Gulab Jamun are a classic Indian dessert, made from milk-solid fritters saturated in sugar syrup. There are two ways to prepare Gulab Jamun, one method is making them with milk solids (khoya), and the other method is making them with milk powder. This recipe uses the traditional milk solid base, and is still simple to make.
MILK SOLIDS (KHOYA)
Milk solids are an uncommon ingredient that you are unlikely to find in stores. Making milk solids is simple, but time-consuming. All you need to do is to shimmer down full-fat milk until much of the moisture has evaporated. It takes any where from 1-8 hours to make khoya. Traditionally, khoya is made from water buffalo milk, but it is not available is some countries, alternatively cow milk can be used. Also, there are 5 classification of khoya, (Batti, Pindi, Dhap, Chikna, and Danedar). Each classification has a different purpose and contains different amounts of moisture.
| Classification: | Batti | Pindi | Dhap | Chikna | Danedar |
|---|---|---|---|---|---|
| Moisture Content: | 20% | ~30% | ~40% | 50% | Varies, coagulated with acid |
| Uses: | Laddu, Barfi | Barfi, Peda | Gulab Jamun, Pantua | Halwa, Rabri, Kheer, Curries | Kalakand, Gourd Barfi |
PREPARATION
Gulab Jamun dough contains very few ingredients, but must be made correctly. When rolling the dough, it is crucial to have smooth, crack-free dough balls to ensure perfectly round Gulab Jamun. Additionally, it is important to fry in a low temperature (300°F) to full cook the interior, and develop a perfect golden brown exterior. Furthermore, the sugar syrup must be warm (not hot or cold) to allow the Gulab Jamun to soak the syrup. In addition, the Gulab Jamun must be cooled for a few minutes before adding to the syrup. Lastly, ensure you have a wide enough vessel for soaking the Gulab Jamun as they expand.
Bring 3 1/2 cups of full-fat milk to a boil in a heavy-bottomed pot, and reduce to medium-heat.
Stir frequently, and cook until pasty and thick.
Transfer to a bowl, and cool slightly.
Knead the milk solids until smooth.
Add the flour on top and knead into the dough.
Pour water into the center to form a smooth dough.
Form the dough into a rough ball.
Divide the dough into 10-15 gram pieces
Roll into smooth balls. Heat the ghee or oil in a pot to 300°F.
Fry in batches stir the Gulab Jamun continuously until golden brown about 10-15 minutes. Cool them for a few minutes before adding to the syrup.
Bring the water and sugar to a boil.
Once clear add in food colouring (optional), and set aside.
Soak the Gulab Jamun in the warm syrup for at least 4 hours. Store in the fridge and serve warm.
Enjoy!
- 150 grams milk solids (khoya)
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp water
- 2 cups water
- 2 cups granulated sugar
- orange food colouring (optional)
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Knead the milk solids until smooth.
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Mix in the flour, and baking powder.
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Add in some water until it forms a ball.
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Divide the dough into 10-15 gram pieces.
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Heat the ghee in a pot until it reaches 300°F. Roll the pieces into smooth and crack-free balls.
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Bring the water and sugar to a boil.
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Turn off the heat and add in food colouring (if desired).
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Fry stirring continuously until golden brown about 10-15 minutes.
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Add the Gulab Jamun to the syrup and soak for at least 4 hours.
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Store in the fridge, and serve warm.
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Enjoy!