Gulab Jamun is more than just a dessert; it’s a journey of sweetness and warmth, reminiscent of bustling markets in India where these golden delights are served fresh. The rich, indulgent flavors will transport you to distant lands.
Made with simple ingredients like milk powder and ghee, these little golden spheres are a perfect example of traditional cooking techniques with a dash of modern convenience.
The balance between the sweet Gulab Jamun and savory dishes creates a truly satisfying meal, transporting you from a Southern Alabama kitchen to the heart of South Asia.
Perfect for Family Gatherings!
- I remember making Gulab Jamun for a family gathering in summer and watching everyone’s eyes light up with every bite.
- This recipe fits right in with Southern food traditions, where comfort and indulgence go hand in hand—perfect for celebrations.
- Over the years, I’ve played with different syrups—rosewater and saffron bring an unexpected twist that’s always a hit.
- It’s the go-to dessert for any big family meal, as it’s easy to prepare in bulk and loved by all ages.
- Gulab Jamun adds a touch of elegance to casual gatherings, and the syrup-soaked sweetness always steals the show.
Tastes good and transports you to another world!
Gulab Jamun Recipe
Gulab Jamun is a delicious Indian dessert made from a soft dough of milk powder, maida, and ghee, deep-fried to golden perfection and soaked in aromatic sugar syrup with saffron and cardamom. It’s a perfect indulgence for any occasion, sweet, rich, and irresistible.
Equipment
- Large mixing bowl
- Deep frying pan or kadai
- stirring spoon
- Saucepan for syrup
- Ladle or slotted spoon
- Plate or tray for resting jamuns
Ingredients
Sugar syrup
- ¼ tsp saffron / kesar
- 2 cup water
- 2 cup sugar
- 1 tsp rose water
- 2 cardamom
- 1 tsp lemon juice
Jamun
- ½ tsp baking powder
- ¾ cup milk powder, unsweetened
- ghee or oil, for frying
- 2 tbsp ghee or clarified butter
- ½ cup maida / plain flour
- milk, for kneading
Instructions
- In a large bowl, combine ¾ cup milk powder, ½ cup maida, and ½ tsp baking powder.
- Mix well to create the gulab jamun flour mix.
- Add 2 tbsp ghee, mixing until the flour becomes moist.
- Gradually add milk to form a soft dough without kneading.
- Cover the dough and let it rest for 10 minutes.
- For the syrup, combine 2 cups sugar, 2 cups water, 2 cardamom pods, and ¼ tsp saffron in a saucepan.
- Boil for 5 minutes, until the syrup becomes sticky, but not stringy.
- Remove from heat and stir in 1 tsp lemon juice and 1 tsp rose water.
- Set aside to cool.
- After resting, divide the dough into small, crack-free balls, ensuring they are smooth to prevent them from breaking while frying.
- Heat ghee or oil in a pan and fry the balls on low flame, stirring gently, until golden brown.
- Drain and immediately transfer the fried jamuns into the hot sugar syrup.
- Cover and let them soak for 2 hours, allowing them to double in size.
- Serve warm or chilled with ice cream.
Notes
- Avoid kneading the dough to keep the jamuns soft.
- For the best flavor, fry the jamuns in ghee instead of oil.
- Ensure the oil is not too hot to prevent burning the jamuns.
- Adding lemon juice to the syrup prevents crystallization and ensures the syrup stays smooth.
| Nutrition | Value |
| Calories | 126kcal |
| Carbohydrates | 29g |
| Fibre | 1g |
| Fat | 2g |
| Protein | 1g |
| Cholesterol | 4g |