📝 About This Recipe
Gulab Jamun is the quintessential Indian dessert, featuring delicate spheres of milk solids infused with cardamom and deep-fried to a rich golden-brown. These decadent fritters are then bathed in a fragrant syrup of rose water and saffron, resulting in a melt-in-your-mouth texture that is truly divine. Often served at weddings and festivals, this recipe captures the perfect balance of floral sweetness and velvety richness.
🥗 Ingredients
For the Sugar Syrup (Chasni)
- 2 cups Granulated Sugar
- 2 cups Water
- 4-5 pieces Green Cardamom Pods (lightly crushed)
- 1 pinch Saffron Strands (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-cream/whole milk powder preferred)
- 1/4 cup All-Purpose Flour (Maida) (sifted)
- 1 tablespoon Ghee (Clarified Butter) (solidified but soft)
- 3-4 tablespoons Whole Milk (room temperature, added gradually)
- 1/8 teaspoon Baking Soda (do not exceed this amount)
- 1/4 teaspoon Cardamom Powder (freshly ground)
For Frying and Garnish
- 2 cups Ghee or Neutral 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. In a wide saucepan, combine 2 cups sugar, 2 cups water, crushed cardamom pods, and saffron strands.
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2
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5-7 minutes until the syrup is slightly sticky but not yet at a 'one-thread' consistency.
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3
Stir in the lemon juice and rose water, then turn off the heat. Cover the syrup and set it aside to remain warm.
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4
In a large mixing bowl, whisk together the milk powder, all-purpose flour, baking soda, and cardamom powder until thoroughly combined.
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5
Add 1 tablespoon of ghee to the dry ingredients. Use your fingertips to rub the ghee into the flour until the mixture resembles fine breadcrumbs.
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6
Slowly add the milk, one tablespoon at a time. Gently bring the mixture together into a soft, slightly sticky dough. Do not over-knead; you want to maintain a light texture.
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7
Cover the dough and let it rest for 5 minutes. The milk powder will absorb the moisture during this time.
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8
Grease your palms with a little ghee and divide the dough into 20-22 small portions. Roll each portion between your palms into a smooth ball.
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9
Crucial Check: Ensure there are NO cracks on the surface of the balls. If cracks appear, add a drop of milk to the dough and re-roll. Cracks will cause the jamuns to disintegrate while frying.
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10
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 with tiny bubbles.
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11
Gently slide 6-8 balls into the oil. Do not overcrowd. Use a slotted spoon to gently swirl the oil around the balls without touching them directly; this helps them rotate and cook evenly.
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12
Fry on low heat for 6-8 minutes, constantly moving them, until they turn a deep, uniform golden-brown color.
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13
Remove the fried balls with a slotted spoon and drain on paper towels for only 30-60 seconds.
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14
Drop the warm jamuns into the warm (not boiling) sugar syrup. Let them soak for at least 2 hours, during which they will double in size and become soft.
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15
Garnish with slivered pistachios and rose petals before serving.
💡 Chef's Tips
Never over-knead the dough, as this develops gluten and results in hard, rubbery jamuns. Maintain a low, consistent oil temperature; if the oil is too hot, the outside will burn while the center remains raw. Ensure the sugar syrup is warm when adding the jamuns; if the syrup is cold, they won't absorb it, and if it's boiling, they will turn mushy. If your jamuns are hard in the center, they likely weren't fried long enough on a low heat or the dough was too dry. Use a wide pan for soaking so the jamuns have space to expand without being crushed.
🍽️ Serving Suggestions
Serve warm with a scoop of premium vanilla bean ice cream for a delightful temperature contrast. Pair with a cup of hot Masala Chai to balance the intense sweetness. Serve alongside 'Rabri' (thickened sweetened milk) for a traditional royal experience. Garnish with edible silver leaf (vark) for a truly festive and celebratory presentation. Enjoy chilled during summer months for a refreshing floral treat.