Gulab Jamun Recipe

Introduction

Gulab Jamun is a classic Indian dessert featuring soft, spongy milk-based balls soaked in fragrant rose and cardamom syrup. This treat is perfect for festive occasions or whenever you want a comforting sweet delight.

Ingredients

• 2 cups (400 grams) granulated sugar
• 4 green cardamom pods, lightly crushed
• 1 small pinch saffron threads
• 1 teaspoon lemon juice
• 2 teaspoons rose water
• 2 cups (200 grams) nonfat dry milk powder
• 1/3 cup (41 grams) all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons ghee, plus more for greasing
• 1/2 cup plus 2 tablespoons whole milk, plus more as needed, at room temperature
• 4 cups sunflower or peanut oil, or other neutral oil, for frying
• Chopped pistachios and dried rose petals, for serving (optional)
• Vanilla ice cream, for serving (optional)

Instructions

1. Step 1: Prepare the syrup by combining sugar, 2 cups water, cardamom pods, saffron, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil, stirring frequently for about 5 minutes. Reduce heat to medium and simmer until the syrup is runny yet slightly sticky, about 7 minutes. Remove from heat, stir in rose water, cover, and keep warm.
2. Step 2: In a large bowl, sift together dry milk powder, flour, and baking powder. Add ghee and rub with your fingers until mixture feels sandy. Make a well in the center and gradually add the milk in small amounts, mixing gently to form a very soft, sticky dough. Cover with plastic wrap and rest for 5 minutes at room temperature.
3. Step 3: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 270°F (130°C) on a deep-fry thermometer. Keep oil at this temperature for frying.
4. Step 4: Grease your hands with ghee. Take about 1 heaping tablespoon of dough and gently shape into a smooth ball, avoiding cracks. Place formed balls on a greased plate and cover. Continue until all dough is used, yielding about 14 balls.
5. Step 5: Ensure syrup is warm and on low heat. Test fry one ball by dropping into oil and stirring. Fry small batches without overcrowding, stirring frequently, until dark golden brown (7–9 minutes). Remove with slotted spoon, let cool 30 seconds, then transfer to warm syrup. Repeat with remaining balls.
6. Step 6: Soak the fried balls in syrup, covered, at room temperature for at least 4 hours or preferably overnight. Transfer to refrigerator after 4 hours and turn occasionally for even soaking. Reheat gently before serving, garnish with pistachios or dried rose petals, and optionally serve with vanilla ice cream.

Tips & Variations

• Maintain the oil temperature around 270°F to ensure the jamun cook evenly and absorb syrup properly without bursting.
• For a richer flavor, substitute ghee with melted butter or add a few drops of kewra water along with rose water.
• If dry milk is unavailable, try using full cream milk powder but reduce the flour slightly for best texture.

Storage

Store gulab jamun in their syrup in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat before serving to restore their softness and warmth. Avoid overheating to prevent the balls from breaking apart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gulab jamun without dry milk powder?

While dry milk powder is traditional and gives the signature texture, you can try substituting with full cream milk powder or khoya (milk solids) if available, adjusting flour quantity slightly for consistency.

Why do my gulab jamun crack when frying?

Cracking usually happens if the dough is too dry or handled roughly. Keep the dough soft and sticky, handle gently when shaping, and grease your palms well with ghee to avoid cracks.