• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Recipe Index
search icon
Homepage link
  • Recipe Index
×
Home » Desserts » Indian Dessert » Ladoos & Gulab jamuns » Gulab Jamun – ICC Challenge for Month of October, 2009

Gulab Jamun - ICC Challenge for Month of October, 2009

Oct 31, 2009 · Modified: Oct 26, 2021 by Priya_Srinivasan ·

Sharing is caring!

Gulab Jamuns, a staple sweet in my household (or should i say in every household) for any festival. Not only it tastes yummy, it was easier to make. All these days it was MTR/Priya/Gits Gulab Jamun Mix, which dominated. But After ICC this month, chuck all those readymade mix out. I followed the recipe of Indo's blog. It was lot of fun, making them from scratch.



Update on 25h August 2016: I have updated the pictures of this post. 

Ingredients
Whole milk - 4 litres
Maida (all purpose flour) - ½ kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - ½
Ghee - 2 cups for deep frying. I used normal Cooking oil.
2 teaspoon of finely chopped nuts (optional)
2 pinches of kesar (optional)


Garnishes for the Sugar Syrup
Pistachios for garnish
Kesar/Saffron for garnish
Rose essence 

Method

To Make Khova/Khoya

  • In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)

  • Reduce the milk for 3-4 hours till the milk solidifies and becomes thick. Whip together yogurt and baking soda.
  • To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant). 
  • While kneading the dough, add the finely chopped nuts and kesar and knead. This gives a rich flavor to the Jamuns. Make ¾ inch diameter balls and set aside

Prepare sugar syrup

  • In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil. Squeeze half juice of a lemon to avoid sugar crystals.
  • Add chopped pistachios, 2 pinches of kesar or a teaspoon of rose essence to the sugar syrup. This gives a nice aroma and flavor to the jamuns, while it is soaking.
  • Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
  • Take care not to touch the balls while it is frying. Just splash the oil around. Remember to keep the flame simmer, while deep frying, or else you will end up with uncooked jamuns. 
  • Simmer flame also ensures, evenly cooked and colored jamuns. Once the jamuns cool a bit, add them to the sugar syrup. 
  • Let it soak for a minimum of 4-5 hours for all the flavors to mingle. Serve garnished with pistachios and rose petals.

More Diwali Recipes

  • Ladoo with Readymade moong dal flour
    Moong Dal Ladoo | Payatham Paruppu Laddu | Easy Dessert
  • How to make Cashew Murukku
    Cashew Murukku | Munthiri Murukku | Savory Snack
  • Paneer dates peda
    Dates & Paneer Peda | Peda Without Condensed Milk
  • Naturally Sweetened Sweets
    Diwali Sweets | Naturally Sweetened

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Priya Suresh

    October 31, 2009 at 3:31 pm

    Wow gorgeous! superb jamuns!

    Reply
  2. lata raja

    November 01, 2009 at 2:14 pm

    They look very delicious Priya!

    Reply
  3. kitchen queen

    November 01, 2009 at 7:05 pm

    delicious gulab jamuns.u can visit my blog and give ur comments.

    Reply
  4. Nithya

    November 15, 2009 at 7:57 am

    Yummy jamuns.. looks perfect and yummy 🙂

    Reply
  5. Srivalli

    November 15, 2009 at 11:22 am

    Jamuns are looking really great..

    Reply
  6. Padmajha

    November 15, 2009 at 2:57 pm

    Its raining Gulab jamuns for ICC!and i can never get tired of them..Lovely jamuns!!

    Reply
  7. Medhaa

    November 16, 2009 at 5:30 pm

    They look so perfect, gr8 challenge

    Reply

Primary Sidebar

Newsletter Sign-up

Get a free e-book containing 5 easy vegetarian recipes.

Meet the Camper

Hi, I m Priya Srinivasan, the camper in this kitchen.  Read more.

Kheer & Kesari

  • Semiya payasam
    Semiya Payasam | Vermicelli Kheer | Without Condensed Milk
  • Krishna Jayanthi Special Aval payasam
    Aval Payasam | Poha Kheer | Krishna Jayanthi Special
  • Carrot Kheer
    Carrot Payasam | Kheer | Pressure Cooker Recipe
  • Carrot Moong dal kheer
    Carrot & Moong Payasam | Carrot Moong dal Kheer

See more

Strawberry Recipes

  • Strawberry and grapes smoothie
    Strawberry & Grapes Smoothie | Breakfast Smoothie
  • Strawberry Cream | Fruit Dessert | No Cook Dessert
  • Strawberry Popsicle's - Vegan
  • Strawberry banana smoothie

See more

From Middle-East

  • Egyptian Dukkha Spice
    Egyptian Dukkah | How to make Dukka | Seasoning Blend
  • Middle eastern semolina cake
    Basbousa | Semolina Cake | Middle Eastern Sweet Cake
  • Mezze dishes
    Falafel Recipe | How to make Crispy Falafel
  • Eggplant Toasts
    Eggplant Toasts without Bread | No Bread Toast

See More

Youtube : Pooja Kolam Series New Video

https://youtu.be/S0CFwudNtqk

Footer

↑ back to top

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Privacy Policy