Repeat the test a few times to ensure the syrup is of right consistency. The sticky stage is achieved prior to reaching a single string consistency. The syrup should not go beyond this sticky stage and form strings otherwise the jamuns will not absorb the syrup. Slowly move the fingers apart to separate them. Take a portion of this in between your thumb and forefinger. To check take ¼ teaspoon of the syrup and cool it slightly. Heat it on a medium flame until the sugar dissolves completely.īoil this until the syrup turns sticky. Making Sugar Syrup CorrectlyĬhoose a slightly wider pot so all the gulab jamuns get enough space to soak well in the syrup. With light hands, roll the dough to smooth crack-free balls in between your palms.įinish making all the balls and keep them covered until the ghee or oil heats up. Remember not to knead, not to put pressure on the dough. Making Balls Rightĭivide the dough to equal parts. Do not proceed further without this smooth texture else the jamuns will have cracks, will turn hard and remain uncooked inside. The prepared final gulab jamun dough has to be soft and smooth without any cracks. Just grease your fingers and make a ball. If you are making gulab jamun with milk powder, then the dough will be too sticky and will refuse to leave your fingers. Do note that you will need to use milk only as needed to make a smooth dough. So you may need more than mentioned in the recipe.
The amount of milk to use depends on the milk powder or mawa. Do not knead the dough as kneading forms gluten and makes hard gulab jamuns. Mix the wet ingredients with the dry ingredients to form a smooth dough. Make a small well in the centre and pour the wet ingredients. Also set aside some extra milk which you may need while making the dough.Īdd all the dry ingredients to a wide bowl called for the jamun dough. Measure the dry and wet ingredients correctly and set aside. For step by step photos you can check this link of Khoya jamun. I have shared this recipe in the video towards the end of the post. It is usually labelled as suitable to make gulab jamun. There are different kinds of khoya available, this recipe needs plain unsweetened khoya. Khoya is also known as mawa and is sold in the frozen sections of the Indian grocery stores. Making gulab jamun with khoya is also easy if you have access to it. I have shown this method in the recipe card & step by step photos.Ģ. This Gulab jamun recipe using milk powder is good even for beginners to try. Making gulab jamun with milk powder is for those who do not have access to khoya and do not prefer to toil at home making it for hours. One with milk powder and the second one with store bought khoya.ġ. In this post I share 2 recipes of making them. So the simple alternate to this is to use milk powder also known as dry milk which yields the same results. But store bought khoya or mawa is not easily available outside India and you need to look for it several months ahead of the festive season. But this process is tedious so using store bought khoya is an alternate. These solids were mixed with flour and rolled to jamuns. In the past a lot of Indian households would make khoya by simmering milk for hours until all of the liquid is evaporated and solids are left. Well there are numerous ways to make gulab jamun but the most common versions made in the Indian households is either with khoya or milk powder. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup. The word “Gulab” translates to rose in Hindi & “jamun” to berry. These are soaked in rose flavored sugar syrup & enjoyed. Gulab jamun are soft delicious berry sized balls made with milk solids, flour & a leavening agent. If you are new to Indian foods, then you may be wondering what is it? About Gulab Jamun