Sunday 15 November 2009

Gulab Jamun…

from scratch! Yes, I have wanted to try this out since a long time but every time I made them, it was for an occasion & so I didn't want to take a chance and ended up using the Gits pack. They always turned out fantastic for me, although I have heard from others that there might be problems even there. So making them from scratch was something very daring and I was not prepared to do it until ICC came by.

Turns out that these Gulab Jamuns are also for an occasion, a milestone to be precise. This is my 100th post and what better way to celebrate than with these universally loved Jamuns!

So here they are, Gulab Jamun from scratch, right from making the Khava/Khoya at home. Well, almost. The challenge gave 2 options, either make the Khava/Khoya at home using milk or start with readymade Khava/Khoya. I found a midway. I made the Khoya at home but not with milk but Ricotta Cheese instead as per this recipe.

This recipe has been one of the most useful ones I have come across through blogging. Staying in London, it is quite difficult to find Khoya, so all those recipes having Khoya as one of the ingredients were just buried in a folder. But thanks to this I can make them now! Ricotta Cheese is easily available & as it turns out, this is quite economical too.

Gulab Jamun


Makes about 25-30 Gulab Jamuns:

For the Khoya

  • 500 gm Ricotta Cheese
  • 1/2 tsp Ghee (Clarified Butter)

For the syrup

  • 2.5 cups Sugar
  • 1.5 Cups Water
  • 1/2 tsp Cardamom powder
  • 6-8 Saffron strands
  • 1/2 tsp Rose essence

For the Jamuns

  • 1.5 cups Khoya (The recipe for khoya here, yields the exact amount)
  • 3/4 cup All purpose Flour (Maida)
  • Milk (As reqd, approx 1-2 tblsp)
  • 1 tsp Baking Soda
  • Oil for frying


To make the Khoya: Take a non stick saucepan & heat the ghee in it. Add the Ricotta cheese and continue to heat this on a low flame. The cheese will appear to be melting in the beginning but will start losing the moisture after some time to get converted into Khoya. Keep stirring in between to avoid burning. The whole procedure will take about 30-40 min.

To make the syrup: Take the sugar in a deep saucepan, add the water and bring to boil while dissolving the sugar. Once it starts boiling, reduce the flame to lowest and add the cardamom powder, Saffron strands and Rose essence (if using). Mix properly & heat on low for another 10 min and then turn off the flame.

To make the Jamuns: Heat the oil for frying. Take the Khoya in a mixing bowl and add the maida and soda. Add milk a few drops at a time to make a soft dough. Make small rounds by taking small amounts of dough and shape them into jamuns, taking care that they turn out with a smooth surface and do not have any cracks on them. For this you might have to press the dough between you palms while shaping them. Fry these Jamuns in the hot oil at a medium-low flame till they turn brown.

Remove and drain them. Then add them to the prepared sugar syrup. Wait for some time for the jamuns to soak up the syrup and then they are ready to be devoured. If they don't get over immediately, store in a closed container. Although the recipe for ICC mentions that they should not be stored in the fridge, I have always kept them in the fridge and never saw any problem. And we do like cold Jamuns :)

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My Notes: This was a fabulous experience. I had a sense of achievement at having attempted & successfully made Gulab Jamuns at home without using any ready made packs! The best part was when GM said they were better than the the ones made with Gits packet! I am sure this is the way I am going to make them from now on, sorry Gits, you have just lost a loyal customer!

1 comment:

  1. Perfect on all counts! Congratulations on the milestone post! Indeed a very delicious way to celebrate. Keep Rocking.All the very best to you.


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