Indian Gulab Jamun

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Cooking Method
Cuisine ,
Category
Difficulty Intermediate
Time
Preparation Time: 20 mins Cooking Time: 30 mins Resting Period: 2 hrs Total Time: 2 hrs 50 mins
Calorie 190 kcal
Best Time Winter
Ingredients
    For Gulab Jamun:
  • 1 cup powdered milk
  • 3 tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 2 tbsp ghee or unsalted butter (melted)
  • 3 tbsp milk (as needed)
  • Oil or ghee (for frying)
    • For Sugar Syrup (Gulab):
  • 1.5 cups sugar
  • 1.5 cups water
  • 4-5 cardamom pods (lightly crushed)
  • 1-2 saffron strands (optional)
  • 1/2 tsp rose water (optional)
Instructions
    Prepare Sugar Syrup:
  1. In a saucepan, combine sugar and water. Stir well.
  2. Add crushed cardamom pods and saffron strands (if using).
  3. Bring the mixture to a boil over medium heat, stirring occasionally.
  4. Once the sugar has completely dissolved, reduce the heat to low and let it simmer for about 5-7 minutes until it slightly thickens.
  5. Turn off the heat and add rose water (if using). Set aside.
    6. Prepare Gulab Jamun Dough:
  6. In a mixing bowl, combine powdered milk, all-purpose flour, and baking soda.
  7. Add melted ghee or butter to the dry ingredients.
  8. Mix everything together using your fingers until the mixture resembles breadcrumbs.
  9. Gradually add milk, little by little, and knead the mixture into a soft dough. Be careful not to over-knead.
    10. Shape and Fry the Gulab Jamun:
  10. Divide the dough into small equal-sized portions and roll them into smooth balls without any cracks. Make sure they are smooth; if there are cracks, add a few drops of milk and knead again.
  11. Heat oil or ghee in a deep frying pan over medium-low heat. To check if the oil is ready, drop a small piece of dough into the oil; if it rises slowly to the surface, the oil is ready.
  12. Gently slide the rolled balls into the hot oil, one by one, without overcrowding the pan. Fry them on low to medium-low heat, stirring occasionally, until they turn golden brown from all sides. This might take around 8-10 minutes. Keep adjusting the heat to ensure even frying without burning.
  13. Once fried, remove the Gulab Jamuns from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
    14. Soak in Sugar Syrup:
  14. While the Gulab Jamuns are still warm, carefully transfer them into the prepared warm sugar syrup.
  15. Let them soak in the syrup for at least 1-2 hours before serving. During this time, they will absorb the syrup and become soft and flavorful.
    16. Serve:
  16. Gulab Jamuns can be served warm or at room temperature. They taste delicious on their own or can be served with a scoop of vanilla ice cream for a delightful dessert.

  17. Your homemade Gulab Jamuns are ready. Khana Khao!

Read online https://soursweetbitter.com/recipe/gulab-jamun/