Gulab Jamun, with its golden-brown hue and syrupy sweetness, is a beloved Indian dessert that never fails to delight. Whether you’re celebrating a festival, hosting guests, or simply craving something indulgent, these soft, melt-in-your-mouth dumplings soaked in aromatic sugar syrup are a perfect treat. Follow this easy recipe to recreate the magic of Gulab Jamun in your own kitchen.
Ingredients:
For the Dough:
- 1 cup khoya (mawa), grated or crumbled
- 1/4 cup all-purpose flour (maida)
- 1/4 tsp baking soda
- 2-3 tbsp milk (as needed to knead the dough)
- Ghee or oil for deep frying
For the Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 4-5 green cardamom pods, lightly crushed
- 1/2 tsp rose water (optional)
For Garnish:
- Chopped pistachios or almonds (optional)
Instructions:
Step 1: Prepare Sugar Syrup
- In a large saucepan, combine sugar and water.
- Add crushed cardamom pods.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low and simmer for about 8-10 minutes until the syrup thickens slightly. It should have a sticky consistency.
- Add rose water (if using), stir well, and keep the syrup warm on low heat.
Step 2: Prepare Gulab Jamun Dough
- In a mixing bowl, combine grated khoya, all-purpose flour, and baking soda.
- Mix well until everything is evenly incorporated or add these ingredients in a food processor and pulse till everything is evenly incorporated.
- Gradually add milk, a tablespoon at a time, and knead gently to form a soft and smooth dough. Avoid overworking it to maintain a soft texture. The dough should be slightly sticky but manageable.
Step 3: Shape and Fry Gulab Jamun
- Heat ghee or oil in a deep frying pan or kadhai over medium heat. The ghee should be moderately hot, not smoking hot.
- While the oil is heating, divide the dough into small portions and roll each portion into smooth, crack-free balls. Make sure there are no cracks on the surface as they may break while frying.
- Once the oil is ready, gently slide a few balls into the hot oil using a slotted spoon. Do not overcrowd the pan; fry in batches.
- Fry the Gulab Jamun balls on medium-low heat, stirring gently and continuously to ensure even browning. They will initially sink to the bottom and then rise to the surface.
- Fry until they turn golden brown and evenly colored all around.
- Remove fried Gulab Jamun from the oil using a slotted spoon and drain excess oil by placing them on a paper towel.
Step 4: Soak in Sugar Syrup
- While still warm, gently drop the fried Gulab Jamun into the warm sugar syrup.
- Allow them to soak for at least 1-2 hours, ensuring they absorb the syrup well and become soft and spongy. They will expand slightly as they soak.
Step 5: Serve Gulab Jamun
- Garnish with chopped pistachios or almonds if desired.
- Serve Gulab Jamun warm or at room temperature. They taste best when freshly soaked in syrup.
Enjoy!!
This classic Indian dessert is sure to be a hit at any gathering, spreading joy with every bite!
Share Your Creations!
Have you tried this Gulab Jamun recipe? We’d love to see your results! Share your photos and any creative decorations you used in the comments below. Happy cooking!
Feel free to share this recipe with friends and family who love a good homemade dessert. Enjoy every delicious bite!
