Gulab Jamun (Makes:20-25 balls; Preparation Time: 1.5 hours)

Oh Diwali….the non-stop rat-a-tat of the firecrackers….the nip of the descending winter….the stiff starch of the brand new clothes….the flicker of a hundred lamps and…and the air heavy with the mouth watering aroma of the hot sweets….Oh Diwali….The most beautiful night of the year!

Make this Diwali truly memorable….try making Gulab Jamuns at home…..may your Diwali be as sweet and juicy!

Ingredients – for the Jamuns

  • 2 cups milk powder (I use Every Day brand)
  • ¼ cup maida (all purpose flour)
  • ½ cup fresh cream or about 1 cup malai (I use Nestle brand unsweetened fresh cream)
  • ¼ tsp baking soda
Ingredients – for the syrup
  • 3 cups sugar
  • 5 cups water
  • 15-20 strands of saffron
  • 5-6 cardamom seeds, powdered

Steps – for the Jamuns
  •  Mix the milk powder, maida and baking soda and pass it 3 to 4 times through a sieve to get an even consistency

  • Add cream to the above ingredients and knead into a dough; when the ingredients are combined into a dough, it may appear wet and sticky, allow it to stand for 15-20 minutes (the standing time allows the cream/ milk to absorb well and firms up the dough)

  • Use a spatula to scrape off the ingredients from the vessel (or paraat) and recombine into a soft dough (Important Tip: The ratio of cream or malai may vary, so add a little at time; the dough looks quite similar to the chapati dough – if the dough appears a little dry you could add about 1-2 tbsp milk)

  • Divide the dough into 20-25 similar sized balls

  • Heat ghee/refined oil in the wok; once the oil heats up to the maximum, reduce the heat and try by putting one ball; if it does not come up immediately  it indicates the temperature is right

  • Deep fry about 6-8 balls at a time on low flame, allow them to cook for sometime and ensure that the balls do not break while turning them over 

  • Once they turn dark brown, take them out of the wok and keep aside on a plate lined with a tissue paper
Steps – for the syrup
  • Boil 3 cups of sugar in 4 cups water; after two boils (or about 5 minutes) add saffron and cardamom; allow it to cook for another 15-20 minutes (the test is to take it in the ladle and drop it back into the vessel, it should form a broken thread/stream)

  • Allow it to cool for about 10 minutes, then add the balls one by one; allow the balls to be in the syrup for 2 hours minimum to give them enough time to acquire the sweetness of the syrup

  • Enjoy the gulab jamuns as they melt in your mouth right from the first bite

4 Comments Add yours

  1. Dhivya says:

    Its uncanny… but our recipes are quite identical! I use different propotion

  2. Ishita says:

    Wow…what proportions so you use…I'll give it a try with that, who knows that may turn out better!!

  3. Anonymous says:

    They are mouthwatering!!! I can't wait to try making them myself.

  4. Ishita says:

    Trust me they are very simple to make…you have to be just very careful with the proportions.

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