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

Thanku for ur kind reply Fauzia but now I know what blunder I did with gulab jamans actually I used baking soda instead of baking powder thay might b the jamans shrink result now I will try with baking powder . Well Fauzia kindly tell us ras milai recipe as well I luv all ur recipes and trying each recipe daily :)

Assalam alaikum.. I have tried ur recipie twice but i got holes on them whilst frying.. It was amazingly soft but became shapeless when i added them in sheera, they sucked large quantity of sheera, thats why became juicy..

Fauzia's Kitchen Fun's picture

W/Salaam, did you make any changes to the recipe? Did you whip the egg before adding it?

Aoa, Fauzia whenever I try any recipe from your website it turns out very well... I tried gulab jamuns yesterday and they turned out awesome!!! Really tasty and soft! Though I used self raising flour but still they were so good especially after refrigerating them. :) My husband loved it... Thanks alot Fauzia.. May God Bless You!

Mashallah. my gulab jamun turned out good. but there was one problem. that in each gulab janum thr were sum parts that were dry. dunno y? can u help me out.. whr i must hv gone wrong.

Fauzia's Kitchen Fun's picture

Thanks for the feedback, could be that you didn't mix/knead the dough well enough. Next time knead the dough a bit longer and see if that helps. :)

A A what is mawas

Fauzia's Kitchen Fun's picture

Concentrated milk, in solid form.

i tried them and theyyyyyy came out really well..
thanks

Thanks Fauzia i tried gulab Jamuns they were perfect n yummy!!

Fauzia the gulab jamuns look lovely and i cant wait to try them. Would appreciate if you could tel me how many grams is 1 cup khoya?
Also can we use homemade instant khoya (milk podwer + cream mixed and microwaved) for making these gulab juamuns....

Awaiting your reply...

Fauzia's Kitchen Fun's picture

Thanks dear. I believe one cup khoya would be about 125-150 gm but since I mostly use the milk powder, cannot be very sure of it. You can try with home made instant khoya, let me know how it works out! :)

asak tried the gulab jamun recipe yesterday..the gulab jamuns weree very hard n dint soak the sugar syrup.. n my sugar syrup after coolin bcame hard so had to warm it up again but after sumtym it again turned hard ...i folowed ur recipe acc to the instructions but dunno wat went wrong ,, i always have this prob wid the sugar syrup....

Fauzia's Kitchen Fun's picture

W/Salaam, jamuns hardness most prolly could mean you have not followed the instructions closely during making or frying OR the baking powder or milk powder used was not a good quality. As for the sugar crystalising, it means you stirred it when it was boiling, you should never ever stir sugar syrup as it boils coz that will make it crystalise.

ok thanxx for da sugar syrup trick,,,i used n ido ..will try again inshaAllah ..jazakAllah khair..

Salams
I tried this recipie but gulab jamuns were too soft on the outside inside was well cooked wer did i go wrong?

Fauzia's Kitchen Fun's picture

W/Salaam, did you add anything extra in the ingredients? Or maybe you left them in the syrup for too long?

i think i kept the temperature highly.... so the balls got black in colour... n was not cooked properly.... then again i broke in to 2 n then fried n low temp.. the taste came out marvoulously but the look was not nice to see... :( .... ia ill try again n im sure it will come nice... :)

How long gulab Jamuns have to be soaked in sheera and after the soaking time do we have to remove from the sheera if u want to keep them in fridge.

Fauzia's Kitchen Fun's picture

You can keep them in the sheera for around 10-15 minutes. I normally store them in the sheera, but if you do not like them to get too soft then you can remove them from it and store them separately.

A.a fauzia tx fo da receipe i tryd dis fo da 1st tym abt a few hrs ago da whole procesa ws great even frying dem dey came out superb n soooft bt after putting dem in da syrup i discovered dat in da middle of da gulab wa verry dry as in no syrup at ol,wea dd i went wrong?plz help wnt to gve dem anoda try

Fauzia's Kitchen Fun's picture

W/Salaam, please read through the previous comments and my tips given at the top of the recipe.

asalam
thnx for all your wonderful recipe...just try the gulab jamun it cames out 100% good even without the souji which i didnt have...thnx for the tips also :)

Salam,sis fauzia I tried ur Gulab jamuns today and they came out perfectly well n soft and every one liked it.All ur recipes that I've tried none has ever failed me. Am now acooking expert!becos of u. Am really grateful. Jazakallah khairan.

Fauzia's Kitchen Fun's picture

W/Salaam, same as plain flour/maida.

Fauzia's Kitchen Fun's picture

W/Salaam, hmm that shouldn't be the reason. Did you use Nido milk powder? Try warming them for a bit and see if they soften back.

Asalamualikum..i did gulab jamun..it came well. first day it was fine.but next day jamun became very hard.i didnt take it out of sugsr syrup.is it the reason to get hard?

Hai assalamualaikum
I can't understand that all purpos flour plz give an example for this?

cn we use amul milk powder,is it gud ?

Fauzia's Kitchen Fun's picture

Sorry I don't know how Amul milk powder is, have never used it.

ok

cn i skip egg,? is there any problem if i will skip egg?plz reply?

Fauzia's Kitchen Fun's picture

You need the egg for this recipe, do not skip it.

Rasheeda's picture

Salam Fauziya
I want to try this recipe,but before that know one thing....is it possible to prepare this without semolina ?

i made it ,bt it became harder from outside nd little harder from inside why? i made it wd low heat nd added into syrup like room temp

nw i made wd amulya milk powder,nd did not add egg,nw my gulab jamu is perfect :) just use in 2 cup milkpowder wd only 2 tsp maida,nd 1 tsp baking powder,1 tsp soaked semolina,then it would be perfect :)

Sahana Lathiff's picture

A.Alkm sistr...mashallah ur recipes r perfect..i hv made gulab jamuns many times bt only ur recipe workd very well..i like the way u add optional things 2 do n not 2 do..
thnk u 4 diz perfect recipe !!!!

Rushana Farouque's picture

Salams sis.recently I joined with you.And 2day i made this recipe .It was very good .And I hp to do all of your recipes as soon as possible. Jazakallah.

tried this recipe and gulab jamans were too tasty. but unfortunately i missed the point no. 4. and dipped them in boiling sheera. which made them slightly hard. next time ill dip them in room temp sheera and then boil...
but still they tasted good.

The gulab jamuns were on the spot especially the sheera You are genius Fauzia but I added 1/4 tsp of cardamom powder in dry ingredients and found them nice.

i want to try them..but can i skip the smolina?

Fauzia's Kitchen Fun's picture

Yes you can skip the semolina.

Salaams...Whenever I make the syrup for gulab jamun...it looks fine wen warm...but later on when cooled..it hardens up again..like sugary granules..pls sis..can you tell me in which consistancy should I take off the flame..is there a perticular consistancy in making this syrap?

Fauzia's Kitchen Fun's picture

W/Salaam, do you stir the syrup as it is cooking? That always will cause it to harden and crystalise. Once the syrup begins to boil, stop stirring it. If you need to mix it just gently swirl the pan but do not insert a spoon and stir.

Salamun Alaykum :)
Is there any alternative for semolina/sooji?
Incase i want to make more can i just double or triple the recipe?
Thankyou :)

Fauzia's Kitchen Fun's picture

W/Salaam, as mentioned in previous posts you can omit the sooji if you do not have it. And yes you can double or triple the recipe if you want. I would recommend you start with the original amount first and see how the results turn out for you before making a larger batch.

Tried ur gulab jaaman, were so delicious, can u upload recipe of Rusmalai I love it. Thanks

AoA.thanx Fauzia .I tried it today n it cms out class in shape n txture.....nd taste was awsm.tanx again 4 such a nice recipe.Can u plz share sm microwave rcpz?

Instead off egg what other ing can we use.

Fauzia's Kitchen Fun's picture

Sorry I do not have a substitute for egg for this recipe.

Pages