Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations. such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance.
Servings servings servings
Prep Time 20 minutes
Cook Time 15 minutes
- Take 1 and 1/4 cup sugar in a round bottom vessel and add 1 cup water and heat on low flame until the sugar is completely dissolved.
- Add one crushed cardamom (Optional if cardamom is not already included in the Jamun mix)
- Add 2 strands of saffron (optional)
- Once all the sugar has dissolved and the water has come to a boil, Set it aside.
- Take 100 grams of gulab jamun mix and mix it well by adding small amounts of water.
- Avoid adding excess water to the mix as this will make it very difficult to make the balls.
- Once the jamun mix is knead well, take ghee is both hands and start making small round balls of the mix. Size of the jamun balls can be based on your requirement.
- Once all the dough is made into small balls, take Oil or Ghee in a round bottom vessel and heat it on low flame.
- Wait till the oil or Ghee is heated and immerse a small ball to check if the temperature is correct. Jamuns need to be cooked till they are a golden brown color.
- Once you feel that the Jamun is cooking correctly and not getting over cooked, you can immerse up to 5 or 6 jamuns at once.
- As soon as you remove these cooked jamuns from the Ghee or Oil , immediately immerse them in the sugar syrup that was prepared earlier.
- Gulaj Jamun's are ready to be served hot or you can let them cool and can be served cold.