Melt-in-Mouth: Easiest Gulab Jamun Recipe

Gulab Jamun, those melt-in-your-mouth milk dumplings swimming in a fragrant rosewater syrup, are the crown jewels of Indian desserts. This recipe guides you through every step, from crafting the soft dough to achieving perfectly golden spheres and a delicately spiced syrup.

Ingredients:

For the Gulab Jamun:

• 1 cup khoya (milk solids) or 1 cup milk powder + 2 tbsp ghee
• 3 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp cardamom powder
• 1-2 tbsp ghee for frying
• Pinch of saffron (optional)

For the Sugar Syrup:

• 1 1/2 cups sugar
• 1 1/2 cups water
• 4 green cardamom pods, crushed
• 1 tsp rosewater
• Lemon juice (optional)

Instructions:

1. Prepare the Gulab Jamun dough:

   • If using khoya, crumble it into a bowl. If using milk powder, heat ghee in a pan and add milk powder. Stir continuously until it melts and resembles khoya in texture.
   • Let the khoya/milk powder mixture cool slightly. Add flour, baking powder, and cardamom powder. Mix well until a soft, pliable dough forms. Avoid over-kneading.
   • Cover the dough and let it rest for 30 minutes.

2. Shape the Gulab Jamuns:

   • Divide the dough into 12-15 equal portions. Roll each portion into a smooth ball between your palms.
   • Make a small indentation in the center of each ball with your thumb. This helps them cook evenly and prevents bursting.

3. Fry the Gulab Jamuns:

   • Heat ghee in a deep pan or kadai over medium-low heat. Test the temperature by dropping a small dough ball; it should sizzle gently without browning immediately.
   • Gently drop the Gulab Jamuns into the hot ghee, working in batches if necessary. Fry them for 3-4 minutes on each side, until golden brown and cooked through.
   • Drain the Gulab Jamuns on paper towels.

4. Prepare the Sugar Syrup:

   • Combine sugar, water, and cardamom pods in a saucepan. Bring to a boil and simmer for 5-7 minutes, until the syrup thickens slightly.
   • Add rosewater and saffron (if using) and stir well. Taste and adjust sweetness with a little lemon juice (optional).

5. Soak and Serve:

   • Gently transfer the fried Gulab Jamuns to the warm sugar syrup. Cover and let them soak for at least 2-3 hours, allowing them to absorb the flavor and plump up.
   • Serve the Gulab Jamuns warm or at room temperature, garnished with chopped nuts or additional rose petals (optional).

Tips:

• For perfectly round Gulab Jamuns, use a mold or cookie cutter to shape the dough.
• Don't overcrowd the pan while frying, as it can lower the oil temperature and affect the texture.
• Adjust the sweetness of the syrup to your preference.
• Gulab Jamuns can be stored in the syrup in an airtight container in the refrigerator for up to 2 days.

With these simple steps and a little patience, you can create delightful Gulab Jamuns that will impress your family and friends. Enjoy the journey of crafting these golden treasures and savor the sweetness of Indian tradition!

Also Check: Easy-to-Make Besan Ladoo Recipe