Gulab Jamun

Jamuns Metric U.S.
Full Fat Milk 55 ml 1/4 cup
Unbleached Wheat Flour 50.75 g 1/3 cup
Nonfat Milk Powder 34.9 g 4 tbs
Vegetable Shortening 14 g 1 tbs
Sodium Bicarbonate (Baking Soda) 0.3 g 1 pintch
Canola or Vegetable Oil (for frying) 500 ml 2 cups
Metric U.S.
Hot Water 367.25 ml 1  1/2 cup
Sugar 225 g 1 cup + 2 tbs
Cardamom Pods, Cracked open 0.43 g 1/2 tsp (5-6 pods)
Purevia 1 packet 1 packet



IMG_0813 edited - USE THIS ONE small

Steps To Make:

·         Pulse flour, milk powder, shortening, baking soda, and acid in a food processor.
·         With processor running, slowly add milk until just incorporated.
·         Scoop batter out with a spatula onto a cutiing board.
·         Use the spatula to fold the batter until a smooth dough is created.
·         Use a knife to cut the dough into 20 equal pieces.
·         Roll each piece between your hands to create small spheres. Jamuns should be about the size of a gum ball.
·         Heat the oil over medium heat.
·         When the oil is hot enough, add the jamuns 5 at a time and cook until brown, CAREFULLY stirring to ensure even browning. If the oil is not hot enough, your jamuns will absorb too much and taste oily. If the oil is too hot, the jamuns will cook too quickly and be undercooked in the middle and overcooked on the outside.
·         Remove from heat to paper towels for drainage of excess oil.
·         In a saucepan, combine water and sugar
·         Heat over medium heat and bring to a boil.
·         Add cardamom and hold boil for 5 minutes. Stirring might be required to release seeds from shell.
·         Remove from heat.
·         Carefully add jamuns to the hot syrup.
·         When the syrup has cooled enough, remove the gulab jamun to a large container for soaking. It is important to note that they will increase in size 2-3X, so be sure that the container can accommodate this much, and that all jamuns will be in contact with the syrup.
·         Soak for about 8 hours ar room temperature.
·         Serve slightly warmed.


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