• Total Time 1h 5m
• Prep Time 45 m
• Calories 732

Ingredients of Gulab Jamun

• 2 cup powdered sugar
• 1 1/2 teaspoon green cardamom
• 150 gm mashed khoya
• 1 1/2 tablespoon ghee

• 50 gm paneer
• 2 cup canola oil/ rapeseed oil
• 500 ml boiling water

For Dough

• 30 gm all purpose flour
• 2 tablespoon corn flour

• 1/4 teaspoon baking powder

How to make Gulab Jamun

Step 1 Prepare the sugar syrup

To make this simple Gulab jamun recipe, you need to take a vessel and add sugar, water, and a slice of lemon. Mix the sugar syrup well and reduce the consistency to two-string. Then turn off the flame and let it attain normal room temperature.

Step 2 Make the dough for Gulab Jamun

Take a wide tray and add equal proportions of chenna and khoya, mash them together using a masher. To accentuate the taste add some saffron strands. Make sure that there are no lumps in the mixture. Once the mixture is smooth enough, move on to the next step. Mix, all-purpose flour, cardamom powder, cornflour and baking powder in the khoya-paneer mixture. To make the gulab jamun more delicious add some ghee to the mix. This will leave a nice aroma and give it an authentic taste.

Step 3 Shape the dough in small balls

Now, rub some ghee in your palms and take some dough and shape them into small balls. In the meantime, take a kadhai and heat ghee or oil over medium flame, once the oil is hot enough slowly slide the balls and let them cook. Wait till the balls turn golden in colour.

Step 4 Soak the fried balls in Gulab Jamun

Take out the balls and remove the excess oil, then gently leave the gulab jamun balls in the sugar syrup. Let the gulab jamuns absorb the syrup. After half an hour, extract them and place them on a bowl and gently pour some sugar syrup.

Step 5 Garnish with dry fruits

Last but not the least, garnish the gulab jamuns with some finely chopped pistachios. Serve these gulab jamuns after an elaborate and we are sure your guests will praise your culinary skills.

Step-by-step recipe of how to make Gulab Jamun will help you to make these divine sweet at home. Gulab Jamun is a traditional Indian sweet or dessert that is usually made in every Indian home during festivals and weddings. Gulab Jamun is mostly liked by one and all. They are soft, spongy, sweet, and just melts in your mouth. Let me tell you, you just can not stop at one or two Gulab Jamun, as they are very delectable and addictive too.

Gulab Jamun is made using store-bought mawa, also know as Khoya with all-purpose flour or maida, that is formed into a soft dough. Later it is shaped into small balls, fried in ghee, and dipped and soaked in saffron and cardamom flavor sugar syrup. I have not used rose water or rose petals in this recipe as my daughter is allergic to it. If you want you can add rose water in the sugar syrup for authentic Gulab Jamun flavor.

Gulab Jamun – an Indian sweet

There are many variations of Gulab Jamun like Bread Gulab Jamun, Kala Gulab Jamun, Sweet Potato Gulab Jamun, Ready Mix Gulab Jamun, and the list can go on and on. When I learned to prepare Gulab Jamun that is one of my favorite sweets, I have never bought it from stores. It can be made in just 30 minutes have all the ingredients handy and it’s very cost-effective too. Try making Gulab jamuns during the Ganpati festival, Navratri, or Diwali. Just follow the steps and recipe of Gulab Jamun and you will surely bookmark this recipe forever.

Recipe of Gulab Jamun

1/2 cup All-purpose flour (maida)
250 grams Grated Mawa or Khoya
2 cups Sugar
2 1/2 cups Water
1 tsp Cardamom powder
1/4 tsp Baking soda
8-10 Saffron strands

HOW TO MAKE JAMUNS:

1. Crumble the mawa (khoya)with hand or use a grater, I have used store-bought mawa here.

2. Add sifted all-purpose flour (maida), 1/4th tsp baking soda in it.

3. Mix it gently and knead all the above ingredients together to form a soft dough.

4. If you feel the dough is a little hard add very little milk.

5. Otherwise, the moisture in the mawa will be sufficient to form a soft dough.

HOW TO MAKE SUGAR SYRUP:

1. Divide the dough, grease your hands with little ghee and make into small and even-sized balls.

2. Make sure there are no cracks in the balls, or else they may crack while frying.

3. Soak saffron strand in 1 tsp hot milk for 3-5 minutes till it releases its color.

4. Heat a wide-open pan and add 2 1/2 cups of water and 2 cups sugar in it. Let the sugar melt in the water.

5. Once it melts and starts boiling, add cardamom powder and saffron strands in it.

6. Let the syrup boil for 8-10 minutes on a medium flame till the sugar syrup becomes thick and sticky.

7. Switch off the flame and cover the lid of the pan and keep it aside.

HOW TO FRY JAMUNS:

1. Heat ghee in a pan on a medium flame, once it’s hot just put a small part of the dough in the ghee to check if the ghee has reached the exact temperature to fry the Jamuns.

2. The trick is if the dough comes upward it means the ghee is hot enough to fry.

3. Fry the Jamuns in small batches on a medium to low flame.

4. It will take 5-6 minutes for one batch to fry.

5. Do not fry them on a high flame as they will be hard from inside.

6. Be patient and fry all the balls on a medium to low flame till the balls are even and golden brown in color.

7. Drain and transfer them on a kitchen napkin. Let them cool a bit before adding them into the syrup.

8. Now add the Jamuns in the warm sugar syrup and soak for an hour till they are soft and increase in size.

9. If you add in hot syrup, the Jamuns will shrink and will turn harder. So, prepare the sugar syrup before frying the Jamuns so that it warms up a bit.

Semolina and Condensed Milk Gulab Jamun

Finding a gulab jamun (Gulam Jambo) with semolina recipe was like finding a needle in a haystack. My sister was visiting last weekend – I hadn’t seen her in over a year – so wanted to make plenty of homemade treats our mother used to make. or as my younger sister puts it ‘just like Amma made it!’ (Amma being the Tamil word for mother). I searched the web trying to find a similar recipe but there were none in sight. The only gulab jamun recipes I could find were the round ball like gulab jamuns made with milk powder and flour – not what I wanted to make. I eventually got Amma’s recipe from my older sister – a recipe which uses condensed milk and a tablespoon of semolina to create perfect finger shaped gulab jamun (like Amma made it). The search for this recipe inspired the start of this blog! – a place to share Amma’s recipes with my sisters and the world!

For readers who’ve never heard of ‘Gulab Jamun’..it is basically an Indian doughnut. Traditionally made from flour and milk powder then fried and finally dipped in a sweet rose syrup. The South African Indian version differs in two aspects, first the finger like shape and secondly this recipe uses condensed milk and semolina which gives the Gulab Jamuns a rather firm texture which produces perfectly shaped gulab jamuns. (Try my homemade condensed milk recipe).

Prep time: 15 minutes
Cook time: 7 minutes
Total time: 40 minutes
Yield: serves 24 -30 medium sized gulab jamuns;

Ingredients

Ingredients for Syrup

Coconut Gulab Jamuns

2 cups desiccated coconut

Cooking Directions

2. Shape the dough into long, thin finger like shapes – they will expand once fried. Heat the oil in a heavy based pan on medium heat. Fry the gulab jamnus until slightly brown. Remove from oil then imerse into the syrup. For coconut gulab jamuns immerse the syrupy gulab jamuns into a bowl filled with dessicated coconut. Serve hot or cold. Store in an airtight container.

How To Make Syrup For Gulab Jamun

Add the sugar to the water. Stir until dissolved over medium heat. Add 1 teaspoon of rose water and a pinch of cardamom powder (elachi powder).If you do not have any rose water don’t worry, simply add the cardamom to the syrup it tastes just as good.

Boil the sugar water, stirring continuously until the sugar dissolves and the mixture appears slightly thick. Don’t allow the syrup to get too thick, the syrup should be light so that it soaks through the gulab jamuns but should be sticky enough to bind the coconut.

Once Gulab Jamuns are fried dip them into the syrup then dry out onto a wire rack or kitchen paper. For coconut gulab jamuns see step 3 (above)

Gulab jamun recipe – It is a delicious melt in mouth sweet dish made up of khoya (mawa), all-purpose flour and sugar syrup. Very easy to make and takes about 30 minutes to get ready.

Gulab jamun is the popular Indian sweet which I often prepare at home. To be honest I like only home-made gulab jamun. Not just because of the taste but also for several other reasons like ingredients quality, hygiene and ofcourse they are less expensive.

I have tried this gulab jamun recipe several times and yes I can say that this recipe is full proof. I have pointed out all tips to get this gulab jamun recipe perfect. In this recipe I have used home made khoya to make gulab jamun but you can buy it from market if you wish.

I have already posted gulab jamun recipe with milk powder if you want to make it without khoya.

Let’s see the recipe.

Ingredients

1 cup khoya at room temperature
3 tablespoons maida (all-purpose flour)
1/8 teaspoon baking soda
Water as required
Oil for deep fry

For sugar syrup

2 cups sugar
2 cups water
4 cardamom pods
A pinch of saffron
4 drops rose essence or kewra water

Step by step gulab jamun recipe with khoya

Step 1. Take khoya (at room temperature) in a large dish and crumble it. Measure it and mash it with fingers.

Step 2. Add maida and baking soda.

Step 3. Mix it well. It will form crumble like texture. Then add a teaspoon of water and mash it again. Add little by little water to get a smooth dough.

Note – Do not knead dough very fine, just try to gather the mixture and smooth it out.

Step 4. It took 2 teaspoons of water for me to get this smooth dough. Quantity of water depends on the texture of khoya. The dough shouldn’t be too sticky and should form a smooth ball. Let the dough rest for 10 minutes.

Let’s make sugar syrup

Step 5. Add sugar,water, saffron and cardamom in a sauce pan. Bring it a boil.
Let the sugar syrup simmer on low heat for 7 – 8 minutes. The sugar syrup consistency will be sticky but no thread is required.
Add rose essence and mix.

Step 7. Sugar syrup is ready. Keep it aside.

Frying the gulab jamun

Step 8. Now take the dough and make small dough balls out of it. I made 14 balls in total.

Note – Never apply pressure while preparing dough balls. Just roll them to smooth balls.

Step 9. Place a wok on medium heat and add oil or ghee. Let it heat up.
To check correct temperature I used thermometer. I fried gulab jamun at 140 degree celsius.
However if you don’t have thermometer, don’t worry, there is an old technique to check correct temperature. Take a pinch of dough ball and slide it into oil. If it comes to surface of oil slowly or after 2 -3 seconds late. It means this is right temperature.
At right temperature, slide 4-5 dough balls into the oil. Don’t overcrowd the wok.

Step 10. Start frying using wooden spatula without poking the jamuns for 3- 4 minutes till they become golden in colour.

Note – To get even coloured gulab jamuns I use wok with handle and slowly shake in circular motion to make the gulab jamuns roll in oil.

Step 11. Take the gulab jamun out and soak extra oil using paper napkins.
Now dip them in luke warm sugar syrup. Gulab jamun are ready to serve. Two hours soaking in syrup will give best result.

Note – Correct temperature of sugar syrup is important at the time you are soaking gulab jamuns in syrup. Dip a finger in syrup and if you can bear the heat it means it is right temperature.

Gulab Jamun

Learn How to make Gulab Jamun, Gulab Jamun recipe, suggestions. It is the season of Indian festivals, in such a way that Gulab Jamun cannot be done in the house. But there are many people who bring it home from the restaurant, it’s hard to make them a Gulab Jamun. But do you know, making this famous Dessert or sweet dish is eaten in India is very easy, just to be a little passion and confidence in you? Initially, when I started making Gulab Jamuns, then it was scattered in the pan, and after putting it in sugar syrup, it became stiff, but after several attempts, I succeeded in it. But now you are sharing Nature Bring an easy method that you can make it at home.

Gulab Jamuns are made with milk, mawa, milk powder, paneer, sweet potato, and bread, but, its best and traditional flavor comes with khoya.

Preparation time 15 minutes

Cooking time 30 minutes

Cuisine North Indian

Ingredients for Gulab Jamun

1. Evaporated Milk (Khoya ) 250 grams
2. Cardamom powder 1 Tsp
3. Baking soda 1/4 tsp
4. Fine flour (Maida) 1 cup
5. Saffron a pinch
6. Ghee or oil 3 cups
7. Semolina flour (Suji or Rawa) 2 Tsp
8. Cashew nuts 8-10 pieces

Ingredients for Sugar Syrup (Chashni)

1. Sugar 4 cups
2. Water 4 cups
3. Rosewater (Gulab Jal) 1tsp
4. Cardamom powder 1tsp (Optional)

*Instead of cardamom powder you can use green small cardamom even by grinding it.

* In the beginning, you should make a small amount of Gulab jamun for the experiment, for this, you have to reduce all the material to half. Read more.

Making Sugar Syrup (Chashni)

• Heat 4 cups of water in a pan, then add sugar, cardamom powder, saffron according to the amount written above.
• Keep stirring this mixture. Until the mixture becomes slightly thicker.
• Keep stirring it until the wire starts forming in the syrup.
• Mix the water in the syrup and put it aside in a vessel.

*To see whether the wire is formed in the syrup, stretch it by keeping the syrup between your thumb and the index.

How to make Gulab Jamun

• Take the khoya (Evaporated Milk) in the amount given above in a bowl and grate it well. Then add 1 cup fine flour (Maida) and a pinch of baking soda, cardamom powder and 2 tsp Semolina flour (Suji). Mash the mixture well with the hand. The better the mixture will mash, the Gulab Jamun will become as soft. Fine flour (maida) is easily mix due to moisture.
• Knead this whole mixture like flour. Add a few spoons of milk to it, so that it is soft and easy to mix.
• Put the mixture in a bowl. Now, take this khoya dough a bit and flatten it in your hands, add some pieces of cashew nuts in it, then make round balls with the help of both palms. Similarly, make all the balls.
• Heat the ghee in the pan, first put a ball in it, if Gulab Jamun is bursting on the ghee, then add little fine flour to the khoya mixture. Read also.

*It would be better to test it before making all the balls, otherwise you will have to make balls again.

• Put some balls in hot ghee, and fry these balls till brown. Turn them around so that it fries well around it. Keep in mind, it is fried in medium flame, otherwise, it will remain raw.
• Instead of frying all the balls together, you put some balls and place it in a soaked paper, so that extra oil can be removed. Then put these balls in a light, warm sugar syrup. Similarly, put entire balls in the sugar syrup.
• Let it remain in the syrup for one to two hours, so that the balls will drink well the syrup. Balls of drowning in the syrup will become larger and soft. Indian Dessert Gulab Jamun is ready to serve you hot.

Read also: How to make Til gajak. How to make Jalebi at home. Kaju curry recipe Restaurant style. Using Baking soda for plants. Kaju katli recipe at home. Matar paneer recipe Dhaba style. Famous south Indian recipe Idli. Dahi Vada recipe easy steps. Vegetable Spicy Momos recipe. Besan Ladoo recipe easy steps. Street food Pav Bhaji recipe. Dal Makhani recipe step by step. Aloo Kachori recipe at home.

If you love sweet, sticky treats there’s a new one to add to your list! Have you tried melt in your mouth Gulab Jamun? It’s a traditional Indian dessert, otherwise known as Indian doughnuts, of deep fried dumplings dunked in rose and cardamom flavoured sugar syrup.

What is Gulab Jamun?

Gulab jamun is a traditional Indian and Pakistani dessert commonly prepared for festivals and important celebrations, like the Hindu festival of Diwali (the Indian festival of light) and Eid.

Legend has it that Gulab Jamun originated from a Persian recipe which evolved in India. There are various types of gulab jamun and every variety has a distinct taste and appearance.

Traditionally, gulab jamun is made using khoya (milk solids), but if you don’t have the time or patience to make it from scratch, you can easily substitute it with powdered milk.

How to Make Homemade Gulab Jamun

• Homemade Gulab jamun are usually made with milk powder, flour, butter and cream or milk, mixed into a dough, kneaded then moulded into small balls, deep fried until golden brown and steeped in simmering sugar syrup.

How to make the sugar syrup

• The simple sugar syrup is made by dissolving the sugar in warm water before adding cardamon pods and simmering. Then add rose water to syrup once cool.

Gulab Jamun Recipe

The soft chewy pillows of delicousness are ready in under an hour. Discover how to make Gulab jamun in our simple recipe.

Feast your eyes on #gulabjamun and prepare to get hungry!

less than 10 mins

These sticky-sweet deep-fried dough balls aren’t for those on a diet, but are an authentic Indian sweet.

less than 10 mins

Ingredients

For the dough balls

• 225g/8oz powdered milk
• 110g/4oz plain flour
• 1¼ tsp baking powder
• ½ tsp bicarbonate of soda
• 350ml/12fl oz milk
• 25g/1oz butter, melted
• vegetable oil, for deep frying

For the sugar syrup

• 200g/7oz caster sugar
• 100ml/3½fl oz water
• few strands saffron

To serve

• 1 tbsp chopped pistachio nuts
• 1 tbsp flaked almonds, toasted in a pan

Method

For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.

Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.

Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.

When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.

Garnish with chopped pistachio nuts and flaked almonds and serve.

गुलाब जामुन की स्टेप बाई स्टेप रेसिपी जानने के लिए नीचे दिया गया वीडियो देखें.

गुलाब जामुन सबसे लोकप्रिय और पसंदीदा भारतीय मीठे व्यंजनों में से एक है. गुलाब जामुन घर पर तैयार करना आसान है. गुलाब जामुन को खोवा का इस्तेमाल करके बनाया जाता है. खोवा को मैदे के साथ मिलाया जाता है और आटे की गोलियों को तेल में डीप फ्राई किया जाता है. फिर तली हुई आटे की गोलियों को कुछ घंटों के लिए शुगर सिरप में भिगोया जाता है. गुलाब जामुन की स्टेप बाई स्टेप रेसिपी जानने के लिए नीचे दिया गया वीडियो देखें. Also Read – हर मिनट 95 बिरयानी मंगाते हैं भारतीय, जानें फेवरेट डिशिज, मीठे में क्‍या है टॉप पर?

शुगर सिरप के लिए सामग्री
चीनी -1 ½ कप
पानी – 1 ½ कप
इलायची पाउडर – ¼ छोटा चम्मच
केसर – 15

गुलाब जामुन के लिए
खोवा – 200 ग्राम
मैदा – 4 बड़े चम्मच
बेकिंग पाउडर – ¼ छोटा चम्मच
इलायची पाउडर – ¼ छोटा चम्मच
पानी – थोड़ा सा
तेल – डीप फ्राई करने के लिए

विधि

– एक पैन में चीनी और पानी लें और इसे उबाल लें. एक बार चाशनी में उबाल आने पर केसर और इलायची पाउडर डालें. 5 मिनट के लिए उबाल लें, सिरप की स्थिरता बहुत मोटी नहीं होनी चाहिए.

– एक मिक्सिंग बाउल में खोवा, मैदा, बेकिंग पाउडर और इलायची पाउडर रखें.

– थोड़ा सा पानी मिलाकर आटे को गूंथ लें.

– अपनी हथेली का उपयोग करके आटा की चिकनी दरार मुक्त गोलियां बनाएं. 10 मिनट के लिए फ्रिज में रखें.

– मीडियम-लो तापमान पर एक डीप फ्राइंग पैन में तेल गर्म करें. इसमें आटे की गोलियां डालें. और 6 से 7 मिनट के लिए फ्राई करें. आटे की गोलियां बाद से ब्राउन होनी चाहिए और अंदर से भी अच्छी तरह से पकनी चाहिए. कम गैस में ही इन्हें पकाएं. वरना यह अंदर से कच्ची रह जाएंगी.

– अब इन सभी गोलियों को बाहर निकाल दें और ठंडा होने दें. इन्हें हल्के गर्म शुगर सीरप में डालें. और 3 से 4 घंटे के लिए भिगाए. आपके गुलाब जामुन तैयार हैं.

Once you taste this Homemade Gulab Jamun Recipe, you are going to be in taste bud heaven. They are so yummy and have the best texture and flavor I have ever had. Whether you have always loved Indian food or are just now falling in love with it, this is a recipe you need to keep on your radar and easy to access. I am thrilled to be able to share it with you so you can make it over and over again.

Homemade Gulab Jamun Recipe

A few of you that are long time followers of my blog know that I am just crazy about Indian food. There is nothing better than sitting down to a meal of Chicken Tikka Masala and Garlic Naan. Despite my love for Indian food, the high caloric sauces that many of the entrees are served in means that we don’t have it as often as I would like. But every now and then we indulge in a delicious Indian meal. In my mind, an Indian meal is never complete without a traditional Indian dessert. My absolute favorite is Gulab Jamun… spongy milk balls that are fried and soaked in rose-scented syrup. If you have never tried Gulab Jamun, you are really missing out! If you like doughnuts, then you are certain to enjoy this delicious dessert. An Indian version of donuts soaked in warm sweet syrup and topped with pistachios… In other words, heaven! 🙂

What does Gulab Jamun Taste Like?

When you first bite into a Gulab Jamun, you will find that it’s incredibly sweet. They are a lovely dessert food in Malaysia. Basically, this may be one of these sweetest desserts you will try. It has a delightful sugar syrup that is the base of the sweetness of the dish. You can cut them up or eat them whole, depending on your preference.

Is Gulab Jamun Healthy?

Due to the sugar content, I wouldn’t necessarily say that they are healthy. They do, however, have some nutrients in them. Good fats, protein, and calcium all can be found in this Gulab Jamun recipe.

How do You Store Leftovers?

Amazingly, you can store the leftover Gulab Jamun in the refrigerator for 15-20 days! This is perfect because you will have them handy whenever you want a sweet snack. Or if you are planning a party and want to make them ahead of time.

Additionally, you can keep them in the freezer for 4-5 months as well. I enjoy having a batch or two around whenever we feel like having a treat. I find that the best way to serve the leftovers is to microwave them for 10-20 seconds and eat them warm. That’s my favorite way to eat them.

Ingredients

For the Sugar Syrup:

• Granulated sugar
• Water
• Saffron strands
• Green cardamom pods cracked open
• Rose-water

For the Dough Balls:

• Milk powder
• All-purpose flour
• Baking powder
• Baking soda
• Mixed nuts (cashews, almonds & pistachios)
• Green cardamom powder
• Ghee (or unsalted butter), melted and then cooled to room temperature
• Whole milk, at room temperature
• Oil for deep-frying
• Nuts for garnish

How to Make Gulab Jamun

First Step: For the syrup, bring water, sugar, and cardamom pods toa boil in a large saucepan. Let simmer for 1 minute then remove from heat. It should be a little liquidy and not too thick. Let sit for 5 minutes, then add saffron strands and rose water, cover, and put aside.

Second Step: For the dough, put mixed nuts in a spice grinder and grind them until they are a fine powder and set aside.

Third Step: Sift together the milk powder, flour, baking powder, baking soda, green cardamom powder, and ground nuts in a large bowl. Add in the melted ghee to the flour mixture and rub with hands, so the mix is moist. Start adding the milk and mixing to make a soft, sticky dough. Cover with a cloth and let sit for about 5 minutes.

Fourth Step: In a deep-sided pan, add enough oil to cover the balls completely when frying. Attach a candy thermometer to the side of the pan and heat until oil reaches 350F on medium heat.

Fifth Step: While heating up the oil, split the dough into 20 equal pieces and roll into small balls. They will grow after frying. Keep balls under a moist cloth.

Sixth Step: Meanwhile, your syrup might be cold, if so put it back on the stove so it warms up (you want it warm not hot). As soon as it is warm, put into a bowl big enough to keep the fried balls completely submerged in the syrup.

Seventh Step: Add a few dough balls to the oil very carefully; make sure you don’t crowd the pan. Fry and turn often until golden brown. Use a slotted spoon to remove the balls from the oil and put them into the syrup for at least 30 minutes or up to 20 days before serving.

Eighth Step: They are best served warm so you can heat them in the microwave for about 10 to 15 seconds and place them in individual bowls with some syrup and nuts garnish.

Now, remember to save this recipe on Pinterest for later 🙂

TIMESOFINDIA.COM | Last updated on – May 4, 2020, 19:00 IST

01 /4 Easy Gulab Jamun recipe without khoya

For those who have a sweet tooth, thinking of a meal without dessert sounds very difficult. In this time of crisis, when all shops are closed, it is suggested to think of preparing dishes at home and enjoy. To make it an easy job, we have got a simple and easy method of making Gulab Jamun. For this version, you don’t need the readymade khoya, all you need is sheer passion and a few other ingredients are readily available in households. So, what are you waiting for? Scroll to the learn the art of making Gulab Jamun at home without khoya.

02 /4 What all you need?

03 /4 How to make Gulab Jamun?

1. To begin with, first of all you need to prepare the sugar syrup. Take a deep pan and boil water and suagr together on medium flame. Once the concoction starts boiling add lemon juice and crushed cardamom. Stir well and reduce the flame to low. Boil the mixture for 10-12 minutes and then turn off the flame and allow it to cool.

2. In the meantime, take a deep bowl and add milk powder, refined flour and baking soda. Mix them well and add some oil and mix the mixture properly. Add boiled milk and knead soft dough. Now, greae your palm with some oil and make smooth small balls of the dough.

3. Now, heat the remaining oil in a deep wok and once the oil is hot enough put 5-7 balls in it at a time. Fry on low flame till they turn brown. Keep swinging the wok with a piece of cloth and avoid spatula. Once done, take them out in a plate.

4. Lastly, reheat the sugar syrup again and add the fried balls in it. Boil the syrup along balls for 10-12 minutes on low flame, keep flipping the balls in between. Allow it to cool or serve hot with a garnish of kesar and crushed nuts. readmore

04 /4 Things to be taken care while making Gulab Jamun

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How do you like your Cake? Just melts in mouth, very light and sponge airy texture without egg smell and mild sugar. If it is so then you are here at a right place. Recently I have made such a cake for my daughter who requested for a non fondant and color free cake. She likes Gulab Jamun much so I clubbed everything in 2 hours from bake to table and made this yummy Gulab Jamun Cake From Scratch. One Saturday, before Diwali and Halloween we were getting ready for an Diwali party and I have chosen Veg biryani for the potluck. I have done with it , lunch was over and suddenly she wished to make her celebration among those big group of 100 peoples. I was in dilemma

whether I can make a cake in short time or not. Luckily my neighbor kid knocked our door and gave this Jamuns as a treat for us, so I used it in the cake, also I made some at that moment for the shortage. Without any delay suddenly I have taken the decision to start baking. I informed her that I will try my best, if possible will take it to the party otherwise will cut the cake 3 days later during actual Diwali celebration. Even in that hectic work I clicked some step wise pictures and while piping my hands were shivering like anything. Somehow I made it to the same party (refer below picture) and unexpectedly we reached very earlier too :-).

Had a superb blast with 30 plus families, the party began with Diya Pooja followed by several varieties of Food, then Fireworks later relaxed with kids performance and finally cake cutting. Everyone appreciated that the Gulab Jamun cake was perfectly sweetened and soft. My daughter was very happy that day and what else a mom need. Coming to the recipe its White Cake aka White Vanilla Sponge Cake with an very easy method ie not beating the egg whites separately.

I have been practicing this cake for several years and for most of the parties I prefer this egg based cake. The cake just uses egg whites and you can use the leftover egg yolks in Custard based Ice Creams. The cake was frosted with cardamom flavored whipped cream. After a while instead of YouTube Videos, I am herewith step by step pictures in my post. Please don’t ask for an eggless version now, I will be with my fool proof Eggless Vanilla Sponge Cake Video Recipe Soon, time being you can check my yogurt based eggless bakes HERE. The links for Eggless cakes are provided do use any sponge cake as a base for this.

Ingredients for the cake

Cake flour – 2.25 Cups
Butter Milk + Regular Milk – 1 Cup (half cup each)
Egg Whites – From 6 large eggs or 3/4 Cup
Cardamom Powder – 1 tsp
Vanilla Extract – 1 tsp
Granulated sugar – 1 and 3/4 Cups (I reduce to 1 and 1/3 Cup)
Baking powder – 3.75 tsp (recipe calls for 4 tsp I reduced so)
Table Salt – 1/2 tsp
Unsalted Butter – 12 Tbsp (3/4 Cup) soft yet cold (don’t keep in the room temperature for a long time)

Yields :- 2 –> 8 or 9 inch or 3 –> 6 inch layers

Sponge Cake Preparation

• In a mixing bowl, Add liquid ingredients like Milk, Butter Milk, Egg whites, Vanilla Extract mix with fork till combine.
• Mix dry ingredients like Flour, Baking Powder, Salt and Sugar in a mixing bowl or electric food processor.
• Slice the butter to several pieces and add gradually to the dry flour mixture until it looks moist crumbs.
• Now add 1/2 cup milk mixture and beat at medium speed for 1 and 1/2 minutes.
• Add remaining milk mixture and beat for 30 seconds.
• Just gradually add the liquid mixture to the dry mixture.
• Scrape the sides add cardamom powder and beat for another 1 minute or till incorporated.
• Make sure the crumb flour mixture mixed properly with the liquid otherwise they lay on the bottom of the mixing bowl.
• Divide the batter equally in butter + flour greased baking pans and bake in preheated oven at 350 F for 23 – 25 minutes.
• I have used 2, 9 inch cake pans for this recipe.
• Rest cake in pan for 3 minutes, remove the pan and cool completely over wire rack for 1 hour (Step wise Picture 1 below).
• Meanwhile you can whip the cream and make it ready.

Cardamom Flavored Whipped Cream

Ingredients

Heavy Whipping Cream – 24 fl oz (700 ml) / 3 cups
Cardamom Powder – 1/2 tsp
Vanilla Extract/Rose Syrup – 1/2 tsp
Confectioners Sugar / Powdered Sugar/Jaggery Syrup – 3/4 Cup (you can increase as per taste)
Unflavored Gelatin or Agar Agar – 1.5 tsp to stabilize (Optional)

Method

• Chill the bowl and beater for a while.
• Add 1/2 tbsp cold water to the gelatin and wait till its bloom approximately 3 minutes.
• Now just keep over warm water or microwave for fraction of seconds when heated the gelatin dissolves and you get a clear liquid consistency.

• Whip the cream till soft peaks (Pic 2).
• Add vanilla extract, prepared gelatin liquid (make sure its not hot while adding to the cream), sugar and cardamom powder Picture 2.
• Beat until stiff peaks form as shown in the Picture 3.
• Store in the refrigerator till use.

Cake Assembly

• You can trim the top of the cakes ie level it , also you can cut each cake horizontally in to two layers so finally you get 4 layers.
• But i didn’t do like that, just kept 2 layers on the whole.
• Brush both sides of the cake with leftover jamun sugar syrup/rabri (refer variation section at the bottom of the post).
• Over a cake board apply some cream and place a layer.
• Apply whipped cream over the cake.
• Slice few jamuns (say 10) in to 2 or 4 pieces and arrange over it (Step wise Picture 4).
• Carefully arrange the other layer of the cake with bottom portion of the cake on top.
• Add dollops of whipped cream as shown in picture 5 below.

• Evenly spread the cream all over the cake Pic 6.
• With leftover cream do add details to the sides of the cake Pic 7.
• At last arrange the Jamuns over it Pic 8.