Gulab Jamun is a sweet or mithai from the Indian subcontinent. This milk-based sweet; Gulab Jamun; is also very popular in Nepal, Pakistan, Bangladesh, Myanmar and the Maldives. The main ingredients of Gulab Jamun are khoya and sugar. Gulab jamuns are frequently garnished with dried nuts to enhance their flavour. As we all know making khoya is a task in itself and many of us don’t make gulab jamuns for this very reason but this is about to change, this recipe of mine can help you reduce your cooking time to just 20 minutes and make gulab jamun making easy and hassle-free.
Gulab jamun is a dish that can be made on any occasion special. This homemade dish makes millions of Indian hearts run fast with its mindboggling taste and is a perfect end to the great Indian meal. Gulab jamun is a go-to dish and can be found in almost every household with or without any reason. This Indian sweet can be made out of milk powder too. This is a quick recipe that will make your mouth drool. Follow the easy steps and make this lip-smacking Gulab jamun within 20 minu
Gulab Jamun Recipe with just 2 ingredients
Ingredients
- ½ cup All-purpose Flour
- 1 cup Milk Powder
- ¾ tsp Baking Powder
- ½ cup Fresh Cream or Malai
- 2 cup Water
- 2 cup Sugar
- 3 Cardamom crushed
- 2-3 drops Lemon Juice
Instructions
Gulab Jamun
- Sieve in all-purpose flour, milk powder and baking powder together.
- Add fresh cream in batches and keep on mixing with light hands.
- Knead a little to mix everything well. Rub your palms with ghee.
- Take a small amount of dough and with lights hands rub it in between your palms to make a smooth ball.
- Take a pan and heat some oil in it.
- Fry only a few balls at a time on low flame.
- Put the hot gulab jamun in medium hot sugar syrup and let it soak for 2-3 hours.
Sugar Syrup
- Add water, sugar and cardamom in a large pan.
- Mix and cook on medium high flame for 7-8 minutes.
- Add in lemon juice to avoid crystallization.
Video
Notes
- Don’t make the syrup too thick otherwise Gulab jamun won’t absorb it.
- Syrup should be sticky.
- Should not taste watery.
- Use one cup for all measurements.
- Use measuring cups and spoons for accurate measurements.
- Don’t knead dough too much otherwise it will start to leave ghee.
- Make sure that the gulab jamuns are crack free otherwise it will crack open while frying.
- Before frying the gulab jamuns drop a small piece of dough and if it skins with small bubbles that means oil is ready.
- Stir oil continuously for even cooking.
- Fry gulab jamuns immediately after rolling or else it will dry.
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