📝 About This Recipe
Indulge in these pillow-soft, melt-in-your-mouth dumplings that stand as the ultimate celebration of Indian confectionery. Crafted from delicate milk solids and infused with the heady aroma of cardamom and saffron, these deep-fried spheres are soaked in a shimmering sugar syrup until they become translucent jewels. It is a masterful balance of floral sweetness and rich, creamy textures that has captivated palates for centuries.
🥗 Ingredients
For the Dough (Jamun)
- 1 cup Khoya (Mawa/Milk Solids) (tightly packed, crumbled or grated)
- 1/4 cup Paneer (Chenna) (freshly crumbled and mashed smooth)
- 3 tablespoons All-Purpose Flour (Maida) (for binding)
- 1 teaspoon Semolina (Suji) (fine variety)
- 1/4 teaspoon Cardamom Powder (freshly ground)
- 1/8 teaspoon Baking Soda (a small pinch)
- 1-2 tablespoons Milk (room temperature, use only if needed)
- 1 teaspoon Ghee (for greasing palms)
For the Sugar Syrup (Chasni)
- 2 cups Granulated Sugar
- 2 cups Water
- 4-5 pieces Green Cardamom Pods (lightly crushed)
- 1 generous pinch Saffron Strands
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Lemon Juice (prevents crystallization)
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 garnish)
👨🍳 Instructions
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1
Start by preparing the sugar syrup. In a wide pot, combine sugar, water, crushed cardamom pods, and saffron. Bring to a boil over medium heat.
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2
Simmer the syrup for 8-10 minutes until it becomes slightly sticky (half-string consistency). Stir in the lemon juice and rose water, then turn off the heat. Keep the syrup warm.
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3
In a large mixing bowl, grate the khoya and mash the paneer with the heel of your palm until absolutely smooth and devoid of grains.
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4
Add the all-purpose flour, semolina, cardamom powder, and baking soda to the milk solids. Gently mix to combine without kneading aggressively.
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5
If the mixture feels dry, add milk one teaspoon at a time until a soft, smooth dough forms. It should be pliable but not sticky.
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6
Divide the dough into 18-20 equal-sized small balls. Grease your palms with a little ghee and roll each ball between your palms until perfectly smooth with no cracks. Cracks will cause them to break while frying.
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7
Heat ghee or oil in a deep frying pan (kadai) over medium-low heat. To test the temperature, drop a tiny piece of dough; it should sit at the bottom for a second and then slowly rise to the surface with tiny bubbles.
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8
Gently slide 6-7 jamuns into the oil. Do not overcrowd the pan. Use a slotted spoon to swirl the oil around the balls without touching them directly at first; this ensures even browning.
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9
Fry on low heat for 6-8 minutes, rotating constantly, until they reach a deep golden-brown or 'jamun' purple-black color.
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10
Remove the fried balls with a slotted spoon and drain on paper towels for only 30 seconds.
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11
Drop the warm jamuns into the warm sugar syrup. Ensure the syrup is not boiling hot, as this will make the jamuns lose their shape.
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12
Repeat the frying process for the remaining batches, maintaining a consistent low oil temperature.
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13
Let the Gulab Jamuns soak in the syrup for at least 2 hours. They will expand in size as they absorb the nectar.
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14
Serve warm or at room temperature, garnished with slivered pistachios and dried rose petals.
💡 Chef's Tips
Never knead the dough vigorously; a light touch ensures a porous interior that absorbs syrup perfectly. Always fry on low heat; high heat cooks the outside too fast, leaving the center raw and hard (the 'stone' effect). If the jamuns are breaking in oil, mix in another teaspoon of flour to the dough to strengthen the binding. Ensure the syrup is warm, not cold or boiling, when adding the fried balls to allow for optimal absorption. If you can't find khoya, you can make a cheat version using milk powder, heavy cream, and butter, though authentic khoya is best.
🍽️ Serving Suggestions
Serve warm alongside a scoop of premium vanilla bean ice cream for a modern fusion twist. Pair with a cup of hot Masala Chai to balance the intense sweetness of the syrup. For a traditional celebration, serve in small clay pots (matkas) to add a rustic aesthetic. Top with a tiny piece of edible silver leaf (vark) for a truly royal presentation. Serve as a 'Gulab Jamun Cheesecake' topping for an extravagant dinner party dessert.