Angoori Gulab Jamun

If you are browsing for an enticing festive recipe that forms a quintessential festival food, then you’ve come to the right place! This pearl-shaped Angoori Gulab jamun is your go-to dessert recipe for the season.

Gulab Jamun is perhaps one of the most popular sweets across India and is loved by everyone. But today, we will discuss the smaller version of Gulab Jamuns, the Angoori Gulab Jamun.

They’re are super easy to make and yummy enough that anyone who tries one will come back for seconds and maybe thirds or fourths. They’re so addicting!

To be honest, I have had a few failures in my kitchen making these Angoori Gulab Jamuns. I experimented a lot, and now, I can confidently say, with this recipe, that I have perfected the right size and ratio of the ingredients to get these beauties done right.

So, even if you’re not experienced in making Gulab jamuns, I want to invite you to give it a try once. I will walk you through foolproof, step-by-step instructions and photos on how to make this recipe a surprise for your family in no time.

Trust me; even the most novice cook can gain confidence in the kitchen and master the skills of making these gulab jamuns. And I’m sure the admiration and happiness it brings along; will be cherished forever! 

Make it for your forthcoming get-together, and just like my other crowd-pleasing party desserts, like Baked shahi tudka cannoli, Rasmalai mousse phyllo cups, Thandai mousse gulab jamun cups, and pista burfi, these angoori gulab jamuns will also be a huge hit!

What is Angoori Gulab Jamun? 

If you are conversant with Indian cuisine, you don’t need any introduction to Gulab Jamun. This term is made up of 3 words – Angoori + Gulab + Jamun. 

Angoori — This dessert gets its name because of its size. Since they are petite, just like “Angoor” (grapes), they are called Angoori Gulab Jamuns (‘angoor’ means ‘grapes’ in Hindi). Made with milk powder + wheat flour, this super-indulgent dessert can be gobbled away in a single bite.

Gulab — Derived from a Persian glossary, where ‘Gul’ means ‘rose’ and ‘ab’ means water, collectively meaning rose-scented syrup!

Jamun — A Hindi word for ‘black plums’ found in India. And these are plums made with dough that are later soaked in warm sugar syrup flavored with cardamom, rosewater, and saffron; hence the word ‘Gulab Jamun’ came into existence.

These guilt-free and mouth-watering Angoori Gulab Jamun is all you need to satisfy your sweet tooth without packing on the pounds. Compared to regular-sized Gulab Jamuns, they are easier to pop in the mouth. Maybe their convenience has made these bite-sized golden beauties so famous!

Ingredient list for Angoori Gulab Jamun

Here’s a list of all the ingredients you’ll need for making my Angoori Gulab Jamun at home —

» Milk Powder — This is one of the main ingredients which forms the dough. Readily available on the market, you can use any good quality milk powder. Traditionally, Gulab Jamuns are made with mawa, but sometimes mawa may not be readily available, so full-fat milk powder is the best option to go with. 

» Baking powder — Baking powder is added to give the desired rise to the Jamuns. Do not add baking soda instead.

» Wheat Flour — Easily available on the market, wheat flour (atta) is used as a binding material to the mixture so that the dough becomes comfortable to work with. Take care not to add extra flour than needed as this will throw the whole recipe off-balance. 

Substitute  — You can use all-purpose flour instead. 

» Ghee — You can use homemade Instant Pot Ghee, which takes less than 20 minutes to make. This ghee or clarified butter (also known as ‘Paleo butter’) works wonderfully for cooking at high temperatures. When used here, it adds a fabulous aroma and an unbeatable flavor to the sweet dish.

» Sugar — To prepare the sugar syrup, you usually just need granulated sugar. 

» Milk — Always use milk for kneading the Gulab Jamun dough. Because the dough made with milk will turn out much softer than the dough made with water, any type of milk will do, dairy or non-dairy.

» Rosewater — Good quality rosewater is recommended to obtain that exotic aroma!

» Cardamom powder — This is added to the sugar syrup for aroma and flavor.

» Saffron strands — A few saffron strands are used for garnishing the prepared Gulab Jamuns before serving and a few to add more flavor to the sugar syrup.

» Pistachios — Thinly sliced pistachios are used for garnishing. Presentation matters, you see!

How to make Angoori Gulab Jamun

» Prepare the dough — Combine milk powder, wheat flour, baking powder, ghee, and rosewater in a bowl or a thali. Using your fingers, rub the ingredients together until the mixture forms a coarse breadcrumb-like texture.

To check if the ghee is correct in the recipe – take a little mix in your first, squeezed it tight; if it takes the shape of your fist, that means you are all set. This shows that the ‘Moyen’ (fat content) in the mix is just perfect.

Start adding the milk, little by little, to the milk powder mixture until it all comes together like a soft dough. Once all the milk has been added, knead the dough for a few seconds. Cover and let it rest for 15-20 minutes.

» Prepare the sugar syrup — While the dough is resting, let’s make the sugar syrup (chashni). Combine sugar, water, cardamom pods, and saffron strands into a wide pan.

Bring it to a boil and add lemon juice to prevent crystallization. Once the sugar has dissolved, lower the heat to the lowest setting, and allow the sugar syrup to simmer for 4-5 minutes.

Take some syrup in between your fingers and if it feels sticky, remove it from the heat. Add rosewater and stir the syrup. Cover and set it aside.

» Form the Gulab Jamuns — Uncover the dough and give it a quick knead. Divide the dough into 50 petite size balls. Grease your hands with ghee and roll each piece into a smooth ball.

Ensure each dough ball is entirely smooth and free from cracks. Set them aside onto a plate.

Repeat this process with the remaining dough until all the mixture is used up. I made 40 balls of 6 grams each and ten balls of 10 grams each.

» Fry the Gulab Jamuns — Heat oil in a wide pan or Kadai over medium heat. To check the oil temperature, take a small piece of dough and drop it in the oil. If it floats to the top slowly, you are all set, but if it sinks, then you need to heat the oil for a few more minutes until you attain that right temperature.

Once the oil temperature reaches 212°F, lower the heat to medium-low and drop 8-10 gulab jamuns onto the oil. 

Keep rotating the gulab jamuns regularly with a perforated spoon/jhara. Soon the gulab jamuns will float to the top surface, now turn up the heat slightly and fry them until golden brown. At this point, keep rotating the gulab jamuns frequently to ensure they get cooked evenly. The total frying time will take somewhere between 7-8 minutes for one batch.

Once they are evenly brown, remove them from oil and place them onto a plate lined with kitchen paper to absorb excess fat. Repeat the frying process for the remaining Gulab Jamuns.

Protip  —Frying the gulab jamuns on low heat will take time, so be patient.

» Soak the Gulab Jamuns — Transfer the fried angoori gulab jamuns to the still warm ( and not too hot) sugar syrup. If the sugar syrup has turned cold, warm it a little before adding the Gulab Jamuns to ensure better absorption.

Soak the Gulab Jamuns entirely and allow them to sit in the syrup, completely covered for 5-6 hours or overnight. Stir occasionally to coat each one of them with syrup.

» Garnish — Serve them hot or cold garnished with slivered pistachios, edible silver leaf, and saffron strands. 

Expert Tips and Variations

Making perfect Gulab Jamuns is not rocket science. But indeed, some pointers are needed to be kept in mind while preparing them. Please have a quick read and remember to implement them.

» Weight ingredients — One of the most common mistakes many of us make, and it’s worth repeating: Always weigh your ingredients well. Even if one ingredient is inaccurately measured, it will throw the entire recipe off balance. So be sure to weigh all your ingredients using a kitchen scale for the perfect gulab jamuns.

» Do not over-knead the dough — This is the most crucial phase of the entire preparation and demands a little care and patience. Knead the dough with the heel of your palm without applying pressure. Be gentle while kneading the dough. 

» Smooth Dough balls — If you notice any cracks/ wrinkles on the balls, dip the dough ball slightly in milk and re-shape the balls to get a softer look. To avoid them from drying out, keep them covered with a damp cloth until ready for frying.

» Sugar Syrup — Gulab Jamuns need a perfect consistency of the sugar syrup to soak into. It should neither be too thin (watery) or too thick. We are not looking for a string consistency; instead, the sugar syrup should feel slightly sticky. Likewise, too-thick of sugar syrup will not be adequately absorbed by the jamuns.

» Warm syrup — While adding the jamuns to the syrup, make sure the syrup is warm but not hot. The gulab jamuns will likely lose their shape if the syrup is too hot, and they will not absorb the syrup if the syrup is cold.

» Size matters — Angoori Gulab Jamuns will soak up the liquid and swell in size when dipped in the sugar syrup. Therefore keep their size small.

» Fry the gulab jamuns at the right temperature — Fry the angoori Gulan Jamuns at medium-low heat. The ghee should not be too hot or just warm. If the oil is too hot, the outer surface will turn brown quickly, but the inside will remain uncooked and dense. On the contrary, if the oil is cold, then the balls will disintegrate. So take care to set the temperature right for frying.

» Dip in syrup — As soon as you finish frying the Gulab Jamuns, dunk them straight into the sugar syrup. Avoid letting them cool before placing them in the syrup, as hot Gulab Jamuns absorb the syrup well.

» If the Gulab Jamun dough is stiff — Kneading the dough to the required smoothness is integral to making this iconic dessert. The secret lies in the way you achieve the proper smoothness. If your dough seems hard, add some milk drop by drop and knead (Take care not to overdo the kneading or add more than the required amount of milk).

» The dough should not be sticky —  Always add milk gradually to avoid adding an excess of it. Access moisture will make the dough sticky, and it will not be possible to make smooth balls out of it.

» An alternative to sugar — Health-conscious people can use jaggery (gur) as a perfect alternative. Take care to keep the jaggery syrup on the right consistency. To check this, dip the back of a spoon into the jaggery syrup. If the jaggery syrup remains sticking to the spoon, then it is done. But if it falls off, it needs some more cooking. There would not be a significant difference in the taste as both sugar and jaggery yield the same results.

Follow all these tips and tricks, and you will end up with the most delicious melt-in-mouth Angoori gulab jamuns!

Frequently Asked questions

All it takes to create the perfect Angoori Gulab jamun is a little attention to detail. So, let’s address the most common problems that we face while making gulab jamuns at home. 

Why are my Gulab Jamuns hard?

Ensure that the dough has the right amount of moisture such that it forms smooth and softballs. If you find your Angoori Gulab Jamuns hard, the most probable reason is that the dough lacks moisture. Add a little (drop by drop) milk and knead it well to bring it to the required smoothness.

Another reason could be, frying at a high temperature. The oil should not be too hot or cold. In the prior scenario, however, the Gulab Jamuns will become hard.

Why is my Gulab Jamuns falling apart in the oil?

There are two possible reasons why the Angoori Gulab Jamuns are falling apart in oil.

• First, there is too much moisture in the dough. In that case, you need to add some flour (maybe a teaspoon) to make it drier and re-shape the balls.
• Remember that Gulab Jamun dough is really soft and pillowy, so if you are tempted to add more flour, please don’t, as it will result in hard jamuns.
• The second reason could be that the oil is not hot enough. Keeping oil at the right temperature while frying is very crucial. Too hot oil can turn the outer layer brown quickly, leaving the interior uncooked. The oil that is not hot enough will make the Jamuns fall apart. So ensure that the oil is at the right temperature.

Why are the Gulab Jamuns not puffing up in oil?

If the dough is stiff, the Gulab Jamuns will not rise while frying. They will remain undercook and will develop a doughy center. 

Solution  — As soon as you shape them, press the gulab jamun dough balls gently; if they spring back quickly, your jamuns are ready for frying. If it doesn’t bounce back, add a drop or two of milk and carry on kneading.

Why did my Angoori Gulab Jamun shrink in the syrup? 

The most common cause of shrinking gulab jamuns is – they were undercooked during frying. Frying at high heat can make the Jamuns develop a brown outer layer, but the interior is still doughy. The doughy center will cause the Gulab Jamuns to collapse inwards when you add them to the sugar syrup. They will not absorb the sugar syrup either.

Solution  — Make sure that you’re frying Angoori Gulab Jamuns in medium hot oil for long enough. And also, ensure that the dough is smooth enough and soft to touch.

Can I make Angoori Gulab Jamuns in advance?

Sure! You can make Angoori Gulab Jamun two days in advance and store them in the fridge along with enough sugar syrup to keep them moist. On the day of serving, warm them in the microwave, garnish, and serve. 

Are these Gulab Jamuns Vegan? 

Unfortunately, they are not! This recipe, as written, contains milk-based ingredients. On similar lines, this recipe incorporates wheat flour; therefore, it is not gluten-free either.

Let me know what you think

So, if you’re planning a party during these festive days, I am sure this recipe will be a star of the gathering and swamp you with appreciation. These tiny softballs are perfect to satiate any sweet cravings, and you know what the best part of it is? Well, it just takes 45 minutes from the kitchen to the table! Isn’t that awesome!

What’s more? This addictively delicious delicacy will fetch you requests for the next batch as this batch takes a moment to vanish! 

Should you make this Angoori Gulab Jamun, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

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