Gulab Jamun – Recipe & Preparation Method

Gulab Jamun – Recipe & Preparation Method

Gulab Jamun is a classic Indian dessert, closely resembling the Arabic Luqmat al-Qadi (Awameh). It's one of the oldest and most beloved sweets in Indian cuisine—famous for its soft texture, rich syrup, and warm spices. Known for its simplicity and delightful taste, Gulab Jamun is a staple at weddings, festivals, birthdays, and family gatherings across India.

This recipe serves 4 people.

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Ingredients for Gulab Jamun:

 

• 1 cup milk powder

• 3 tablespoons all-purpose flour

• 2 tablespoons melted vegetable ghee

• 1 cup warm milk

• ½ teaspoon baking powder

• ¼ teaspoon ground cardamom

• 1 tablespoon chopped pistachios (for garnish)

• 1 tablespoon chopped almonds (for garnish)

• 1 tablespoon Indian golden raisins (for garnish)

• Oil for deep frying

For the Sugar Syrup:

• 1¼ cups sugar

• 1 cup water

• 1 teaspoon rose water

• A small pinch of ground cardamom

• 1 teaspoon lemon juice

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How to Prepare Gulab Jamun:

1. Prepare the Dough:

   In a large mixing bowl, combine the milk powder, flour, baking powder, cardamom, raisins, pistachios, and almonds.

   Add the melted ghee and warm milk gradually while mixing until you get a soft, smooth dough. Cover and let it rest for 20 minutes.

2. Make the Syrup:

   In a separate saucepan, mix the sugar, water, rose water, and cardamom. Bring to a boil over high heat.

   Once it starts boiling, reduce the heat and simmer for 10 minutes until slightly thickened. Add lemon juice, remove from heat, and set aside.

3. Shape the Balls:

   Divide the rested dough into 20 equal portions and roll them into smooth balls. Make sure there are no cracks, or they might break while frying.

4. Frying the Gulab Jamun:

   Heat a deep pan with enough oil for frying. Once the oil is hot (but not too hot), gently drop in the dough balls. They will float to the surface.

   Raise the heat slightly and fry until the balls are golden brown on all sides, turning them frequently for even coloring.

5. Soaking in Syrup:

   Remove the fried balls and place them on paper towels to drain excess oil. Let them cool slightly.

   Add the fried Gulab Jamun into the warm syrup and let them soak for 5 minutes over very low heat. Then remove from syrup and drain gently.

6. Serving:

   Arrange the Gulab Jamun on a serving plate. Garnish with extra chopped pistachios, almonds, or rose petals if desired.

Serve warm or chilled.

Sahtein – Enjoy!