📝 About This Recipe
Gulab Jamun is the quintessential Indian dessert, featuring delicate dumplings made of thickened milk solids (khoya) deep-fried to a rich golden-brown and steeped in a fragrant rose and saffron syrup. Originating from the medieval Indian subcontinent, these 'rose berries' offer a luxurious melt-in-your-mouth texture that balances the floral sweetness of the syrup with the creamy richness of the dairy. It is a celebratory masterpiece, traditionally served at weddings and festivals to signify joy and hospitality.
🥗 Ingredients
The Syrup (Chashni)
- 2 cups Granulated Sugar (white refined sugar works best)
- 2 cups Water
- 5-6 pieces Green Cardamom Pods (lightly crushed to release seeds)
- 1 pinch Saffron Strands (high quality for deep amber color)
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Lemon Juice (prevents the sugar from crystallizing)
The Jamun Dough
- 1 cup Milk Powder (full-fat/whole milk powder is essential)
- 1/4 cup All-Purpose Flour (Maida) (sifted)
- 1 tablespoon Ghee (Clarified Butter) (at room temperature)
- 3-4 tablespoons Whole Milk (lukewarm; add one spoon at a time)
- 1/4 teaspoon Baking Powder (ensure it is fresh for the perfect rise)
- 1/4 teaspoon Cardamom Powder (finely ground)
For Frying and Garnish
- 3 cups Ghee or Neutral Vegetable Oil (for deep frying)
- 1 tablespoon Pistachios (blanched and slivered)
- 1 teaspoon Dried Rose Petals (edible, for decoration)
👨🍳 Instructions
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1
Begin by preparing the syrup: Combine sugar, water, crushed cardamom pods, and saffron in a wide saucepan over medium heat.
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2
Bring the syrup to a boil, then simmer for 5-8 minutes until it becomes slightly sticky (half-string consistency). Stir in the lemon juice and rose water, then turn off the heat and cover to keep warm.
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3
In a large mixing bowl, whisk together the milk powder, all-purpose flour, cardamom powder, and baking powder until thoroughly combined.
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4
Add the 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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5
Gradually add the lukewarm milk, one tablespoon at a time. Mix gently with your hands to form a soft, slightly sticky dough. Do not over-knead, as this will result in hard jamuns.
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6
Cover the dough with a damp cloth and let it rest for 5-10 minutes. The milk powder will absorb the moisture during this time.
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7
Grease your palms with a little ghee. Divide the dough into 20-22 equal small portions (about the size of a small marble).
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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; cracks will cause the jamuns to break while frying.
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9
Heat ghee or oil in a deep frying pan (kadai) over low-medium heat. To test, drop a tiny piece of dough; it should take a few seconds to rise to the surface.
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10
Gently slide the balls into the oil. Do not crowd the pan; fry in batches of 8-10. The balls will initially sink but will soon float and increase in size.
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11
Keep the heat on low. Use a slotted spoon to gently swirl the oil around the jamuns (without touching them directly at first) to ensure they rotate and brown evenly.
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12
Fry for 6-8 minutes until they reach a deep, rich golden-brown color. Remove with a slotted spoon and drain on paper towels for only 30 seconds.
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13
Drop the warm jamuns into the warm (not boiling) sugar syrup. If the syrup has cooled too much, reheat it slightly before adding the jamuns.
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14
Allow the jamuns to soak in the syrup for at least 2 hours. They will absorb the liquid, become soft, and swell slightly.
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15
Garnish with slivered pistachios and dried rose petals before serving warm or at room temperature.
💡 Chef's Tips
Never over-knead the dough; a light touch ensures the center remains soft and porous to soak up the syrup. Ensure the frying oil is on a consistent low heat; if the oil is too hot, the outside will brown while the inside remains raw and doughy. If your jamuns are hard in the center, they likely didn't fry long enough on low heat or the syrup wasn't warm enough when soaking. Avoid using skim milk powder; the fat content in full-cream milk powder is vital for the authentic 'khoya' texture. To fix a dough that is too dry and cracking, add a teaspoon of milk; if too sticky, add a teaspoon of flour.
🍽️ Serving Suggestions
Serve warm with a scoop of premium vanilla bean ice cream for a delightful hot-and-cold contrast. Pair with a hot cup of Masala Chai to balance the intense sweetness of the syrup. Serve alongside 'Rabri' (thickened sweetened milk) for a traditional 'Gulab Jamun with Rabri' platter. For a modern twist, garnish with a tiny piece of edible silver leaf (vark) for a royal presentation. Enjoy as a standalone dessert after a spicy North Indian meal like Butter Chicken or Paneer Tikka.