10 Common Mistakes to Avoid While Making Gulab Jamun at Home

Gulab Jamun is popular Indian dessert. Gulab Jamun known for it's rich taste and easily melt in your mouth. In this article I am sharing how to make juicy gulab jamun in house. Gulab Jamun is favourite dish of all peoples. Gulab jamun maded using deep fryed small dough balls maded from khoya or milk powder. These dough ball soaked in sugar syrup, sugar syrup maded with cardamom, rose water or saffron. Gulab Jamun made in Indian festivals, weddings and celebration. Gulab Jamun creates delicious dessert that you can't resist.

• Ingredients of Recipe

For Dough

- 1 cup khoya or milk powder

- 2 tablespoon all purpose flavor (maida)

- ¼ teaspoon baking powder

- 2-3 tablespoon milk

For Sugar's Syrup

- 2 cup sugar

- 1.5 cup water

- 4-5 cardamom pod

- 1 teaspoon rose water

- Few strands of saffron (optional)

For Fry

- Ghee or Oil

• Instruction of Recipe

Step 1: Prepare for Sugar Syrup

- Mix sugar and water in pan and boil.

- Add crushed cardamom, rose waters and saffron.

- Simmer for 10 minute until sticky but not too thick.

- Turn of heat and keep syrup warm.

Step 2: Make Dough

- Take bowl, mix khoya, all purpose flavor and baking powder.

- Gradually add milk and knead into soft and smooth dough. Avoid over knead.

Step 3: Fry Dough Ball

- Heat ghee or oil in pan on low medium heat.

- Drop small dough piece in oil and check oil heat.

- Slide balls into oil and fry ball until brown, stir continuously for colouring.

- Remove and drain on paper towel.

Step 4: Soak Syrup

- Add fried balls into warm sugar syrup.

- Soak balls for 2-3 hours for absorb the syrup and becomes soft.

Step 5: Serve

- Serve warm or chilled, garnish with nuts or saffron strands.

• Nutrition Information of Recipe

- Calories: 250 kcal

- Protein: 4g

- Fat: 9g

- Carbs: 38g

- Sugar: 30g

- Fiber: 0.5g

- Sodium: 50mg

• Time Management of Recipe

Preparation Time of Recipe: 20 minute

Cook Time of Recipe: 30 minute

Total Time of Recipe: 50 minute

• Tips and Tricks of Recipe 

1. Smooth Dough: Check dough is soft and crack free for avoid breaking during frying. Make balls with soft hands, don't put pressure when making balls.

2. Frying Temprature: Fry on low medium heat for also cooking and avoid raw centers.

3. Syrup Consistency: Check syrup is sticky but not too thick; thick syrup won't absorbs well.

4. Warm Syrup: Soak fried balls in warm syrup for better absorption and taste.

5. Fresh Ingredient: Fresh khoya or milk powder gives better taste and texture.

6. Test Ball: Fry one ball first and check texture and adjust if necessary.

• Frequently Asked Question

Q1 Why my gulab jamun cracking while frying?

Ans: Crack indicates dough is dry or over kneaded. Add little milk for soften it.

Q2 Why my gulab jamun is hard inside?

Ans: When balls is over fried or dough is too dense. Knead lightly and fry gently.

Q3 How can I make Gulab Jamun without khoya?

Ans: You can use milk powder and mix with cream for create similar texture.

Q4 Can I store Gulab Jamun?

Ans: Yes, gulab jamun can stored in refrigerator for one week. Reheat slightly before serving gulab jamun.

Q5 Why aren't my gulab jamun soaking syrup?

Ans: Syrup might be too thick or cold. Check it's warm and have right consistency.

All the Best!