Angoori Gulab Jamun

4.70 from 13 votes

Adding to the festive fervor, I bring you one of the most loved Indian classic desserts Angoori Gulab Jamun. These melt-in-your-mouth homemade gulab jamuns are perfectly pillowy-soft, fluffy, and dunked in a rose-flavored sugar syrup that makes it incredibly delicious and indulgent!

Prep: 10

Cook: 20

Rest: 15

Total: 45

Course: Dessert

Cuisine: Indian

Servings: PIECES

Calories: 103kcal

Author: Ruchi

Ingredients

GULAB JAMUNS INGREDIENTS

2 cups Milk Powder
¼ cup Wheat Flour
2 tablespoons Ghee
¼ teaspoon Baking powder
½ cup Milk lukewarm
2 tablespoons Milk to knead the dough
½ teaspoon Rose Water

SUGAR SYRUP

2 cups Sugar
1 cup Water
1 teaspoon Lemon Juice
4-5 - Cardamom pods
¼ teaspoon Saffron Strands
1 teaspoon Rosewater

GARNISHES

- - Crushed Pistachios
- - Silver Leaf

Instructions

PREPARE THE DOUGH

Combine milk powder, wheat flour, baking powder, ghee, and rosewater in a bowl or a thali.
Using your fingers, rub the ingredients together until the mixture forms a coarse breadcrumb-like texture.
To check if the ghee is correct in the recipe – take a little mix in your first, squeezed it tight; if it takes the shape of your fist, that means you are all set. This shows that the ‘Moyen’ (fat content) in the mix is just perfect.
Start adding the milk, little by little, to the milk powder mixture until it all comes together like a soft dough.
Once all the milk has been added, knead the dough for a few seconds.
The Gulab Jamun dough should not be sticky.
Cover and let it rest for 15-20 minutes.

PREPARE THE SUGAR SYRUP

While the dough is resting, let’s make the sugar syrup (chashni). Combine sugar, water, cardamom pods, and saffron strands into a wide pan. Bring it to a boil and add lemon juice to prevent crystallization.
Once the sugar has dissolved, lower the heat to the lowest setting, and allow the sugar syrup to simmer for 4-5 minutes. Take some syrup in between your fingers and if it feels sticky, remove it from the heat. Add rosewater and stir the syrup. Cover and set it aside.

FORM THE GULAB JAMUNS

Uncover the dough and give it a quick knead.
Divide the dough into 50 petite size balls.
Grease your hands with ghee and roll each piece into a smooth ball. Ensure each dough ball is entirely smooth and free from cracks. Set them aside onto a plate.
I made 10 balls of 10 grams each.
40 balls of 6 grams each.
Repeat this process with the remaining dough until all the mixture is used up.

FRY THE GULAB JAMUNS

Heat oil in a wide pan or Kadai over medium heat. To check the oil temperature, take a small piece of dough and drop it in the oil. If it floats to the top slowly, you are all set, but if it sinks, then you need to heat the oil for a few more minutes until you attain that right temperature.
Once the oil temperature reaches 212°F, lower the heat to medium-low and drop 8-10 gulab jamuns onto the oil.
Keep rotating the gulab jamuns regularly with a perforated spoon/jhara.
Soon the gulab jamuns will float to the top surface, fry them on low heat until golden brown. At this point, keep rotating the gulab jamuns frequently to ensure they get cooked evenly. The total frying time will take somewhere between 7-8 minutes for one batch.
Once they are evenly brown, remove them from oil and place them onto a plate lined with kitchen paper to absorb excess fat.
Repeat the frying process for the remaining Gulab Jamuns.

SOAK THE ANGOORI GULAB JAMUNS

Transfer the fried angoori gulab jamuns to the still warm ( and not too hot) sugar syrup.
If the sugar syrup has turned cold, warm it a little before adding the Gulab Jamuns to ensure better absorption.
Soak the Gulab Jamuns entirely and allow them to sit in the syrup, completely covered for 5-6 hours or overnight.
Stir occasionally to coat each one of them with syrup.
Serve them hot or cold garnished with slivered pistachios, edible silver leaf, and saffron strands.

Notes

How to serve Gulab Jamuns?

Gulab Jamuns taste best when served either warm or at room temperature. But it is entirely your call, how you want to relish this heavenly treat!

Some relish it warm, topped with a scoop of their favorite ice cream.

How to Store Gulab Jamuns?

Storing Gulab Jamuns is easy. Immerse them entirely in the sugar syrup and store them in an airtight container. Gulab Jamuns stay fresh for two days at room temperature and for up to 10 days when refrigerated.

Just make sure the container is cleaned and secured well during refrigeration.

Reheating Angoori Gulab Jamuns!

Transfer the Gulab Jamuns from the container to a glass bowl. Now reheat them in your microwave in 10-second bursts until warm or heated through. They are ready to be served. Easy, isn’t it?

How to freeze Angoori Gulab Jamuns?

You can freeze the Gulab Jamuns for later use. All you have to do is transfer them to an airtight container while they are wholly dunked in the sugar syrup. You can freeze them for about 2-3 months in small batches.

When you want to gorge upon this heavenly treat, take it out from the freezer and let it thaw in the fridge for a few hours before putting them in the microwave to reheat.

A small note - The texture and structure of the frozen Gulab Jamuns will not be the same as the fresh ones.

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