📝 About This Recipe
Originating from the royal kitchens of the Indian subcontinent, Gulab Jamun are exquisite milk-solid dumplings fried to a perfect golden-brown and steeped in a fragrant rose and cardamom syrup. These melt-in-your-mouth spheres offer a luxurious texture and a floral sweetness that has made them a beloved centerpiece at Eid celebrations and weddings. This recipe balances traditional richness with a delicate infusion of saffron, ensuring a dessert that is as elegant as it is comforting.
🥗 Ingredients
For the Sugar Syrup (Chasni)
- 2 cups Granulated Sugar
- 2 cups Water
- 5-6 pieces Green Cardamom Pods (lightly crushed)
- 1 pinch Saffron Strands (high quality for color and aroma)
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Lemon Juice (prevents crystallization)
For the Jamun Dough
- 1 cup Milk Powder (full-fat for best results)
- 1/4 cup All-Purpose Flour (Maida) (sifted)
- 1 tablespoon Ghee (Clarified Butter) (melted but not hot)
- 3-4 tablespoons Whole Milk (at room temperature)
- 1/8 teaspoon Baking Soda (just a pinch)
- 1 teaspoon Fine Semolina (Suji) (optional, for structure)
For Frying and Garnish
- 3 cups Ghee or Vegetable Oil (for deep frying)
- 1 tablespoon Pistachios (slivered)
- 1 teaspoon Dried Rose Petals (culinary grade for garnish)
👨🍳 Instructions
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1
Start by preparing the sugar syrup. In a wide pot, combine 2 cups sugar, 2 cups water, crushed cardamom, and saffron strands.
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2
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5-8 minutes until the syrup is slightly sticky (not forming a thread). Add lemon juice and rose water, then turn off the heat and keep the syrup warm.
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3
In a large mixing bowl, whisk together the milk powder, all-purpose flour, semolina, and baking soda to ensure even distribution.
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4
Add 1 tablespoon of ghee to the dry ingredients. Use your fingertips to rub the ghee into the flour until it resembles coarse crumbs.
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5
Gradually add milk, one tablespoon at a time, and mix gently. Do not knead like bread dough; simply bring it together into a soft, slightly sticky dough. If it's too dry, the jamuns will crack.
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6
Cover the dough with a damp cloth and let it rest for 10 minutes. The semolina will absorb moisture during this time.
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7
Grease your palms with a little ghee and divide the dough into 15-18 small, equal-sized portions.
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8
Roll each portion between your palms into a smooth ball. It is crucial that there are no cracks on the surface, as these will cause the jamun to break while frying.
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9
Heat ghee or oil in a deep frying pan over low-medium heat. Test the temperature by dropping a tiny piece of dough; it should sit at the bottom for a second and then slowly rise to the surface.
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10
Gently slide the dough 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 to ensure even browning.
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11
Fry on low heat for 7-10 minutes. The jamuns should slowly turn from golden to a deep, rich mahogany brown. Low heat is essential to ensure they cook through to the center.
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12
Remove the fried jamuns with a slotted spoon and drain briefly on paper towels for 30 seconds.
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13
Drop the warm jamuns into the warm (not boiling) sugar syrup. Ensure the syrup is warm enough to be absorbed but not so hot that it disintegrates the dumplings.
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14
Allow the jamuns to soak in the syrup for at least 2 hours. They will increase in size as they drink up the fragrant liquid.
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15
Garnish with slivered pistachios and dried rose petals before serving.
💡 Chef's Tips
Never over-knead the dough, as it develops gluten and makes the jamuns tough and rubbery. Ensure the frying oil is at a low temperature; high heat will brown the outside quickly while leaving the inside raw and doughy. If your jamuns are falling apart in the oil, the dough might be too soft; add a teaspoon of flour. If they are too hard, the baking soda might be old or the dough too dry. The sugar syrup must be warm when adding the jamuns; if the syrup is cold, the jamuns won't absorb it, and if it's boiling, they will become mushy. Store leftovers in the refrigerator for up to a week, but always warm them slightly before serving to restore their soft texture.
🍽️ Serving Suggestions
Serve warm with a scoop of premium vanilla bean ice cream for a delightful hot-and-cold contrast. Pair with a cup of hot Masala Chai to balance the intense sweetness with earthy spices. Serve alongside 'Rabri' (thickened sweetened milk) for the ultimate traditional indulgence. Garnish with a piece of edible silver leaf (Chandi ka Warq) for a truly royal presentation at dinner parties. Enjoy as a stand-alone dessert after a spicy biryani or curry meal.