Mix Gulab Jamun Matka Recipe
Make Mix Gulab Jamun Matka Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gulab Jamun Mix (Matka-sized)
Sugar Syrup (Chashni) for Matka Gulab Jamun
Frying & Finishing
Method
Gulab Jamun Mix (Matka-sized)
- 1
Combine dry ingredients
In a large bowl, whisk together milk powder, all-purpose flour, fine semolina, baking powder, and cardamom powder until evenly mixed and free of lumps.
- 2
Incorporate fat
Add melted ghee (or melted unsalted butter) to the dry mixture. Rub the mixture between your fingertips until it resembles coarse crumbs; this helps create a soft texture in the jamuns.
- 3
Bind into a soft dough
Gradually add warm milk, one tablespoon at a time, and gently mix with a spatula or your hands until the mixture comes together into a slightly sticky, soft dough. Use about 2–3 tablespoons; do not overwork. The dough should hold shape but remain soft. Cover the bowl and let it rest 10 minutes — this allows the semolina to hydrate.
- 4
Portion matka-sized balls
After resting, divide the dough into 8 equal portions for matka-sized (larger than typical) gulab jamuns. Lightly grease your palms with a few drops of ghee or oil and gently roll each portion into a smooth, crack-free ball about 1.5–2 inches in diameter (slightly larger for matka presentation). Ensure no cracks; smoothness prevents splitting while frying.
Sugar Syrup (Chashni) for Matka Gulab Jamun
- 5
Prepare saffron infusion (optional)
If using saffron, steep the strands in 1 tablespoon of warm water for 5–10 minutes to extract color and aroma.
- 6
Make sugar syrup
In a wide, shallow saucepan, combine sugar and water. Add crushed cardamom pods and the saffron infusion (if using). Bring to a gentle boil over medium heat, stirring until sugar dissolves. Once it reaches a light boil, reduce heat and simmer 6–8 minutes until the syrup reaches a single-thread consistency—when a drop between two fingers forms a single thread. Add lemon juice to prevent crystallization and stir in rose water if using. Keep syrup warm on the lowest heat setting while frying the jamuns; the syrup should be hot but not boiling when you add the fried jamuns.
Frying & Finishing
- 7
Heat the oil/ghee
Pour oil or ghee into a deep, heavy-bottomed frying pan or kadai to a depth of about 2–3 inches. Heat over medium-low to medium heat until the oil reaches 325–350°F (160–175°C) or until a small piece of dough dropped into the oil rises slowly and steadily with small bubbles. Maintaining moderate temperature is important so the jamuns cook through without browning too quickly.
- 8
Fry the jamuns
Gently lower 2–3 jamun balls at a time into the hot oil (do not overcrowd). Stir gently and keep the jamuns moving so they brown evenly. Fry on medium-low heat for 6–9 minutes, turning occasionally, until they become uniformly golden-brown. If outside browns too fast, lower the heat; if they take too long, slightly increase heat. Remove with a slotted spoon and drain any excess oil on paper towels for 30–60 seconds.
- 9
Soak in warm syrup
Immediately transfer the hot fried jamuns into the warm sugar syrup. Ensure the syrup is adequately warm (not cold) so the jamuns absorb it. Gently press them slightly into the syrup to help them sink and soak. For matka-style serving, place jamuns into a shallow clay matka (or serving bowl) and pour warm syrup over them until mostly submerged. Cover the matka or bowl and let them soak for at least 1.5–2 hours; for best flavor and softness, let soak 4–6 hours or overnight in the refrigerator (if chilled) or at room temperature if you prefer warm syrup.
- 10
Garnish and serve
Before serving, warm slightly if needed. Garnish with chopped pistachios or almonds. For a traditional matka presentation, arrange the soaked gulab jamuns inside the clay matka, pour a little extra syrup on top, sprinkle chopped nuts and a few saffron strands, and serve warm or at room temperature.
More from Methaas Bakery & Desserts
Was this page helpful?
Help improve this recipe for others.