📝 About This Recipe
Gulab Jamun is the quintessential Indian comfort dessert, featuring delicate milk-solid dumplings fried to a golden hue and steeped in a fragrant rose and cardamom syrup. Originating from medieval Persia and perfected in the royal kitchens of South Asia, these 'rose berries' offer a melt-in-the-mouth texture that is both decadent and heartwarming. This recipe ensures a soft, porous interior and a silken exterior, creating a symphony of floral sweetness in every bite.
🥗 Ingredients
For the Sugar Syrup (Chasni)
- 2 cups Granulated Sugar
- 2 cups Water
- 5-6 pieces Green Cardamom Pods (crushed lightly)
- 1 pinch Saffron Strands (high quality)
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Lemon Juice (to prevent crystallization)
For the Jamun Dough
- 1 cup Milk Powder (full-cream/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 (warm; add gradually)
- 1/8 teaspoon Baking Soda (do not over-measure)
- 1 teaspoon Fine Semolina (Suji) (optional, for structure)
For Frying and Garnish
- 2 cups Ghee or Neutral Oil (for deep frying)
- 1 tablespoon Pistachios (slivered)
- 1 teaspoon Dried Rose Petals (edible garnish)
👨🍳 Instructions
-
1
Start by preparing the syrup. In a wide saucepan, combine 2 cups sugar and 2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves.
-
2
Add the crushed cardamom pods and saffron strands. Let the syrup simmer for 5-8 minutes until it becomes slightly sticky (but not reaching a string consistency). Stir in the lemon juice and rose water, then turn off the heat and keep the syrup warm.
-
3
In a large mixing bowl, whisk together the milk powder, all-purpose flour, baking soda, and semolina to ensure there are no lumps.
-
4
Rub the 1 tablespoon of ghee into the dry mixture using your fingertips until it resembles coarse crumbs.
-
5
Gradually add the warm milk, one tablespoon at a time. Use a light touch to bring the dough together. Do not knead it like bread dough; you want a soft, slightly sticky dough that just holds its shape.
-
6
Cover the dough with a damp cloth and let it rest for 5-10 minutes. The semolina and milk powder will absorb the moisture during this time.
-
7
Grease your palms with a little ghee. Divide the dough into 15-18 small, equal-sized portions. Roll each portion between your palms into a smooth ball.
-
8
Crucial Step: Ensure there are absolutely no cracks on the surface of the balls. If they are cracking, add a few drops of milk to the dough and re-roll. Cracks will cause the jamuns to disintegrate while frying.
-
9
Heat ghee or oil in a deep frying pan (kadai) over low-medium heat. To test the temperature, drop a tiny piece of dough; it should take a few seconds to rise to the surface without changing color immediately.
-
10
Carefully slide 5-6 dough balls into the oil. Do not crowd the pan. Use a slotted spoon to gently swirl the oil around the balls without touching them directly; this helps them rotate and cook evenly.
-
11
Fry on low heat for 5-7 minutes. The slow frying ensures the center is cooked through. The jamuns should turn a deep, rich golden-brown color.
-
12
Remove the fried jamuns with a slotted spoon and drain on a paper towel for only 30-60 seconds.
-
13
Drop the warm jamuns into the warm (not boiling) sugar syrup. If the syrup has cooled, reheat it slightly before adding the jamuns.
-
14
Repeat the frying process for the remaining batches. Let the jamuns soak in the syrup for at least 2 hours to allow them to double in size and become spongy.
-
15
Garnish with slivered pistachios and dried rose petals before serving warm or at room temperature.
💡 Chef's Tips
Never over-knead the dough, as it will develop gluten and result in hard, dense jamuns. The temperature of the oil is the most critical factor; if it's too hot, the outside will burn while the inside remains raw. Ensure the sugar syrup is warm, not piping hot, when adding the jamuns; if the syrup is boiling, the skin of the jamuns will peel off. Always use full-fat milk powder for the richest flavor and best texture; skim milk powder often results in a rubbery consistency. If the jamuns are too soft and breaking in the syrup, you likely added too much baking soda or the dough was too wet.
🍽️ Serving Suggestions
Serve warm with a scoop of premium vanilla bean ice cream for a classic fusion treat. Pair with a hot cup of Masala Chai to balance the intense sweetness with spice. Serve alongside 'Rabri' (thickened sweetened milk) for the ultimate traditional indulgence. Enjoy as a 'Warm Pudding' dessert at the end of a spicy North Indian meal. Serve chilled during summer months for a refreshing take on the classic sweet.