Gulab Jamun Recipe for Diwali

Gulab Jamun is a classic and beloved indian sweet that is especially popular during festivals like Diwali. These soft, melt-in-the-mouth dumplings are made from khoya (milk solids) and are soaked in a fragrant sugar syrup flavored with cardamom and rose water. They’re rich, indulgent, and absolutely delicious!

Here’s how you can make gulab jamun at home for Diwali celebrations:

Ingredients:

For the Gulab Jamun:

· Khoya (mawa) – 1 cup

· All-purpose flour (maida) – 2 tablespoons

· Baking soda – 1/4 teaspoon

· Milk – 2 to 3 tablespoons (or as needed)

· Ghee or unsalted butter – 1 tablespoon (optional, for richness)

· Rose water – 1/2 teaspoon (optional, for aroma)

· Cardamom powder – 1/4 teaspoon (optional, for flavor)

· Water – For binding dough

For the sugar Syrup:

· Sugar – 1 1/2 cups

· Water – 2 cups

· Cardamom pods – 2 (lightly crushed)

· Rose water – 1 teaspoon (optional)

· Saffron strands – A few (optional, for color and fragrance)

· A pinch of lemon juice – To prevent crystallization

For Frying:

· Ghee or vegetable oil – For deep frying

Step-by-Step Instructions:

1. Prepare the sugar Syrup:

· In a large pan, add 2 cups of water and 1 1/2 cups of sugar.

· Add the cardamom pods and bring the mixture to a boil over medium heat.

· Once the sugar has dissolved, lower the heat and let the syrup simmer for about 8-10 minutes until it becomes slightly sticky. The consistency should be just about one-thread consistency, which means when you dip a spoon in the syrup, a single thread should form when you pull it away.

· Add rose water and saffron (if using) to the syrup and simmer for an additional 2 minutes. Turn off the heat, and let the syrup cool to lukewarm while you make the gulab jamuns.

2. Prepare the gulab jamun Dough:

· Crumble the khoya (mawa) in a bowl to remove any lumps.

· Add 2 tablespoons of all-purpose flour and 1/4 teaspoon of baking soda to the crumbled khoya.

· Mix well to combine, making sure that the baking soda is evenly distributed.

· Slowly add a little milk, 1 tablespoon at a time, to form a smooth, soft dough. You want a dough that is soft, smooth, and not too sticky. If the dough is too sticky, add a little more flour. If it feels too dry, add a few more drops of milk.

· Once the dough comes together, lightly knead it for 1-2 minutes to make it smooth and pliable.

· Optional: Add a little cardamom powder or rose water to the dough for extra flavor.

3. Shape the Gulab Jamuns:

· Take small portions of the dough and roll them into smooth, round balls. The data-size should be about the data-size of a small marble (about 1 inch in diameter).

· Make sure there are no cracks or seams in the dough, as cracks may cause the gulab jamuns to break while frying.

· Tip: Roll the dough between your palms gently to get a smooth, round shape. If you want to ensure uniform data-size, you can measure out the dough with a teaspoon.

4. Fry the Gulab Jamuns:

· Heat ghee or vegetable oil in a deep frying pan over low to medium heat. The oil should be enough to fully submerge the gulab jamuns.

· To test if the oil is the right temperature, drop a small piece of dough into the oil. It should rise slowly to the surdata-face without browning immediately. If the dough sinks, the oil is too cold; if it browns too quickly, the oil is too hot.

· Carefully drop the gulab jamuns into the hot oil, a few at a time. Do not overcrowd the pan.

· Fry the gulab jamuns on low to medium heat, stirring gently to ensure they cook evenly on all sides. It will take about 8-10 minutes for them to turn a golden brown. They should expand in data-size and become soft and spongy.

· Remove the fried gulab jamuns and drain excess oil on paper towels.

5. Soak in sugar Syrup:

· Immediately after frying, drop the hot gulab jamuns into the lukewarm sugar syrup.

· Let them soak for at least 30 minutes to absorb the syrup and become soft. The gulab jamuns will expand as they soak, so ensure they have enough space in the syrup to expand.

· Optionally, you can leave them in the syrup for a few hours to allow them to absorb the flavors fully.

Serving Suggestions:

· Serve the Gulab Jamuns warm or at room temperature.

· Garnish with chopped pistachios or almonds for an added crunch.

· They pair wonderfully with ice cream or can be enjoyed on their own as a delightful diwali treat.

Tips for Perfect Gulab Jamun:

· Frying temperature is key. If the oil is too hot, the gulab jamuns may burn on the outside and remain uncooked inside. Keep the heat low and steady.

· Soaking the gulab jamuns in warm syrup is essential for them to absorb the sweetness and flavor.

· You can store leftover gulab jamuns in the syrup for up to 2-3 days in the refrigerator. Gently reheat them in the microwave or in warm syrup before serving.

This Gulab Jamun recipe will bring a sweet and rich flavor to your diwali celebrations! Enjoy this beloved indian dessert with friends and family, and spread the festive joy!

 

 

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