Gulab Jamun Recipe



I have come across Shaan(TM) Gulab Jamun Mix. It is much easier to make Gulab Jamun with that. You should be able to find this Mix at your 'desi' store. I have stopped using the following recipe after this discovery. Following recipe still works very nicely though. 5/22/02

Ingredients:
NIDO Powdered Milk (Nestle)...the one with about four cups of powdered milk
2 tsp baking powder (not baking soda)
2 tsp bleach white flour (Mayda in Urdu)
4 eggs
2+1 tsp oil
5 Cardamum shells (Illaichee in Urdu)
2 cup sugar

Procedure:

1- Mix 4 cups of NIDO with baking powder and flour using a fork

2- Beat 4 eggs with hand using a fork and a bowl (don't use a machine)

3- Mix eggs and 2 tsp of oil in NIDO and knead the dough with hand. In the beginning the dough will be sticky. After 5 minutes of kneading add another 1 tsp of oil and knead for 5 more minutes. The stickyness will reduce with the addition of oil. Immediately make 1/2 inch diameter balls or 1 inch ovals out of this dough. You should get about 50 Gulab Jamuns.

4- Fill a deep frying pan half with corn oil. Heat it to the Mid heat for 5 min. Then reduce the heat to Low and let the oil cool off for 5 minutes. If you try to fry above Low heat, you will kill your gulab jamuns. Add about 15 gulab jamun altogether in the frying pan. In 5-10 minutes they will start floating in oil and will expand to twice their original size, however their color will not change much. Once they get to that state increase the heat to mid and keep turning them until they are light golden. At this point transfer them to serving dish already filled with hot syrup.

  • If Gulab Jamun do not start floating in 5-10 minutes, it means heat is too low and you need to increase the heat
  • If Gulab Jamun start floating immediately or start turning brown quickly, oil is too hot...Let it cool down.

    5- Hot syrup should be made in parallel with frying. To make hot syrup add 2 cups of sugar (increase to 3 if you want extreme sweetness) to 4 cups of water. Add 4-5 cardamum shells and their taken out seeds. Mix with a spoon and then heat up at mid heat for 5-10 minutes until sugar is all dissolved in water (do not overheat, that will caramelize the sugar). Transfer this hot syrup to your serving dish and unload gulab jamun from frying pan directly into it.

    6- While gulab jamun are in syrup, squish each one lightly (do not break) with a spoon to help them absorb syrup. Leave gulab jamuns in syrup overnight for best results. They can be served hot or cold, with or without syrup.

    jawad@stanford.edu
    Last modified: Mon Nov 26 18:47:14 PST 2001