Gulab Jamun Recipe

Gulab Jamun

It goes without saying that a Diwali or Eid platter is incomplete without Gulab Jamuns. Gulab Jamuns are just classic amongst an assortment of sweatmeats at every festivity or prayer offering. The easiest way to describe a Gulab Jamun is “it is an Indian doughnut” but indeed a decadent doughnut!

Just one Gulab Jamun will satisfy any sweet craving as it is loaded with sugar from the use of condensed milk all the way to being dunked in the sugar syrup – this is the truly authentic way to prepare this delicious sweetmeat!

Store bought Gulab Jamuns sold per kilo, are pricey.  Sometimes a price would indicate that it would be a daunting task to prepare, but the method to prepare Gulab Jamuns is really easy and the ingredients used can be found in just about every grocery cupboard in an Indian household.

Here is my mum’s recipe which I have adapted for a smaller quantity. Followed to the end, my Gulab Jamuns turn out perfect every time!

Gulab Jamun Receipe

Ingredients

190g condensed milk (½ tin)

1 tablespoon butter or ghee

2 teaspoons semolina

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

½ teaspoon ground elachi (cardamom)

1 cup and 2 tablespoons cake flour

1 cup desiccated coconut

Oil for frying

Syrup

Ingredients

2 cups water

1 cup sugar

1 teaspoon rose essence or 1 tablespoon rose water

2 elachi pods

Quantity: 18 to 20 pieces

Total preparation time: 50 minutes

Method

1.      Pour the condensed milk and butter or ghee into a bowl.

2.   To this add semolina, baking powder, bicarbonate of soda and ground elachi and mix together well.

Note: The use of semolina is to bind all of the ingredients together.

 3.     Next, using 1 cup of sifted flour add this to the liquid mixture.  Combine to form a dough. The consistency you would require is a soft but firm dough.  Some discretion would be required here.  If the dough is sticky, add one tablespoon of flour and combine.  If necessary, add the second tablespoon of flour. 

 4.   Once your dough is ready, set aside for a few minutes while you begin to prepare the Syrup (see below for method of preparation of syrup).

5.   Whilst the syrup is coming to a boil, using the palm of your hands, roll small pieces of dough into even finger shapes, approximately 7cm in length.

6.      Next in a deep pan, heat the oil.  Oil should be medium hot.  

Note: It is very important to get the temperature of the oil correct as, if the oil is not hot enough you might end up with oil soaked Gulab Jamuns.  If the oil is too hot, the Gulab Jamuns will brown too quickly but the insides will remain uncooked.

To test the temperature of the oil, place a tiny piece of dough in the oil.  The dough should rise to the top immediately and sizzle in the oil.  

7.     Add a few Gulab Jamuns at a time and deep fry to a golden brown colour.  You would only be required to turn the Gulab Jamuns just once as this is a really quick process.  So keep an eye on the frying pan.  When you see the right shade of golden brown gently turn the Gulab Jamuns to fry on the other side. 

 8.    Using a slotted spoon remove from the oil and allow to drain in a strainer. Paper towels work well as they absorb the excess oil instantly.

9.      While the Gulab Jamuns are warm, dunk a few of them at a time into the warm syrup.

Note: This is also a quick process and I recommend that the Gulab Jamuns should be in the syrup for literally 2 seconds and removed again using a slotted spoon.

If left for too long in the syrup, the Gulab Jamuns might turn out soggy and also sickly sweet!

10. Coating the Gulab Jamuns with desiccated coconut is optional.  Not only does the desiccated coconut add texture, but it also absorbs some of the syrup.

 11.  In a plate, place the desiccated coconut. As you remove the Gulab Jamuns from the pot of syrup, place onto the plate of desiccated coconut and coat well.

12.  The other option would be to sprinkle a little sugar over the Gulab Jamuns. Either way they are simply decadent.

13.  Your Gulab Jamuns are ready!

Method to prepare syrup

In a pot add water, sugar, elachi pods and rose essence and bring to a gentle boil, stirring occasionally.  Allow the syrup to thicken slightly but remove from the heat before it becomes too sticky. Keep the syrup warm.

Storage

Gulab Jamuns can be stored in a sealed container in a refrigerator for up to 2 weeks.  

Just before serving, remove from the refrigerator and leave to stand to arrive at room temperature.