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Gulab Jamun

Gulab Jamun is a classic Indian dessert often served at celebratory events and festivals. These soft, bite-sized sweets are made using milk powder, flour, and a leavening agent, which is rolled into a dough, shaped into small balls and then deep-fried till golden brown. They are then soaked in a warm sugary syrup flavored with rose water, cardamom, and saffron, which gives them a sweet, delectable taste and a moisture-filled texture. Sweet, fragrant, and incredibly rich, Gulab Jamun is often served with a garnishing of dried fruits and nuts.
#213
IN DESSERT
248
CAL / 100G
$0.34
AVG / OZ
Gulab Jamun
49%
CARBS
42%
FAT
9%
PROTEIN
Gulab Jamun FAQ
Gulab Jamun is a treasured dessert from India, loved for the soft, moist texture and the rich sweet taste. It's not uncommon for those cooking Gulab Jamun at home to face several challenges. This includes forming the perfect dough that's neither too soft nor too tight, frying at the correct temperature to ensure even cooking without burning, and achieving the ideal syrup consistency that allows the Gulab Jamun to soak up the sweetness without becoming too soft or mushy. One key trick is to keep the balls small as they will expand when fried and soaked in syrup. Another is to always keep the syrup warm, but never hot when adding the fried balls, to effectively penetrate the balls with sweetness. It's also best to let Gulab Jamun sit in the syrup for a few hours before serving, for the best taste and texture.
Why do my Gulab Jamuns break while frying?
Why are my Gulab Jamuns hard?
Why is my Gulab Jamun not soaking the syrup?
Why do my Gulab Jamuns not expand after being soaked?
Is it necessary to use rose water in the syrup?
Can I bake Gulab Jamuns instead of deep frying?
What can I do if my sugar syrup thickens over time?
What is the best way to serve Gulab Jamuns?
Can I use whole wheat flour instead of all-purpose flour?
Why are my Gulab Jamuns chewy?
Health Info
Macros
7g
CARBS
5g
FAT
1g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
Contains these allergens
WHEAT
MILK
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