📝 About This Recipe
Originating from the royal kitchens of the Mughal era, Gulab Jamun has evolved into India's most beloved street-side indulgence. These pillowy, deep-fried dumplings are crafted from milk solids and flour, then bathed in a fragrant syrup infused with green cardamom and rose water. Every bite offers a luxurious melt-in-your-mouth texture that balances the richness of the dairy with the delicate floral notes of the syrup.
🥗 Ingredients
For the Sugar Syrup (Chasni)
- 2 cups Granulated Sugar (white refined sugar)
- 2 cups Water
- 5-6 pieces Green Cardamom Pods (lightly crushed)
- 1 pinch Saffron Strands (high quality for deep color)
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Lemon Juice (prevents crystallization)
For the Jamun Dough
- 1.5 cups Khoya (Mawa) (crumbled, full-fat milk solids)
- 1/4 cup Paneer (freshly crumbled or grated)
- 3 tablespoons All-Purpose Flour (Maida) (sifted)
- 1/4 teaspoon Baking Soda (ensure it is fresh)
- 1-2 tablespoons Milk (warm, used only if dough is dry)
- 1 teaspoon Ghee (for greasing palms)
For Frying and Garnish
- 3 cups Ghee or Vegetable Oil (for deep frying)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried Rose Petals (optional garnish)
👨🍳 Instructions
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1
Begin by preparing the sugar syrup: Combine sugar, water, and crushed cardamom in a wide saucepan over medium heat.
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2
Bring the syrup to a gentle boil, stirring until the sugar dissolves. Add the saffron strands and lemon juice.
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3
Simmer the syrup for 8-10 minutes until it becomes slightly sticky (about half-string consistency). Stir in the rose water, turn off the heat, and keep the syrup warm.
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4
In a large mixing bowl, crumble the khoya and paneer. Use the heels of your palms to mash and rub them against the bowl until the mixture is smooth and grain-free.
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5
Sift the flour and baking soda over the khoya-paneer mixture. Gently fold them together to form a soft dough.
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6
If the dough feels too dry or crumbly, add milk one teaspoon at a time. The dough should be soft but not sticky. Do not over-knead, as this will result in hard jamuns.
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7
Divide the dough into 18-20 equal-sized portions. Grease your palms with a little ghee and roll each portion into a smooth ball.
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8
Ensure there are no cracks on the surface of the balls, as cracks will cause the jamuns to break while frying.
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9
Heat ghee or oil in a deep kadai or frying pan on low-medium heat. Test the temperature by dropping a tiny piece of dough; it should rise slowly to the surface.
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10
Carefully slide 5-6 balls into the oil. Do not overcrowd the pan. Use a slotted spoon to gently swirl the oil around the balls without touching them directly at first.
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11
Fry on low heat for 6-8 minutes, rotating constantly for even browning, until they reach a deep golden-brown color.
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12
Remove the jamuns with a slotted spoon and drain briefly on paper towels for 30 seconds.
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13
Immediately drop the warm jamuns into the warm sugar syrup. Ensure the syrup is not boiling hot, just warm.
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14
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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15
Garnish with slivered pistachios and dried rose petals before serving warm or at room temperature.
💡 Chef's Tips
Always fry on low heat; high heat will cook the outside too fast leaving the center raw and doughy. If your jamuns are breaking in the oil, the dough is too soft—add a teaspoon more of flour. Ensure the syrup is warm, not hot, when adding the jamuns to prevent them from losing their shape or becoming mushy. Use a wide pan for soaking so the jamuns have space to expand without being squashed. For the best texture, use fresh, soft khoya rather than frozen or dried varieties.
🍽️ Serving Suggestions
Serve warm with a scoop of premium vanilla bean ice cream for a classic fusion dessert. Pair with a hot cup of Masala Chai to balance the sweetness with spices. Serve alongside 'Rabri' (thickened sweetened milk) for a truly decadent royal experience. Enjoy as a standalone treat at room temperature during festive celebrations. Top with a tiny piece of edible silver leaf (vark) for a luxurious street-food presentation.