Aate Ke Gulab Jamun, also known as Wheat Flour Gulab Jamun, is a delectable Indian sweet made from wheat flour dough, fried to perfection, and soaked in aromatic sugar syrup. Unlike traditional Gulab Jamun that uses khoya (milk solids), this recipe uses wheat flour to create a delightful alternative that’s rich, soft, and juicy. Perfect for festivals, special occasions, or as a sweet treat anytime!
Ingredients
- 1 liter full-fat milk
- 4 tablespoons wheat flour adjust as needed
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ghee clarified butter
- 1-2 tablespoons ghee or oil for greasing hands
For the Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 2-3 cardamom pods
- A pinch of saffron strands optional
- For Frying:
- Oil or ghee enough for deep frying
Instructions
Prepare the Milk Reduction (Khoya):
- Heat 1 liter of full-fat milk in a non-stick pan over high heat. Stir continuously to prevent sticking and burning.
- Cook until the milk reduces and thickens into a khoya-like consistency. This can take a while, so be patient. The mixture should be thick but still slightly fluid.
Prepare the Sugar Syrup:
- In a separate pan, combine 2 cups of sugar with 2 cups of water. Stir until the sugar dissolves completely.
- Add cardamom pods and saffron strands (if using).
- Boil the syrup on medium heat for 10-12 minutes until it reaches a slightly sticky consistency. Test the syrup by taking a small amount on a spoon; it should be sticky but not form threads.
Make the Dough:
- Allow the khoya to cool slightly. Then, add 4 tablespoons of wheat flour to it and mix well.
- Incorporate 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon ghee into the mixture.
- Mix thoroughly until the dough is smooth. If the dough is too sticky, add a bit more wheat flour. If it’s too dry, add a little more ghee or milk.
Shape the Gulab Jamuns:
- Divide the dough into small portions and roll them into smooth, crack-free balls.
- Grease your hands with ghee or oil to prevent sticking and make rolling easier.
Fry the Gulab Jamuns:
- Heat oil or ghee in a pan on low heat. The temperature should be moderate to ensure the gulab jamuns cook evenly.
- Gently slide the dough balls into the hot oil, ensuring they are not overcrowded. They should float and gradually rise to the surface.
- Fry the gulab jamuns, stirring occasionally, until they are golden brown on all sides.
Soak in Syrup:
- Remove the fried gulab jamuns from the oil and immediately transfer them to the warm sugar syrup.
- Let them soak in the syrup for 10-15 minutes, allowing them to absorb the syrup and become soft and juicy.
Video
Notes
Test one gulab jamun first to ensure the dough and frying temperature are correct.
The syrup should be warm when adding the gulab jamuns for best results.
Adjust the amount of wheat flour as needed to achieve the right dough consistency. Enjoy your homemade Aate Ke Gulab Jamun, a sweet treat that’s sure to impress! Share your feedback and let us know how your gulab jamuns turned out.
The syrup should be warm when adding the gulab jamuns for best results.
Adjust the amount of wheat flour as needed to achieve the right dough consistency. Enjoy your homemade Aate Ke Gulab Jamun, a sweet treat that’s sure to impress! Share your feedback and let us know how your gulab jamuns turned out.
Tried this recipe?Let us know how it was!
