Gulab Jamun Recipe | Soft & Juicy | Diwali Sweet | Easy Homemade Indian Dessert

Gulab Jamun Recipe | Soft & Juicy | Diwali Sweet | Easy Homemade Indian Dessert

#GulabJamun #DiwaliSweets #IndianSweets #FestivalRecipes #Mithai #IndianDesserts #HomemadeSweets #TraditionalSweets #SoftGulabJamun #DiwaliSpecial

Perfect for Diwali, Holi, Navratri, weddings, and celebrations, these melt-in-mouth Gulab Jamuns are simple to make and taste just like your favorite sweet shop’s.

👉 In this video, you’ll learn:✔️ How to make soft, spongy Gulab Jamuns✔️ Sugar-syrup consistency & frying tips✔️ Step-by-step homemade Gulab Jamun recipe
Serve warm or chilled — this classic Indian dessert never fails to impress!

To Make Dough

Khoa / Mawa – 200 Gms
Paneer – 200 Gms
Maida – 1/2 Cup

To Make Sugar Syrup

Sugar – 800 Gms
Water – 2 Cups
Cardamom Powder – 1/2 Tsp
Saffron

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[Music] Hello everyone. Welcome to home cooking with me Ha Subramanyan. Today we’re going to make one of the most loved festive sweets, the soft and juicy gulab jamun. It’s that one desert that instantly brings the festive mood alive. So we’re going to make this from scratch. nice and perfectly golden on the outside and soft and moist on the inside. So, let’s get started and check out how to make these delicious gulab jamuns. The first step is to knead the dough for the gulab jamuns. Take a nice wide bowl that’s easy for you to knead. To this, I’m adding 200 g of fresh ka or mawa. This is unsweetened. So, here I have freshly grated paneer. I’ve grated it in the fine grater. This is 200 g. I’m going to add this. So, we’re going to mix the mava and the paneer together. And we’re going to knead it nicely. The dough has to be nice and soft. You don’t want any lumps. So, using the base of your palm, you start kneading the dough. So, we’re going to put some pressure on that. So, you can see how I’m doing this. So, this is the movement or motion that you want to give while kneading the dough. So if you have a nice wide plate you can use that also whichever is easy for you. To this I’m adding/2 cup of maida that is allpurpose flour. So this will help to bind the mixture. So start mixing the maida in. So what the maida that is the allpurpose flour will do is absorb all the excess moisture and it will help to bind the dough into small balls. So you can see it’s all coming together. Do not add any milk or water because it’s going to change the proportion of the mixture. So you can see the dough has come together very nicely. It’s nice and soft. Close the bowl and let the dough rest for about 20 minutes. Let’s make the sugar syrup for the gulab jamuns. So I’ve taken 800 g of sugar and to this I’m adding 2 cups of water. This is a 250 ml cup measurement. So I’m adding totally 500 ml of water. Just gently mix it and we’ll just wait till the sugar dissolves completely. So you can see the sugar’s dissolved completely. Now at this point I’m going to add half teaspoon of cardamom powder. For a nice color and fragrance, I’m adding a few strands of saffron. Reduce the flame to a nice low and let this simmer for about 5 minutes. After 5 minutes, turn off the stove and keep it aside. [Music] Just take small portions of the dough and just roll it up into nice small balls. [Music] So you can see I’ve divided the dough into nice small even-sized dough balls. So now let’s start frying the jamuns. Heat some oil in a karai and once the oil is hot, gently drop in the prepared dough balls in batches. Maintain the flame on medium low. So I’m frying them in batches of four. So depending on the size of the karai, you can fry how manyever you want. So gently toss them in and out of oil. So you can see the color change very gradually. So this way you get a lovely even tone and it’ll cook through on all sides. Once it turns to a lovely rich brown color, remove from the hot oil and place it aside. So once you’ve fried the jamuns, gently drop in the fried gulab jamuns into the hot sugar syrup. We’re going to leave the jamuns in the syrup for a minimum of 4 hours, but if you want to leave it longer, you can leave it for about 6 to 7 hours. We’re going to let it soak up all that sweetness from the syrup and it’ll become nice juicy and moist. And there you have it. Our soft spongy syrup soaked gulab jamuns ready to be served. Just looking at them on the festive table is enough to start the cravings. Made from scratch at home, these taste even better than the storebought ones. Wow. You can just see this beautiful golden gulab jamuns. They’ve absorbed that beautiful golden sugar syrup and they look so yummy and juicy. Well, it’s time to enjoy this delicious and juicy gulab jamun. Wow. Amazing. It’s so yummy because we’ve made it with all these beautiful ingredients like ka that is mava and paneer and it’s very very tasty. It’s a wonderful recipe. You don’t want to miss this. Make sure to serve these golden gulab jamuns nice and warm. This is pure indulgence. So, do give it a try and enjoy this festive season with your family and friends. Check out the product tags below. If you’d like to shop the items I use in this video. For the detailed recipe, go to our home cookingshow.in website. The second edition of the home cooking book is now available on Amazon as well as on shop.homecookingshow.in.