📝 About This Recipe
An iconic Indian delicacy, Gulab Jamun consists of soft, melt-in-your-mouth khoya dumplings deep-fried to a rich golden-brown and soaked in a fragrant cardamom and saffron-infused sugar syrup. Traditionally prepared during Diwali, the Festival of Lights, these 'rose berries' symbolize the sweetness of life and the triumph of light over darkness. This recipe yields a velvety texture that is light yet decadent, making it the ultimate centerpiece for your festive celebrations.
🥗 Ingredients
For the Sugar Syrup (Chashni)
- 2 cups Granulated Sugar
- 2 cups Water
- 5-6 pieces Green Cardamom Pods (lightly crushed)
- 1 pinch Saffron Strands (high quality Kashmiri saffron preferred)
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Lemon Juice (prevents crystallization)
For the Jamun Dough
- 1.5 cups Khoya (Mawa/Milk Solids) (grated, at room temperature)
- 1/4 cup Chenna (Fresh Paneer) (crumbled and mashed smooth)
- 3 tablespoons All-Purpose Flour (Maida) (acts as a binding agent)
- 1 teaspoon Semolina (Suji) (fine variety)
- 1/4 teaspoon Cardamom Powder
- 1/8 teaspoon Baking Soda (do not exceed this amount)
- 1-2 tablespoons Whole Milk (as needed for binding)
- 1 teaspoon Ghee (for greasing palms)
For Frying and Garnish
- 2-3 cups Ghee or Vegetable Oil (for deep frying)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried Rose Petals (optional, for aesthetic)
👨🍳 Instructions
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1
In a wide saucepan, combine 2 cups sugar and 2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
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2
Add the crushed cardamom pods and saffron strands. Simmer the syrup for 8-10 minutes until it becomes slightly sticky (it should not reach a thread consistency). Stir in the lemon juice and rose water, then keep the syrup warm on the lowest heat setting.
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3
In a large mixing bowl, take the grated khoya and mashed paneer. Use the heels of your palms to rub and mash them together until the mixture is smooth and grain-free.
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4
Add the all-purpose flour, semolina, cardamom powder, and baking soda to the khoya mixture. Mix gently with your fingertips.
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5
Gradually add milk, a teaspoon at a time, and bring the dough together. Do not knead vigorously like bread; you want a soft, smooth dough that is just barely combined. Over-kneading will result in hard jamuns.
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6
Grease your palms with a little ghee. Divide the dough into 18-20 equal portions. Roll each portion into a smooth ball between your palms, ensuring there are absolutely no cracks on the surface.
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7
Heat ghee or oil in a deep frying pan (kadai) on low-medium heat. Test the temperature by dropping a tiny piece of dough; it should sit at the bottom for a few seconds and then slowly rise to the surface with tiny bubbles.
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8
Gently slide 5-6 jamuns into the oil. Do not overcrowd the pan. Initially, do not touch the jamuns; instead, use a slotted spoon to gently swirl the oil around them so they rotate and cook evenly.
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9
Fry on low heat for 6-8 minutes, stirring gently and constantly, until the jamuns turn a deep, uniform golden-brown. Frying slowly ensures the centers are cooked through.
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10
Remove the fried jamuns with a slotted spoon and drain on a paper towel for only 30-60 seconds.
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11
Drop the warm jamuns directly into the warm sugar syrup. The syrup should be warm, not boiling hot, and the jamuns should be warm, not cold.
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12
Repeat the frying process for the remaining batches. Allow the jamuns to soak in the syrup for at least 2 hours. They will expand in size as they absorb the liquid.
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13
Garnish with slivered pistachios and dried rose petals before serving.
💡 Chef's Tips
Always fry on low heat; if the oil is too hot, the outside will brown while the inside remains raw and doughy. Ensure the balls are perfectly smooth with no cracks, as cracks will cause the jamuns to disintegrate in the oil. If the dough feels too dry, add a few drops of milk; if it's too sticky, add a teaspoon of flour. Never boil the jamuns in the sugar syrup, as this can make them turn mushy or lose their shape. For the best flavor, use pure Desi Ghee for frying rather than vegetable oil.
🍽️ Serving Suggestions
Serve warm with a scoop of vanilla bean ice cream for a delightful hot-and-cold contrast. Pair with a hot cup of Masala Chai to balance the intense sweetness. Serve as part of a traditional Diwali thali alongside savory snacks like samosas and bhujia. For a royal touch, garnish with edible silver leaf (vark). Enjoy chilled the next day, as the flavors deepen and the syrup fully saturates the core.