Gulab Jamun is one of India’s most beloved desserts — soft, deep-fried dough balls soaked in a fragrant sugar syrup flavored with rose water and cardamom. Whether for festivals, weddings, or sweet cravings, gulab jamuns are always a hit!
🧾 Ingredients
🔸 For the Gulab Jamun Balls:
- 1 cup khoya (mawa, grated or crumbled)
- 2 tbsp all-purpose flour (maida)
- 1 tbsp semolina (sooji) – optional for texture
- 2 tbsp milk (adjust as needed for soft dough)
- 1/4 tsp baking soda
- Ghee or oil – for deep frying
🔸 For the Sugar Syrup:
- 1.5 cups sugar
- 1.5 cups water
- 4–5 cardamom pods, crushed
- 1 tsp rose water or a few strands of saffron (optional)
- 1/2 tsp lemon juice (prevents crystallization)
👨🍳 Instructions
🔹 Step 1: Make the Sugar Syrup
- In a pan, mix sugar and water. Heat until the sugar dissolves completely.
- Add cardamom, saffron (if using), and rose water.
- Boil for 5–6 minutes to slightly thicken. Add lemon juice and turn off the heat.
- Keep the syrup warm, not hot.
🔹 Step 2: Prepare the Dough
- In a bowl, combine khoya, maida, semolina, and baking soda.
- Add milk little by little to form a soft, smooth dough.
- Cover and let it rest for 10 minutes.
🔹 Step 3: Shape the Balls
- Grease your hands and divide dough into small, smooth balls (no cracks).
🔹 Step 4: Fry the Jamuns
- Heat ghee/oil on low to medium heat.
- Fry the balls gently until golden brown. Stir slowly to ensure even color.
- Remove and drain on paper towel.
🔹 Step 5: Soak in Sugar Syrup
- Add warm jamuns to warm sugar syrup.
- Let them soak for at least 2 hours so they absorb syrup and become soft.
🍽️ Serving Suggestions
- Serve warm or chilled, garnished with pistachios or silver leaf (optional).
- Pair with vanilla ice cream for a modern twist!
💡 Tips & Variations
- Don’t over-knead the dough; it can make the jamuns hard.
- Oil must be on medium-low heat; high heat browns the outside too fast.
- Use milk powder instead of khoya for instant gulab jamuns (let me know if you want that recipe too).
