Mum's Classic Gulab Jamun
Updated: 12 hours ago
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Today's recipe is for Gulab Jamun, another famous and beloved Diwali sweet. We make this every year for Diwali as this is my younger sister's favorite sweet. My favorite sweet is Mum's Classic Sooji Laddoos. Much like lakdi mithai , nimkis and laddoos, I don’t think it will be Diwali in our family without Mum's Classic Gulab Jamuns. Gulab jamuns are small log-shaped fried pieces of sweetened dough that are soaked in a sugar syrup. They are melt-in-your-mouth goodness. Very hard to eat just one. But Diwali calories don't count in my opinion so munch away! You also don't have to wait for Diwali to make these. So yummy!
This recipe is pretty straightforward and easy. First you have to make a dough. The AP flour mixed with milk powder has to be rubbed with melted ghee. Then cardamom powder and nutmeg powder are mixed in. Then condensed milk gets added in and used to knead out a soft dough. We like to add some water to rinse out the residual condensed milk in the can and add this to the dough if needed. Once dough is made, little pinches of dough are rolled out into small balls and then shaped into a log form. These should be covered with a wet paper towel until frying time.
In the meantime, heat up sugar and water mixture. This has to be boiled for 10-15 minutes then reduced to a simmer. While the sugar mix is boiling, start heating up the vegetable oil. One batch of logs have to be fried and ready to be added to the simmering syrup.
The fried logs are dipped briefly in the syrup and set aside on paper towels to drain and dry. The same process is repeated until all the logs are fried up and dipped in syrup.
This recipe makes a big batch that can be munched on before, through and after Diwali. We also make big batches of sweets/ snacks for sharing with loved ones. Sharing food is a big part of Diwali.
And lastly....Happy Diwali! May your Diwali be happy, prosperous and bright!
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Prep time 10 minutes
Assembly time 30-60 minutes
Fry time 30 minutes
-2 cups of AP flour
-1 cup milk powder
-4 tbsp melted ghee
-2 tsp baking powder
-1 tsp cardamom powder
-1 tsp nutmeg powder
-1 can condensed milk
-4 cups sugar
-4 cups water
-vegetable oil for frying
Mix AP flour and milk powder. Rub in melted ghee.
Add cardamom and nutmeg powder.
Add condensed milk.
Knead into a soft dough. Add a splash of water or two if needed.
Pinch off small pieces of dough and roll into balls then mini logs. Cover with a damp paper towel until ready for frying.
Heat up sugar and water until boiling. Boil for ten to fifteen minutes. Reduce to simmer.
In the meantime, fry the first batch of rolled out logs so that they can be added to the syrup when it gets to the simmer step. Fry until dark brown.
The fried logs should be dipped briefly in the simmering syrup so that they are fully coated and able to soak up the syrup.
Once dipped carefully spoon them out and let them drain and dry on paper towels.
Gulab jamuns can be eaten at this step. Or after an hour or so of drying, they can be placed in an airtight container and stored in the fridge.*
*As the gulab jamuns are sticky, we place plastic sheets between each layer of gulab jamuns for storage purposes. They should be eaten within a week or two.
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