Gulab Jamun Recipe | Soft & Juicy Indian Sweet with Khoya
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Introduction
Learn the easy and perfect recipe to make Gulab Jamun. Make soft, juicy Gulab Jamun with milk powder – serve on every festival and special occasion.
Time Required:
Steps Time
- Preparation Time 15 mins
- Cooking Time 25 mins
- Total Time 40 mins
- Quantity 15-18 Gulab Jamuns
Tools Required:
| उपयोग | उपकरण |
|---|---|
| आटा गूंथने के लिए | मिक्सिंग बाउल |
| चाशनी बनाने के लिए | सॉसपैन / भगौना |
| तलने के लिए | गहरी कढ़ाही |
| निकालने के लिए | छलनी / चम्मच |
| परोसने के लिए | सर्विंग बाउल |
Ingredients:
For Gulab Jamun:
- Milk powder – 1 cup
- Refined flour – 1/4 cup
- Semolina – 1 tbsp
- Baking soda – 1/4 tsp
- Milk – 1/4 cup or as required (lukewarm)
- Ghee/Oil – for frying
For syrup:
- Sugar – 1.5 cup
- Water – 1.5 cups
- Cardamom powder – 1/2 tsp
- Saffron strands – 4-5 (optional)
- Rose water – 1/2 tsp (optional)
Step-by-Step Method:
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Step 1: Make the syrup
- Add sugar and water in a pan.
- Cook it on medium flame till the sugar dissolves.
- Add cardamom powder and rose water. Make 1 string syrup.
- Turn off the flame and keep it covered.
Step 2: Prepare the Gulab Jamun dough
- Mix milk powder, all-purpose flour, semolina and baking soda in a bowl.
- Add lukewarm milk little by little and knead a soft and smooth dough.
- Keep covered for 10 minutes.
Step 3: Make the balls
- Grease hands and make small round balls – there should be no cracks.
- Keep the balls covered so that they do not dry out.
Step 4: Fry the Gulab Jamuns
- Heat oil or ghee on medium flame.
- Fry the Gulab Jamuns on low flame till they turn deep golden brown.
- Immediately add hot syrup and let them soak for 2 hours.
“Gulab Jamun के साथ Idli Batter का स्वाद और भी मज़ेदार हो जाता है।”
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Serving Suggestions:
- Gulab Jamuns can be served both hot and cold.
- It tastes even better when served with vanilla ice cream.
FAQ – Frequently Asked Questions:
Why do Gulab Jamuns burst?
They can burst if the dough is too soft or if there is too much milk. Always mix the mixture well and make smooth balls.
Why do Gulab Jamuns turn out hard?
Too much baking soda or frying on high flame leaves them raw from inside.
How long should you keep them in the syrup?
At least for 1–2 hours so that the jamuns are completely soaked in the juice.
Cooking Tips:
- The balls should not crack at all while making them.
- The syrup should be hot – not too hot or cold.
- Always fry on low flame so that they are cooked inside.
- The taste of the syrup is enhanced by rose water or saffron.
Conclusion:
Gulab Jamun is considered the king of Indian sweets. It is served on every festival, wedding or special occasion. By following the easy steps given above, you can also make perfect, soft and juice-filled Gulab Jamun at home.
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