Description
Gulab Jamun is a beloved Indian dessert featuring soft, deep-fried dough balls soaked in a fragrant sugar syrup infused with cardamom, saffron, and rose water. This recipe creates a moist and tender sweet treat perfect for festivals and special occasions, combining the richness of milk powder and ghee with aromatic flavors for an irresistible indulgence.
Ingredients
Scale
For the Gulab Jamun Dough
- ¾ cup (100 grams) milk powder, unsweetened
- ½ cup (60 grams) maida / plain flour
- ½ tsp baking powder
- 2 tbsp ghee / clarified butter
- milk (as needed for kneading)
For Frying
- ghee or oil (for deep frying)
For the Sugar Syrup
- 2 cups sugar
- 2 cups water
- 2 cardamom pods
- ¼ tsp saffron / kesar
- 1 tsp lemon juice
- 1 tsp rose water
Instructions
- Prepare the dough mixture: In a large bowl, combine ¾ cup milk powder, ½ cup maida, and ½ tsp baking powder. Mix thoroughly to create a uniform base.
- Add ghee: Incorporate 2 tbsp ghee into the dry ingredients and blend well until the mixture feels moist and crumbly.
- Form the dough: Gradually add milk as needed to the mixture, gently combining it until a soft dough forms. Avoid kneading to keep the texture light. Cover the dough and let it rest for 10 minutes.
- Prepare sugar syrup: In a saucepan, combine 2 cups sugar, 2 cups water, 2 cardamom pods, and ¼ tsp saffron. Bring to a boil and cook for 5 minutes until the syrup thickens slightly but does not reach thread consistency.
- Finish syrup: Remove from heat and stir in 1 tsp lemon juice to prevent crystallization, then add 1 tsp rose water. Cover and set aside to keep warm.
- Shape the jamuns: After dough resting, create small smooth balls about the size of a walnut, ensuring there are no cracks to prevent breaking during frying.
- Heat oil/ghee for frying: Heat ghee or oil in a deep pan over medium heat. It should be moderately hot but not smoking.
- Fry the jamuns: Carefully add the dough balls to the hot fat, stirring continuously and maintaining a low flame to cook evenly. Fry them until they turn a golden brown color.
- Drain and soak: Remove fried jamuns from the oil and drain excess fat. Immediately transfer them into the warm sugar syrup.
- Soak and serve: Cover and let the jamuns soak in the syrup for at least 2 hours until they absorb the syrup and swell in size. Serve warm or at room temperature, optionally with ice cream.
Notes
- Ensure the dough balls are smooth with no cracks to avoid breakage during frying.
- Frying on low flame while stirring gently helps jamuns cook evenly and get a perfect golden exterior.
- Lemon juice in the syrup prevents crystallization, keeping it smooth and syrupy.
- Ghee for frying adds a richer flavor compared to oil but can be substituted based on preference.
- Resting the dough is important to hydrate the ingredients properly for soft jamuns.
- Do not knead the dough vigorously to maintain softness in the final product.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Keywords: Gulab Jamun, Indian Dessert, Milk Powder Sweets, Festive Sweets, Deep Fried Dessert
