गुलाब जामुन (Gulab Jamun)

About This Recipe

Ingredients

• 1
  1 cup (≈200 g), gratedKhoya / Mawa

  Reduced milk solids forming the dough’s base

• 2
  ¼ cup (≈30 g)All-purpose flour (maida)

  Binds and lightens khoya

• 3
  ¹⁄₈ tspBaking soda

  Creates airy texture; use sparingly

• 4
  2–3 TbspMilk (as needed)

  Moistens dough to soft pliability

• 5
  For deep-frying (≈500 ml)Ghee or neutral oil

  Cooks dumplings at low temperature

• 6
  1½ cups (≈300 g)Sugar

  Base of the soaking syrup

• 7
  1½ cups (≈360 ml)Water

  Dissolves sugar for syrup

• 8
  4–5Cardamom pods, lightly crushed

  Infuses warm floral notes

• 9
  1 tspRose water

  Gives signature fragrance

• 10
  PinchSaffron strands (optional)

  Adds luxe golden hue

• 11
  ½ tspLemon juice

  Prevents syrup crystallisation

• 12
  1 TbspPistachios, slivered (garnish)

  Crunchy, colourful topping

Instructions

1. 1
   Syrup: Combine sugar, water, cardamom and saffron in a saucepan. Bring to a gentle boil; simmer 5 min to one-thread consistency. Stir in lemon juice and rose water, then keep syrup warm (not boiling).
2. 2
   Dough: In a bowl, mix grated khoya, maida and baking soda. Add milk little by little, lightly kneading until a soft, crack-free dough forms—avoid overworking.
3. 3
   Divide dough into 20 equal portions; roll each between greased palms into smooth balls without surface cracks.
4. 4
   Heat ghee/oil in a deep pan to low-medium (≈140 °C). Slip in 6–7 balls; fry slowly, swirling pan for even colour, until deep golden brown (5–6 min). Drain briefly.
5. 5
   Immediately transfer hot jamuns into warm syrup. Repeat frying remaining batches. Soak all jamuns at least 2 hours, gently spooning syrup over them.
6. 6
   Serve gulab jamun warm or at room temperature, garnished with slivered pistachios. Store refrigerated up to 5 days.