Angoori Gulab Jamun

 Angoori Gulab Jamun

Angoori Gulab Jamun is a traditional Indian dessert loved and enjoyed by every age group. Small spongy pearl shaped anguri/angoori gulab jamun are prepared with mawa/khoya and soaked in sugar syrup. They get their name Angoori, because of their size. Since they are petite and small just like “Angoor” (grapes) they are called Angoori Gulab Jamuns. Compared to regular gulab jamuns, they are way smaller in size.

DIWALI PARTY BASICS AND PARTY MENUS AND POTLUCK RECIPES.

RECIPE DETAIL – I have used homemade mawa#3 to make angoori Gulab jamuns. If using mawa prepared with ricotta cheese , make sure it’s fully dried and all crumbly before adding maida. If mawa prepared with ricotta cheese feels way to moist, I would suggest slowly add an extra teaspoon of flour and keep testing the dough until it becomes comfortable to work with . DO NOT ADD TO MUCH FLOUR to the recipe. This will throw the whole recipe off-balance.

Milk is optional – it is only needed to give the dough a smooth finish. If the dough is smooth and binds well, then skip the milk. Add milk slowly, depending on the mawa quality, you may end up needing just a teaspoon or two of milk to bind the dough.

 Angoori Gulab Jamun

Secret to perfect round shaped gulab jamuns is how well they are kneaded. There should be no cracks or wrinkles in the shaped gulab jamuns. I prefer to roll them into long sticks, evenly divide them into equal sizes and shape them.

ADVICE – If the kneaded dough balls had cracks or wrinkles,they will start to disintegrate in oil. To avoid that – add an extra drop or two of milk to the dough and re-shape the balls without cracks and wrinkles. Keep them covered with a wet cloth to prevent drying.

 Angoori Gulab Jamun

This recipe can also be used for preparing traditional size gulab jamuns. Even though they look small they will swell up once they hit the warm oil/ghee. Compare the actual size and the fried size below. Pretty impressive..right !! PREP TIME includes the time required to shape these gulab jamun.

GULAB JAMUNS DID NOT RISE DURING FRYING – The dough was too hard. Over mixing of the dough results in hard gulab jamuns and they will not puff during frying, nor will the sugar syrup seep inside the jamuns. Make sure the dough is mixed just enough to make it smooth and is soft to touch.

 Angoori Gulab Jamun

Though small they are very flavorful! Make sure you brown them enough in the warm oil, this way they maintain their round shape when added to hot sugar syrup.

ADVICE – If the oil is too hot, gulab jamuns will start to disintegrate. Maintain the temperature, fry on medium low heat to ensure that the gulab jamuns do not break and get evenly cook. If cooked on a high heat – the outer layer will brown quickly leaving the inside uncooked and dense.

I prefer my small cuties (angoori gulab jamun) to sit for a while before dropping them in hot sugar syrup. This way they will be cooled inside out before they take a bath in that hot sauna – sugar syrup and the gulab jamuns will not break apart.

 Angoori Gulab Jamun

Also, it is important to prepare sugar syrup in a large bowl or kadhai so that there is enough room for all the cuties to soak. Allow them to soak for 30-40 minutes or longer. Once the soaking is in process please refrain from tossing and turning these gulab jamun as doing so may cause them to disintegrate.

Well all this writing and photography is making me really drool over these gulab jamuns. Time for me to pen down and enjoy these ANGOORI GULAB JAMUN – One can never be enough 🙂 .

 Angoori Gulab Jamun

Angoori Gulab Jamun
Votes: 9
Rating: 4.56
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Small spongy pearl shaped anguri gulab jamun made with mawa/khoya.
Servings Prep Time
32 PIECES 30 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
32 PIECES 30 MINUTES
Cook Time
30 MINUTES
Angoori Gulab Jamun
Votes: 9
Rating: 4.56
You:
Rate this recipe!
Print Recipe
Small spongy pearl shaped anguri gulab jamun made with mawa/khoya.
Servings Prep Time
32 PIECES 30 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
32 PIECES 30 MINUTES
Cook Time
30 MINUTES
INGREDIENTS
GULAB JAMUNS INGREDIENTS
  • 2.5 cup Crumbled Khoya/Mawa Mawa #3
  • 2 - 3 tablespoon Fresh Paneer
  • 2 - 3 tablespoon Maida (read notes above in post)
  • 1/8 teaspoon Baking soda
  • 2-3 tablespoon Milk (read notes above in post)
  • 1/2 teaspoon Saffron strands
  • Oil or Ghee for Frying
SUGAR SYRUP INGREDIENTS
  • 2 cups Sugar
  • 1 cup Water
  • 1/2 teaspoon Green Cardamom Powder or 4-5 Cardamom pods
  • 1/2 teaspoon Saffron strands
  • 1/2 - 1 tablespoon Rose water (optional)
CHANGE SERVING SIZE: PIECES
CHANGE UNITS:
METHOD
FOR GULAB JAMUNS
  1. Assemble all the ingredients.
  2. Wash freshly made paneer and squeeze out all the water.
  3. In a bowl add crumbled mawa, paneer, maida, saffron strands and milk. Start working on this mixture to form a soft pliable dough. ( I have used 3 tablespoon paneer and appx. 2.5 tablespoon maida).
  4. Keep kneading the dough till it is smooth. If need be use extra milk drop by drop to bring it to a smooth form. Do not add a whole lot of milk at once and make the dough runny. * (read notes in main post)
  5. This is how the dough will look like.
  6. Take a small quantity of dough in your hand.
  7. Roll it in between your two palms and make it even more smoother.
  8. During the shaping process if your dough starts to crumble..
  9. Then touch the end part with milk and start shaping into small marble size balls.
  10. Perfect marble size shaped Gulab Jamun all ready. * (read notes in main post)
  11. Shaped Gulab Jamun ready for frying.
  12. On a low flame heat oil/ghee in a pan. Be careful the oil/ghee should not be too hot. Gulab jamun when dropped in oil/ghee should float back on top and sizzle slowly.
  13. The little ones sitting comfortably in hot oil 🙂
  14. Once they are golden brown in color take them out of the oil.. * (read notes in main post)
  15. And set them on a paper towel to drain excess oil/ghee.
  16. A closer look at fried angoori gulab jamuns.
PREPARE SUGAR SYRUP
  1. Let's begin with preparing sugar syrup. Combine all the ingredients in a pan and on a medium flame bring it too a boil. Scum will start forming on top of the boiling liquid.
  2. Using a spoon, collect and discard it. I had to remove it twice during the whole boiling process. Keep boiling till the liquid is reduced and it thickens.
  3. To check if sugar syrup is ready - carefully take some hot liquid on your finger - it will coat your finger, if it falls of your finger then it needs some more time to boil. For me the whole process took - 20 minutes on MEDIUM flame.
  4. IF YOU PREFER - Drain the hot syrup. If not then just drop in the angoori gulab jamun and allow them to soak.
  5. If you drained the sugar syrup then - Clean hot sugar syrup /chashni will look like this.
  6. Drop the fried Angoori gulab Jamun in hot syrup.
  7. Let them soak for 30-40 minutes. * (read notes in main post)
  8. Garnish with saffron strands and crushed pistachios and serve hot!!
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28 Responses

  1. Ratna says:

    earlier I had tried making without adding milk that came out good, this time I added milk in dough and while frying d balls they all broke I had also added some more quantity of maida. I didn’t understand it is because of adding more maida or milk. need ur opinion.
    eventually I had to throw all that.

    • Ruchi says:

      Thanks for trying the recipe Ratna. If you had tried it earlier and it turned out good that means you do not need milk to bind the dough. Your dough binds well without the milk. It is clearly mentioned in the post above – “Milk is optional – it is only needed to give the dough a smooth finish. If the dough is smooth and binds well without adding the milk, then skip the milk.”
      GULAB JAMUN DISINTEGRATE IN OIL –
      1. If the kneaded dough balls had cracks or wrinkles,they will start to disintegrate in oil. In that case – add an extra drop or two of milk to the dough and re-shape the balls without cracks and wrinkles. Keep them covered with a wet cloth to prevent drying.
      2. If the oil is too hot gulab jamuns will start to disintegrate. Maintain the temperature, fry on medium low heat to ensure that the gulab jamuns do not break and get evenly cook. If cooked on a high heat – the outer layer will brown quickly leaving the inside uncooked and dense.
      Hope that answers your query!

  2. Gurpreet says:

    Hi Ruchi
    I did try this recipe. It turned out good at least better than my first experience. But the second time I added in oil they started breaking, why? The first batch was perfect. It was same dough. And another thing these balls did not rise that much as much I expected. The size did not really doubled up. Could u please explain ?

    • Ruchi says:

      Thanks for trying the recipe Gurpreet. Sorry to hear that it didn’t work for you. Let’s look at the possible reasons –

      GULAB JAMUN DISINTEGRATE IN OIL –

      1. If the kneaded dough balls had cracks or wrinkles,they will start to disintegrate in oil. In that case – add an extra drop or two of milk to the dough and re-shape the balls without cracks and wrinkles. Keep them covered with a wet cloth to prevent drying.
      2. If your first batch turned out good than that suggest the oil temperature was perfect for frying. Second time, the oil was too hot and the gulab jamuns disintegrated. Maintain the temperature, fry on medium low heat to ensure that the gulab jamuns do not break and get evenly cook. If cooked on a high heat – the outer layer will brown quickly leaving the inside uncooked and dense.

      GULAB JAMUNS DID NOT RISE –

      1. Possible reason – Jamun dough was too hard. Over mixing of the dough result in hard gulab jamuns and they will not puff during frying, nor will the sugar syrup seep inside the jamuns. Make sure the dough is mixed just enough to make it smooth and is soft to touch.

      Hope that answers your query, feel free to contact me if you have any other questions.

  3. Payal says:

    Help please.. My gulab jamun breaking in the oil. What should I do??

    • RK says:

      Sorry to hear about that. I would suggest hold on to the rest of the batch, add 1.5 teaspoon of maida and knead it enough. Shape your jamuns without cracks and try frying.

  4. Archie says:

    Love all your recipes.. I am a big time fan of yours. Thank you for your step by step guide and making my Diwali extra special and sweet. Gulab jamuns came out really nice and perfect. Great recipe.

  5. dilshad says:

    Love it and will try to make it soon . thanks!!!

  6. Pooja says:

    Just loved this recipe and gulab jamuns made by me..thanks Ruchi…you explain and display your work neatly and clearly. Like and appreciate that!

  7. Shivangi says:

    Made it for tomorrow’s prasadi and they are looking too good.They are small and perfect Ruchi. At the begining they were breaking, I went back to your recipe and followed your trick of dipping them in milk and shaping. Came out really really well.

  8. Vaishali says:

    Tried your lovely Gulab Jamun. My rolls were a bit bigger than yours and after frying they doubled in size and almost looked like the regular Gulab jamun. Will try again and make it smaller this time. But a great great recipe. Sugar consistency was good, they were soft and had soaked in the flavor to the inside layer. Thanks for sahring!

  9. Vanu says:

    Looking at your pictures I am getting inspired to make this recipe over the weekend for my brothers. They love Gulab Jamuns and what a perfect way to surprise them. Thanks Ruchi for sharing!!

    • RK says:

      You are welcome Vanu! Your brothers are lucky to have a lovely sister like you. Do give them a try and I sure your brothers will be impressed. Happy Raksha Bandhan to all of you! 🙂

  10. Ritu says:

    Looks so tempting and yummy. Planning to make it for Rakhi day. Thanks for the lovely pictures and explanations.

  11. Roma says:

    Nothing can beat a perfect gulab jamun. This was perfect and like the way you clearly explained the size of gulab jamun.Mine had a lot of cracks and followed your tip of dipping them in milk and they were perfectly round. Chashni making was well explained. Never ever understood how to get a perfect chashni but the way you explained I nailed it girl. You rock, Ruchi. Thanks for all your hard work.

  12. Krithika says:

    These looks delicious and your photography is par excellence. Will surely try these during Diwali time. Thanks Ruchi, looking for rasmalai recipe from your end.

  13. vicky says:

    Great, thanks for sharing this recipe.I am a restaurant chef in France and keep visiting webpages for new recipes, but your recipes are so clear and too detail that anyone can make. Tried out this recipe and my customers appreciated it a lot. Goes on my next menu printing. All praises and kudos to you Mam. Thanks Again. Really Great.

    Regards
    Vikas from France

  14. Monika says:

    Tried these today. Came out so good. Thanks for your step recipes. Great healp around the kitchen for first timers like me.

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