Tuesday, October 23, 2012

Gulab Jamuns from Scratch for Cook-Ezee's 150th Post

Gulab Jamun is one of the most popular dessert in India and many countries in Indian Sub-continent. Traditionally, these are made with Khoya and flour together rolled into small balls and deep fried in low temperature then soaked in warm sugar syrup flavored with cardamom seeds and rose water. Here I have used  Milk powder available in Indian stores which is a great substitute for Khoya .The term Gulab Jamun comes from Gulab meaning  Rose referring to rose water scented syrup and Jamun a South Asian fruit with similar size and shape of that of Gulab Jamuns.

I wanted to do a dessert post on Cook-Ezee's 150th post and had been thinking of making something real quick which tastes fabulous as well. I got a perfect occasion to make these wonderful Gulab Jamuns last weekend as we planned for a friend's surprise baby shower party. Everyone relished the Jamuns which was very soft and melt-in mouth, dumplings perfectly sweetened by the syrup and well flavored with cardamom and rose water. And believe me it is not much of a labor, it is a very simple procedure, if you execute it with clear state of mind you are the winner and I'm sure the family will never want to eat the Jamun's from outside. :- ) So make them at home today and Enjoy !!!

The below recipe yields approx. 45 Gulab Jamuns, you can reduce the ingredients to half to make around 20- 25 Jamuns.

Ingredients Used:-
  1. Milk Powder - 2 Cups(Use low fat or high fat milk powder like Everyday available in Indian grocery stores, both works fine)
  2. All purpose powder/Maida - ½ Cup
  3. Baking Soda - ¼ tsp
  4. Unsalted Butter at room temperature -  5 tbsp
  5. Milk at room temperature - ¼ Cup(or just enough to knead the dough)
  6. Oil to deep fry
For Sugar Syrup
  1. Sugar - 2½ Cup
  2. Water - 3½ Cup
  3. Cardamom Pods coarsely ground - 4 or 5
  4. Rose Water - 2 tbsp(If you don't have them, opt out using it)
How I made It:-
  1. Combine milk powder, all purpose flour, baking soda and mix well with your clean, dry hand.
  2. Add butter and mix slowly with hands to get a crumbled flour mix for a while.
  3. Add milk little by little and knead well to form soft dough. If it crumbles add more milk and knead, if it  is very sticky add some flour and knead again. Set aside for 15-20 minutes.
  4. Meanwhile make the sugar syrup. Add water and sugar in a wide vessel, stir well till sugar is dissolved  and bring it to boil.
  5. Add cardamom and rose water and stir again. Reduce the heat to medium and let boil for another five minutes and take off the flame. 
  6. Make small balls out of the dough and roll it to smooth balls. 
  7. Heat oil in a kadai, keep the heat in medium flame. Drop one ball to check for the appropriate temperature. If the balls sinks first and rises up eventually the temperature is just perfect.
  8. Deep fry the balls, couple of them together, keep rolling them well so that balls are evenly cooked. Take them out and drain off in paper towels(Don't get them to deep dark brown which will result in bitter taste)
  9. Let the fried balls cooled down for a while.Check for the sugar syrup, it should be hot but not boiling. If you feel the syrup is cold just heat it up to make it medium hot.
  10. Drop the balls one by one, gently pressing the balls with a spoon to immerse in the syrup. Leave it for couple of hours till Jamun absorbs the sweetness from the syrup. 
  11. Garnish with slivered almonds or pistachios when ready to serve. Serve warm, cold or at room temperature.
  12. I love to have them with a dollop of vanilla ice-cream or whipped cream.


  1. Hey,
    I tried with milk powder and they are so good in taste and agreed with you, they will never eat gulab jamun from outside.
    Loved the closed looks and I want one right now… :)

  2. Congrats on 150th post, This gulab jamun looks delicious and perfect.

  3. Delicious gulab jamun,love this dessert a lot:)
    Congrats on your 15oth post dear,hoping to see many interesting recipes too:)
    Join my ongoing EP events-Rosemary OR Sesame @ Now Serving

  4. Gulab jamuns look so addictive. Soft n yummy

  5. I love this overly sweet Gulab Jamus:-) Love to get the sugar rush! You have done it soo perfectly Prathibha!

  6. Congratulations on the 150th post Prathibha...Great post for the celebration.Delicious Jamuns

  7. This one is my favorite sweet dish...lovely colour...very inviting.
    1st time visitor and a follower too

  8. wow these balls of goodness look yummy and inviting!

  9. Congratulation dear. Wish you cross many more milestones. Excellent Gulab jamun, lipsmacking.

    today's recipe:

  10. Congrats dear, keep on rocking.. Jamuns looks super juicy and extremely irresistible.

  11. Congrats dear,perfect way to celebrate,tempting gulab jamuns

  12. Congrats dear!! Lovely Gulab Jamuns.. They are very inviting!!!

  13. Congrats! so yummy gulab jamuns

  14. Congratulations and wish you many more years of blogging! Perfect n round gulab jamuns

  15. Congrats and the jamuns look so gorgeous..

  16. They have come out perfect, congratulation for your 150th post & for manyy more like this

    Blog - http://shwetainthekitchen.blogspot.com/
    Facebook Page - https://www.facebook.com/ShwetaintheKitchen

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