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GOOLAB JUMBOO - Indian Sweetmeats

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Recipe Information

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Video-Specific Recipe

Goolab Jamun

Cultural Context

Goolab Jamun is a beloved Indian dessert, traditionally made during festivals and celebrations. Its name translates to 'rose water berry', reflecting its sweet, fragrant syrup. Originating from Persian influences, it has become a staple in Indian cuisine, often served at weddings and special occasions. Today, variations exist worldwide, with different ingredients and preparation methods, but the essence of this sweet treat remains cherished.

IndianINdessert
60 min
medium
6 servings
Servings4
625ml Cake Flour
1 Tin condensed Milk
50ml Semolina
2 Tablespoon Baking Powder
2ml Nutmeg
5ml Cardamon Powder (Elachi Powder)
Pinch of Salt
60ml Butter or Ghee
Oil for Frying
2 Cups Sugar (500ml)
1 Cup Water (250ml)
5ml Elachi Powder
2 Tablespoon Robertson Red Colouring
4 Tablespoon egg yellow colouring

milk powder

🥗Healthier: coconut flour

💰Cheaper: skim milk powder

Coconut flour is lower in calories and adds a unique flavor.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more affordable.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note while vanilla is more accessible.

1

Prepare syrup by boiling water and sugar till slightly sticky. Keep aside.

2

Sift dry ingredients together.

3

Rub butter or ghee till it resembles breadcrumbs.

4

Add condensed Milk and mix into a soft dough.

5

Roll between the palms to form finger size.

6

Heat oil for deep frying.

7

Do not let oil to be too hot.

8

Fry until light in colour. Goolab jumbo must crack a little.

9

Drain oil and put immediately into syrup.

10

Allow to cool.

11

Store in airtight containers.

Cooking Techniques

mixingfryingsoaking

Spice Level:

🌶️🌶️🌶️

Allergens

milktree-nuts

Also Known As

Gulab JamunGulab Jamoon

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