After 30 minutes, make small balls from the dough without cracks. Gulab Jamuns made from Khoya are very tasty and soft. 3. What am I doing wrong- did I put in the dumplings too hot into the sugar syrup? When all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1 to 2 minutes, till the jamun become soft. Lastly, place gulab jamuns in a plate or bowl with paper towels to soak up extra oil. Then, gradually stir milk into the dry mixture until it develops a dough-like texture. – – husked and crushed or powdered or ½ teaspoon cardamom powder. Mix gently again. Directions Part 3 ( Syrup): First add 1/4 cup water, 3/4 sugar, 1 tbsp pureed ginger and 1/2 tsp cardamom powder to a pot and heat on medium. You can also grate and then mash the khoya. Don’t over mix or knead. First stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire. You can also check one small piece before frying the rest of the balls. We use cookies to make wikiHow great. wikiHow's. You can also chill them and serve them cold. what you can do is do not heat up the sugar syrup once you add them in it. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. If the oil becomes cold, then don’t fry the balls. Some of the variations that I have already shared are: I have compiled below tips and frequently asked questions based upon the queries received from the readers in the comments section. Frying Temperature: While frying, you need to be very careful about the temperature of ghee. An easy version is also made with milk powder. You can add powdered milk to increase the consistency. Traditionally gulab jamun are fried in ghee. Garnish with rose petals or almond slivers. just let them soak in the syrup. The first time I made your Gulab jamun they were just fabulous. Serve gulab jamun warm or at room temperature. If the sugar syrup is watery, then the jamun absorbs more sugar syrup resulting in it being super soft and can even break in the sugar syrup. It will again return to a liquid state. Cover the dough and keep aside for 30 mins. 2) Fry gulab jamuns in medium hot oil/ ghee. Just warm them, don’t heat. The word ‘chikna’ means smooth. 5. If the oil is very hot, then the balls get browned quickly with the inside portion being under cooked. Soft khoya also known as ‘daap ka khoya’ or ‘chikna khoya’ is used. While frying heat oil to high and reduce to medium. This sweet dish is prepared for many festivals, get together, parties and marriages too. You can cook the sugar syrup till it reaches a half string consistency. Set aside for fifteen minutes. Gently bring to a boil and continue to stir occasionally. Hi, I am Dassana. If it does not rise then, the oil is not hot enough. You can also chill them and serve them cold. Gulab jamun is basically derived from the combination of words “rose” and “berries”. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. When making jamun dough ball, there should be no cracks on it. I also have a professional background in cooking & baking. In Indian culture, these tasty treats are often made around the holidays, such as Diwali and Ganesh Chaturthi. On cooling, if the sugar syrup crystallizes, then just add 2 to 3 tablespoons water and warm the syrup again. The word “gulab jamun” means rose berries. Please do not copy. If too dry or too wet, you will have difficulty rolling them out into balls and eventually into gulab jamuns. Garnish them with rose petals or almond slivers. Thanks to all authors for creating a page that has been read 557,047 times. The recipe I give here is for the type of gulab jamun commonly made in Fiji. Your recipes are so very good.. thank you for sharing them. How to Make The Best Melt-In-Mouth Gulab Jamuns? 2. This gulab jamun recipe made with milk powder is a cheat’s version but tastes equally good. – 100 grams of paneer (Indian cottage cheese), – powdered in a mortar-pestle or ½ teaspoon cardamom powder. wikiHow is where trusted research and expert knowledge come together. could be that the sugar syrup was either not a perfect one string consistency or the khoya must be more on softer side. There are 3 different types of khoya that you get in the Indian market. Mix the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (optional) in a mixing bowl. If gluten forms then the dough balls become dense and won’t absorb any of the sugar syrup and the jamun will not be soft. 12. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. The bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamun. In parties, weddings and even in an Indian dinner meal, gulab jamun happens to be one of the sweets served after the meals. For special occasions, some people like to serve their Gulab Jamun warm with a scoop of vanilla ice cream. In this case, 80% of readers who voted found the article helpful, earning it our reader-approved status. Khoya or mawa is the Hindi term for evaporated milk solids. 8. Don’t overcook as then they can break. https://www.indianhealthyrecipes.com/khoya-gulab-jamun-recipe More baking powder can also result in the jamun breaking and disintegrating in oil. Plus they would absorb a lot of oil too. Thus, the name gulab jamun where … Don’t knead. This recipe post from the archives (August 2014) has been republished and updated on 3rd June 2020. Cover the dough balls and set aside. You can also buy khoya from a Indian sweet shop. The variations vary with the ingredients used or the cooking technique applied. Heat oil for deep frying in a kadai or a pan. Please consider making a contribution to wikiHow today. Instead The mixture will be sticky but smooth. Lower the flame to a medium-low or low and wait for a minute. This version made with milk powder is soft, melt in the mouth and taste delicious with a milky taste. Serve gulab jamun warm or at room temperature. An optional step but tastes good. Preparation time: Approximately 1 hour, plus time to let sit overnight, All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Include your email address to get a message when this question is answered. It … You don’t want gluten to form, so just mixing well is enough. Make a soft dough, knead as thoroughly as possible. 9. Please consider making a contribution to wikiHow today. A layer of scum will be formed. They won’t be smooth. If in case, the dough balls breaks when frying, then add some more maida (about 1 to 2 tablespoons) to the dough. To prepare this easy gulab jamun in a very simple step by step procedure with video. http://www.monsoonspice.com/2013/10/easy-gulab-jamun-recipe-with-milk.html, http://chefinyou.com/2009/11/gulab-jamun-recipe/, http://www.vegrecipesofindia.com/gulab-jamun-easy-gulab-jamun-recipe/, consider supporting our work with a contribution to wikiHow. The gulab jamun recipe made with milk powder is a cheat’s version but tastes equally good. in this recipe, 4 tablespoons sooji will be more. all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1 to 2 minutes, till Cover the dough is n't soft enough yet it how to make gulab jamun soft me on Instagram, Facebook, &... - > khoya recipe be very careful about the temperature of oil too gluten strands will form will... Milk until you 're frying it, so that the jamun dough balls batches... 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