Gulab Jamun

Recipe Name:
Gulab Jamun
Prep Time:
20 minutes
Cook Time:
30 minutes
Serves:
4-5 people
Description:
Gulab Jamun is a classic Indian sweet made from milk solids (khoya or mawa) fried and soaked in sugar syrup. These soft and melt-in-your-mouth dumplings are flavored with cardamom and rose water, making them a favorite dessert for festivals, celebrations, and special occasions.
Why You Will Love It:
You will love Gulab Jamun for its rich and indulgent texture, soaked in aromatic sugar syrup. The combination of warm, syrup-soaked dumplings with a hint of cardamom and rose water creates a heavenly dessert experience that is loved by all.
Key Ingredient:
Khoya (Milk Solids) or Milk Powder
Ingredients:
For Gulab Jamun:

• 1 cup khoya (mawa) or milk powder
• 2 tablespoons all-purpose flour (maida)
• 1/4 teaspoon baking soda
• 2-3 tablespoons milk (as needed to knead the dough)
• Ghee or oil for frying
• For Sugar Syrup:
• 1.5 cups sugar
• 1 cup water
• 4-5 green cardamom pods, crushed
• 1 teaspoon rose water

Instructions:
Making Sugar Syrup:

• In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely.
• Add crushed cardamom pods and bring the syrup to a boil. Let it boil for 5-6 minutes until the syrup slightly thickens. Remove from heat, stir in rose water, and set aside.

Making Gulab Jamun:

• In a mixing bowl, crumble khoya or milk powder to ensure there are no lumps. Add all-purpose flour and baking soda. Mix well.
• Gradually add milk, a little at a time, and knead to form a smooth and soft dough. The dough should be soft but not sticky. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
• Heat ghee or oil in a deep frying pan over low to medium heat. While the oil is heating, divide the dough into equal-sized small balls and roll them between your palms to make smooth balls without cracks.
• Once the oil is hot, reduce the heat to low. Gently slide a few jamuns into the hot oil, taking care not to overcrowd the pan. Fry them on low heat, stirring gently and continuously, until they turn golden brown and evenly colored.
• Remove the fried jamuns using a slotted spoon and drain excess oil by placing them on paper towels.
• Immediately transfer the hot jamuns into the warm sugar syrup. Let them soak in the syrup for at least 1-2 hours before serving.

Serving:

• Serve Gulab Jamun warm or at room temperature. They can be garnished with chopped nuts like almonds or pistachios for added flavor and texture.

Recipe Notes:

• Ensure the oil is not too hot; otherwise, the jamuns will brown quickly on the outside but remain uncooked inside.
• The dough should be kneaded gently; avoid over-kneading as it can make the jamuns dense.
• Allow Gulab Jamun to soak in the sugar syrup for at least 1-2 hours for best results, allowing them to absorb the flavors.

Enjoy the delightful sweetness of homemade Gulab Jamun with your loved ones!