Gulab Jamun is a popular Indian dessert that is enjoyed during festivals and special occasions. It is a sweet treat that is loved by people of all ages. The soft and spongy balls soaked in sugar syrup are a heavenly delight and can be enjoyed warm or cold. The essence of rose and cardamom adds a wonderful aroma and flavor to the dish. Give this recipe a try and indulge in the deliciousness of homemade Gulab Jamun.
Gulab Jamun
Course: Sweets, DessertCuisine: Indian, TamilDifficulty: Medium
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesGulab Jamun is a popular Indian dessert that is enjoyed during festivals and special occasions.
Ingredients
Khoya (unsweetened) – 2 cups
Maida – ½ cup
Cooking soda – a pinch
Sugar – 2 cups
Oil for deep frying
Cardamom powder – ½ teaspoon
Rose essence – few drops
Directions
- Combine khoya, maida, and cooking soda. Gradually sprinkle water to form a soft dough. Shape the dough into small balls.
- Heat oil in a kadai over low flame. Once the oil is sufficiently hot, fry five to six balls at a time until they turn golden brown. Remove and set aside. Continue frying all the balls in this manner.
- In a separate vessel, dissolve sugar in two cups of water and bring to a boil. Let it boil for five to seven minutes, then remove from the heat.
- Stir in rose essence and cardamom powder. Submerge the fried balls in the syrup and let them soak for at least one hour.
Notes
- Instant Gulab Jamun mixes are very handy and one can prepare jamuns instantly. If you do not have instant mix, try the above steps
Hi Mrs. Kamala, I am a Sri Lankan and a huge fan of Indian foods. I tried gulab jamun recipe with milk powder (because there isn’t anything named as Khoya in our markets 🙂 ) and it came very well. Now I’m gonna try your chocolate burfi recipe. If you mind, please use English terms of those grains or post some pictures in raw status which are in your recipes so we can recognise them. THANK YOU
A healthier option is to bake and broil the balls in the oven and adding it to the sugar syrup. I’ve tried it using the instant jamun mix and it turned out just as good.