Gulab Jamun Recipe
Make Gulab Jamun Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Jamuns)
Sugar Syrup & Garnish
Method
Dough (Jamuns)
- 1
Prepare the khoya
Crumble or grate 250 g khoya so there are no large lumps. Work with slightly warm khoya if it's too hard — brief gentle grating or squeezing will make it pliable.
- 2
Mix dry ingredients
In a mixing bowl combine 2 tbsp all-purpose flour, 0.25 tsp baking powder and 0.125 tsp salt. Stir to distribute evenly. The flour and baking powder give structure; use sparingly to keep jamuns soft.
- 3
Form the dough
Add the crumbled khoya to the dry mixture and mix with your fingers until evenly combined. Add 1 tbsp ghee and rub it in until the mixture is slightly cohesive. Gradually add warm milk (about 30 ml), a tablespoon at a time, and gently knead just until a soft, slightly sticky dough forms. Do not overwork — stop as soon as it holds together and can be shaped into smooth balls. The dough should be soft, not dry or crumbly.
- 4
Rest briefly
Cover the dough and let it rest 10–15 minutes at room temperature. This relaxes the dough and helps prevent cracks while shaping.
- 5
Shape the jamuns
Divide the dough into 16–18 equal portions (for 6 servings). Roll each portion between your palms into a smooth crack-free ball about 1 inch (2.5 cm) diameter. If cracks appear, press them gently to smooth; a smooth surface prevents sugar syrup from entering unevenly.
- 6
Heat the frying medium
In a deep, heavy-bottomed pan, heat 750 ml oil or ghee over medium-low heat. Aim for a steady low frying temperature (about 130–150°C if you have a thermometer). The oil must be hot enough to cook through but not so hot that the exterior browns too quickly. To test, fry one small piece — it should slowly rise and cook to golden-brown over 4–6 minutes.
- 7
Fry the jamuns
Fry jamuns in small batches, keeping the heat at medium-low. Stir gently and continuously so they brown evenly and inflate slightly. Each batch will take 5–8 minutes until evenly golden-brown; avoid overcrowding. Remove with a slotted spoon and drain briefly on paper towels. The jamuns will darken a bit as they cool — remove when medium golden.
Sugar Syrup & Garnish
- 8
- 9
Flavor the syrup
Add 6 lightly crushed cardamom pods and 10 saffron strands to the simmering syrup. Reduce heat to low and simmer until the syrup reaches a one-thread (single-string) consistency — this usually takes 6–8 minutes from the boil for this ratio. Do not over-thicken; syrup should be thin enough to be absorbed but slightly viscous. Add 1 tsp lemon juice to prevent crystallization, then remove from direct heat. Stir in 1 tsp rose water off the heat.
- 10
Combine fried jamuns and syrup
Ensure the syrup is warm (not scalding) and the fried jamuns are slightly warm. Transfer the hot/freshly fried jamuns directly into the warm sugar syrup. The temperature differential helps absorption. Gently push them into the syrup so they are fully submerged. Cover and let soak at least 30 minutes, turning once after 10–15 minutes so they absorb syrup evenly. For best texture, soak 1–3 hours; they will swell and become soft and spongy.
- 11
Finish and serve
Spoon jamuns into a serving bowl with some syrup. Garnish with 2 tbsp chopped pistachios. Serve warm, at room temperature, or chilled according to preference. Store leftover jamuns in their syrup in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
