Gulab Jamun Recipe 🍯

Short Description:
Gulab Jamun is a classic Indian dessert made from milk solids, shaped into soft balls, deep-fried, and soaked in rose-flavored sugar syrup. These melt-in-the-mouth sweet treats are a festive favorite and loved across South Asia.

📊 Recipe Details

• ⭐ Rating: 9.5/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $4 – $6 USD

• ⏱️ Cooking Time: 45 minutes (including syrup prep)

• 🍽️ Category: Veg

• 🔥 Meal Type: Dessert / Festive Sweet / Snack

• 👥 Serving Size: 4–5 persons (~12 Gulab Jamuns)

• ❤️ Likes: 594 likes

🧪 Nutrition Facts (Per Piece)

• 🍛 Calories: ~160 kcal

• 💪 Protein: ~2g

• 🥓 Fats: ~8g

• 🍞 Carbohydrates: ~20g

🛒 Ingredients

✅ For Jamun Dough:

• 1 cup khoya/mawa (unsweetened, grated or crumbled)

• 3 tbsp all-purpose flour (maida)

• ¼ tsp baking soda

• 2 tbsp milk (as needed for kneading)

• Ghee or oil (for deep frying)

✅ For Sugar Syrup:

• 1.5 cups sugar

• 1.5 cups water

• 3–4 cardamom pods

• 1 tsp rose water or a few drops of rose essence

• Few strands of saffron (optional)

• 1 tsp lemon juice (to prevent crystallization)

👨‍🍳 Step-by-Step Instructions

🍯 Step 1: Prepare Sugar Syrup

1. In a pan, add sugar and water. Heat on medium flame until sugar dissolves.

2. Add cardamom pods, saffron, and rose water. Simmer for 5–7 mins until slightly sticky.

3. Turn off heat, add lemon juice, and keep it warm.

🥣 Step 2: Make the Dough

1. Mix khoya, flour, and baking soda in a bowl.

2. Add milk little by little and knead into a soft, smooth dough (don’t over-knead).

3. Cover and rest for 10 mins.

🍡 Step 3: Shape the Jamuns

1. Divide the dough into 12 equal parts.

2. Roll each into a smooth ball without cracks.

🍳 Step 4: Fry the Jamuns

1. Heat ghee/oil in a deep pan on low to medium heat.

2. Fry the balls gently, stirring continuously until golden brown.

3. Drain and let cool for a minute.

🥄 Step 5: Soak in Syrup

1. Drop warm (not hot) jamuns into the warm sugar syrup.

2. Let them soak for at least 1–2 hours for maximum juiciness.

🍽️ Serving

• Serves: 4–5 people

• Best Served: Warm or at room temperature, with a drizzle of syrup or a scoop of vanilla ice cream.

💡 Tips

• Don’t fry on high heat — they’ll brown outside and stay raw inside.

• Ensure smooth dough balls to avoid cracking.

• Jamuns expand in syrup, so don’t overcrowd.

• Add a few drops of kewra water for a stronger floral aroma.

🧾 About the Dish

🌍 Origin & History

Gulab Jamun originated in India during the Mughal era, with influences from Persian sweets like luqmat al-qadi. “Gulab” means rose (from rose water), and “Jamun” refers to an Indian fruit similar in size and color to the dessert.

🥄 Taste Profile

• Texture: Soft, spongy, syrupy

• Flavor: Sweet, floral, mildly spiced with cardamom

📍 Where Can You Use This Recipe?

• Festivals like Diwali, Eid, Holi

• Weddings and celebrations

• As a classic Indian restaurant-style dessert

• With ice cream as a fusion treat

👤 Who Should Eat It?

• Anyone with a sweet tooth

• Great for festive indulgence

• Vegetarians (no eggs used)

• Kids and families on special occasions

🙅‍♂️ Who Should Avoid It?

• People on low-sugar or diabetic diets

• Those on low-fat or weight-loss plans

• Individuals sensitive to dairy

➕ Bonus Tips

• Want instant version? Use milk powder instead of khoya.

• Want richer flavor? Use ghee for frying and whole cardamom pods in syrup.

• Store leftover gulab jamuns in the fridge for 2–3 days. Microwave before serving.