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! 🙂
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.
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
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.
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?
W/Salaam, same as plain flour/maida.
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.
cn we use amul milk powder,is it gud ?
Sorry I don’t know how Amul milk powder is, have never used it.
ok
ok
cn i skip egg,? is there any
cn i skip egg,? is there any problem if i will skip egg?plz reply?
You need the egg for this
You need the egg for this recipe, do not skip it.
Salam Fauziya
Salam Fauziya
I want to try this recipe,but before that know one thing….is it possible to prepare this without semolina ?
i made today bt it has so
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
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 🙂
A.Alkm sistr…mashallah ur
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 !!!!
Salams sis.recently I joined
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
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
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
i want to try them..but can i skip the smolina?
Yes you can skip the semolina
Yes you can skip the semolina.