Gulab Jamuns

Rate this recipe 
4.49
Average: 4.5 (25 votes)
Servings 
Makes approx 20-24

Gulab Jamuns are soft, sweet and utterly addictive. There are a few tips that are necessary to bear in mind BEFORE making them in order to achieve PERFECT results.

Ingredients for Sheera/Syrup
2 cups
sugar
2 cups
water
tiny pinch of orange colour or some strands of saffron
1/4 tsp.
powdered cardamon
Ingredients for Gulab Jamuns
1 cup
NIDO or any good quality powdered milk
(or 2 palm-sized mawas approximately)
1
egg, lightly beaten
1 tsp.
semolina/sooji
2 tbsp.
plain all purpose flour
1 tsp.
baking powder
oil as needed
Instructions 

How to achieve perfect Gulab Jamuns:

1. Make sure you are using a good quality FULL-FAT milk powder. I prefer using Nido. Lesser qualities or low-fat powders may result in gulab jamuns which have a hard center.

2. If the dough doesn't come together easily, do not add any oil. You can add a bit of extra egg OR a few drops of milk until the dough is soft and comes together well.

3. Once the dough is prepared and the balls shaped, fry them on LOW heat. This ensures they are fully cooked all the way through. Frying them on high heat will result in hard centers as the jamuns will not get fully cooked.

4. Make sure the sheera/syrup that you will be adding the fried jamuns into is at ROOM TEMPERATURE or just WARM. It should not be boiling hot when you add the hot fried gulab jamuns. Adding hot jamuns to very hot syrup will tighten and shrink them and they will lose the lovely texture and shape.

That's it! Once you have these important points down, you will achieve the most perfect gulab jamuns.
 

For the Syrup/Sheera

Heat all the ingredients together until the sugar dissolves, then give it a boil on low heat for about 3-5 minutes so it thickens slightly. Let it cool. This will make a bit extra sheera, you can store any excess in the fridge for your next batch of gulab jamuns. It keeps well.

For the Gulab Jamuns

Combine the milk powder, baking powder, semolina and flour together.

Add in the egg, then mix it gently to make a soft dough. Now make small balls out of the dough. This should make about 16 balls. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too hard, add a few drops of milk and knead it in until you can form smooth balls. Make sure you fry the balls immediately so that they don't dry out.

Heat oil on medium, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently. Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside. So keep the oil really low whilst they fry, gently stirring the oil AROUND them so they turn around and get evenly colored. When they have doubled in size and are evenly browned all over, remove with a slotted spoon and put them directly into the sheera/syrup. Remember, the sheera should not be boiling hot, it should be kept on very low heat so that it's JUST slightly warm. They will expand a bit more as they soak up the syrup.

If you want the fried gulab jamuns softer, boil them in the sheera on very low heat for about 5 minutes whilst covered (put on dum). Then switch off and serve.

Garnish with chopped nuts and serve warm! :)

 

Comments

i hav tried ur gulab jamun recipe it was awsome..every body luved dem at home..thanku soo much

aslmwlkm fauzia!i tried ur recipes for gulab jamun as well as kebab biryani for eid and they turned out awesome!jazakallah loads for these excellent recipes and keep them coming!

Mine didn't come well Fauzia...came out hard...very hard..didn't soak up the syrup inspire of putting them on dumm ....wat do u think went wrong sis? I used Nido milk pdr.. :(

Fauzia's Kitchen Fun's picture

Did you fry them on low heat? Also, how was the dough when you made it? Was it soft or hard? It needs to be on the soft side, even if it means adding a tiny bit of extra egg. Also, was the syrup hot when you put the fried jamuns into it? It needs to be warm or even at room temperature. Adding hot jamuns to hot syrup makes them tighten up and harden. To solve the problem for now, take a clean pin and poke holes all over the jamuns. Put them back in the syrup, cover the pot and put it on low heat for a few minutes.

Assalam...sis 2cup of milk powder is it 250ml each or plz giv me in grams thx u...

Fauzia's Kitchen Fun's picture

W/Salaam. About 250 gm.

Fauzia is it fine if i use sweet milk powder ? will it make a diffrence?

Fauzia's Kitchen Fun's picture

Yes it will as these are later dipped in sweet syrup, using sweetened milk powder might end up giving you overly sweet results.

Slmz Fauzia, should it be deep fried or shallow oil... Jazak Allah...

Fauzia's Kitchen Fun's picture

W/Salaam DEEP fry them.

Assalamualaikum...Fauzia am xtremely happy to come across all these recipe..thanks loads..

Salam
Can I use self raising flour in the gulab jamun dough?

Fauzia's Kitchen Fun's picture

Best to stick to the recipe for good results.

Fauzia, I have khoya/mawa and wanted to use this to make Jamuns. Do you have a recipe for that?

Fauzia's Kitchen Fun's picture

Yes you can use finely grated mawa in place of the milk powder. About 250gm of mawa.

Assalamoalykum Fauzia. Thank you for sharing such wonderful recipes with us. I want to make htese gulab jamuns and this would be the first time I try them. I want to serve them tomorrow. Is it ok to make them todqay and then keep in fridge or at room temp until tomorrow night? I dont want them to be just perfect so please advise accordingly. Thank you in advance :)

I meant I want them to be just perfect :) sorry for the typos

Fauzia's Kitchen Fun's picture

W/Salaam, they normally don't take much time to make, I would suggest that you try the recipe a day ahead just to be on the safe side as it is a recipe you have not tried before. InshaAllah they will be perfect. :)

will u please Teach us how to make 5 minute cake in microwave ,,,,

Fauzia's Kitchen Fun's picture

InshaAllah will do that soon!

Salam dear itried ur recip the gulab jamans apparently lukd great n blown up n evn soft but aftr dipping in sugr syrup for abt 8 hrs stil the centre ws a lil hard lik it dint soak up in the midle hop u understand my query wht wud hv gone wrong it ws v soft frm outside though

Fauzia's Kitchen Fun's picture

W/Salaam, was the syrup hot when you added them into it? They syrup needs to be at room temperature or warm but not hot when you add the fried jamuns into it. Try poking them with a clean pin and then dip them back in the syrup, cover and put them on low heat to steam for about 5 minutes. This will help soften the centers.

Hello,
amazing and very nicely explained recipes.
Haven't tried any but will try one inshalla tomorrow.
Tks keep up the good work
Bye

Salaam fauzia, My husband really likes gulaab jamuns but this recipe didn't work for me.Although I did exactly as listed. But the surface was too hard and it didn't soak up enough sheera, also when I dropped it into sheera , they lost their shape and shrunk. would you be able to help and tell me what went wrong?
Thanks a lot anyway for sharing you lovely recipes with us. I admire your effort a lot. Thanks!

Fauzia's Kitchen Fun's picture

W/Salaam, sorry to hear that! Was the sheera very hot when you added the gulab jamuns? If it was then that was the problem, the sheera needs to be at room temp or just a bit warm but not HOT. Also did you use Nido full fat milk powder or another brand? The low fat versions for some reason never turn out right.

will you please tell weight of powder milk in grams because different cups have different sizes

Fauzia's Kitchen Fun's picture

Around 120gm.

is this the same recipe for the gulab jamun with syrup or is this the dry one thats dipped in syrup and then rolled in coconut.

Fauzia's Kitchen Fun's picture

With syrup.

AOA,fauzia baji can u tell me that this recipe serves how many people or approx how many gulab jamuns will result with this recipe?

Fauzia's Kitchen Fun's picture

W/Salaam, as mentioned in the recipe you should get about 16 jamuns.

Dear Fauzia
I just made them and they turned out soooooooooooooo lovely. Thank yo and JazakAllah for this wonderful recipe. I tried Zarda also and I made it for the firt time. It was so good mashAllah just like a daig wala zarda....I am really thankful to you...You are the best :)

salaams fouzia can pls temme for how long shall i keep them dipped in sheera?regards!

Fauzia's Kitchen Fun's picture

W/Salaam, as long as it would take for them to soak. About 15 minutes is normally a rough estimate.

May i use Amul Milk powder, the content of fat in it is 18.1(g) will it be fine ?? I m finding difficult to get Nido

oops sorry it is Nestle Milk powder

Fauzia's Kitchen Fun's picture

Have not tried Nestle Milk powder so am not sure on the results for that, please try and then let me know how they turn out.

they turned out good but the dough became quite sticky so i did not use complete egg,just used as required for making dough.

Fauzia's Kitchen Fun's picture

W/Salaam, have never tried using Amul milk powder.

Please advise me on how much oil should i put?

Fauzia's Kitchen Fun's picture

Deep fry the jamuns.

Your dish luks soo yummy!!Is it okey if i use any other milk powder xpt Nido?can i use normal liquid milk instead of the powder?if i then how much should i use?and its not necessary to add mawa's right?the colour will come automatically if i add saffron?

Fauzia's Kitchen Fun's picture

I have not tried with any other milk powder. Basically any GOOD QUALITY full-fat milk powder will work. Either use milk powder OR mawa.

Can u pls give me the mawo recipe. Tnx

salam fauzia... I tried these today... they did not come out good at all!! :( were kind of hard and lol looked like punctured balls... D) want to inshallah try again... but any idea what might have gone wrong? also for how long should i knead the dough? it was extremely sticky and very difficult to work with.. so i quickly mixed it together and made the balls... thanks in advance for any suggestions.. <3

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, could be any number of reasons. What quality of milk powder did you use? Did you fry on low heat? What measurement cup did you use? The dough should not be sticky, if the egg is too big next time use a smaller one or don't pour the full egg in one go, add gradually and knead well until the stickiness goes away. Hope you read the tips at the top of the recipe. If you follow them you cannot possibly go wrong.

i used nido full fat milk.. so i just gave a second try... for mixing i used a food glove and added the egg gradually... and it did the trick.. :) dough was not sticky at all and i didn't even need oil to make the balls... thank you much for the wonderful recipe!! <3

A.A.thx Fauzia for everything. can I skip saffron?

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