Gulab Jamun
Gulab Jamun is a popular Indian dessert made from deep-fried milk dough balls soaked in a sweet, aromatic syrup. It is known for its rich flavor and soft, melt-in-the-mouth texture.
Prep Time
15 min
Cook Time
20 min
Serving
6
Difficulty
Intermediate
Made from milk solids (often mawa or khoya) and soaked in a sweet syrup with a hint of rose flavor, gulab jamun is a sweet, deep-fried dumpling. The name is derived from two words: "Jamun," which is a fruit that resembles the dessert in appearance and is spherical and dark purple, and "Gulab," which means rose (because to the rosewater in the syrup).
Ingredients
- 1 cup khoya (mawa) (grated)
- 2-3 tbsp all-purpose flour (maida)
- 1/4 tsp baking powder
- 2 tbsp milk (adjust as needed)
- Ghee or oil for deep frying
- Sugar syrup (for soaking):
- 1 cup sugar
- 1 cup water
- 2-3 cardamom pods
- 1 tsp rose water or kewra water (optional)
Directions
- To make Gulab Jamun, first prepare the sugar syrup by boiling 1 cup sugar and 1 cup water together with 2-3 cardamom pods for 5-7 minutes, then set aside.
- For the dough, mix 1 cup grated khoya, 2-3 tbsp flour, and 1/4 tsp baking powder.
- Slowly add milk to form a smooth dough, then roll it into small balls. Heat ghee or oil in a pan on low heat and fry the balls until golden brown (8-10 minutes).
- Once fried, place the gulab jamuns in the warm sugar syrup and let them soak for 30 minutes.
- Serve warm and enjoy.
