gulab jamun recipe is perhaps one of India’s most beloved dessert beloved for its rich, melt in your mouth texture and syrup soaked sweetness. In the transept, fiery golden brown dumplings good things and fried to perfection, perfeo0tly fried, dipped in a wonderfully sweet, aromatic sugar syrup flavoured with cardamom, rose water or saffron.
You can serve gulab jamun either warm or chilled and they’re always a crowd pleaser at festivals, weddings, and family gatherings. I’m going to help you make this timeless treat in step by step detail.
A Personal Gulab Jamun Memory
The first time I ever helped my grandmother make gulab jamun for Diwali, I remember it so well. We sculpted the dough into perfect balls, carefully and cautiously making sure the dough did not break apart—lice appearing where it wasn’t needed—and the air filled up with the aroma of cardamom filled syrup. The watchers had popped up and turned golden in the hot oil; the watchers were magical. The soft, slightly spiced syrupy bite themselves will forever be unforgettable.
Ingredients
For the Gulab Jamun:
Milk powder: 1 cup
All-purpose flour: 2 tbsp
Ghee or unsalted butter: 2 tbsp, melted
Baking soda: ¼ tsp
Milk: 2–3 tbsp, or as needed (warm)
For the Sugar Syrup:
Sugar: 1 ½ cups
Water: 2 cups
Cardamom pods: 4, slightly crushed
Rose water: 1 tsp (optional)
Saffron strands: A pinch (optional)
Lemon juice: Prevents crystallization; 1 tsp
For Frying:
Oil or ghee: For deep frying
Step-by-Step Instructions
Step 1: Prepare the Sugar Syrup
Mix together sugar, water and cardamom pods in a sauce pan. Simmer until reducing to almost nothing, then boil.
If using, add rose water and saffron and cook for 8–10 minutes, so slightly sticky.
Add the lemon juice and place the syrup on a warm spot.
Step 2: Make the Dough
Milk powder, all purpose flour, baking soda and melted ghee – combine in a mixing bowl. Mix well.
Mix in a tablespoon at a time of warm milk until soft smooth dough forms. Avoid overmixing. Let the frying pan cover and let it rest for 10 minutes.
Step 3: Shape the Gulab Jamun
Break the dough into small, equal sized portions (about 12 – 15).
Cracks will cause them to break during frying, so roll them into a smooth ball, meaning no cracks.
Step 4: Fry the Dumplings
In a deep pan heat oil or ghee on medium low heat. Drop a small piece of dough, and it should sizzle gently, rise slowly and become firm.
Stoiring gently to ensure even browning, fry the balls in batches. After which they are drained on paper towels and then removed when golden brown.
Step 5: Soak in Syrup
Take the fried gulab jamuns off the skillet immediately and drop them right into the warm sugar syrup. Put them in a water solution of the syrup for 1–2 hours for them to absorb the syrup entirely.
Step 6: Serve and Enjoy
Warm, for a soft, gooey texture, chilled, for a firmer bite. If you prefer, garnish with slivered almonds or pistachios.
Tips for Perfect Gulab Jamun
Smooth Dough: Before frying, make sure the dough is soft and without cracks so they won’t break.
Low Heat Frying: Cook on medium low heat, even cooking and perfect texture.
Warm Syrup: Adding fried dumplings to the syrup when it is still warm, but not boiling will let the syrup do its job and help to soak the dumplings.
Why You’ll Love gulab jamun recipe
Festive Favorite: If you are an Indian celebration without gulab jamun, it won’t be an Indian celebration at all.
Versatile: Use them as they are as a traditional treat, or enjoy in an ice cream for a fusion dessert.
Timeless Appeal: They are loved worldwide simply because the balance of sweetness and aromatic spices is so good.
A Sweet Finish
Gulab Jamun is not just a sweet it’s a celebration of every bite. This treat has a special place in the heart of every sweet lover that can not only enjoy this treat in all its pretty made from scratch, but also savor them with their soft, syrupy goodness.
Homemade gulab jamun is the first time I served it to friends, and they could not believe how fresh and flavorful compared store purcured gulab jamun. It was a proud and happy thing!
Therefore roll up your sleeves and make this iconic Indian dessert look alive in your own kitchen. I’m telling you one bite, and you’ll be hooked!
IF YOU WANT , YOU CAN VISIT MY Recipe
