Name: Easy Homemade Gulab Jamun Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 cup Sugar; 1.5 cup Water; 1/4 tsp Saffron; 1 tsp Cardamom (Elaichi) powder; 3/4 cup Suji (Semolina); 2 tsp Ghee (divided as 1 tsp and 1 tsp); 1.5 cup Milk; 2 tbsp Milk powder; Oil for deep frying (quantity as needed); Chopped pistachios (optional)

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Introduction

Gulab Jamun is a classic Indian dessert loved for its soft, melt-in-the-mouth texture and sweet, fragrant syrup. This easy homemade recipe guides you through making perfect, golden gulab jamuns soaked in warm cardamom and saffron sugar syrup. A delightful treat for any occasion!

A silver bowl filled with about a dozen round, golden-brown fried sweets with a slightly shiny and textured surface is placed on an old metal tray. Each sweet is topped with small pieces of green pistachio and tiny red rose petals scattered on them. The tray holds three ornate silver spoons on the right side. Around the bowl and tray are scattered bright red rose petals on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup Suji (Semolina)
2 tsp Ghee
1.5 cup Milk
2 tbsp Milk powder
1 cup Sugar
1.5 cup Water
1 tsp Cardamom (Elaichi) powder
1/4 tsp Saffron

Instructions

Step 1: In a medium-sized saucepan, combine the sugar, saffron, and water. Cook over medium heat until the mixture thickens into a sticky syrup.
Step 2: Remove the syrup from heat and stir in the cardamom powder. Set the syrup aside and keep it warm.
Step 3: In a heavy-bottomed pan, lightly roast the suji (semolina) in 1 teaspoon of ghee on low heat for 1-2 minutes.
Step 4: Gradually add the milk, stirring continuously on low heat until the mixture forms a dough-like consistency. Remove from heat.
Step 5: When the dough cools enough to handle, add the milk powder and remaining ghee. Knead gently until the dough is smooth and free of cracks.
Step 6: Divide the dough into 18 equal portions and roll each into a small, smooth ball.
Step 7: Heat oil in a deep pan or kadai. Once hot, fry 4-5 dough balls at a time on medium-low heat until they turn golden brown.
Step 8: Immediately transfer the fried balls into the warm sugar syrup and allow them to soak for 1-2 hours.
Step 9: Before serving, sprinkle chopped pistachios on top for a nutty crunch. Enjoy your warm, soft gulab jamuns!

Tips & Variations

Ensure the oil is not too hot while frying to cook the gulab jamuns evenly and prevent burning.
For a richer flavor, you can add a few drops of rose water to the sugar syrup.
Use full-fat milk for a softer, richer dough.
If you prefer, substitute cardamom powder with a pinch of nutmeg for a different aromatic twist.

Storage

Store gulab jamuns along with the syrup in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or warm on the stovetop before serving for the best texture and flavor.

How to Serve

A silver bowl filled with about ten round, golden-brown fried sweets that have a slightly shiny, textured surface. The sweets are sprinkled with small pieces of green pistachio and tiny pink rose petals, adding color contrast. The bowl is placed on a silver tray with ornate edges, scattered with rose petals and pistachio crumbs. On the left side of the tray, there are four silver spoons stacked together. The scene has soft lighting and is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gulab jamun mix instead of making dough from scratch?

Yes, store-bought mixes are convenient and produce good results, but making the dough from scratch allows for fresher, more customizable gulab jamuns with better texture.

Why did my gulab jamuns turn hard instead of soft?

Hard gulab jamuns usually result from overcooking the dough or frying on too high heat. Frying on medium-low heat and ensuring the dough is smooth without cracks leads to softer balls. Also, soaking them properly in warm syrup helps keep them moist and tender.