Gulab Jamun Recipe
Make Gulab Jamun Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Khoya-style milk solids)
Sugar Syrup
For Frying
Optional Garnish
Method
Dough (Khoya-style milk solids)
- 1
Combine dry ingredients
In a medium bowl, sift together milk powder, all-purpose flour and baking soda to remove lumps and ensure even distribution.
- 2
Add fats and yogurt
Stir in the melted ghee until the mixture resembles coarse crumbs.
- 3
- 4
Rest dough
Cover the bowl with a damp cloth and let the dough rest for 15 minutes. This relaxes the gluten and helps smooth the balls.
- 5
Portion and roll
Lightly oil your palms with the teaspoon of oil. Divide the dough into 16 equal portions (about 18–20 g each). Roll each portion gently between palms into a smooth, crack-free ball. Ensure there are no cracks; cracks cause gulab jamun to break and soak unevenly.
Sugar Syrup
- 6
- 7
Add aromatics
Add crushed cardamom pods and saffron strands. Bring syrup to a gentle boil, then reduce heat and simmer uncovered for 6–8 minutes until slightly sticky but still pourable (one-string consistency).
- 8
Finish syrup
Add lemon juice to prevent crystallization. Remove from heat and stir in the rose water. Keep the syrup warm on the lowest heat while you fry the balls (ideally 80–90°C / 175–195°F). Do not let it boil vigorously after adding rose water.
Frying and Soaking
- 9
Heat oil
In a heavy-bottomed wide pan, heat 3–4 cups of oil or ghee over medium-low heat. The ideal frying temperature is 320–340°F (160–170°C). Test by dropping a small piece of dough: it should slowly rise to the surface and turn golden in about 1–2 minutes.
- 10
Fry in batches
Gently slide 4–5 dough balls (don’t overcrowd) into the oil. Fry slowly, constantly stirring gently to ensure even browning. The balls should expand slightly and turn deep golden-brown, about 6–8 minutes per batch. Adjust heat so they cook through without browning too quickly.
- 11
Drain and rest briefly
Using a slotted spoon, transfer fried balls to paper towels for 30–45 seconds to remove excess oil. They will continue cooking slightly from residual heat; do not let them cool fully or they will not absorb syrup well.
- 12
Soak in warm syrup
Immediately transfer the hot fried balls into the warm syrup. Ensure the syrup covers them; if needed, pour some syrup over. Let them soak at least 2 hours at room temperature, or up to overnight in the refrigerator for deeper flavor. Turn them gently once after 15 minutes so syrup soaks evenly.
To Serve
- 13
Garnish and serve
Before serving, bring gulab jamun to room temperature if refrigerated. Spoon some syrup into serving bowls, place 2 gulab jamun each, and garnish with chopped pistachios and slivered almonds. Serve warm or chilled as you prefer.