Gulab jamun is soft, syrupy, and indulgent. These golden-brown dumplings are made from milk solids, gently fried, and soaked in a fragrant sugar syrup infused with cardamom and rose. Each bite is tender and sweet, melting slowly on the tongue—a festive favorite that never goes out of style.
Step 1
In a bowl, mix crumbled khoya, maida, and baking soda. Add milk gradually and knead into a soft, smooth dough. Avoid over-kneading. Cover and let it rest for 10 minutes.
Step 2
Divide the dough into small, crack-free balls. Heat ghee/oil on low-medium heat. Fry the balls slowly, stirring gently, until they turn golden brown. Remove and drain on paper towels./p>
Step 3
In a pan, combine sugar and water. Heat until the sugar dissolves, then add cardamom and rose water. Simmer for 5–7 minutes. Keep the syrup warm—not boiling—when adding jamuns.
Step 4
Add fried jamuns to warm syrup. Let them soak for at least 1–2 hours to absorb flavor. Serve warm or chilled, garnished with chopped pistachios if desired.
1 cup khoya (mawa), crumbled
¼ cup all-purpose flour (maida)
2 tablespoons milk (adjust as needed)
Ghee or oil, for deep frying
1½ cups sugar
1½ cups water
4–5 cardamom pods, crushed
A few drops of rose water or ½ teaspoon rose essence
Optional: saffron strands