What are Indian festivals without Indian sweets. Gulab Jamun is the classic indian sweet which is favourite of all. You will see it in all the parties, whether it is Indian wedding or any Indian Party.
Lot of people think its quiet difficult sweet to make., but trust me it is “the simplest sweet” to make at home. You just have to do it correctly & take care of 2-3 basic points like not frying on high flame, not making the sugar syrup too thick & you are good to make it at home.
This is my mother’s recipe. My mom is not a fussy chef. She chooses to make the simplest of recipe & makes yummiest of food. I have fond memories of Gulab Jamun. Whenever she travels to visit us. She carries it the fried gulab jamun with her, makes sugar syrup at home & we get the same taste as we grew up eating in childhood.
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I hope you try this recipe & let me know how it turned out to be.
Prep Time: 15 Mins
Cooking Time: 30 mins
Recipe Level: Intermediate
Spice Level: Sweet
Makes: 30 pcs
Shelf Life: Store in airtight container in refrigerator for 10-15 days
Serving Suggestion: Serve hot. You can re-heat & serve.
1 Deep Wide mouth Pan/ Kadhai to fry
1 Deep Pan to make sugar syrup
250 gm Khoa( solid milk)
Clarified Butter(Ghee) for frying khoya balls
30 pcs charoli (chironji)
2 cup sugar
3 cup water
2 Cardamom (optional)
SUGAR SYRUP (CHASHNI) – Heat 2 cups of sugar & 3 cup of water in a deep pan. Let the sugar dissolve & stir occasionally (not too much). Once the syrup thickens a liitle take it off the heat. It will take 5-7 mins on a medium flame.
You can add Rose Water or Cardamom powder/seeds while making syrup for flavour. Its optional.
- In a large bowl knead khoya to remove lumps. Khoya should be at room temperature.
- Add 3 tbsp of all purpose flour (maida) & knead again to combine everything.
- Once combined & texture is smooth start making small balls/jamuns of the khoya. In each jamun insert charoli (chironji) & keep it aside. Make it with soft hands & ensure there are no cracks. Skip Chironji if you want to make nut free.
- Mean while heat ghee in a kadhai/ wide pan on a medium flame.(aproxx 5 min)
- When ghee is hot, lower the flame & test out by frying one jamun.
- If it comes out perfect without bursting , fry rest of the jamuns. Incase it burst, add little more maida to the dough & try again.
- Fry until golden-brown. Do not turn them too much, You can use spatula to put warm ghee on jamuns from kadhai itself.
- Rotate when done from one side & take them out when they are golden brown.
- Soak the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak the syrup for 30 minutes.
- Store them in a airtight container separating the syrup from jamuns, else it will become very sweet.
- Reheat Jamuns with some syrup & eat warm.
- Ensure khoya mixture is smooth & there are no cracks in the jamuns.
- If your khoya is too hard, grate it & add little warm milk to make it soft.
- Don’t fry them on high flame, else they will not be cooked from inside. Always fry them on low flame. Best is to heat ghee on medium flame & then lower the flame.
- Sugar Syrup should be warm not hot or cold when you dip jamuns in it.
- Don not make the sugar syrup too thick. Jamuns will not soak the water.
- I use store bought khoya, it can be bought from any Indian sweet shop. You can make it at home too but it’s a tedious process. You need to heat milk till solids are left.