Homemade Gulab Jamun Recipe Step-by-Step

Soft, melt-in-your-mouth Gulab Jamun soaked in fragrant sugar syrup is the king of Indian desserts. While it might seem daunting, making perfect Gulab Jamun at home is entirely achievable with the right technique. This step-by-step guide will help you create a flawless, restaurant-quality batch that will impress your family and friends.

Secrets to Perfect Gulab Jamun:

• Gentle Kneading: Over-kneading the dough is the most common mistake. The dough should be soft, smooth, and have no cracks.

• Uniform Frying: Fry on low, consistent heat to ensure the jamuns cook all the way through to a deep golden brown without burning.

• Warm Syrup for Warm Jamuns: Soaking the hot jamuns in warm syrup allows them to absorb the syrup perfectly, becoming soft and juicy.

Ingredients:

For the Sugar Syrup (Chashni):

• 1.5 cups sugar

• 1.5 cups water

• 4-5 green cardamom pods, lightly crushed

• 1 tsp rose water or 1 tbsp kewra water (optional, for fragrance)

• A few saffron strands (optional)

For the Gulab Jamun Dough:

• 1 cup milk powder (non-fat or full-fat)

• ¼ cup all-purpose flour (maida)

• ½ tsp baking soda

• 2 tbsp ghee (clarified butter), melted

• Approx. 3-4 tbsp milk, at room temperature

• Ghee or neutral oil for frying

Step-by-Step Instructions:

Part 1: Make the Sugar Syrup

1. In a wide pan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves.

2. Add the crushed cardamom pods (and saffron, if using). Let it come to a boil, then simmer for 5-7 minutes until the syrup is slightly sticky. It doesn’t need to reach a one-string consistency.

3. Turn off the heat and add the rose water. Keep the syrup warm on the stove.

Part 2: Make the Dough & Shape the Jamuns

1. Mix Dry Ingredients: In a large bowl, whisk together the milk powder, all-purpose flour, and baking soda. Ensure there are no lumps.

2. Add Ghee: Add the melted ghee and mix it in with your fingers until the mixture resembles breadcrumbs.

3. Add Milk: Gradually add milk, one tablespoon at a time, and gently combine. The goal is a soft, smooth, and slightly sticky dough. Do not over-knead.

4. Rest the Dough: Cover the dough and let it rest for 5-10 minutes. It will firm up slightly.

5. Shape the Jamuns: After resting, gently knead the dough once more. Divide it into equal portions and roll them into smooth, crack-free balls. Ensure there are no cracks, or they may break while frying.

Part 3: Frying & Soaking

1. Heat the Ghee: In a deep kadai or pan, heat ghee/oil on low heat. The correct temperature is crucial—it should be around medium-low (approx. 130-140°C or 265-285°F). Test by dropping a small piece of dough in; it should sizzle and rise slowly without browning quickly.

2. Fry the Jamuns: Gently slide the shaped balls into the warm ghee. Do not overcrowd the pan. Fry on low heat, moving them constantly for even cooking. They will slowly expand and turn a deep golden brown. This should take about 7-8 minutes.

3. Soak the Jamuns: Remove the fried jamuns with a slotted spoon and drain excess oil. Immediately place them into the warm sugar syrup.

4. Let Them Soak: Let the gulab jamuns soak in the syrup for at least 2-3 hours, ideally overnight, to become soft and juicy. They will double in size.

Serve your heavenly homemade Gulab Jamuns warm or at room temperature!

Disclaimer: The texture of the dough is critical. If the dough is too dry, the jamuns will be hard; if too wet, they will absorb too much oil. Frying on low heat is essential for perfect cooking. Results may vary slightly based on milk powder brand and stove heat.