Making gulab jamun at home is not only a fun and rewarding experience, but it’s also a great way to enjoy a delicious, homemade dessert anytime you like. Whether you’re using gulab jamun mix or making it from scratch, this Indian sweet has a special place in our hearts. In this blog, we’ll take you through the process of making gulab jamun at home, step by step, with some tips to help you make soft and juicy jamuns.
What is Gulab Jamun?
Gulab jamun is a popular Indian dessert made from deep-fried dough balls that are soaked in a sugary syrup. The gulab jamun balls are soft, spongy, and sweet, making them a perfect treat for any occasion. Traditionally, gulab jamun is made from milk solids or khoya, but now, gulab jamun mix and gulab jamun powder are available for quicker preparation. These variations make it easy to enjoy the same delightful taste without spending hours in the kitchen. You can even find sugar free gulab jamun for a healthier option!
Ingredients Needed to Make Gulab Jamun
To make gulab jamun at home, you’ll need the following ingredients:
- Gulab Jamun Mix (or gulab jamun powder)
- Warm Milk (to mix with the powder)
- Ghee or Oil (for frying)
- Sugar (for syrup)
- Water (for syrup)
- Cardamom (optional, for flavor)
For those who prefer to make gulab jamun from scratch, you can also use milk powder as the base, but using gulab jamun mix, or gulab jamun packet makes the process much quicker and easier.
Step-by-Step Recipe: How to Make Gulab Jamun at Home
Making gulab jamun at home is simple and can be done in a few easy steps:
- Prepare the Dough: Take 1 packet of gulab jamun mix and add 1/4 cup of warm milk. Mix until you form a smooth dough. Rest the dough for about 5 minutes. Shape the Balls: Divide the dough into small pieces and roll them into smooth, crack-free balls. Make sure they are all of equal size.
- Shape the Balls: Divide the dough into small pieces and roll them into smooth, crack-free balls. Make sure they are all of equal size.
- Make the Sugar Syrup: In a pan, add 1 cup of sugar and 1 cup of water. Stir until the sugar dissolves. You can add cardamom for flavor. Bring it to a boil and let it simmer for 5 minutes.
- Heat the Oil: In a pan, heat enough ghee or oil to fry the gulab jamun balls. The oil should be on medium heat—if it’s too hot, the balls will burn, and if it’s too cold, they’ll absorb too much oil.
- Fry the Balls: Gently add the gulab jamun balls into the hot oil. Fry them slowly, stirring occasionally until they are golden brown on all sides.
- Soak in Syrup: Once the balls are fried, drop them into the warm sugar syrup and let them soak for at least 20 minutes.
How to Make Gulab Jamun with Milk Powder
If you want to make gulab jamun at home without using a gulab jamun packet, you can use milk powder as the base. Here’s how to do it:
- Take 1 cup of milk powder, add 2 tablespoons of all-purpose flour, and a pinch of baking soda. Mix these dry ingredients with 2 tablespoons of warm milk and knead it into a dough.
- Shape the dough into small balls and fry them in medium heat oil.
- Once they turn golden, soak them in sugar syrup for about 15-20 minutes for the perfect consistency.
Making gulab jamun at home using milk powder takes a little extra time but gives a richer taste compared to the gulab jamun mix.
Tips for Soft and Juicy Gulab Jamun
- Don’t Overmix the Dough: Overmixing the dough can make the gulab jamun tough. Mix gently and don’t knead too much.
- Fry on Low Heat: Gulab jamun needs to cook slowly to maintain a soft texture. Fry them on low to medium heat to ensure they cook evenly and do not burn.
- Rest the Dough: Let the dough rest for a few minutes to make the dough balls easier to handle and less likely to crack.
- Use Warm Syrup: The gulab jamun will absorb syrup better when it’s warm. Make sure your syrup is warm, not hot, when soaking the fried balls.
Common Mistakes to Avoid
- Overheating the Oil: If the oil is too hot, gulab jamun will brown quickly on the outside but remain raw inside. Ensure the oil is at the right temperature.
- Too Much Flour: Adding too much flour to the dough can make the gulab jamun mix dense and heavy. Stick to the recommended measurements.
- Skipping the Resting Time: Resting the dough before shaping the gulab jamun helps it hold its shape and prevents cracks.
How to Store Gulab Jamun Properly
To store gulab jamun at home, follow these tips:
- Keep in Syrup: Once soaked in syrup, you can store the gulab jamun in an airtight container for up to 3 days at room temperature. If you plan to keep them longer, refrigerate them for up to a week.
- Without Syrup: If you haven’t soaked the gulab jamun in syrup yet, store the fried gulab jamun balls in a dry container. Add syrup before serving.
Conclusion
Making gulab jamun at home is a simple and satisfying process, whether you choose to use gulab jamun mix or go the traditional route with milk powder. With the right techniques and a little patience, you can enjoy these delicious gulab jamun sweets anytime. SGR 777 Foods offers high-quality gulab jamun mix and other ingredients to make your cooking process quicker and more enjoyable. Try it today and enjoy fresh, homemade gulab jamun whenever you like!
Key Takeaways
- Gulab jamun at home is easy to make with gulab jamun mix or milk powder.
- Follow the tips for soft, juicy gulab jamun: fry on low heat, rest the dough, and use warm syrup.
- You can store gulab jamun in syrup for 3 days at room temperature or refrigerate for up to a week.
- SGR 777 Foods provides the perfect gulab jamun mix and ingredients for homemade sweets.
FAQs
How Is Gulab Jamun Made Of?
Gulab jamun is made of dough consisting of gulab jamun mix, flour, and sometimes milk powder. The dough balls are fried and soaked in sweet syrup.
Can I Eat Gulab Jamun at Night?
Yes, gulab jamun can be eaten at night. However, since it’s sweet and rich, it’s best to enjoy it in moderation.
Can Diabetics Eat Gulab Jamun?
Sugar free gulab jamun is a better option for diabetics as it has lower sugar content, but it should still be consumed in moderation.
How Long Can Gulab Jamun Last?
Gulab jamun can last up to 3 days at room temperature when stored in syrup and up to a week in the fridge.
