Here is a recipe you should definitely try, goolab jamoon. This seems to be a habit of mine every Divali: I always have a few posts to do in just one day. Last year I was busy and this year doesn’t seem to be any different. So here goes….Goolab jamoon is another Divali recipe that we Trinis love to prepare.
As a boy growing up in a very culturally diverse village, celebrating Divali was commonplace. We all celebrated Divali in some way be it lighting deyas, bursting bamboo, visiting Hindu friends to share a delicious vegetarian meal, or making some of the sweet meats or Mithai usually served at pujas.
Goolab Jamoon: For the sweet tooth
Like the Barfi, it is also milky and sweet. Although I don’t really have a sweet tooth, I’m a little partial to these Divali sweets. I can’t explain it, maybe it’s the ginger and elychee used in the recipes that entices me… I don’t know, but they sure taste good. So here’s gulab jamun: another Divali sweet meat that I absolutely love and will be looking forward to tonight! 🙂
Goolab Jamoon Recipe
GOOLAB JAMOON
Ingredients:
3 cups full cream milk powder
¼ teaspoon ground elychee (cardamom)
1 cup flour
4 tablespoons condensed milk
1 cup butter, unsalted
½ cup evaporated milk
For syrup
2 cups sugar
1 tablespoon grated ginger
½ cup water
Direction:
Mix the butter, full cream milk powder, condensed milk, flour, elychee and (if necessary) a sprinkling of water until a crumbly texture is formed. Take up 2 teaspoons of the dough and shape in your hands.
Note: This is done by gathering a bit of the mixture in your hand and squeezing firmly. Don’t forget to wet your hand before shaping.
Fry until golden brown.
and drain.
For the syrup, bring to a boil the sugar, water and ginger.
When the syrup looks thick, add the gulab jamun in small batches, to avoid breaking, and coat evenly with the sugar. The gulab jamun looks ready now.
Okay, as usual more to come. Can’t talk too much 🙂 Ah gone!
Don’t forget to leave your comment on goolab jamoon in the comment box below.
Yield approximately 55.
Goolab Jamoon
Ingredients
- 3 cups full cream milk powder
- 1/4 tsp. ground elychee cardamom
- 1 cup flour
- 4 tbsp condensed milk
- 1 cup butter unsalted
- 1/2 cup evaporated milk
- FOR SYRUP::
- 2 cups sugar
- 1 tbsp. grated ginger
- 1/2 cup water
Instructions
- Mix the butter, milk, condensed milk, flour, elychee and water until a crumbly texture is formed. Take up 2 tsp of the dough and shape in your hands. Fry until golden brown and drain.
- For the syrup: Bring to a boil the sugar, water and ginger. When the syrup looks thick, add the gulab jamun in small batches.
happy diwali….was good to see all these indian delicacies gone trini..:)
the burfi n parasad ( we call that halwa)n now it’s gulab jamun….i made a malpua which is similar to gulab jamun in taste but is shaped like a pancake….
we make the sugar syrup a bit thinner..
Do you have a recipe for the malpua? I would like to try it.
I tried this recipe. I halved all the ingredients as i was only making enough for a small number of people. Everything looked the same as the pics up to the point of frying. At this point the goolab jamoon just disintegrated in the oil. What did i do wrong? Help!
Hi Withashoe,
I am sorry to hear of what happened. However, maybe you could consider your measurements, since you halved them all. Halving the recipe calls for a little more care when measuring. The ingredients would, like you say, disintegrate in the oil if you put too little flour or too much butter. Next time check your measurement, and the grams/pounds for the flour or stick of butter.
Hope this helps 🙂
I followed your measurements to a T but it didnt come out crumbly as shown. It came out very very wet. I added about 3 more cups of flour to it and it came out perfect!!! I have been looking at other goolab recipes and they use 1lb of flour. Did you make a mistake by saying 1cup?
This recipe is very easy, I love it!
Did you try it?
I tried this recipe and was so excited. However, something is definitely wrong with the description, I add everything with the exception of the water and it was crumbly… I checked over and over and then I finally added the water and it formed into a smooth dough so i’m guessing the water is not supposed to be added. I fried a few and they came out tasting like fried dough 🙁 Maybe you can revisit this!
Ren this is one of the most difficult recipes but when done properly is worth it. I will revisit this recipe since others have had some problems as well. When it’s done I’ll post up on facebook OK.
Thank you!
hi i dont know what im doing wrong but i mixed everything but its watery, not crumbly, help me please
I’ll have to remove the post until the measurements are rectified. Apologies
After many years I think I’ve solved the problem with the recipe try it and tell me what you all think. 🙂
Waste of ingredients. I followed all the measurements and everything was wet sap. Also the ingredient list has no water measurement stated but in the method you said use water… steups.
Hi Kim, thanks for writing. Now water was not mentioned in the ingredients because it is not a significant amount needed as a CRUMBLY TEXTURE is desired for this recipe. Obviously, you added too much water. That is why we like to include pictures like this with instructions to help the readers. (As a result, we have now edited the instruction stating just a sprinkling of water would do if necessary).