Homemade Gulab Jamun
Homemade Gulab Jamun
Ingredients
For the Gulab Jamun Dough
- 1 cup milk powder
- 2 tablespoons plain flour
- 1 teaspoon semolina
- 1/4 teaspoon baking powder
- 1 tablespoon ghee
- 3-4 tablespoons milk
- 2-3 cups oil, for frying
For the Sugar Syrup
- 1 cup sugar
- 1 cup water
- 3-4 cardamom pods, crushed
- a few saffron strands
- 1 teaspoon rose water, (optional)
Instructions
- 1
In a medium pot, combine 1 cup of sugar and 1 cup of water. Add 3-4 crushed cardamom pods and a few saffron strands to the pot.
⏱️ 2 min
- 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5 minutes.
⏱️ 7 min
- 3
Remove the syrup from the heat. If using, add 1 teaspoon of rose water and stir to combine. Set the syrup aside to keep warm while you prepare the gulab jamuns.
⏱️ 1 min
- 4
In a mixing bowl, combine 1 cup of milk powder, 2 tablespoons of plain flour, 1 teaspoon of semolina, and 1/4 teaspoon of baking powder.
⏱️ 2 min
- 5
Add 1 tablespoon of ghee to the dry ingredients. Use your fingertips to mix the ingredients well until the mixture resembles coarse crumbs.
⏱️ 3 min
- 6
Gradually add 3-4 tablespoons of milk, one tablespoon at a time, mixing gently until a soft dough forms. Be careful not to over-knead the dough, as this can make the gulab jamuns tough.
⏱️ 3 min
- 7
Cover the dough with a clean cloth or plastic wrap and let it rest for 5 minutes. This allows the semolina to hydrate and the dough to become more pliable.
⏱️ 5 min
- 8
Lightly grease your hands with a little ghee to prevent sticking. Take small portions of the dough (about 1/2 to 3/4 inch in diameter).
⏱️ 3 min
- 9
Roll each portion into a smooth, crack-free ball between your palms. Ensure there are no visible cracks on the surface of the balls, as cracks can cause them to break during frying.
⏱️ 7 min
- 10
Heat 2-3 cups of oil in a deep pan or karahi over medium-low heat. The oil should be hot enough that a small piece of dough dropped into it rises slowly to the surface, but not so hot that it browns too quickly.
⏱️ 5 min
- 11
Gently drop the shaped gulab jamuns into the hot oil, frying them in batches to avoid overcrowding the pan. Fry the gulab jamuns, stirring continuously and gently, until they turn a uniform golden brown color on all sides. This usually takes about 5-7 minutes per batch.
⏱️ 10 min
- 12
Immediately transfer the fried gulab jamuns directly into the warm sugar syrup. Ensure they are fully submerged.
⏱️ 1 min
- 13
Allow the gulab jamuns to soak in the syrup for at least 30 minutes, or until they have doubled in size and absorbed the syrup, becoming soft and juicy.
⏱️ 30 min
- 14
Serve the Gulab Jamuns warm, optionally garnished with chopped pistachios or slivered almonds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Gulab Jamun
For the Gulab Jamun Dough
- 1 cup milk powder
- 2 tablespoons plain flour
- 1 teaspoon semolina
- 1/4 teaspoon baking powder
- 1 tablespoon ghee
- 3-4 tablespoons milk
- 2-3 cups oil, for frying
For the Sugar Syrup
- 1 cup sugar
- 1 cup water
- 3-4 cardamom pods, crushed
- a few saffron strands
- 1 teaspoon rose water, (optional)
Instructions
- 1
In a medium pot, combine 1 cup of sugar and 1 cup of water. Add 3-4 crushed cardamom pods and a few saffron strands to the pot.
⏱️ 2 min - 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5 minutes.
⏱️ 7 min - 3
Remove the syrup from the heat. If using, add 1 teaspoon of rose water and stir to combine. Set the syrup aside to keep warm while you prepare the gulab jamuns.
⏱️ 1 min - 4
In a mixing bowl, combine 1 cup of milk powder, 2 tablespoons of plain flour, 1 teaspoon of semolina, and 1/4 teaspoon of baking powder.
⏱️ 2 min - 5
Add 1 tablespoon of ghee to the dry ingredients. Use your fingertips to mix the ingredients well until the mixture resembles coarse crumbs.
⏱️ 3 min - 6
Gradually add 3-4 tablespoons of milk, one tablespoon at a time, mixing gently until a soft dough forms. Be careful not to over-knead the dough, as this can make the gulab jamuns tough.
⏱️ 3 min - 7
Cover the dough with a clean cloth or plastic wrap and let it rest for 5 minutes. This allows the semolina to hydrate and the dough to become more pliable.
⏱️ 5 min - 8
Lightly grease your hands with a little ghee to prevent sticking. Take small portions of the dough (about 1/2 to 3/4 inch in diameter).
⏱️ 3 min - 9
Roll each portion into a smooth, crack-free ball between your palms. Ensure there are no visible cracks on the surface of the balls, as cracks can cause them to break during frying.
⏱️ 7 min - 10
Heat 2-3 cups of oil in a deep pan or karahi over medium-low heat. The oil should be hot enough that a small piece of dough dropped into it rises slowly to the surface, but not so hot that it browns too quickly.
⏱️ 5 min - 11
Gently drop the shaped gulab jamuns into the hot oil, frying them in batches to avoid overcrowding the pan. Fry the gulab jamuns, stirring continuously and gently, until they turn a uniform golden brown color on all sides. This usually takes about 5-7 minutes per batch.
⏱️ 10 min - 12
Immediately transfer the fried gulab jamuns directly into the warm sugar syrup. Ensure they are fully submerged.
⏱️ 1 min - 13
Allow the gulab jamuns to soak in the syrup for at least 30 minutes, or until they have doubled in size and absorbed the syrup, becoming soft and juicy.
⏱️ 30 min - 14
Serve the Gulab Jamuns warm, optionally garnished with chopped pistachios or slivered almonds.
⏱️ 1 min