LIMRA VIEWS: Easy Homemade Gulab Jamun Recipe you can try at home

Easy Homemade Gulab Jamun Recipe

Here's a simple and delicious Homemade Gulab Jamun recipe you can try at home using basic ingredients. This version uses milk powder, which is a common and easy alternative to traditional khoya.

🍮 Easy Homemade Gulab Jamun Recipe

Ingredients:

For the Jamun Balls:

1 cup milk powder
1/4 cup all-purpose flour (maida)
1/4 tsp baking soda
2 tbsp ghee (clarified butter)
3–4 tbsp milk (add more as needed to make dough)
Ghee or oil for deep frying

For Sugar Syrup:

1.5 cups sugar
1.5 cups water
4 cardamom pods (crushed)
A few strands of saffron (optional)
1 tsp rose water or a few drops of rose essence
1/2 tsp lemon juice (prevents crystallization)

Instructions:

1. Make the Sugar Syrup:

In a saucepan, combine sugar and water. Heat until the sugar dissolves completely.
Add crushed cardamom, saffron, and rose water.
Simmer the syrup for 5–7 minutes until slightly sticky (no thread consistency needed).
Add lemon juice, stir, and turn off the heat. Keep warm.

2. Prepare the Dough:

In a mixing bowl, combine milk powder, flour, and baking soda.
Add ghee and rub with fingers to form a crumbly mix.
Gradually add milk and gently mix to form a soft, slightly sticky dough. Don’t knead hard.
Cover and let it rest for 10 minutes.

3. Shape the Jamuns:

Grease your hands and make small smooth balls from the dough (they will expand while frying).
Make sure there are no cracks to prevent them from breaking in oil.

4. Fry the Jamuns:

Heat ghee or oil on medium-low heat.
Fry the balls slowly, stirring gently, until golden brown. This takes about 6–8 minutes.
Don’t overcrowd the pan.

5. Soak in Syrup:

Drain fried jamuns and immediately add them to the warm sugar syrup.
Let them soak for at least 1–2 hours. They will swell and become soft and juicy.

✅ Tips:

Always fry on low heat to cook the inside thoroughly.
Make sure the syrup is warm (not hot) when adding the fried balls.
Use full-fat milk powder for best results.

Beautifully said — your introduction perfectly captures the nostalgia and indulgence that comes with a warm bowl of homemade gulab jamun. To follow your inviting tone and informative lead-in, here’s how you might continue the recipe walkthrough in the same style:

🌹 How to Make Easy Homemade Gulab Jamun (with Milk Powder)

🛒 Ingredients You’ll Need:

For the Dough:

1 cup full-fat milk powder
1/4 cup all-purpose flour (maida)
1/4 tsp baking soda
2 tbsp ghee (clarified butter)
3–4 tbsp milk (adjust as needed to form a dough)

For the Sugar Syrup:

1.5 cups granulated sugar
1.5 cups water
4 green cardamom pods (lightly crushed)
A pinch of saffron threads (optional but aromatic)
1 tsp rose water or kewra essence
1/2 tsp lemon juice (to prevent crystallization)

For Frying:

Ghee or neutral oil (like canola or sunflower)

🧑‍🍳 Step-by-Step Instructions

🍯 Step 1: Make the Syrup First

Start with the sugar syrup so it's ready when your jamuns are fried:

In a saucepan, mix sugar and water. Heat until the sugar dissolves completely.
Add cardamom, saffron, and rose water.
Let it simmer gently for 5–7 minutes until it's slightly sticky to the touch — no need for string consistency.
Add lemon juice, stir, and set aside. Keep the syrup warm, not hot.

🥣 Step 2: Prepare the Dough

In a mixing bowl, whisk together milk powder, all-purpose flour, and baking soda.
Add ghee and mix gently with your fingers until the mixture resembles breadcrumbs.
Slowly add milk, a spoonful at a time, until you form a soft, slightly tacky dough. Do not over-knead; just bring it together gently.
Cover and let it rest for 10 minutes.

🔘 Step 3: Shape the Jamuns

Grease your hands lightly with ghee.
Divide the dough into small equal portions and roll them into smooth, crack-free balls. Roughly 1-inch in size — they will expand!

🍳 Step 4: Frying the Jamuns

Heat ghee or oil in a deep pan over medium-low heat.
Test the oil by dropping a small piece of dough — it should rise slowly, not sizzle instantly.
Fry 4–5 jamuns at a time, stirring gently to ensure even browning. They should turn a rich golden brown.
Remove with a slotted spoon and drain on a paper towel for a minute.

💧 Step 5: Soak and Serve

Immediately place the fried jamuns in the warm syrup.
Let them soak for at least 1–2 hours. They’ll double in size and absorb all that sweet, floral syrup.
Serve warm or at room temperature, garnished with chopped pistachios or silver leaf for a festive touch.

🍽️ Serving Ideas

Serve warm with a scoop of vanilla ice cream.
Pair with rabri for a rich dessert combo.
Or simply enjoy them on their own — they're perfect that way too.

Thanks! You're continuing to quote from the blog post about Easy Homemade Gulab Jamun—specifically the section explaining what gulab jamun is. This is part of a detailed recipe post by Zoha, likely hosted on a food blog that features Pakistani recipes.

To access the homepage from here, you'll need to:

Go to the top of the blog post and look for the website's logo or name — clicking that usually returns you to the homepage.
If you’re using a link, the homepage URL will often be something like https://www.[blogname].com.

Thanks! It looks like you're sharing notes or excerpts from a gulab jamun recipe—specifically the flavor description and a lead-in to the ingredients section.

Here's a cleaned-up and organized version of what you've shared so far, combining the flavor profile and the beginning of the ingredient list:

Gulab Jamun Flavor Profile

Balanced sweetness with a hint of cardamom (optional rose water for floral notes)
Caramel-like undertones from toasted milk
Moist, soft, and melt-in-your-mouth texture

Ingredients Needed

This is a simplified version of gulab jamun using milk powder instead of khoya, maintaining authentic taste and texture.

(Ingredient list to follow — would you like me to continue with the full ingredients and recipe steps?)

Absolutely! Here's the rest of the recipe, covering how to make the sugar syrup, shape and fry the gulab jamun, and soak them properly to get that perfect texture and flavor.

🍯 2. Prepare the Sugar Syrup

In a saucepan, combine:
- 2 cups sugar
- 2 cups water
- 3–4 cardamom pods, lightly crushed
Bring to a boil, then reduce heat and simmer for 8–10 minutes until slightly thickened.
(Optional) Add a few strands of saffron and/or ½ tsp rose water after turning off the heat.
Keep the syrup warm, not boiling, when adding fried gulab jamun later.

🍡 3. Shape the Dough Balls

Divide dough into equal portions (about 20–24 pieces).
Roll gently into smooth, crack-free balls.

Cracks can cause them to break during frying.
Apply a little ghee or oil to your hands if needed.

🍳 4. Fry the Gulab Jamun

Heat oil over medium-low heat — not too hot or they’ll brown too fast outside and stay raw inside.
Drop a test ball — it should sink, then slowly rise and puff up.
Fry a few balls at a time, stirring gently for even browning, about 5–7 minutes or until deep golden brown.
Remove with a slotted spoon and let rest 1–2 minutes.

💧 5. Soak in Syrup

Add the fried balls to the warm syrup.
Let soak for at least 2 hours (overnight is even better!) for the best soft, juicy texture.
Serve warm or at room temperature.

🥄 Serving Tip:

Gulab jamun is best enjoyed slightly warm. Pair with vanilla ice cream for an indulgent twist!

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LIMRA VIEWS

Sunday, May 4, 2025

Easy Homemade Gulab Jamun Recipe you can try at home