Yay..It is jamun time..I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the ellaborate description for jamuns.
Similar Recipes,
Bread Jamun
Khoya Jamun
Kala Jamun
Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is..
These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core..I have one more version which is made with paneer will share it soon.
You can add any nuts to the syrup while serving, pista, cashews and almonds taste good..
Hope you will try this out and let me know how it turns out for you..
Preparation Time : 5 mins
Cooking Time : 15 mins
Resting Time : 2 hours
Makes : 15 to 20 small jamuns
Ingredients:
Milk Powder - 1 cup (I used everyday)
All Purpose Flour / Maida - 3 tblspn
Baking Soda a pinch
Ghee / Clarified Butter - 1 tsp
Salt a pinch
Curd / Yogurt - 2 tblspn ( You can use milk too)
Oil or Ghee for Deep frying
For Syrup:
Sugar - 1.5 cup
Water - 2 cup
Cardamom Powder - 1 tsp ( I used 4 cardamom pods)
Rose Water - few drops
Saffron a big pinch
(My 1 cup measures 240 ml)
(My 1 cup measures 240 ml)
Method:
In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.
Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.
Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
Now add in cardamom powder, saffron and rose essence. Mix well.
Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks.
Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.
Serve.
Pictorial:
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| Take all your ingredients |
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| Sieve milk powder |
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| with some maida |
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| salt and baking soda |
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| sieve it well |
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| Take it in a bowl |
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| add in a tsp of ghee |
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| add in curd |
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| knead it to a soft sticky dough..Let the dough rest for 5 mins |
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| While the dough is resting, make syrup.. Take sugar in a sauce pan |
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| Pour in water |
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| heat it up |
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| bring it to a boil and boil it for 5 mins |
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| Add in cardamom pods |
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| and simmer for 2 more mins till it gets little sticky.. |
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| Add in saffron |
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| and some rose essence |
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| syrup done..Set aside till you fry the jamuns |
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| take small portion of dough |
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| roll it into a smooth ball |
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| there shouldn't be any cracks in this |
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| Heat oil or ghee for deep frying |
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| for testing drop a ball in |
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| the ball should sink in first, then slowly rise to top.. That is the right temp |
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| now drop few more balls |
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| fry them on low heat till it gets golden |
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| now it is golden |
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| drain them |
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| The syrup should be hot when you drop the jamuns in.. So reheat the syrup till it is bubbly and drop the jamuns in |
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| drop jamuns in and soak them for 2 hours |
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| ta da |
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| enjoy |
B.M
luks yum&perfect!
Reem
Hai aarthi
u specified tht we cn use milk instead of yogurt.....how much milk shud b used???
Anonymous
Arthi you are doing a wonderful job! God bless you dear. Thanks for all the lovely recipies.
Anonymous
Wow..looks so yummy 😋.I wll surely try it..can u plz tell the measurement of milk powder maida nd sugar in gram...
Anonymous
Very good job
shailja arora
Arthy can milk powder b replaced by milk? If yes, whts d measurements
Anonymous
Arthi can we replace milk powder wid milk?? Measurements?
Aarthi
@ReemSame amount of milk should be used
Aarthi
@shailja aroraNo it cannot be replaced
Anonymous
Hey i tried dis... but it became really hard... can u plz tell me wat to do... i followed ur instruction ... still.... plzz help...
Aarthi
@AnonymousI think u must have over fried it, so it has turned hard. Or you must have kneaded it too much.
Anonymous
Oh.... i will try it again... thank u...
sabahat
Aarthi thanx for so many wonderful recipes...u wil definitely make me a hidden chef
Anonymous
hello plz tell how to make cream puff pastry
Anonymous
U have done wonderful job
Anonymous
I tried this one yummy
Anonymous
Pls tell me the measurement of milk powder maida and sugar in grams
Aarthi
@Anonymousthe cup which i use measure 240 ml
Anonymous
Aarti please share potato jamun recipe........
Anonymous
Rose syrup is necessary?? Can we use any other essence like vanilla essence???
Aarthi
@Anonymousu can skip the essence
shery shanu
I almost read all ur recipes, thnk u sssso much especially tiramisu recipe
neha saxena
Hi, i tried this but it became very hard.. Pls help!! And ny alternative for milk powder??
Aarthi
@neha saxenaU must have kneaded it too much. And fried it too much.
suzanna
Aarthi..I followed all ur instructions with care but wen I dropped the balls into the oil, they broke up..oh I m heartbroken..plz let me know wat went wrong...
Aarthi
@suzannai think u haven't rolled it into smooth balls. Roll it into smooth ball so it wont break
Anonymous
Aarthy can i use full cream milk powder instead of low fat milk powder?
Aarthi
@Anonymousyes u can
Anonymous
Hi Aarthi, Can we use whole wheat flour instead of Maida???
Aarthi
@Anonymousno it will give you dense jamun
Anonymous
Wat can I use instead of baking soda?
Anonymous
Hi there i would like to ask you how big is your cup about how many ml
Anonymous
How big is your cup please
Anonymous
Yummy
Aarthi
@Anonymousmy 1 cup measures 240 ml.
Aarthi
@Anonymousbaking soda is must in this recipe
Sherry Titus
Ive tried this recipe. Came out so well and was yummmy!! Thanks for sharing. I do however see that if the syrup is hot and you place the balls in the skin of the balls go all wrinkled. Next time will make sure is only warm. Not sure why mine did that
Aarthi
@Sherry Titusthe jamuns should be hot and syrup should be warm when u drop in.
Anonymous
Hi, Aarthi i tried ur recipe milk powder gulabjamun & i must say its superb recipe. i didn't miss khoya at all.its super tasty & easy too.thanks a ton for ur recipe.only i want to ask u if i feel its become dry on any stage so can i add more curd or milk in the dough?
again thank u so much aarthi.
Aarthi
@Anonymousyes u can add little milk
Anonymous
Hi I made dough for jamun as you said but I can't make smooth balls , I don't know what mistake I done , please help me , can you please reply me soon
Aarthi
@Anonymousi think the khoya is too runny so it has turned out sticky..make khoya thick
AFEEDHA ALI ANJIKKATH
Thank you very much for the recipe. It worked well for me.
Ambika Rathnam
Hi arthi, my sugar syrup has become crystals and jamuns got sticked to that in few hours .. What went wrong..
Aarthi
@Ambika Rathnamu have over cooked the sugar syrup. JUst remove the jamuns, add more water to the syrup and bring it to boil. Now add jamuns in.
Deniz
I am going to try this recipe soon. It looks realy yummy.
Thanks for the recipe.
Anonymous
These gulab jamans were perfect and sooo easy to make! Thanks so much for the recipe. I think it took me less than an hour to make and eat them all!!
What does leaving them in the syrup for so long do? I let them soak in the syrup for 10 minutes or so and they already started looking soaked and puffy so I took them out. They still tasted perfect.
Aarthi
@Anonymousleaving them in syrup will make them too soft and they will fall apart.
deepti
Hi Aarthi,
The recipe looked so delicious i had to try it. However my jamuns didnt turn soft even when i dropped into the syrup.They werent rock hard, just not soft enough. Also they didnt absorb the liquid and expand like normal jamuns do. Any idea what went wrong?
Aarthi
@deeptiI think u have over fried them
Laviena DSouza
Aarthi the gulab jamuns were a little bit sticky inside... it was very nice.... but wonder why it turned out sticky also my syrup did not become thick... it was thin only and i used the same measurements as suggested by you.... also the texture wasnt the way your pic is shwing (only the inside part)
malowa malowa
At Christmas we would send our neighbors frosted sugar cookie wreaths and they would send back a plate of gulab jamun. I always felt like we got the best side of the exchange. They moved a couple of years ago and I have collected recipes and now getting ingredients together. I have the rose water, cardamon seeds (?), and the milk powder. I need to get saffron, I guess. Your recipe looks like one I might manage. Some recipes seem like such a large amount, I was afraid of rolling balls forever. I will try these when I find saffron and let you know how it turned out. Still miss my neighbor. I wish I could surprise her by makin her batch of these. Thank you for the recipe.
Aishwarya
I tried this recipe twice and it came out well both the times. Thank you so much for sharing! 🙂
raj
some recipes ask for lime or lemon but yours doesn't. should i just leave it out then?
Aarthi
when you make syrup you can squeeze a little lemon juice in it which prevents crystalization.
Esani caterer
This looks really delicious and easy to make. I am going to save this so I can make this later.
Solange David
Bonjour heureuse de trouver cette recette Si simple je vais tenter de la faire ! Ce sera une réussite car toutes vos recettes sont excellentes! Merci bonne journée