Gulab Jamun Recipe | Soft & Juicy Indian Dessert Made with Khoya or Milk Powder

Introduction To Gulab Jamun Recipe 

Gulab Jamun is a popular Indian dessert made from deep-fried dough balls, traditionally made of khoya (milk solids) or milk powder, soaked in a fragrant sugar syrup flavored with cardamom, rose water, or saffron. Known for their soft, melt-in-the-mouth texture and rich sweetness, Gulab Jamuns are often served at festivals, celebrations, and special occasions.The process involves forming the milk solids into small balls, deep-frying them until golden brown, and then soaking them in a sweet syrup. The syrup is often flavored with rose water, cardamom, or saffron, giving the dessert a fragrant and rich taste. Now, Lets make Gulab Juman with SK in a simple and easy way .

🕒 Recipe Details:

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Resting/Soaking Time: 2 hours

• Total Time: 2 hours 45 minutes

• Course: Dessert

• Cuisine: Indian

• Servings: 15–18 pieces

📋 Ingredients Gulab Jamun:

1. For the Balls:

• 1 cup khoya (mawa), crumbled

• 1/4 cup all-purpose flour (maida)

• 1/4 tsp baking powder

• 1/4 cup milk (adjust as needed)

• 1 tbsp ghee or unsalted butter

• A pinch of cardamom powder (optional)

2. For the Syrup:

• 1 cup sugar

• 1 cup water

• 1/4 tsp cardamom powder

• 1 tbsp rose water (optional)

• A few saffron strands (optional)

3. For Frying:

• Ghee or oil

🍪 How to Make Gulab Jamun step -by -step Recipe:

1. Prepare the Syrup:

   • In a saucepan, mix sugar and water. Bring to a boil and stir until the sugar dissolves completely.

   • Add cardamom powder, rose water, and saffron (if using). Simmer for 5-10 minutes. 

2. Make the Dough:

   • In a mixing bowl, combine crumbled khoya, all-purpose flour, and baking powder.Add ghee or butter and mix well.

   • Gradually add milk to form a soft, smooth dough. The dough should be pliable but not sticky.

3. Shape the Balls:

   • Grease your hands with a little ghee or oil.

   • Divide the dough into small portions and roll each portion into smooth, round balls.

4. Fry the Balls:

   • Heat ghee or oil in a deep frying pan over medium-low heat.

   • Fry the balls in batches, turning gently until they are evenly golden brown.

   • Remove the fried balls with a slotted spoon and drain excess oil on paper towels.

5. Soak in Syrup:

   • While the balls are still warm, immerse them in the warm sugar syrup.

   • Let them soak for at least 30 minutes so they absorb the syrup and become soft.

Serving Suggestions:

Serve warm or at room temperature. Gulab Jamun can be garnished with a sprinkle of cardamom powder or chopped nuts.

See more Dessert : Milk kheer, Rosogolla and Gajar ka Halwa

🧑‍🍳 Expert Tips For Gulab Jamun:

1. Use Fresh Ingredients: 

• Ensure that all your ingredients, especially the khoya or milk powder, are fresh. Fresh ingredients make a big difference in the texture and taste of the Gulab Jamun.

2. Proper Kneading: 

• Knead the dough gently until it is smooth and soft. Over-kneading can make the dough too dense, leading to hard Gulab Jamuns.

3. Smooth Dough Balls: 

• When forming the dough balls, ensure they are smooth and free of cracks. Cracks can cause the balls to break apart during frying.

4. Correct Oil Temperature: 

• Fry the dough balls in medium-low heat. If the oil is too hot, the Gulab Jamuns will brown quickly on the outside but remain uncooked inside.

5. Uniform Frying:

•  Fry the balls slowly, turning them frequently to ensure they cook evenly and attain a uniform golden brown color.

6. Perfect Sugar Syrup: 

• The sugar syrup should be of one-string consistency. If it's too thick, the Gulab Jamuns won't absorb it properly.

7. Soaking Time: 

• Allow the fried Gulab Jamuns to soak in the warm sugar syrup for at least 2-3 hours. This ensures they absorb the syrup well and become soft and juicy.

8. Flavor Enhancements: 

• Add a few strands of saffron or a few drops of rose water or cardamom powder to the sugar syrup for enhanced flavor.

9. Avoid Overcrowding: 

• When frying, do not overcrowd the pan. Fry the balls in small batches to maintain the oil temperature and ensure even cooking.

10. Serve Warm: 

• Gulab Jamuns taste best when they are served warm. If they have cooled down, you can warm them slightly before serving.

💥 FAQs About Gulab Jamun:

Q 1. What are the main ingredients for Gulab Jamun?

• The main ingredients are khoya (milk solids) or milk powder, all-purpose flour, baking soda/powder, and sugar syrup. Yes, you can also use condensed milk as an alternative.

Q 2. How do you make the dough for Gulab Jamun?

• Mix khoya (or milk powder) with a little all-purpose flour and a pinch of baking soda.

• Add a bit of milk to make a smooth, soft dough. It should not be too sticky or too dry.

Q 3. Aa should the dough be shaped?

• Divide the dough into small, equal-sized balls. Make sure there are no cracks on the surface, as they can break apart while frying.

Q 4. What is the correct frying technique?

• Heat ghee or oil on medium-low heat. The oil should not be too hot, as this can cause the Gulab Jamun to cook too quickly on the outside and remain uncooked inside.

• Fry the dough balls until they are golden brown all over, turning them gently to ensure even cooking.

Q 5. How do you make the sugar syrup?

• Dissolve sugar in water and bring it to a boil.

• Add cardamom pods and a few drops of rose water or saffron for flavor.

• Simmer until the syrup reaches a sticky consistency, then let it cool slightly.

Q 6. How are the fried Gulab Jamuns added to the syrup?

• Once the Gulab Jamuns are fried, let them cool slightly.

• Soak them in the warm sugar syrup for at least 2 hours. They should absorb the syrup and become soft and juicy.

Q 7. How can you ensure the Gulab Jamun absorbs the syrup well?

• Make sure the syrup is warm, not hot, when adding the fried Gulab Jamuns.

• Let them soak for a sufficient amount of time, preferably overnight, for best results.

Q 8. What should you do if the Gulab Jamun is too hard?

• This usually happens if the dough is over-kneaded or if the balls are fried at too high a temperature. Ensure gentle handling and consistent frying temperature.

Q 9. How do you prevent Gulab Jamun from breaking apart while frying?

• Ensure the dough balls are smooth without any cracks and fry them on low heat to cook them evenly.

Q 10. Can Gulab Jamun be stored?

• Yes, Gulab Jamun can be stored in an airtight container in the refrigerator for up to a week. Reheat them gently before serving.

Q 10. Can I bake Gulab Jamun instead of frying?

• Yes, but taste differs.

Q 1.Why are my Gulab Jamun shrinkage after frying ?

• Oil too hot or dough too tight).

🎉 Summary on Gulab Jamun

  Gulab Jamun is a soft, juicy  Indian dessert soaked in a aromatic sugar syrup.with the right dough, gentle frying and perfect syrup consistency, you can make this sweet delight at home. Whether served warm or cold  It is sure to bring joy to every celebration.If you like share with friends and relatives.Happy cooking !