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Gulab Jamun Recipe

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Soft, rich gulab jamuns made with milk powder are soaked in fragrant cardamom and rose sugar syrup for a classic Indian dessert. These melt-in-your-mouth treats are perfect for festivals and celebrations.

Ingredients

  • 1 cup milk powder
  • 5 tbsp all-purpose flour (maida)
  • 1 tsp ghee or oil
  • 1 tbsp ghee or oil for greasing
  • 2 to 4 tbsp milk (use more as needed)
  • 1 tbsp curd (yogurt or ¾ tbsp lemon juice)
  • 1 large pinch baking soda (or 1/8 tsp)
  • Ghee or oil for deep frying
  • 1 tsp pistachios, chopped
  • 1¼ to 1½ cups sugar
  • 1½ cup water
  • 4 pods green cardamom or ¼ tsp cardamom powder
  • 1 tsp rose water

Instructions

  1. In a pot, combine water, sugar, and crushed cardamoms. Bring to a boil until the syrup turns slightly sticky.
  2. Turn off the heat before the syrup reaches a one-string consistency. If it does, add 2 tbsp water and mix well.
  3. Stir in the rose water and keep the syrup warm.
  4. In a mixing bowl, combine flour, milk powder, and baking soda evenly.
  5. Add 1 tsp ghee and mix until incorporated.
  6. In a small bowl, mix together yogurt or lemon juice with 2 tbsp milk.
  7. Add about 1½ tbsp of the milk mixture to the dry ingredients and gently bring together into a dough.
  8. Add more milk as needed to form a soft, smooth dough without cracks. Do not overwork the dough.
  9. Grease your hands lightly and divide the dough into 14 to 18 equal portions. Roll into smooth crack-free balls and keep covered.
  10. Heat ghee or oil over medium heat. Test the oil by dropping in a tiny piece of dough; it should rise slowly without browning quickly.
  11. Carefully add the dough balls to the oil and fry on medium-low heat, stirring gently for even cooking.
  12. Fry until the gulab jamuns are golden brown and cooked through.
  13. Transfer the hot gulab jamuns directly into the warm sugar syrup.
  14. Let them soak for at least 3 hours before serving.
  15. Garnish with chopped pistachios and serve warm or chilled.

Notes

  • The dough should be soft and smooth without cracks for perfectly soft gulab jamuns.
  • Do not fry on high heat, or the centers may remain uncooked.
  • Keep the sugar syrup warm, not boiling hot, when soaking the fried jamuns.
  • Rose water adds traditional flavor but can be replaced with kewra water.
  • Store refrigerated for up to 5 days and warm before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/gulab-jamun-recipe/