Best Gulab Jamun Recipes

GULAB JAMUN

Steps:

• In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
• In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
• Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
• Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

GULAB JAMUN OR KALA JAM (WAFFLE BALLS)

Steps:

• Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
• Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
• Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
• Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.

GULAB JAMUN

Steps:

• To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
• Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
• To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
• Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
• Add the yogurt, lemon juice and enough milk to form a soft dough - take care not to overwork the mixture.
• Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
• Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
• Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
• When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.

GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY

Steps:

• Make the cardamom cake: Preheat the oven to 325°F (163°C). Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.
• Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5-7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine. Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.
• Spoon the batter into the Bundt pan and tap the pan on the counter 3-5 times to remove air bubbles.
• Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 10 minutes before the cake is done baking, make the syrup: Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup (60 ml) of the syrup and set aside.
• Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a serving platter.
• In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
• Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
• Slice and serve.
• Enjoy!

BAKED GULAB JAMUN (INDIAN DUMPLINGS IN SYRUP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
• Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
• Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
• Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

INDIAN FRIED DOUGHNUTS (GULAB JAMUN) RECIPE BY TASTY

Steps:

• In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.
• Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.
• Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.
• In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).
• Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.
• Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
• Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.
• Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.
• Let the doughnuts soak in the syrup for an hour.
• Remove the doughnuts and garnish with the almonds and pistachios.
• Enjoy!

GULAB JAMUN TIRAMISU AS MADE BY CHEF OBI RECIPE BY TASTY

Steps:

• Make the tirragulla: In a large bowl, use an electric mixer on medium speed to beat the heavy cream and cardamom until stiff peaks form, about 2 minutes.
• Fill a large pot with a couple inches of water and bring to a simmer. Set a separate large heatproof bowl on top, making sure the water is not touching the bottom of the bowl, and add the egg yolks, sugar, and vanilla. Cook, whisking constantly, until thickened and pale, about 6 minutes. Remove the bowl from the pot.
• In a separate large bowl, whisk the mascarpone until fluffy, 2-3 minutes. Add the egg mixture to the mascarpone and use a rubber spatula to gently fold until incorporated.
• Add the mascarpone mixture to the whipped cream and fold until smooth. Transfer the mixture to a large piping bag and refrigerate until ready to use.
• In a medium bowl, stir together the espresso and coffee liqueur. Cover and refrigerate until ready to use.
• Make the gulab jamun: In a small saucepan over medium heat, combine the sugar, cardamom, and water. Bring to a boil and cook until thickened, about 7 minutes. Remove from the heat and stir in the rose water. Cover and set aside while you make the dough.
• In a medium bowl, stir together the milk powder, flour, baking soda, ghee, and yogurt until a ball of dough forms, using your hands to bring together. If the dough feels too dry, add a bit more yogurt. If the dough feels too sticky, add a little bit more flour.
• Divide the dough evenly into 12 small balls, being careful not to press the dough or knead it (it is helpful to lightly oil your hands when working with the dough).
• Heat the oil in a large, heavy-bottomed pot over medium heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding the pot, fry the dough balls in the hot oil until they are golden brown and float to the surface, about 3 minutes. Transfer to the wire rack to drain.
• Add the gulab jamun to the syrup and toss to coat. Let the gulab jamun rest in the syrup for at least 2 hours, or up to overnight, then remove from the syrup and set on a baking sheet until ready to use.
• Assemble the tiramisu: Slice the gulab jamun in half and dip in the espresso mixture, then remove and squeeze out some of the excess liquid. Return to the baking sheet and let sit for 1 hour at room temperature.
• Pipe some of the tirragulla into a large martini glass and top with some of the soaked galub jamun. Use a small sifter to dust the top with the cocoa powder. Repeat to make another layer and finish with a final layer of tiragulla. Dust the top with cocoa powder and finely crushed pistachios. Repeat with the remaining martini glasses.
• Refrigerate for a few hours before serving.
• Enjoy!

GULAB JAMUN

Steps:

• For the gulab jamun: Sift the milk powder, flour and baking soda together in a large bowl. Add the cream, lemon juice and ghee. Use your hands to make mix lightly into a stiff and slightly sticky dough. Add more cream if too dry or more flour if too wet. The dough should be smooth(ish). Try not to over knead the dough as that will make the balls dense. Cover the bowl and let it rest while you make the simple syrup.
• For the syrup: Combine the sugar, 1 1/2 cups water, cardamom seeds and saffron in a medium saucepan. Cook, stirring, over medium heat until the sugar is completely dissolved. Add the alcohol, if using, rosewater and lemon juice, bring to a boil and cook, stirring occasionally, until the consistency of a light syrup, 15 to 20 minutes. If using whole cardamom, remove the pod from the water.
• Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer to the side of the pot and heat over medium-high heat to 280 to 285 degrees F. (It is important that the oil be kept at this temperature, if too hot the gulab jamun balls will brown on the outside but remain uncooked inside.)
• Meanwhile, grease your hands with ghee or oil. Roll the dough into sixteen 1-tablespoon size balls (walnut-sized balls), making sure there are no cracks. (The dough will double in size when fried and will grow some more when soaked in the simple syrup.)
• Once the oil is at the right temperature, gently add one ball at a time to the hot oil, making sure there is enough space for the balls to expand in size and not stick to each other. Gently stir the balls to make sure they are not sticking to the bottom of the pot or to each other. Fry the balls, turning every minute or so, until golden brown, 5 to 6 minutes. Use a slotted spoon to remove and transfer to a paper towel-lined baking sheet or plate. Repeat with the rest of the dough balls.
• Put the warm gulab jamun in a glass baking dish large enough to hold all the balls with a little space around them and pour the warm syrup over them.
• It's better to make the gulab jamun 1 to 2 hours before to let them soak the syrup. I like to zap or warm the jamuns before serving, but they can be had cold or at room temperature also. Refrigerate for up to 2 weeks in an airtight container. Garnish with nuts just before serving.

MOUTH-WATERING RECIPE OF GULAB JAMUN CHEESE CAKE- THE SURPRISING

Steps:

• Take a bowl and in it put some Agar Agar and warm water mix together well and keep it aside.
• Now in a grinding jar grind Marie biscuits and mix melted butter in it. Line you 6" tin with parchment paper and brush the sides of the tin with remaining butter. Pour the biscuit crumbs in the tin and press with thumb to even the layer. And cover it with plastic sheet and refrigerate.
• Take another bowl pour some yogurt and condense milk (nearly half can) mix it and then mix some castor sugar, saffron and cardamom powder beat the mixture and keep it aside.
• Take 8-10 Gulab Jamun slice them into equal half and put over the biscuit layer making a Gulab Jamun a layer of it.
• Now heat Agar Agar mixture until it dissolves well. Mix this mixture with cheesecake mixture and whisk it quickly.
• Pour this mixture over Gulab Jamun and refrigerate for six hours. Before serving garnish your Gulab Jamun cheese cake with two Gulab Jamuns and with some dried rose petals and pistachios.

WAFFLE BALLS (HIMALAYAN GULAB JAMUN)

Steps:

• 1. Heat oil over low heat in a heavy-duty skillet with high sides.
• 2. In a large saucepan, bring water, sugar, cardamom and rose water (if using) to a boil. Once the mixture reaches a boil, turn heat to very low and let simmer for 1 minute. Turn off heat but leave pan on stove burner.
• 3. In a large mixing bowl, mix together the dry milk powder, baking powder, flour and chopped pistachios. Add the butter (or ghee), and use your fingers to mix until it begins to form a dough. Add the egg, and knead in a circular motion with slight pressure until it begins to form a dough ball. Dough shouldn't be dry, and it should have a slight sheen (or shine) to it.
• 4. Divide dough into 18 equal size balls. Gently drop the dough balls into the skillet of hot oil, and let deep-fry for about 2 minutes. (Dough is delicate at this point, so during the first couple minutes of frying it's best to not use utensils to turn dough or they might fall apart.) Let dough cook another 3 to 4 minutes in the hot oil, now using a spoon to occasionally turn dough to ensure even browning. The dough balls should rise to the top and be lightly browned and expanded in size. Use a slotted spoon to transfer dough balls to double-lined paper towels to absorb excess oil and to cool a bit.
• 5. Drop the slightly cooled dough balls in the saucepan with hot syrup, and let stand in hot syrup for about 15 to 30 minutes to soak up some of the syrup. Use a spoon to transfer dough balls to a serving dish. Allow 2 to 3 hours to cool, and serve them later at room temperature.

SWEET MILK BALLS (GULAB JAMUN)

Steps:

• To make khoya:.
• Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
• To make chena:.
• Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
• Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
• It takes about 60 minutes.
• Now mix all the ingredients for the sweet balls.
• Make into small walnut size balls.
• On medium heat (NEVER ON HIGH HEAT) deep fry them like dark brown in colour.
• To make sugar syrup.
• Mix the water and sugar in a saucepan large enough to fit all the fried sweet balls.
• Boil the mix until the sugar dissolves and keep boiling for 5 minutes.
• Put the cardamom pods in the sugar syrup.
• Then slowly drop down the fried milk balls.
• Don't make mess by dropping much fried balls in smaller sauce pan.
• This is because after soaking the sugar syrup the milk balls expands.
• Boil it for 15 minutes on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
• Serve it when it comes to the room temperature.
• NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
• ONLY USE Half-and-half MILK.

GULAB JAMUN

Steps:

• Mix together dry ingredients in a bowl.
• Add butter and milk to the bowl, mix well, and knead.
• Tear off roughly 1 oz of dough and roll them by hand into small balls. There should be around 12 balls in total.
• Heat the vegetable oil to 350 degrees. Cook the balls for 10-12 minutes or until golden brown. Allow to cool.
• In a saucepot, combine the sugar, water, cardamom, and cinnamon together and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
• Add the cooled balls to the warm (NOT BOILING HOT) sugar syrup and serve.

GULAB JAMUN (INDIAN MILK BALLS)

Steps:

• Dough:.
• Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Sugar Syrup:.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

GULAB JAMUN BRûLéE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F
• In a medium bowl, whisk together the egg yolk, sugar, vanilla extract and saffron until thick and creamy. Add the cardamom powder.
• Place the cream into a saucepan and warm it. Then pour the cream into the egg yolk mixture.
• Cut the Gulab jamun into small pieces.
• Place the ramekins on a baking tray. Place the Gulab jamun in the ramekins and pour the cream mixture over them.
• Pour hot water in the baking tray until it is half submerged. Bake for 30 to 35 minutes.
• Remove the ramekins and let cool to room temperature. Refrigerate for at least 2 hours.
• Before serving,spread 1 Tbsp sugar on top of each ramekin. Use the torch to melt the sugar and create a crispy exterior.

GULAB JAMUN

Steps:

• Beat eggs, cream of wheat and ghee well together.
• Add milk and elachi and beat again.
• Add flour and baking powder and mix to form soft jamun dough.
• Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark, tan colour.
• Dip in syrup. Sprinkle colour.
• The Syrup:.
• Mix 1 ½ cups sugar in 1 cup water and when sugar is dissolved, put on stove and boil until syrup begins to form.

GULAB JAMUN

Steps:

• To Make Ghee: Put the butter in a good saucepan and bring to a boil on medium heat. Then reduce to low. Now this is what will happen as the butter slowly simmers. Moisture will be evaporated out of the ghee. The white protein-solids from the butter will sink down to the bottom of the pan and slowly turn golden. A foam will rise to the surface, and as it cooks will form a bit of a crust. The butter will cook into a gold color as well, and it will have a slightly nutty smell. When the moisture is gone, the ghee is done. Decant the oil and save the delicious golden buttery bits on the bottom of the pan for toast, or mixed with veggies or potatoes. If you've used salted butter, you don't want to use it on toast- the salt will knock you out, but it's still good in potatoes or whatnot.
• Making the Scented Syrup: Combine sugar and water and bring to a boil for 3 minutes. Remove from heat and add rose water or essence.
• Traditional Method: Use a heavy-bottomed pan because the milk will stick. Use a non-stick pot if you have it. Boil the milk down over medium heat, while stirring, until it forms a paste. Add the flour and mix into a smooth paste. Oil your hands and roll them into uniform balls, place them onto a buttered plate and set aside.
• Powdered-Milk Method: Combine the warm milk and ghee together. Mix the powdered milk and flour together and sprinkle slowly into the wet mix to form a dough. Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.
• Cooking the jamuns:.
• This is the most delicate part of the operation. Gentle, low heat is a must. Use a wok or karai for best results, with the ghee about 2.5-3 inches in depth.
• Heat the ghee on low to 215 degrees.
• Slip in the balls, one by one. They will sink. No touching at this point.
• Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.
• Now, use a wooden spoon or equivalent to gently agitate and keep them evenly browning.
• The ghee will slowly get hotter as the balls cook.
• After about 20 minutes, the ghee will have risen in temperature to around 245 degrees and the balls should be nice and golden.
• Remove a ball and put it in the syrup. If it doesn't collapse after 3 minutes, remove the others and add to the syrup.
• If it does collapse, fry for another 5 minutes and try again.
• Let soak for 2 hours at least before serving.
• Serve room temperature or warmed up.
• Enjoy your gulab jamuns!

SUGAR SYRUP FOR GULAB JAMUN

Steps:

• The syrup should be made earlier than cake and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
• Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried gulab jamuns directly into the syrup .Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

RAS GULLA GULAB JAMUN

Steps:

• For milk balls:.
• combine milk, flour, baking powder, butter and semolina and pour just enough evaporated milk to make a dough.The dough should be the consistency of cookie dough.make small balls 3/4 inch - 1 inch in diameter.lave dough to sit for a while.
• For syrup:.
• Put all ingredients for syrup in a pot and put to boil.let it boil for about 7 minutes after all the sugar has been melted in the pot.
• while this is being done, put oil to heat.When the oil is hot enough, turn down the heat to the lowest and place the balls in the pot.let it become golden-brown.this takes less than a minute.when all the balls have been fried, immerse them in the syrup.leave it until cool and enjoy.
• NB: this can be garnished with a little dessicated coconuts.
• if doubling the recipe,the spices do not need to be doubled but, put just some more.use your judgment.