This Special Gulab Jamun recipe brings traditional Indian sweetness to your kitchen in the most delightful way. Whether it’s Diwali, Eid, or a birthday, this melt-in-mouth dessert never fails to win hearts!
🌟 IntroductionGulab Jamun is one of India's most loved and iconic desserts. These soft, spongy, golden-brown milk balls are soaked in fragrant rose-cardamom sugar syrup and served warm or chilled. This Special Gulab Jamun recipe brings you the perfect balance of sweetness, softness, and tradition—ideal for festivals, family gatherings, or any sweet craving.Let’s dive into making this heavenly treat at home with ease!
Servings: 4
Cost: 100
Ingredients
For Gulab Jamun Balls:
- 1 cup khoya mawa – grated
- 3 tbsp maida all-purpose flour
- 1 tbsp milk or as needed
- 1/4 tsp baking soda
- 2 cups oil or ghee – for frying
For Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 4 –5 cardamom pods – crushed
- Few strands of saffron optional
- 1 tsp rose water or gulab jal
- 1 tsp lemon juice to prevent crystallization
Instructions
Step 1: Make the Sugar Syrup
- In a deep pan, add water and sugar. Heat until the sugar dissolves.
- Add crushed cardamom, saffron, and rose water.
- Simmer for 5–7 minutes until slightly sticky.
- Add lemon juice and keep warm.
Step 2: Prepare Gulab Jamun Dough
- In a mixing bowl, combine khoya, maida, and baking soda.
- Add a little milk and knead into a soft, smooth dough.
- Divide and roll into small, smooth balls without cracks.
Step 3: Frying the Balls
- Heat ghee/oil on low-medium flame.
- Gently add the balls and fry evenly until golden brown.
- Remove and drain excess oil on paper towels.
Step 4: Soak in Syrup
- Immediately drop the fried gulab jamuns into the warm syrup.
- Let them soak for at least 1 hour to absorb syrup and become soft.
🍽️ Serving Suggestions
- Serve warm or chilled with a spoonful of syrup
- Garnish with chopped pistachios or almonds
- Serve with vanilla ice cream for a fusion dessert!
💡 Tips for Perfect Gulab Jamuns
- Always fry on low heat to cook evenly
- Ensure the dough balls are crack-free to avoid breaking in oil
- Soak in warm, not hot or cold, syrup
- Use fresh khoya for the best texture