Wednesday, 23 December 2015


Gulabjam (गुलाब्जाम) or Gulab Jamun is a popular dessert, that is usually prepared during festivals and marriages. The principal ingredient of gulabjam recipes is khava or khoya, which is the milk solids attained after evaporating milk. The gulabjamuns need to be handled delicately, with some patience and thus packaged gulabjams and gulabjam kits are a common sight in stores. Although the kits, make gulabjam making a breeze, the home made recipe tastes a million times better.

Recipe for Gulabjam:

Makes ~35 Gulabjams


For the Gulabjam:
Khava/Milk Solids150 gms
Maida45 gms
Sugar1 tsp
Baking Powder1/4 tsp
For the Sugar Syrup:
Sugar 200 gms
Water225 ml
Cardamom Powder1/4 tsp
SaffronA few strands
To fry:
OilAs required

1.To make the sugar syrup, combine all the ingredients and keep stirring until the sugar dissolves. Let it boil for 2-3 minutes and turn off the heat.
2.To make the gulabjam, combine the khava, maida and baking powder in a bowl, until it forms a smooth dough.Do not knead this mixture, only lightly mix it to bring it together.
3.Next, heat the oil in a wok/pan.We will need enough oil to cover the gulabjamuns completely and make sure, they don't stick to the bottom.
4.Now add some oil to your palms and shape the dough into small spheres the size of marbles.Add a few grains of sugar at the centre of each gulabjamun (helps cook the centres well) and redo the shape.Make sure it has a smooth surface without any cracks on them.Fry them on low heat and stirring frequently.Make sure you dont get burn spots on them.Fry until golden brown.
5.Drain the fried spheres on a paper napkin and let them cool. Add them to the warm sugar syrup.
6.Once the gulabjams are soaked,takes about 15-20 minutes, they're ready to be served.

Serve them warm or chilled, they're sure to impress!
Another way these are served at my place is with vanilla ice cream.And if you are feeling further indulgent serve them warm with chilled rabdi.
2 Gulabjamuns will give you~ 104 calories.

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