Gulab Jamun is a sweet made by using mawa balls first fried in ghee and then dipped in Sugar Syrup. As Gulab Jamuns are fried first and dipped in Sugar Syrup, ghee content doesn’t give good taste when they are refrigerated and cold. Gulab Jamuns are better in the taste they’re hot. That is why when Gulab Jamuns are served in the parties they’re kept in a hot water tray.

Festive season is coming, so something sweet must be prepared. My favorite sweet is Gulab Jamun. Although most of the Gulab Jamuns are not prepared well, they become hard or burst while frying, but with this method of mine, you will be able to make perfect Gulab Jamun easily.

Try some more dessert recipes Besan barfi | Diwali sweets recipes ,Chocolate Gujiya,Meethi mathri Recipe

Why gulab jamun called gulab jamun?

Gulab Jamun which is made from dough and oil deep fried, and are soaked in Rose water and saffron. Here ‘Gulab‘ means ‘Rose‘ and Jamun indicates the shape of a flower named as Jamun (scientific name : Syzygium cumini )

Gulab jamuns prepared with bread and milk are as delicious as gulab jamuns prepared with mawa. Until and unless you state that these gulab jamuns are made with bread and milk the person will never be able to trace the difference.

Pro tips

• Quality of ingredients – The quality of milk powder or khoya is extremely important for this recipe. Fresh ingredients should help in achieving better texture and tenderness.
• Kneading the dough – For light pressure, the dough should not be kneaded with fingers but with the palm. Knead it until it becomes slightly sticky.
• Frying temperature – The ghee or oil used for frying should not be very hot. Its temperature should be moderate so that it happens slowly and evenly.
• Size and shape – Size matters. Small sized balls are easy to shape without any cracks while frying.
• Sugar syrup – Sugar syrup should not have the consistency of even one string. It should be light so that it can be easily absorbed.
• Overcrowding – Do not overcrowd while frying or soaking in sugar syrup. Give these berries some space as they increase in size at each stage.
• Practice – This is a simple and easy recipe, yet there is room for mistakes. I believe, every time you prepare, you will learn from the previous class and become rational.

Why are my gulab jamuns are hard

Make a soft dough, knead as thoroughly as possible.
Mix a pinch of baking soda (Or Eno) in the flour that make dough of.
Fry the balls on slow gas till they are light brown then take them away. Let them cool and then fry again on full flame for a couple of minutes.
Take the balls out and allow them to cool a little bit before soaking in sugar syrup, ensure sugar syrup is also at a moderate tempreture i.e. not too hot not too cold.

Above four steps shall help you.

Gulab Jamun

Gulab Jamun is a sweet made by using mawa balls first fried in ghee and then dipped in Sugar Syrup.

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Prep Time 30

Cook Time 10

Total Time 39

Course Dessert

Cuisine Indian

Calories 126 kcal

Ingredients

4 cups sugar
3 cardamom powder
dry fruit as per required
2 cups ghee
1 pinch baking soda

Instructions

To make Gulab Jamun, mash the mawa well. After this, add baking soda to the mawa and make a dough.
To keep the dough soft, add 2 drops of ghee to it. Keep in mind that the dough should not be too tight.
After preparing the dough, prepare Gulab Jamun. Give the size of gulab jamun as big as you want to make it.
On the other hand, to make syrup, boil water and sugar together.
If you want to get good taste then definitely use cardamom powder while making syrup.
Now do not take out the Gulab Jamuns until they turn brown.
After this, put the gulab jamuns in the syrup.
Now syrup Put gulab jamun in it and keep it covered for some time.