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Easy Homemade Gulab Jamun Recipe

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4.6 from 86 reviews

Easy Homemade Gulab Jamun is a classic Indian dessert featuring soft, golden fried dough balls soaked in a fragrant saffron and cardamom-infused sugar syrup. This recipe uses semolina and milk to create a smooth dough, fried to perfection and simmered in a sweet syrup, resulting in a deliciously rich and aromatic treat perfect for festivals and celebrations.

Ingredients

Scale

For the Sugar Syrup

  • 1 cup Sugar
  • 1.5 cup Water
  • 1/4 tsp Saffron
  • 1 tsp Cardamom (Elaichi) powder

For the Gulab Jamun Dough

  • 3/4 cup Suji (Semolina)
  • 2 tsp Ghee (divided as 1 tsp and 1 tsp)
  • 1.5 cup Milk
  • 2 tbsp Milk powder

For Frying

  • Oil for deep frying (quantity as needed)

For Garnish

  • Chopped pistachios (optional)

Instructions

  1. Prepare the Sugar Syrup: In a medium-sized saucepan, combine sugar, water, and saffron. Heat on medium and cook until the mixture thickens into a sticky syrup. Remove from heat and stir in cardamom powder. Keep the sugar syrup warm for soaking the gulab jamuns later.
  2. Roast Semolina: In a heavy-bottomed pan, lightly roast the suji (semolina) with 1 teaspoon ghee over low heat for 1 to 2 minutes until aromatic. Keep stirring continuously to avoid burning.
  3. Make the Dough: Add milk gradually to the roasted semolina while stirring constantly on low heat until it forms a dough-like consistency. Remove from heat and let it cool just enough to handle.
  4. Knead the Dough: Add milk powder and the remaining 1 teaspoon ghee to the cooled mixture. Knead well until the dough is smooth and free from cracks, ensuring it is pliable but not sticky.
  5. Shape the Dough Balls: Divide the dough into 18 equal portions and roll each into smooth small balls, ensuring there are no cracks to prevent them from breaking while frying.
  6. Heat the Oil: In a deep kadai or saucepan, heat oil for deep frying. The oil should be hot but at moderate temperature (medium-low heat) to cook the jamuns evenly without burning.
  7. Fry the Gulab Jamuns: Fry 4 to 5 dough balls at a time, gently stirring them to allow even browning. Fry until golden brown on all sides. Remove and drain on paper towels.
  8. Soak in Sugar Syrup: Immediately transfer the fried gulab jamuns into the warm/hot sugar syrup. Allow them to soak for 1 to 2 hours so they absorb the syrup and become soft and juicy.
  9. Garnish and Serve: Sprinkle some chopped pistachios on top for garnish. Serve the gulab jamuns warm and enjoy this traditional sweet delicacy.

Notes

  • Ensure the oil temperature is medium-low to allow gulab jamuns to cook through and get evenly golden without burning.
  • Knead the dough well to avoid cracks which can cause the jamuns to break during frying.
  • Soaking the fried balls in warm syrup is essential for a soft texture and absorbing maximum sweetness.
  • You can substitute milk with condensed milk for a richer dough but adjust the consistency accordingly.
  • Use fresh saffron for the best aroma; alternatively, saffron essence or yellow food coloring can be used sparingly.
  • Gulab jamuns can be served warm or at room temperature as desired.

Keywords: Gulab Jamun recipe, Indian dessert, homemade Gulab Jamun, traditional Indian sweets, semolina dessert, fried sweets, saffron cardamom syrup

Find it online: https://nataliereeve.com/easy-homemade-gulab-jamun-recipe/