How to Make Perfect Gulab Jamun with Groundnut Oil? 

Gulab Jamun, a beloved Indian sweet, is known for its rich, syrup-soaked flavor and melt-in-the-mouth texture. Traditionally made with ghee, this classic dessert can also be beautifully crafted using groundnut oil. Opting for groundnut oil not only offers a slightly different flavor profile but also provides a healthier alternative for deep frying. In this blog, we’ll walk you through the steps to make perfect Gulab Jamun using groundnut oil, ensuring each bite is as delicious and indulgent as the last. Whether you’re a seasoned cook or trying this recipe for the first time, you’ll find that groundnut oil brings out the best in these golden, syrup-soaked treats. 

Ingredients

For the jamuns

• 1 cup milk powder 

• 1/4 cup all-purpose flour (maida) 

• 1/4 cup unsweetened yogurt 

• 2 tablespoons ghee (clarified butter) or melted butter 

• 1/4 teaspoon baking soda 

• A pinch of cardamom powder 

• Groundnut oil (for deep frying) 

For the sugar syrup

• 1 1/2 cups sugar 

• 2 cups water 

• 1/2 teaspoon cardamom powder 

• 1 teaspoon rose water (optional) 

Instructions: 

1. Prepare the sugar syrup: 

• In a pan, combine the sugar and water. 

• Heat over medium heat until the sugar is completely dissolved. 

• Add the cardamom powder and rose water (if using). 

• Allow the syrup to simmer for 5-7 minutes. 

• Remove from heat and set aside. It should be warm when you add the fried jamuns. 

2. Make the dough: 

• In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. 

• Add the yogurt and ghee or melted butter to the dry ingredients. 

• Mix well to form a soft, smooth dough. You may need to add a little bit of milk or water to achieve the right consistency. The dough should be moist but not sticky. 

3. Shape the jamuns: 

• Divide the dough into small, smooth balls, about the size of a marble or a cherry. Ensure there are no cracks on the surface of each ball, as cracks can cause them to break during frying. 

4. Heat the oil: 

• In a deep pan or kadai, heat enough groundnut oil to submerge the jamuns. The oil should be at a medium-low temperature (around 320°F or 160°C) for even cooking. 

5. Fry the jamuns: 

• Gently slide the dough balls into the hot oil. Fry them in batches to avoid overcrowding. 

• Fry the jamuns slowly, turning them occasionally, until they turn golden brown and are cooked through. This can take 7-10 minutes per batch. 

• Use a slotted spoon to remove the jamuns from the oil and drain them on paper towels. 

6. Soak in syrup: 

• While the jamuns are still warm, gently place them into the warm sugar syrup. 

• Allow them to soak for at least 1-2 hours. They will absorb the syrup and become soft and sweet. 

7. Serve: 

• Gulab Jamuns are best served warm or at room temperature. They can be garnished with chopped nuts or saffron if desired. 

 Conclusion 

For a truly exceptional Gulab Jamun experience, Green Select Double Filtered Groundnut Oil is the ideal choice. Its high smoke point ensures even cooking without burning, while its neutral flavor allows the sweetness of the jamuns and the richness of the sugar syrup to take center stage. By using Green Select Groundnut Oil, you’ll elevate your Gulab Jamuns to a new level of deliciousness, delighting your taste buds and impressing your guests. So, the next time you crave this classic Indian dessert, remember to reach out to us for the perfect finishing touch.