Gulab Jamun Recipe
Soft and spongy Gulab Jamun is an Indian dessert. These balls are soaked in sugar syrup.
Equipment
- 1 Deep frying pan
- 2 Mixing bowl
- 1 Slotted spoon
- 1 Saucepan
- 2 Measuring cups and spoons
Ingredients
- 1 cup milk powder
- ¼ cup all-purpose flour maida
- 2 tbsp ghee clarified butter, melted
- 2 tbsp milk add more if needed to knead dough
- ¼ tsp baking soda
- 1 ½ cups sugar
- 2 cups water
- 4 green cardamom pods crushed
- 1 tsp rose water or kewra water
- ¼ tsp Saffron strands optional
- 2 cups ghee or oil for deep frying, ghee preferred for rich taste
Instructions
- In a pan, combine sugar and water. Heat until the sugar dissolves, then simmer for 7–8 minutes until slightly sticky. Add cardamom, saffron, and rose water. Keep warm.
- In a bowl, mix milk powder, flour, and baking soda. Add ghee and rub until crumbly. Slowly add milk to form a soft, smooth dough. Do not over-knead.
- Cover the dough with a damp cloth for 10 minutes. Divide into equal portions and roll into smooth, crack-free balls.
- Heat ghee or oil on low-medium flame. Test with a small dough piece—it should rise slowly without burning. Fry the balls in batches, stirring gently, until evenly golden brown.
- Remove fried jamuns and immediately drop them into warm sugar syrup. Let soak for at least 1–2 hours to absorb flavor and become spongy. Serve warm or chilled, garnished with nuts, or pair with rabri or vanilla ice cream for a festive touch.
Notes
- Always fry Gulab Jamuns on low-medium heat to prevent undercooked centers.
- If gulab jamuns turn hard, the dough was too dry, you can add a little more milk next time.
- Always keep sugar syrup warm (not boiling hot) when adding fried balls.