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! 🙂
Hi Fauzia sis! Tried this
Hi Fauzia sis! Tried this recipe and must tell u for the first time it came out perfect. Ur instructions r so easy to follow. My family enjoyd the gulab jamuns and i was so happy it came out well. If i boil the jamuns in syrup fr longer time wil it get harder?
Hi, no they should not harden
Hi, no they should not harden especially if you maintain a very low heat. Thanks for the awesome feedback! 🙂
ASSALAM O ALAIKUM ….i have
ASSALAM O ALAIKUM ….i have tried ur recipe twice frst time it was great bt second time there was a problem that its core was not soaked in syrup well and it had a dry core inside…will u please explain what is the problem?
W/Salaam, thank you! Did you
W/Salaam, thank you! Did you make any changes from the first time to the next attempt? A change in the milk powder, or baking powder?
Aoa i did everythng accordng
Aoa i did everythng accordng to the recipe except extra egg used about 1 n half by mistake but i compensated for it by addng more nido..dey were v sticky so used oil to shape balls
N dey came out a bit hard..could u tell me where i went wrong
What went wrong is all the
What went wrong is all the measurements were off. By adding egg then Nido, what about the flour and the baking powder? Definitely the result would not be accurate because the ratio of measurements for the ingredients is very specific. Do try once again, inshaAllah they will be better.
Ohhh oky..thankxx
Ohhh oky..thankxx
Vl try again;)
assalamo alikum, I tried
assalamo alikum, I tried gulab jamun, all went good but when i ate them , nido milk taste was there which was a turn off..did not I soak them in sheera for good time or is there any technical issue with it? Please guide..Thanks
W/Salaam, not sure about the
W/Salaam, not sure about the nido milk taste, was the milk powder fresh? It should not have a strong taste the way you described it. Was it full fat Nido? Am not sure why yours tasted that way but am glad they turned out well. Maybe add some essence or something to the dough mixture to change the taste.
Hi can i use normal ful fat
Hi can i use normal ful fat milk instead of powder.? Thnx
Hi, you will not be able to
Hi, you will not be able to form balls out of liquid milk. You need the powder for this one.
HI can I make these 2days
HI can I make these 2days before party? Will these stay good in fridge? Thanks a lot
Hi, yes they should be fine.
Hi, yes they should be fine.
Salam Fauzia. Can I use
Salam Fauzia. Can I use everyday instead of nido? My husband always say everyday is the whitener not the milk. So please tell me what should I do?
W/Salaam, not sure what
W/Salaam, not sure what everyday is but I always have best results when I use Nido, for me nothing else turns out quite as well.
slms fauzia.there used to be
slms fauzia.there used to be a recipe of rasgoulla,a bit same as your gulab jamuns.needed it badly for eid.can you please post it.plzzz
Hi..I love all your recipes!
Hi..I love all your recipes! I particularly want to try this one out, but is it okay is you don’t use the saffron? And can you do a ladoo recipe without saffron please? Thank you x
Hi, thank you! Yes you can
Hi, thank you! Yes you can omit the saffron.
Fauzia I want to use this
Fauzia I want to use this recipe using mawa instead of full cream milk powder…can u please tell me in grams how much mawa to use? Also do I need to add any certain amount of milk powder if I use de mawa? Method will be same when using mawa?
Hi, sorry at the moment I do
Hi, sorry at the moment I do not have the weight measurement of the mawa, will get back to you on this once I make the recipe again using mawa (I will weigh it inshaAllah next time). Otherwise no need to add any milk powder when using mawa.
By when can you let me know?
By when can you let me know? as I was planning to make tomorrow (Saturday) or if any other way of telling me how much mawa to use like in cup wise
Sorry, just saw your message.
Sorry, just saw your message. I would estimate about 1 cup per mawa.
assalamualaikum
assalamualaikum
can i know whether i could skip the semolina part..im not a fan of it…
W/Salaam. It’s ok to leave it
W/Salaam. It’s ok to leave it out.
Aslm dr…One Cup Milk Powder
Aslm dr…One Cup Milk Powder how much grams and also one up water how much ml?thanks
1 cup of milk powder is about
1 cup of milk powder is about 125gm. 1 cup of water is 200ml
Fr hw mny days can we kp this
Fr hw mny days can we kp this withut refrigerating but soakng in syrup??
About 2-3 days depending on
About 2-3 days depending on storage. If you use a good clean and dry container with NO moisture and are careful about using a dry spoon whenever you scoop it will be fine.
Thanks alot fauzia sister.
Thanks alot fauzia sister.
I tried ur gulab jamun recipe
I tried ur gulab jamun recipe..It came out well.it ws fabulus nd devine..my family nd everyne who tasted it gve me good commnts..thanks alot sister fauzia.May Allah blessyou 🙂
If i want to make a larger
If i want to make a larger batch do I just double the ingredients?
Yes
Yes
I want to use this recipe using mawa…can u please guide me the quantity of mawa in grams or any other measurement wise because mawa block could come in any size in different countries….and would i use the remaining ingredients in same quantity? And what about the milk powder if I use the mawa?
Waiting for your reply…..
I want to use this recipe using mawa…can u please guide me the quantity of mawa in grams or any other measurement wise because mawa block could come in any size in different countries….and would i use the remaining ingredients in same quantity? And what about the milk powder if I use the mawa?
Salaams.
This was my iftar dessert yesterday along with your jeera chicken recipe.
Everything turned out fantastic. I love how you give tips in the recipes they are really helpful especially when it’s the first time I was making the gulab jamuns. Thank you so much