7 Different Recipes for Gulab Jamun – How to Make Gulab Jamun

Below we would be discussing in detail, the different available varieties of Recipe of Gulab Jamun in English for the benefit of our readers outside India. The ingredients used in Gulab Jamun Recipe and the procedures involved in how to Make Gulab Jamun in home will be discussed in detail so that how the different Recipes of Gulab Jamun differs from one another can be easily understood.

Although Recipe for Gulab Jamun is not hard to prepare at home, however how to make Gulab Jamun soft and spongy or how to make Gulab Jamun without cracks, is a challenge that is frequently encountered by the beginners, that we have tried to address here.

Recipe of Gulab Jamun with Khoya

Ingredients used in Recipe of Gulab Jamun with Khoya

A) For Making Balls in Recipe for Gulab Jamun

1) Khoya (Dried Whole Milk) - 1 cup

2) White Flour (Maida) – 2 tablespoons

3) Ghee – 2 teaspoons for Moyan & 1 cup for frying the Gulab Jamun

4) Sugar – 1 tablespoon

5) Baking Soda – 1/4^th teaspoon

6) Seeds of Green Cardamoms – 12 to 13 in number

7) Milk – Little amount, as per requirement (described later)

B) For Making Syrup in Recipe of Gulab Jamun

1) Sugar – 1 cup

2) Water – 2 cups

3) Rose Essence – 7 to 8 drops

4) Lemon Juice – ½ teaspoon

How to Make Gulab Jamun with Khoya/ How to Make Gulab Jamun from Khoya

How to Make Gulab Jamun Balls

• Khoya or Dried whole milk is the main ingredient in this type of Recipe for Gulab Jamun, which nowadays is easily available in your neighborhood market. However, if for some reason readymade Khoya is not available to you it can be easily prepared in your home, without much difficulty, as described below.
• For preparing the Khoya in your home, in a non - stick Karahi or deep vessel pan take 2-liters full cream milk and put it on a low medium flame burner and let it boil.  Gently stir in between as the milk boils and rises towards the brim of the pan, so the milk does not spillover from the vessel and also the bottom part doesn’t get burnt. This way the milk would get thickened and its volume reduced & the milk would finally become solidified. As the milk starts to solidify the contents are frequently stirred.
• Once the milk becomes solid then switch off the burner & allow it to cool at the room temperature. Once the preparation is cold, we would use the Khoya thus prepared, in Recipe of Gulab Jamun. For preparing 1 cup Khoya, 2 liters of full cream milk would be sufficient.
• In the next step, take white flour on a plate. Then add 2 teaspoons ghee and 1 tablespoon sugar with the flour and mix these uniformly by using your right hand.

• Next, add Baking soda in the mixture and again mix the components nicely. Now mix this flour mixture with the previously mentioned Khoya uniformly by a very light hand. Do not apply too much pressure at the time of mixing the components.
• If the dough thus prepared becomes smooth then it is all right otherwise wet your palm with water, keeping it outside the pan. Then again mix the components by the wet hand after putting the little amount of milk, mentioned earlier and mix all the components uniformly. Gradually the dough becomes soft and smooth in consistency.

• Divide the entire dough into multiple small lemon-shaped balls.
• Put 2 to 3 seeds of Green Cardamom inside each ball after flattening it.

• Next, fold the dough mass lightly by keeping it between the flattened palm of the left hand and folding the edges by the right hand.

• Later give this mass a round shape.

• Now similarly break the remaining dough mass into smaller pieces and make multiple round balls (approximately the size of lemons) containing Green Cardamom seeds in the center, as described above.
• Keep these raw balls on a plate and cover them by a lid for 30 minutes.

How to Make Gulab Jamun Syrup (Sugar Syrup)

• For preparing the sugar syrup put the water (mentioned in ingredients) in a deep vessel little flat-shaped pan and put it on a medium flame burner. When it starts to boil then add sugar and lemon juice in it and stir. Let the contents boil till it attains 1 string syrup consistency.
• 1 string syrup in this context means – the syrup should be neither very dilute nor very thick. This practically would mean that if we take a little syrup on the forefinger of the right hand and touch it by the thumb finger of the same hand and then pull apart both fingers very lightly in opposite direction, then the syrup would be sticky and will form a light string. This is the actual state of 1 string sugar syrup solution.
• After the sugar syrup is ready, take out the pan from the burner and keep it aside. Add 7 to 8 drops of Rose essence to the prepared syrup and mix it uniformly and keep it aside.

The Final Steps of How to Make Gulab Jamun with Khoya

• Now put a non- stick pan/ Karahi on a low medium flame burner and add 1 cup Ghee in it and let it warm.
• Next, put a very small amount of the previously prepared Gulab Jamun dough (for testing purpose) into the Karahi and fry it. If the mass put in the Karahi remains intact and gets fried properly, then put 3 to 4 previously prepared raw Gulab Jamun balls to the ghee present in the pan/Karahi and fry them.
• Stir the balls very gently as they get fried in the ghee. Allow the balls to get fried slowly so that the insides of the balls also get fried properly. The color of the balls gradually changes into deep golden brown.

• When the balls get fried, then transfer them into the hot, previously prepared sugar syrup.
• Like this way fry all the balls and then keep them soaked in the hot sugar syrup for 2 to 3 hours, keeping them covered with a lid, so that the Gulab Jamun balls become adequately sweetened.
• For those who wanted to know how to make Gulab Jamun without breaking, it would be important to mention that following the steps described above diligently would prevent this unfortunate complication from occurring.
• For those who wanted to know how to make Gulab Jamun soft, it should be mentioned that soaking the balls in the syrup properly and for adequate time, would ensure that the Gulab Jamun balls would also increase in size and become softer in consistency.
• This brings us to the end of the Recipe of Gulab Jamun with Khoya, as the Gulab Jamuns are now ready to be served to your friends or family. For extra decoration, the Gulab Jamun balls can be covered by edible silver foil or rose petals.

Recipe for Gulab Jamun without Khoya - How to Make Gulab Jamun with Milk Powder

Ingredients used in Recipe for Gulab Jamun without Khoya

A) For Making Balls in Recipe of Gulab Jamun

1) Milk Powder – 1 cup

2) White Flour – 1/4^th cup

3) Ghee – 1 teaspoon for Moyan & 1 cup for frying

4) Curd – 2 tablespoons (not sour and preferably hung curd)

5) Baking Soda – A small pinch

6) Green Cardamom powder – 1/4^th teaspoon

7) Milk – 2 to 3 tablespoons (or as per requirement)
 

B) For Making Syrup in Recipe of Gulab Jamun

1) Water – 2 ½ cups

2) Sugar – 1 cup

3) Rose Essence – 7 to 8 drops

4) Lemon juice – ½ teaspoon

How to Make Gulab Jamun with Milk Powder

How to Make Gulab Jamun Balls

• Take 1 teaspoon ghee with 1/4^th cup of white flour and mix them both uniformly. Then add Cardamom powder & Baking soda with the Flour mixture and mix all the components uniformly. Then add to this mixture - 1 cup milk powder & mix them uniformly.
• Add curd to the above preparation and mix them nicely. Make a dough. Cover the dough for 20 minutes by a lid. After the specified time remove the lid and check the dough. If the dough becomes hard then add a little milk to it & mash the preparation and make a smooth dough, resembling the Chapati dough made in most Indian homes.
• Cover the dough prepared for 10 minutes and leave it aside.  After the mentioned time, open the lid and divide the dough into several small round portions resembling small lemons. Roll these into a uniform round shape.

• Now put a non-stick pan/ Karahi on a low flame burner. Add ghee to the pan (for frying purpose) and let it warm. Then put a small portion of dough into the frying pan containing the hot ghee. If the minute mass gets fried properly, maintaining an intact shape that means the balls are ready for frying in the ghee.

• Later drop 3 to 4 raw balls into the pan/Karahi containing the warm ghee and fry with a very light hand from all sides. Stir after every 1 to 2 minutes, so that the balls get fried uniformly from all sides. Like this way fry all the balls & later take them out from the ghee and keep it aside in plate covered with clean tissue paper.

How to Make Gulab Jamun Syrup (Sugar Syrup)

• Put a non- stick pan on a low medium flame burner and add 2 ½ cup water into it and allow it to boil. Next, add lemon juice and sugar into it and boil till it becomes 1 string sugar syrup. Switch off the burner and add Rose essence into it and mix well.

The Final Steps of How to Make Gulab Jamun without Khoya (Using Milk Powder)

• Now drop the Gulab Jamun balls in the hot sugar syrup present over the burner (which is in the off position) and allow them to remain in this situation so that the Gulab Jamun balls can soak the sugar syrup.
   

• Cover the pan with a lid and allow the contents to remain in such a condition for the next 3 hours so that the Gulab Jamun Balls are adequately soaked in the sugar syrup. After 3 hours the Gulab Jamun is in a ready condition for serving your guests.

• We hope this answers your question as to how to make Gulab Jamun from milk powder

Some Other Recipes for Gulab Jamun without Khoya

As we have previously described at the beginning of this article, many other Recipes of Gulab Jamun without Khoya are also possible, besides the one described above, where milk powder was used. Some of the important ones will be discussed below. These recipes to make Gulab Jamun are used much less commonly than the procedures described above, hence the techniques would be described in very short.

How to Make Gulab Jamun from Bread

• How to Make Gulab Jamun with bread is not a widely asked popular question & for good reasons. Recipe of Gulab Jamun with bread is very rarely used, as most people prefer using Khoya or Milk powder or Chena for preparing Gulab Jamun.
• The main ingredients used for this preparation are – Slightly moist white bread slices (without its brown hard sides and corners), Ghee/Oil (for frying the raw Gulab Jamun balls) & for making sugar syrup – sugar, rose essence and water will be required.
• For this preparation, mash the slightly moist bread slices, which are then made into round ball-shaped preparations. These raw balls are later fried in ghee/oil and later kept immersed in sugar solution for 4 to 5 minutes, till it becomes soft to give the final Gulab Jamun preparation.

How to Make Gulab Jamun with Maida (White Flour)

• The main ingredients used for the preparation are – white flour, little ghee (for moyan), baking powder, hung curd (should not be sour), and sugar (in small amounts) for making the raw Gulab Jamun balls. Ghee is used for frying the balls, which is later kept immersed in sugar syrup as described earlier.

How to Make Gulab Jamun with Milk

• The main ingredients needed for this (Gulab Jamun Ball preparation) are – Milk, Lemon (for curdling the milk), white flour, a small amount of baking powder & sugar. Ghee is used as before for frying the raw Gulab Jamun balls. Sugar syrup is prepared as before but should be more concentrated ie be of 2 string strong.
• In this preparation, milk is curdled by adding lemon juice and the Chena produced is concentrated by removing the excess water. This Chena along with other ingredients mentioned previously (for Gulab Jamun ball preparation) is used to prepare the raw Gulab Jamun balls, which is later fried & immersed in sugar syrup (for 5 to 10 minutes) to yield the final product, which is later shifted to a dry plate.
• This Gulab Jamun preparation is served without excessive sugar syrup and hence is dry. So, this method can also be used by those, who are interested to know how to make dry Gulab Jamun.

How to Make Gulab Jamun with Suji

• Ingredients for the preparation of Recipe of Gulab Jamun with Suji are – Suji, Hung Curd (should not be sour), a pinch of baking powder, little milk, Cardamom powder, and a small amount of sugar for Gulab Jamun Ball preparation. Ghee is needed as usual for frying the balls and sugar, water & rose essence are needed for the preparation of the sugar syrup.
• Suji, curd, baking powder, sugar, cardamom powder are mixed along with milk for preparing the dough. Keep it covered for 20 to 30 minutes.  Later, small balls are made from the dough which is later fried in ghee followed by immersion in the sugar syrup, until the Gulab Jamun preparation becomes soft.

How to Make Gulab Jamun with Potato

• Ingredients needed in the preparation of Recipe of Gulab Jamun with Potato are – Boiled sweet potatoes, white flour and Cardamom powder (for preparation of balls), and Ghee (for frying) & Sugar Syrup with Rose essence for dipping the Gulab Jamun balls.
• For this preparation first, the boiled sweet potatoes are mashed & then mixed with a little amount of white flour and cardamom powder, to prepare the raw balls of Gulab Jamun. Later these are fried & later immersed in the sugar syrup in the standard method to create the final dish of Gulab Jamun.

Some Fine Tips Which Should be Used in Recipe for Gulab Jamun

• In the recipe of Gulab Jamun's preparation, one should remember that, never fry the raw Gulab Jamun balls in high flame. This can cause the appearance of the dark color on the surface very fast, but the inner portion of the sweet wouldn’t have got properly fried & would remain raw and uncooked. To avoid this always fry the Gulab Jamun balls in a low flame.
• The second point that should be remembered is that for prevention of crystallization of sugar in the sugar syrup, lemon juice should be added to it.
• Finally, for all those who wanted to know, how to make Gulab Jamun without cracks or how to make Gulab Jamun without breaking; ensure that the dough used for the preparation of Gulab Jamun balls should not be very hard, as this can cause breakage and crack formation. So a smooth and soft dough is always preferable in Recipe for Gulab Jamun.