Soft & Juicy Gulab Jamun Recipe | Perfect Halwai-Style Every Time
Gulab Jamun
Soft, spongy, and juicy ā an authentic Indian sweet for Raksha Bandhan and Diwali
Soft, spongy, and juicy homemade gulab jamun soaked in fragrant saffron-cardamom syrup ā an authentic Indian sweet perfect for festivals like Raksha Bandhan and Diwali.
Ingredients
For the Dough
- 1 cup milk powder
- ā cup all-purpose flour (maida)
- 3 tbsp desi ghee
- 1 tsp baking soda
- 4 tbsp lukewarm milk (add gradually)
For the Sugar Syrup
- 2 cups white granulated sugar
- 2 cups water
- A few saffron (kesar) strands
- 3ā4 green cardamom (elaichi)
- Ā½ lemon (juice, to prevent crystallization)
For Frying
- Oil, for deep frying
Instructions
- Prepare the sugar syrup. In a pot, combine 2 cups sugar and 2 cups water. Add saffron and green cardamom. Squeeze in the juice of half a lemon to keep the syrup clear. Boil until slightly sticky (it does not need to reach one-string consistency). Set aside to cool until lukewarm.
- Make the dough. In a bowl, combine milk powder, all-purpose flour, baking soda, and desi ghee; mix well. Gradually add lukewarm milk, a little at a time, to form a soft, smooth dough.
- Shape the balls. Divide the dough into small portions and roll between your palms with light pressure into smooth, crack-free balls (cracks cause them to break while frying).
- Fry the jamuns. Heat oil on low-medium heat. Gently drop in the balls and fry slowly, stirring constantly, until deep golden brown. Keep the heat low so they cook through without browning too fast on the outside.
- Soak in syrup. Drain excess oil and immediately add the hot gulab jamuns to the lukewarm sugar syrup.
- Rest and serve. Let them soak for at least 2 hours so they absorb the syrup, becoming soft, juicy, and plump. Serve warm or at room temperature.
Pro tip: Keep the syrup lukewarm (not hot or cold) when adding the fried jamuns so they soak evenly without shrinking.
Devi's Delish · devisdelish.com