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Soft Gulab Jamun Recipe

Close-up of golden brown Gulab Jamun balls soaked in sweet syrup, garnished with zest.
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Learn to make soft, syrup-soaked Gulab Jamun, a popular Indian milk-based sweet, perfect for celebrations like Diwali.

Ingredients

Scale
  • 2 cups milk powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons ghee or butter, melted
  • 1/4 cup milk, or as needed
  • Oil for deep frying
  • For the Syrup:
  • 2 cups sugar
  • 1 cup water
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon rose water

Instructions

  1. In a bowl, combine milk powder, all-purpose flour, and baking soda.
  2. Add melted ghee or butter and mix well.
  3. Gradually add milk, a little at a time, and knead into a soft, smooth dough. Do not over-knead.
  4. Divide the dough into small portions and shape them into smooth, crack-free balls.
  5. Heat oil in a deep pan over medium-low heat. The oil should not be too hot.
  6. Carefully slide the dough balls into the hot oil. Fry them on low heat, stirring gently, until they turn golden brown on all sides.
  7. Remove the fried gulab jamun from the oil and drain excess oil.
  8. While the gulab jamun are frying, prepare the syrup. In a separate pan, combine sugar and water.
  9. Heat the mixture until the sugar dissolves completely. Bring to a boil and simmer for 5-7 minutes until slightly thickened.
  10. Stir in cardamom powder and rose water.
  11. Add the fried gulab jamun to the warm syrup. Let them soak for at least 30 minutes.
  12. Serve warm or at room temperature.

Notes

  • Ensure the dough is soft and smooth. If it’s too dry, add a little more milk. If it’s too sticky, add a little more milk powder.
  • Fry the gulab jamun on low heat to ensure they cook through without burning.
  • The syrup should be warm, not hot, when you add the fried gulab jamun.
  • For a richer flavor, you can add a few saffron strands to the syrup.

Nutrition

Find it online: https://blissbatter.com/gulab-jamun-recipe-diwali-sweet/