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Desserts, Indian  /  March 4, 2020

Gulab jamun (Indian syrupy donuts)

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This is an easy recipe to make cardamom and rose flavored Gulab jamun (Indian syrupy doughnuts) from scratch. These gulab jamuns taste amazing when served warm.

Gulab Jamun

What are Gulab Jamuns?

If you’ve never had Gulab Jamuns before, this is a very popular Indian dessert. They are light and sweet doughnuts soaked in a sugar syrup often flavored with a mixture of different ingredients.

Gulab Jamun

Often times in India, when making Gulab Jamuns at home people tend to use a ready mix. However, as with most convenience foods, a lot of mixes have questionable ingredients of inferior quality.

My recipe for Gulab Jamuns is extremely simple and uses a few basic ingredients – the main one being powdered dehydrated milk like this one on amazon. What I love about this recipe is that the powdered milk has a long shelf life and I can make this recipe just using pantry ingredients. Its easy to whip up with very little planning.

Gulab Jamun

Traditionally, Gulab Jamuns have been made using Mawa or Khoya (milk thickened for a long period of time until only milk solids are left behind). However, I find that Mawa/Khoya isn’t easily available outside of India and making it at home can be extremely tedious and cumbersome. Using dehydrated milk acts as a good replacement since it lets us control the amount of moisture we put back into this mixture, thus mimicking the behavior of mawa/khoya.

Gulab Jamun

In Hindi, the word Gulab means rose and Jamun means a round plum like fruit. This dish got its name because it looks like little Jamuns soaked in a rose scented syrup. It has become increasingly rare to find a rose scented syrup in store-bought versions. I do like to add dried rose petals to my syrup to give it an authentic and floral aroma.

Gulab Jamun

I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media channels if you would like to see more easy and delicious recipes.

 

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Gulab Jamun

Gulab Jamun (Indian syrupy doughnuts)

Viola
This is an easy recipe to make cardamom and rose flavored Gulab jamun (Indian syrupy doughnuts) from scratch. These gulab jamuns taste amazing when served warm.
0 from 0 votes
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Prep Time 15 mins
Cook Time 20 mins
Soaking Time 2 hrs
Total Time 2 hrs 35 mins
Course Desserts
Cuisine Indian
Servings 25 gulab jamuns

Equipment

Heavy bottomed saucepan
Saucepan

Ingredients
  

For the gulab jamuns:

  • 2 cups powdered milk
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 4 teaspoons melted butter/ghee (divided)
  • 1/2 cup buttermilk (see notes if buttermilk isn't available)
  • 2 tablespoons pistachios or raisins - for stuffing (optional)
  • 1 tablespoon chopped pistachios for garnish
  • avocado oil for deep frying

For the soaking syrup

  • 3 cups sugar
  • 3 cups water
  • 2 tablespoons dried rose petals
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon saffron
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt

Instructions
 

To make soaking syrup

  • Add sugar, water, rose petals, saffron, salt and lemon juice into a saucepan and heat until sugar dissolves and forms a syrupy consistency (around 10 minutes). Finally add in the cardamom powder and keep it warm on low heat.

To make the dough

  • Whisk together all the dry ingredients in a bowl. Rub in 1 teaspoon melted butter/ghee with the dry ingredients to form a crumbly sand-like mixture.
  • Gradually add in the buttermilk a few tablespoons at a time until you have formed a smooth, slightly sticky dough. When you pinch a portion of the dough and roll it into a ball, it shouldn't crack. If it does, you might need to add in a tablespoon more of buttermilk and knead until smooth.

To make gulab jamuns

  • Heat oil for deep frying in a deep heavy bottomed wok or skillet over medium heat. The oil should be about an inch deep in the pan. I use a tiny 8" diameter wok and about 3 cups of oil. When the oil is warm, add in a tablespoon of ghee for flavor.
  • Divide the dough into 25 equal portions. These portions will seem too tiny now but don't worry, the jamuns will grow quite a bit when fried and soaked. If you are stuffing the jamuns, flatten each dough portion and stuff a whole pistachio or raisin inside. Now roll each portion into a smooth, crack-free ball. (I have found that rolling them on a smooth plate using your palm makes very smooth jamuns).
  • When the oil has reached around 325F, drop in the rolled jamuns into the hot oil. Fry in batches so you don't over crowd the pan. If you don't have a thermometer, see notes.
  • Fry the jamuns until they are nicely browned on all sides and keep turning them often to brown them evenly. The jamuns will double in size when fried.
  • Transfer fried jamuns directly into the warm sugar syrup mixture. When you have finished transferring all the jamuns into the sugar syrup, you can cover the pan and turn off the heat. Let them soak in the syrup for around 2 hours before serving. After 2 hours, the jamuns would have soaked most of the syrup and doubled in size again. Garnish with chopped pistachios and serve warm.
  • These gulab jamuns will keep well for up to one week in an airtight container in the refrigerator, if you haven't gobbled them all up by then! Just warm them up in the microwave or over the stove-top before serving.

Notes

  1. If you don't have buttermilk, you can make an instant version for this recipe by mixing a scant 1/2 cup of milk with 1 teaspoon of lemon juice and letting it sit for 10 minutes before using. 
  2. If you don't have a thermometer, you can test the temperature of the oil by rolling a tiny ball of dough and dropping it into the hot oil. The dough ball should take around 10 seconds to float up to the surface without browning. If it floats up too quickly, the oil is too hot. If it takes longer to float, the oil is not hot enough.
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A Little Note & Thanks

If you purchase something using the links on this site, Lime Thyme receives a very small commission. Don't worry, you won't pay a penny more. I only recommend products I believe in and personally use, so I hope you enjoy them too. Thanks for stopping by!

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2 comments

  • Justin
    April 2, 2020

    Hey there 🙂

    Your wordpress site is very sleek – hope you don’t mind me
    asking what theme you’re using? (and don’t mind if I steal it?
    :P)

    Keep up the good work– and hope you all take care of yourself during the coronavirus scare!

    Reply
    • Viola
      April 12, 2020

      Hi Justin, thank you for checking out my site! Please email me at limethymerecipes@gmail.com for more information about my site.

      Reply

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Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Kheer/Payasam just got a beautiful uplift! Say hel Kheer/Payasam just got a beautiful uplift! Say hello to my 'Vegan Beet, Sabudana & Rice Kheer/Payasam' AKA 'Beet, tapioca & rice pudding' 😍🤗🤤

What's your favorite dessert during Dasara/Diwali?

The beautiful color and exotic flavors in this dessert will make it a wonderful addition to your Dussehra/Diwali spread this year! Along with the most gorgeous color, beets add a subtle earthiness and sweetness that goes so well with this creamy rice pudding. I use @lovebeets pre-steamed organic beets in this recipe and I LOVED the ease of use and the delicious outcome ❤

If you aren't sold yet, this recipe needs no stirring or babysitting and is made in the @instantpotofficial! If you don't have an instant pot, I've also included instrutions for using a manual pressure cooker or a regular pot on my blog post (link in my bio!). Step by step instructions are in my highlights under 'Desserts' ❤
Here's the direct link: https://limethyme.com/indian-beet-rice-pudding-rice-kheer-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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