Gulab Jamun Recipe
Deep-fried milk balls in sweet syrup
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Ingredients
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Dough (Milk Balls)
Sugar Syrup
Garnish
Method
Dough (Milk Balls)
- 1
Mix dry ingredients
In a medium bowl, whisk together the milk powder, all-purpose flour and baking powder until evenly combined. If using semolina, add it now and mix.
- 2
Incorporate fat
Add the melted ghee to the dry mixture and rub it in with your fingertips until the mixture becomes sandy and begins to hold together.
- 3
Bind into a soft dough
Add the whole milk, one teaspoon at a time, and gently mix with a spoon or your palm until a soft, slightly sticky but smooth dough forms. Use about 1–2 tablespoons total — the dough should hold its shape without cracking but not be wet. Do not overwork the dough.
- 4
Rest and portion
Cover the dough with a clean, damp cloth and let it rest for 10 minutes. After resting, divide into 12–14 equal portions (approximately 18–20 g each). Roll each portion between your palms into a smooth, crack-free ball. If there are cracks, smooth them with a little milk.
Sugar Syrup
- 5
- 6
Flavor and simmer
Add the crushed cardamom and saffron strands. Bring syrup to a gentle boil then reduce heat and let it simmer for 5–7 minutes until slightly thickened. Add lemon juice to prevent crystallization.
- 7
Finish syrup
Turn off the heat and stir in the rose water if using. Keep the syrup warm (ideally around 60–70°C / 140–158°F) while you fry the gulab jamun. The syrup should be thin enough for the balls to soak into but not watery.
Frying & Soaking
- 8
Heat oil
In a heavy-bottomed deep pan or kadhai, heat the oil or ghee over medium-low heat. The ideal frying temperature is low to medium (about 320–340°F / 160–170°C). Test by dropping a tiny piece of dough — it should slowly rise and turn golden-brown, not brown instantly.
- 9
Fry balls evenly
Gently slide 3–4 dough balls at a time into the oil (do not overcrowd). Stir the oil gently with a slotted spoon so the balls rotate and brown evenly. Fry them slowly for 6–8 minutes until deep golden-brown on all sides. Maintain low-medium heat; if they brown too fast, reduce heat.
- 10
Drain and soak
Remove fried balls with a slotted spoon and drain briefly on paper towels for 10–20 seconds. Immediately transfer the hot fried balls into the warm sugar syrup. Repeat with remaining balls. Let the gulab jamun soak in the syrup for at least 1 hour so they absorb syrup and become soft and juicy. For best results soak 2–3 hours at room temperature or refrigerate in syrup for up to 6 hours.
Serve
- 11
Garnish and serve
Arrange gulab jamun in serving bowls, spoon some warm syrup over them and sprinkle chopped pistachios or almonds on top. Serve warm or at room temperature. They can also be chilled and served cold.