Why You’ll Love This Recipe
Gulab Jamun is the epitome of indulgence with its perfect balance of crispiness on the outside and a luscious, syrup-soaked interior. This recipe captures the essence of this iconic dessert and brings it right into your kitchen. The warm, fragrant syrup made with rose water, cardamom, and saffron enhances the dumplings, creating an unforgettable taste. Whether you’re new to Indian sweets or an experienced dessert lover, this recipe is bound to become a favorite.
Ingredients
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 2 tbsp ghee (clarified butter)
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 cup warm milk (or as needed)
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/4 tsp rose water (optional)
- A few saffron strands (optional)
- Ghee or vegetable oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a mixing bowl, combine the milk powder, all-purpose flour, baking soda, and cardamom powder. Add the ghee and mix it in to create a crumbly texture.
- Gradually add warm milk to the dry mixture, stirring until a soft dough forms. Be careful not to add too much milk at once; add it little by little.
- Gently knead the dough for about 2-3 minutes until it is smooth and soft. Let it rest for about 15 minutes.
- Meanwhile, prepare the sugar syrup. In a saucepan, combine the sugar, water, and saffron strands (if using). Heat over medium heat, stirring until the sugar dissolves completely.
- Once the syrup comes to a boil, reduce the heat and simmer for 5-7 minutes. Add the rose water, then remove from heat and set aside.
- While the syrup is cooling, heat ghee or oil in a deep frying pan over medium-low heat. The temperature should be around 320°F (160°C).
- Divide the dough into small, smooth balls (about the size of a marble), making sure there are no cracks on the surface.
- Fry the dough balls in small batches, turning them gently to ensure they cook evenly. The dumplings should puff up and turn golden brown. This should take about 6-7 minutes per batch.
- Once fried, remove the dumplings and place them into the warm sugar syrup. Let them soak for at least 30 minutes before serving.
Servings and Timing
- Servings: 12-14 Gulab Jamun
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Resting time: 30 minutes
Variations
- Stuffed Gulab Jamun: For a twist, you can stuff the dough balls with a small piece of chopped pistachio, cashew, or a piece of khoya (reduced milk).
- Chocolate Gulab Jamun: Mix in a little cocoa powder into the dough to create a chocolate version of this sweet treat.
- Saffron Infused Syrup: Add a pinch of saffron to the syrup for a more aromatic and flavorful version.
- Vegan Gulab Jamun: Use non-dairy milk (like almond or coconut milk) and vegetable oil for frying to make a vegan-friendly version.
Storage/Reheating
Store Gulab Jamun in an airtight container at room temperature for up to 2-3 days. If you want to store them for longer, refrigerate them for up to a week. To reheat, you can warm them in the microwave for a few seconds or immerse them in warm syrup for a few minutes to bring back the softness.
FAQs
1. Can I make Gulab Jamun ahead of time?
Yes, you can prepare the Gulab Jamun in advance and store them in syrup. They will stay fresh for a few days and can even be refrigerated.
2. Why are my Gulab Jamuns hard?
Gulab Jamun may turn hard if the dough is overworked, or if the frying temperature is too high. Ensure the dough is soft and fry the dumplings on medium-low heat.
3. Can I use ready-made mix for Gulab Jamun?
Yes, there are ready-made mixes available for Gulab Jamun, which can save time. However, homemade dough tends to have a better texture and taste.
4. How can I avoid the Gulab Jamun becoming greasy?
Ensure the oil or ghee is at the right temperature. If it is too low, the dough will absorb too much oil. The ideal temperature is around 320°F (160°C).
5. Can I freeze Gulab Jamun?
Yes, you can freeze Gulab Jamun. Make sure to place them in an airtight container, and when you’re ready to serve, let them thaw and soak in warm syrup.
6. What can I do if my Gulab Jamun doesn’t puff up?
If your Gulab Jamun doesn’t puff up, it may be due to the dough being too thick or the oil being too hot. Try adjusting the dough consistency and frying temperature.
7. Can I use flavored syrup instead of rose water?
Yes, you can use other flavors like cardamom, saffron, or even orange blossom water in the syrup for different flavor profiles.
8. Can I make Gulab Jamun without frying?
Traditional Gulab Jamun is deep-fried, but you could try air frying them for a lighter version. Keep in mind the texture may change slightly.
9. How long should I soak Gulab Jamun in syrup?
Allow Gulab Jamun to soak in the syrup for at least 30 minutes. The longer they soak, the softer and more flavorful they become.
10. Can I serve Gulab Jamun with ice cream?
Yes, Gulab Jamun can be paired with vanilla or saffron ice cream for a delicious dessert combination.
Conclusion
Gulab Jamun is a timeless dessert that’s perfect for any celebration or even as a sweet treat after a meal. Its syrup-soaked, melt-in-your-mouth texture makes it a comforting and indulgent choice. With the right technique and ingredients, you can make this classic dessert at home and impress your friends and family with your culinary skills. Whether you prefer the traditional version or want to explore variations, Gulab Jamun is sure to become a staple in your dessert repertoire.
Print
Gulab Jamun
- Total Time: 1 hour 5 minutes
- Yield: 12-14 Gulab Jamun
- Diet: Vegetarian
Description
Gulab Jamun is a classic Indian dessert made from soft, golden-brown dumplings soaked in sweet, aromatic syrup. Perfect for festivals, weddings, and special occasions, these delicious treats melt in your mouth with their crispy exterior and syrup-soaked interior. Learn how to make these flavorful sweets with milk powder, ghee, and fragrant cardamom syrup.
Ingredients
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 2 tbsp ghee (clarified butter)
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 cup warm milk (or as needed)
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/4 tsp rose water (optional)
- A few saffron strands (optional)
- Ghee or vegetable oil for frying
Instructions
- In a mixing bowl, combine milk powder, all-purpose flour, baking soda, and cardamom powder. Add ghee and mix to create a crumbly texture.
- Gradually add warm milk to the dry mixture, stirring until a soft dough forms. Be cautious not to add too much milk at once.
- Knead the dough for 2-3 minutes until smooth and soft. Rest for 15 minutes.
- Meanwhile, prepare the syrup by combining sugar, water, and saffron in a saucepan. Bring to a boil and simmer for 5-7 minutes. Add rose water and remove from heat.
- Heat ghee or oil in a frying pan to around 320°F (160°C). Divide the dough into small, smooth balls with no cracks.
- Fry the balls in batches for 6-7 minutes until golden brown, turning gently for even cooking.
- Place the fried dumplings into warm syrup. Let them soak for at least 30 minutes before serving.
Notes
- You can stuff the dough balls with chopped pistachios or cashews for a delicious variation.
- To make a chocolate version, add cocoa powder to the dough.
- For a vegan option, use non-dairy milk and vegetable oil for frying.
- If you’re in a rush, you can prepare the syrup in advance and store it for up to a week.
- Prep Time: 15min
- Cook Time: 20min
- Category: Dessert
- Method: Deep frying
- Cuisine: Indian
