📝 About This Recipe
The crown jewel of Indian festive desserts, Gulab Jamun consists of soft, melt-in-your-mouth milk solid dumplings that are deep-fried to a golden brown and bathed in a fragrant rose-scented sugar syrup. This recipe uses a traditional blend of khoya and paneer to achieve a texture that is incredibly light yet decadent. Perfect for celebrations or a cozy evening treat, these warm gems offer an explosion of cardamom and saffron in every bite.
🥗 Ingredients
For the Sugar Syrup (Chashni)
- 2 cups Granulated Sugar
- 2 cups Water
- 5-6 pieces Green Cardamom Pods (lightly crushed)
- 1 pinch Saffron Strands (high quality)
- 1 teaspoon Rose Water (edible grade)
- 1/2 teaspoon Lemon Juice (prevents crystallization)
For the Jamun Dough
- 250 grams Khoya (Mawa) (fresh, crumbled or grated)
- 100 grams Paneer (Chenna) (fresh and finely grated)
- 3-4 tablespoons All-Purpose Flour (Maida) (as needed for binding)
- 1 tablespoon Fine Semolina (Sooji)
- 1/4 teaspoon Baking Powder (ensure it is fresh)
- 1/2 teaspoon Cardamom Powder (freshly ground)
- 1-2 tablespoons Whole Milk (at room temperature, only if needed)
For Frying and Garnish
- 2-3 cups Ghee (for deep frying, or use neutral oil)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried Rose Petals (edible, for garnish)
👨🍳 Instructions
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1
Start by preparing the sugar syrup: Combine sugar and water in a wide, deep pan over medium heat. Stir until the sugar is completely dissolved.
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2
Add the crushed cardamom pods and saffron strands to the syrup. Bring to a gentle boil and simmer for 8-10 minutes until the syrup becomes slightly sticky (half-string consistency). Do not overcook to a thick string stage.
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3
Stir in the rose water and lemon juice. Turn off the heat and keep the syrup warm on the side.
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4
In a large mixing bowl, take the grated khoya and paneer. Use the heels of your palms to mash and rub them together until the mixture is smooth and free of any grains or lumps.
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5
Sift in the all-purpose flour, semolina, baking powder, and cardamom powder over the milk solids mixture.
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6
Gently combine the ingredients to form a soft dough. If the mixture feels too dry, add milk one teaspoon at a time. Do not over-knead; you want a cohesive, soft dough that doesn't feel elastic.
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7
Divide the dough into 18-20 equal portions. Roll each portion between your palms to form smooth, round balls. It is critical that there are no cracks on the surface, or they will break while frying.
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8
Heat ghee in a deep frying pan (kadai) on low-medium heat. To test the temperature, drop a tiny piece of dough into the ghee; it should stay at the bottom for a few seconds and then slowly rise to the top.
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9
Carefully slide 5-6 jamun balls into the ghee. Do not overcrowd the pan. The temperature of the ghee will drop slightly, which is perfect for even cooking.
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10
Do not touch the jamuns immediately. Instead, use a spoon to gently swirl the ghee around them so they rotate and cook evenly on all sides.
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11
Fry on low heat for 6-8 minutes until the jamuns turn a beautiful uniform golden-brown or dark mahogany color.
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12
Remove the fried jamuns with a slotted spoon and drain them on a paper towel for just 30 seconds.
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13
Drop the warm jamuns into the warm sugar syrup. Ensure the syrup is not boiling hot, as this can cause the jamuns to lose their shape or become mushy.
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14
Allow the Gulab Jamuns to soak in the syrup for at least 2 hours. This ensures the syrup reaches the center, making them juicy and soft.
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15
Garnish with slivered pistachios and dried rose petals before serving warm or at room temperature.
💡 Chef's Tips
Use fresh, soft khoya for the best texture; if it's too hard, the jamuns will be dense. Never fry on high heat as the outside will brown instantly while the inside remains raw and doughy. If your jamuns are disintegrating in the oil, the dough is too soft; add a teaspoon more of flour. Ensure the sugar syrup is warm, not cold or boiling, when adding the jamuns to ensure perfect absorption. Rolling the balls with a very light touch helps prevent a hard center core.
🍽️ Serving Suggestions
Serve warm with a side of cold Rabri (thickened milk) for a classic royal pairing. Place a warm Gulab Jamun next to a scoop of premium vanilla bean ice cream for a delightful temperature contrast. Pair with a hot cup of Masala Chai during afternoon tea for a traditional Indian experience. Serve in small earthen bowls (purwa) to add an authentic, rustic charm to your dinner party. Add a silver leaf (vark) on top for an extra touch of elegance during festive occasions.