Dessert is like a feel-good song and the best ones make you dance – Chef Edward Lee
Don’t you think this quote goes perfectly with Gulab Jamun, which I believe is the king of Indian desserts. I don’t know a single Indian household, which is not a fan of this eternal, beloved dessert. Indian functions and festivals remain incomplete without gulab jamun in the food menu.
Just a look at these golden-brown balls dunked in the sugar syrup sets in an intense craving for this delicious dessert. And when you take that first bite of this soft, melt-in-your-mouth gulab jamun, you are instantly transported to another heavenly world. This dessert gives you the utmost pleasure, which no other dessert is capable of. I believe most of you would agree with me on this point!
Every household has its own recipe version for preparing gulab jamuns. With the availability of various instant ready-to-make gulab jamun mixes in the market, preparing this recipe has become easier. But, the joy of making any recipe from scratch is very satisfying. Since I learned to make gulab jamuns from scratch by using mawa/khoya, I have never used any gulab jamun mix. Trust me, this recipe yields rich, decadent gulab jamuns that taste heavenly. Moreover, this recipe is extremely easy. Once you start making gulab jamuns all by yourself, you will not feel like using any other available mix.
This gulab jamun with khoya/mawa recipe requires less than 10 ingredients and can be made instantly. The detailed step-by-step recipe with photos is given below.
Soft, melt-in-your-mouth gulab jamuns dunked in the sugar syrup is the king of Indian desserts. This recipe is made using khoya and requires less than 10 ingredients.
- 500 gram khoya or mawa (ask the vendor for khoya used to make gulab jamuns)
- 100 gram corn flour
- 1 teaspoon cardamom powder
- 12-15 chopped almonds (optional)
- 12-15 chopped plain pistachios (optional)
- Ghee (for frying gulab jamuns)
- 2 cups sugar
- 3 and 1/2 cups water
There are 2 types of khoya or mawa available in the market. Ask the vendor and buy khoya used to make gulab jamuns. The khoya should be fresh and have a soft texture. It should not be very crumbly and grainy. At home, store the khoya in the freezer until you use it to make the gulab jamuns. Remove the khoya approximately 1 hour before from the freezer while making the gulab jamuns.
In a wide plate, take the khoya and mash it. There should be no lumps. Then, add the cornflour and cardamom powder. Mix them thoroughly together until you get soft dough (see the pictures). Do not knead the mixture.
Make small balls of this mixture. In some of the balls, I stuffed some chopped almonds and pistachios in the centre. This step is optional. You can just make plain balls. Keep these dough balls aside.
In a deep-bottomed pan or kadhai, add sugar and water. The sugar should dissolve in the water. Heat the sugar solution till it becomes sticky. Then, reduce the flame to the lowest setting such that the syrup remains warm.
In a deep-bottomed pan or kadhai, heat the ghee on a medium flame. Then, lower the flame and gently add the prepared gulab jamuns into the oil. Add approximately 10 gulab jamuns at a time depending on the size of the kadhai.
Keep on rotating them in the ghee such that they become evenly brown on all sides. The flame should always be low while frying the jamuns.
Then, remove them on a tissue paper to absorb excess oil.
Add these fried gulab jamuns in the warm sugar syrup. As they absorb the syrup, their size will increase.
Fry the remaining gulab jamuns similarly and add them in the sugar syrup. You may have to prepare one more batch of sugar syrup for the remaining gulab jamuns in case the gulab jamuns absorb a lot of syrup.
Serve the gulab jamuns warm with some sugar syrup. You can store the prepared gulab jamuns in the refrigerator for approximately a week. After removing them from the refrigerator, heat them in a microwave or on the gas before serving.
1) Ensure that the mawa is fresh. It should be soft and not grainy. Otherwise, big chunks of mawa would be left in the gulab jamuns. 2) The sugar syrup should be warm when the fried gulab jamuns are added into it. If the syrup is cold, it will become more thick and the jamuns will not absorb the syrup well.
Step by Step Recipe with Photos
1) In a wide pan, take the khoya, corn flour, and cardamom powder.
2) Mix all the ingredients together with your hands. The mixture should become one mass like soft dough. No lumps should be present. Make small round balls of this mixture. You can also stuff some chopped almonds and pistachios in the centre of balls. This step is optional. Make small balls of all the mixture and keep them aside.
3) In a kadhai or deep-bottomed pan, add sugar and water. In another kadhai, heat ghee on a medium flame to fry the gulab jamuns. Do not overheat the ghee.
4) On a medium flame, let the sugar dissolve. Then, heat the sugar syrup further till it becomes sticky. Then, lower the flame.
5) Gently add gulab jamuns in the hot ghee. Keep rotating the jamuns in the ghee so that they get evenly browned from all sides. Then, remove them on a tissue paper to absorb excess ghee.
6) Then, place these fried gulab jamuns in the sugar syrup. The gulab jamuns will increase in size as they absorb the syrup. Similarly, fry all the remaining jamun balls and then add them in the sugar syrup. In case, the jamuns absorb a lot of syrup, you may have to prepare one more batch of sugar syrup and add the remaining gulab jamuns in it.
7) Serve the gulab jamuns warm with some sugar syrup. You can store the gulab jamuns in the refrigerator for a week. But, warm them in the microwave or on the gas before serving.
These soft, melt-in-your-mouth gulab jamuns can be made during all Indian festivals.
Do let me know in the comments below if your tried this recipe. Share and like this recipe on Facebook, Google+, Instagram, Twitter, and Pinterest.