Tropical Dessert Escape

Often served warm or at room temperature, gulab jamun is synonymous with indulgence and celebration. While it is widely available in sweet shops, making it at home brings out its authentic charm. Variations exist, with some using milk powder and others using khoya (milk solids), depending on the region and preference. No matter the version, gulab jamun continues to be a symbol of warmth, festivity, and Indian culinary richness.

Traditional Gulab Jamun Recipe

Ingredients:

For the dough balls:

• 1 cup khoya (mawa), grated (or use 1 cup milk powder as a substitute)

• 1/4 cup all-purpose flour

• 1/4 tsp baking soda

• 2–3 tbsp milk (as needed)

• Ghee or oil for deep frying

For the syrup:

• 1 1/2 cups (300g) sugar

• 1 1/2 cups (360ml) water

• 4 green cardamom pods, slightly crushed

• 1 tsp rose water or a few drops of rose essence

• A few strands of saffron (optional)

• 1 tsp lemon juice

Instructions:

1. Prepare the syrup: In a saucepan, combine sugar, water, cardamom, saffron (if using), and bring to a boil. Simmer for 5–7 minutes until slightly thickened. Add rose water and lemon juice. Keep warm.

2. Make the dough: In a mixing bowl, combine khoya (or milk powder), flour, and baking soda. Mix well. Add milk little by little to form a soft, smooth, and slightly sticky dough. Do not overwork it.

3. Divide the dough into small portions and roll them into smooth balls without cracks.

4. Heat ghee or oil in a deep pan over medium-low heat. The oil should be moderately hot—not smoking. Fry the balls in batches, turning them gently, until golden brown on all sides. This takes about 6–8 minutes per batch.

5. Remove and drain excess oil. Immediately drop the hot fried balls into the warm sugar syrup.

6. Let the gulab jamuns soak for at least 1–2 hours before serving, allowing them to absorb the syrup and become juicy.

7. Serve warm or at room temperature. Garnish with chopped pistachios or edible silver foil for a festive touch.

Frequently Asked Questions (FAQ)

Can I make gulab jamun with milk powder instead of khoya?
Yes, milk powder is a common substitute. Mix it with a little ghee and milk to get a soft dough. The taste may differ slightly from traditional khoya-based jamuns.

Why did my gulab jamuns turn hard?
Hard jamuns usually result from over-kneading the dough or frying at too high a temperature. Use gentle hands and fry on medium-low heat for best results.

Why did my gulab jamuns break apart in oil?
This could be due to a too-soft or overly wet dough, or because the oil was too hot. Ensure the dough is smooth and the oil is moderately hot.

Can I store gulab jamun?
Yes, they can be refrigerated in syrup for up to 5 days. Warm them slightly before serving for best taste and texture.

Is it necessary to add rose water or saffron to the syrup?
While not strictly necessary, rose water and saffron add classic aroma and richness. You can omit them or use cardamom alone for a simpler version.

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