Gulab Jamun Recipe

 Gulab jamun is a beloved Indian sweet made from milk solids, gently fried and soaked in a fragrant sugar syrup. Each ball is soft, sweet, and soaked through with rose- or cardamom-scented syrup. They're often served warm or at room temperature, especially during festivals and celebrations. This recipe makes about 15 pieces and serves 5–6 people.

Ingredients

For the syrup:

  • 2 cups sugar

  • 1½ cups water

  • 4 green cardamom pods, lightly crushed

  • 1 teaspoon rose water or a few strands of saffron (optional)

  • 1 teaspoon lemon juice

For the dough:

  • 1 cup milk powder

  • ¼ cup all-purpose flour

  • ¼ teaspoon baking soda

  • 2 tablespoons ghee or softened butter

  • About ¼ cup milk (adjust as needed)

  • Ghee or oil for frying

Making the Syrup

Combine sugar, water, and cardamom in a saucepan. Bring to a boil, then lower the heat and simmer for 5–7 minutes until slightly thickened.

Add rose water or saffron if using. Stir in lemon juice to prevent crystallization. Keep the syrup warm but not hot.

Making the Dough

In a mixing bowl, combine milk powder, flour, and baking soda. Add ghee and mix gently with your fingers until the texture is sandy.

Add milk a little at a time to form a soft, smooth dough. Don’t over-knead—just enough to bring it together.

Let the dough rest for 5–10 minutes. Then divide into small, smooth balls with no cracks.

Frying the Gulab Jamun

Heat ghee or oil over low to medium heat. It should be warm, not hot—test with a small piece of dough; it should rise slowly and brown evenly.

Fry the balls in batches, turning often, until golden brown all over. This takes about 6–8 minutes per batch.

Drain briefly on paper towels, then place directly into the warm syrup. Let them soak for at least 1 hour.

Serving

Serve warm or at room temperature, garnished with crushed pistachios or a drizzle of syrup.

Gulab jamun are rich and deeply sweet. Each bite is soft and syrup-soaked, with just a touch of spice. They store well in the fridge and are even better the next day.

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