Gulab Jamun is the most favourite dessert of every Indian whether it’s Diwali, Holi, Raksha Bandhan, or a simple family get-together, Gulab Jamun always steal the show.
Gulab Jamun is soft, spongy, golden-brown balls soaked in fragrant sugar syrup are loved in every Indian household. In this blog post we will discuss how to make Gulab Jamun recipe with simple ingredients you can find in your kitchen.
Ingredients (Serves 10–12 pieces)
For Gulab Jamun Dough:
- Milk Powder – 1 Cup
- All-Purpose Flour (maida) – 1/4 Cup
- Baking Soda – 1/4 tsp
- Ghee (clarified butter) – 2 tbsp
- Milk (room temperature) – 3-4 tbsp
- A pinch of Salt
For Sugar Syrup (Chashni):
- Sugar – 1.5 Cup
- Water – 1.5 Cup
- Green Cardamom Pods – 4-5
- Few saffron strands (optional)
- Rose Water – 1 tsp
For Frying:
Ghee or Oil for deep frying
Instructions For Gulab Jamun Recipe
Step 1: Prepare the Sugar Syrup (Chashni)
- Take a pan add water and sugar heat until sugar dissolves completely, then add cardamom and saffron.
- Simmer for 5–6 minutes until slightly sticky (not too thick) and add rose water, turn off the flame, and keep warm.
Step 2: Make the Dough
- Take a mixing bowl add milk powder, maida, and baking soda.
- Mix ghee by rubbing gently into the dry ingredients.
- Add milk and knead into a soft, smooth dough and rest for 5 minutes this helps the texture.
Step 3: Shape the Gulab Jamuns
Make a small ball by dividing the dough into equal proportions about 12-14.
Step 4: Fry the Gulab Jamuns
- Heat oil or ghee on low-medium flame.
- Test by dropping a small dough piece and it should rise slowly, not instantly brown.
- Gently slide the balls into hot oil and stir r continuously for even browning.
- Fry until golden brown (8–10 minutes).
Step 5: Soak in Sugar Syrup
- Remove the fried balls and immediately place them in warm sugar syrup.
- Let them soak for at least 1–2 hours for best taste.
It’s ready serve warm for a melt-in-mouth experience or chilled for a firm texture.
Tips for Perfect Gulab Jamun Recipe
- While shaping the gulab jamun roll it smoothly there must be no cracks.
- Soak Gulab Jamun in warm, not boiling, syrup to keep them soft.
- Milk should be at room temperature for smooth dough.
- Always keep the oil temperature low-medium to avoid raw centers.
Conclusion for Gulab Jamun Recipe
Gulab jamun is not only the dessert it is a feeling. Every bite is soft, juicy, and melts on your tongue, reminding you why this sweet holds a special place in every Indian heart because every special occasion is incomplete without Gulab Jamun.
Now you don’t have to go out for buying this now you can made gulab jamun recipe at home with very simple steps and enjoy it with your friends and family. Serve it warm, serve it chilled, but most importantly, serve it with love… because that’s the real secret ingredient.
Thankyou foodies for reading gulab jamun recipe stay tuned for more fabulous recipes.
Also read Kaju Katli Recipe at home..
FAQ (Frequently Asked Questions)
- Q.1 Why did my Gulab Jamuns turn hard?
- A.1 The dough might have been over-kneaded or oil temperature was too high.
- Q.2 How long can I store them?
- A.2 Store in syrup in the fridge for up to 5 days.
- Q.3 Can gulab jamun recipe without milk powder is possible?
- A.3 Yes, use khoya (mawa) for a richer version, but adjust milk accordingly.
- Q.4 Why did my Gulab Jamuns break while frying?
- A.4 This usually happens if the dough is too soft or has cracks. Make smooth, crack-free balls and check oil temperature before frying.
- Q.5 How long should I soak Gulab Jamun in sugar syrup?
- A.5 At least 1–2 hours for the best flavor. For even juicier Gulab Jamuns, let them soak overnight in the fridge.
