Easy Gulab Jamun Recipe – Soft and Syrupy Indian Sweet

Gulab jamun is a traditional Indian dessert made from khoya (milk solids) and soaked in flavored sugar syrup. This melt-in-your-mouth treat is perfect for festivals, weddings, or any special occasion.

Ingredients

For the Gulab Jamun:

• 1 cup khoya (mawa), crumbled
• 2 tbsp all-purpose flour (maida)
• 2 tbsp milk, as needed
• A pinch of baking soda
• Ghee or oil, for frying

For the Sugar Syrup:

• 1.5 cups sugar
• 2 cups water
• 4-5 cardamom pods, crushed
• 1 tsp rose water or kewra water (optional)
• A few saffron strands (optional)

Instructions

1. Prepare the Sugar Syrup

1. In a large pan, combine sugar and water. Heat until the sugar dissolves completely.
2. Add crushed cardamom pods and saffron strands (if using). Simmer the syrup for 8-10 minutes on low heat until slightly thickened.
3. Add rose water or kewra water for fragrance and set aside, keeping it warm.

2. Prepare the Gulab Jamun Dough

1. In a mixing bowl, combine crumbled khoya, all-purpose flour, and baking soda. Mix well.
2. Add milk gradually and knead gently to form a soft, smooth dough. Avoid over-kneading.
3. Divide the dough into small equal portions and roll them into smooth balls without cracks.

3. Fry the Gulab Jamun

1. Heat ghee or oil in a deep pan on medium-low heat.
2. Test the oil temperature by dropping a small piece of dough; it should rise slowly to the surface without browning immediately.
3. Fry the gulab jamun balls in batches, stirring gently for even cooking. Fry until they turn golden brown.
4. Remove from the oil and drain on a paper towel.

4. Soak in Sugar Syrup

1. Add the fried gulab jamuns to the warm sugar syrup. Let them soak for at least 2 hours so they absorb the syrup and become soft and juicy.

5. Serve

1. Serve gulab jamuns warm or at room temperature, garnished with chopped nuts like pistachios or almonds if desired.

Tips

• Use fresh and soft khoya for best results.
• Ensure the dough is smooth without cracks to avoid breaking during frying.
• Fry on low heat to cook evenly and prevent the gulab jamuns from remaining raw inside.
• Keep the sugar syrup warm but not boiling while soaking the gulab jamuns.

Nutrition Chart for Gulab Jamun (per piece, approximately 12 servings)

• Calories —————— 150 kcal
• Total Fat —————— 6 g
• Cholesterol ————— 10 mg
• Sodium ——————– 20 mg
• Total Carbohydrates — 22 g
• Protein ——————— 2 g
• Sugar ———————— 18 g
• Fiber ———————— 0 g

Note: These values are approximate and may vary depending on portion size and ingredients used.