The Complete Guide to Indian Gulab Jamuns and How to Make Them at Home

The Complete Guide to Indian Gulab Jamuns and How to Make Them at Home

Delicious Gulab Jamun is a popular Indian dessert which is sweet, deep fried, and soaked in sugar syrup. It is made from a ball of dough which has been deep-fried and then covered with a heavy syrup made from boiling milk, sugar and cardamom.

Gulab Jamuns are deep fried balls of dough soaked in sugar syrup and are often served hot. They are popular as a dessert or even as an ingredient in other desserts such as Gulab Jamun Kheer.

The Indian gulab jamun is made with Maida (a wheat flour), milk, ghee, eggs and khoya. The mixture is deep-fried to form a ball shape or flattened into disks before being soaked in the

About This Recipe

Gulab jamun is a popular Indian dessert. It is made of milk solids, sugar, and flour that is fried in oil, soaked in syrup and then served.


– 2 cups whole milk

– 1/2 cup all-purpose flour

– 1/2 cup plain yogurt

– 2 tbsp ghee or butter

– 1 tsp cardamom powder

– 1 pinch of saffron strands or few drops of yellow food color (optional)

– 3 cups sugar syrup (1 cup water + 2 cups sugar)

What are the Important Ingredients for Making a Delicious Gulab Jamun?

The traditional Indian dessert is a mouth-watering treat that is made of deep fried dough balls soaked in sugar syrup and can be served either hot or cold. The dessert can be enjoyed with either milk or water and they are made from rice flour, semolina, cooking oil, and a variety of spices.

The most important ingredient for making delicious gulab jamuns are the flour and sugar. The dough balls are made from these ingredients, deep fried and then soaked in sugar syrup.

The best ingredients for Gulab Jamun include milk, whole wheat flour, ghee (clarified butter), cardamom powder, nutmeg powder, saffron strands and rose water.

How to Make a Delicious Gulab Jamun Using Milk Powder at Home?

Gulab Jamun is a delicious doughnut shaped sweet. It is made from a rich milk-based dough, deep-fried and soaked in sugar syrup.

Gulab Jamuns are best served hot or warm with a spoonful of the syrup that has been used to soak them in.

The dough can be boiled before frying as well, but then they are called ‘Pakoras’.

They are also often served at weddings or other celebrations.

I’ll start this introduction by telling you the history of Gulab Jamuns because it will help you understand how it became such a popular dessert. It’s believed that these desserts were first created in India during the Mogul Empire around sixteen hundred years ago. Originally they were only available to royalty and nobility and add any nuts to the syrup while serving, pista, cashews and almonds taste good. Hope you will try this out and let me know how it turns out for you.
































Tips + FAQs

Gulab jamuns are a popular Indian dessert, which typically consist of a ball of dough that is deep-fried and soaked in sugar syrup. The dish is served warm or cold.

The following tips will help you make the perfect gulab jamun:

– Use only refined white sugar for the syrup. Raw sugar is not recommended as it can lead to crystallization. – Make sure you don’t overmix the dough, otherwise, it will become tough and rubbery instead of soft and spongy. – Make sure you fry each ball for about 2 minutes on medium heat so that they are cooked through without burning them on the outside. – Once they are fried, soak them in hot syrup for at least 10 minutes before serving them warm or cold

Why my gulab jamun breaks on frying

The reason for the gulab jamun breaking is that it is not cooked fully. There are a few ways to prevent this. Firstly, the dough should be kneaded well. Secondly, it should be fried in oil that is not too hot. Thirdly, it should be fried evenly so that the insides are cooked and there are no lumps or cracks in it.

Why has gulab jamun become hard

Gulab Jamuns are a popular Indian dessert that is made of deep-fried balls of dough soaked in sugar syrup. But, why has gulab jamun become hard?

The reason for this is that the syrup has changed its consistency over the years. It is now more viscous and sticky than it used to be. This change in consistency has made the gulab jamun dough very hard and dense to fry.

How to perfectly fry the dough balls

It is important to fry the dough balls in a wide pan with hot oil. You should not add too many gulab jamuns at one time or they will stick together and not cook properly.


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