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! 🙂
Salaams…Whenever I make the
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?
W/Salaam, do you stir the
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 🙂
Salamun Alaykum 🙂
Is there any alternative for semolina/sooji?
Incase i want to make more can i just double or triple the recipe?
Thankyou 🙂
W/Salaam, as mentioned in
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
Tried ur gulab jaaman, were so delicious, can u upload recipe of Rusmalai I love it. Thanks
AoA.thanx Fauzia .I tried it
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
Instead off egg what other ing can we use.
Sorry I do not have a
Sorry I do not have a substitute for egg for this recipe.
Assalamualaikum Fauzia baji!
Assalamualaikum Fauzia baji! I made the Gulab jamuns n turned really well. But if i need to store them in fridge do i keep them soaked them in the syrup or take them out? N if i want to coat them with Coconut what should i do??
W/Salaam, store with the
W/Salaam, store with the syrup. Sprinkle the coconut on them before serving.
Aa I made de gulab jamun n de
Aa I made de gulab jamun n de were fantastic bt de Shera ddnt come out well I don’t knw where i went wrng cn u plz tel me
Thanks for the lovely
Thanks for the lovely feedback. What happened to the sheera?
Dear Fauzia your recipe for
Dear Fauzia your recipe for gulab Jamuns turned out perfect.Everybody really enjoyed them.
Thanks!
how much milk powder fauzia?
how much milk powder fauzia? 250 gm or 120 gm?
(I am assuming the cup measurement for teh sugar would be same as the milk powder cup. Either 250 or 120 gm each).
Hi! Milk powder is light in
Hi! Milk powder is light in weight, 1 cup is equal to 120gm. Not 250. 🙂
but the sugar should be of
but the sugar should be of 250 gm per cup or 120 gm per cup?
Sugar is heavier than flour.
Sugar is heavier than flour. 1 cup is 200gm. Please refer to my measurements note:
http://www.fauziaskitchenfun.com/my-measurements
Assalamu alaikum dear sis..
Assalamu alaikum dear sis…Mine didnt come well.. something collapsed.. The balls were perfect made n I fried it good.. they came like beautiful balls.. but once I dropped them into the cool sheera, they juz went so bad n hard..wat do u think went wrong sis? Then again I put in the sheera n kept on low hear for few mins.. Got somewhat loosened but also hard..I used rainbow milk pdr..
W/Salaam. Was the syrup
W/Salaam. Was the syrup boiling hot when you dropped them into it?
No the syrup was completely
No the syrup was completely cooled.. When I fried,the jamuns doubled it size and was nice but once i put them inside they got shrinked..Donno wads the problem ..later i touched they were juz like rubber balls.. My mom said because of the sooji.. I felt so sad..
Strange, the sooji has never
Strange, the sooji has never given me that issue. You can try again without the sooji and see if it gives better results for you. Otherwise check that the baking powder you are using is still good and make sure to knead the dough well before shaping and frying.
Ok sis inshaAllah.. is the
Ok sis inshaAllah.. is the egg very important to use.. coz I feel eggy smell in it..
Yes it is as it gives the
Yes it is as it gives the jamuns lightness. If it smelled eggy it could mean that you did not mix the dough well. Beat the egg slightly before adding it in and then make sure you knead the dough well. There will be no egg smell that way. Also make sure all ingredients are at room temp and very fresh. 🙂
My gulab jamans were hard
My gulab jamans were hard from outside and sticky (not spongy and fluffy) from inside. Eht could be the reason? I used nido fortified – full cream powder milk.
I added few drops of cold milk while kneading…can that be the reason otherwise I followed all instructions. Is 1 teaspoon=5 ml and 1 tablespoon=15 ml? Can I use half recipe till I get perfect at making these?
Did you use baking powder?
Did you use baking powder? And was it good? Yes your measurements are accurate. And yes you can do half measurement. Also never use cold ingredients. Next time if milk is needed add room temperature milk, not cold.
Salam ..can u plz tell what
Salam ..can u plz tell what is da samolina?
W/Salaam, it is also known as
W/Salaam, it is also known as sooji. Finely crushed wheat.
tHANKS FOR SHARING THESE
tHANKS FOR SHARING THESE RECIPES WITH US <3 !
I tried the date cake per instruction. It turned out superbly moist and soft, with the right amount of sweetness. However, I over-burnt the first batch. The temperature was high which I made certain to reduce when next baking. Mine are in simple numerals and not celcius temperatures.
Tonight, I'll be attempting gulaam jamuns per tip and trick you have stated. The recipe is different, though. I'll let you know of the results.
Thanks again,
Advance Eid wishes.
Asak fauzia first Thanks a
Asak fauzia first Thanks a million for the recipe my husband wanted to eat jamouns from a while but everytime I make they would turn hard n no one would eat it then tried the readymade one n they taste just like a fried flour n yesterday came across ur site so the jamun recipe had all the ingredients at home n madethem n by allahs grace they turned out so beautiful soft n juicy n tasty thank u
I used amul dairy whitener
I used amul dairy whitener since we don’t get nido in india
A.a faouzia was jus askin if
A.a faouzia was jus askin if u had a kaak (that arabic biscuit with habatsdoah) recipe to share with us jazaakallah khayr
Will try and add one
Will try and add one inshaAllah.
Salaams, just wondering if
Salaams, just wondering if you have any experience with putting the jamuns in the oven instead of frying?
W/Salaam, sorry have never
W/Salaam, sorry have never tried baking them.
Assalamu alaikum.. Tried
Assalamu alaikum.. Tried making jamuns today.. Everything turned out well. Ur tips were extremely helpful in obtaining soft jamuns. Bt the problem is the syrup did not enter deep into the jamuns eventhough the center was soft and evenly cooked. What could be the reason for it? I even kept it on dum. Pls reply
W/Salaam, was the syrup very
W/Salaam, was the syrup very hot when you put the jamuns into it?
I tried this recipe last week
I tried this recipe last week… awesome..
5 stars