Gulab Jamun is the heart and soul of South Asian desserts, loved for its soft, melt-in-your-mouth texture and irresistible sweetness. These deep-fried, golden-brown dumplings are made from a mixture of khoya (reduced milk), flour, and cardamom, kneaded into a smooth dough, shaped into small balls, and fried until they achieve a rich, caramelized color. What truly makes Gulab Jamun special is its soaking process—after frying, these dumplings are submerged in a fragrant sugar syrup infused with rose water, saffron, and cardamom, allowing them to absorb the sweetness and develop a luscious, syrupy core.
Served warm or at room temperature, Gulab Jamun is a staple at weddings, festivals, and celebrations, offering a perfect balance of richness and sweetness in every bite. Whether enjoyed on its own, garnished with chopped pistachios, or paired with a scoop of vanilla ice cream, this classic dessert never fails to delight those with a sweet tooth.
Ingredients You’ll Need
For the Dough:
- 1 cup khoya (reduced milk) – Grated
- 2 tbsp all-purpose flour – Helps bind the dough
- ¼ tsp baking soda – Makes the dough light
- 2 tbsp milk – For kneading
For the Sugar Syrup:
- 1 cup sugar
- 1 cup water
- ½ tsp cardamom powder – Adds fragrance
- 1 tsp rose water – Gives the signature aroma
- 1 tsp lemon juice – Prevents crystallization
Step-by-Step Instructions
1. Prepare the Sugar Syrup
In a saucepan, combine sugar, water, and cardamom powder. Bring to a boil, then let it simmer until slightly thickened. Stir in rose water and lemon juice.
2. Make the Dough
Mix khoya, flour, and baking soda. Add milk gradually and knead into a smooth dough.
3. Shape and Fry the Gulab Jamun
Roll small balls from the dough, ensuring they are smooth. Deep-fry on low heat until golden brown.
4. Soak in Syrup and Serve
Add the fried Gulab Jamun into warm syrup and let them soak for 2-3 hours. Serve warm or at room temperature!
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