Gulab Jamun Recipe: Now Make This Amazing Dessert At Home

2 Cups (480ml) Water

14 Ounces (2 Cups; 400g) Sugar

1 Tablespoon (15ml) Lemon Juice

1 Pinch (15 Strands) Saffron

4 Green Cardamom Pods, Crushed

2 Whole Cloves

1 Teaspoon (5ml) Rose Water

1 Cup Sugar

3 Green Cardamom Pods

1½ Cups Water

1-2 Drops Of Lemon Juice, (Optional)

1/4 Cup Milk Powder

1/4 Cup Maida (All Purpose Flour)

1/8 Teaspoon (A Small Pinch) Baking Soda

1 Tablespoon Ghee

2-3 Tablespoons Milk

Oil Or Ghee, For Deep Frying

Let us begin this Gulab Jamun recipe, by having a look at the syrup recipe. Mix water, lemon juice, saffron, sugar, cardamom, and cloves in a medium saucepan. Bring that to a boil over medium-high heat, stirring occasionally with the help of a rubber spatula, then decrease the heat to a simmer and cook until a drop of the syrup when pressed between two teaspoons forms a sticky, thin thread when spoons are moved apart, nearly 5 minutes. Remove that from heat, stir in rose water, and then cover, and set aside to keep warm.

Now that your syrup is ready, it is time for the Jamuns. In a small bowl, mix together milk and semolina, and keep them aside for 30 minutes to let the semolina soak. Line a rimmed baking sheet along with parchment paper. In a big bowl, mix together baking powder, milk powder, cardamom, and salt. Sift the mixture twice via a fine-mesh strainer onto a prepared baking sheet, by using clean hands or a bowl scraper to break up any bits or lumps that might be left behind in the strainer basket.

Transfer the sifted mixture back to a large bowl, and make a tiny well in the center; return a sheet of parchment to the baking sheet, and keep it aside. Add the semolina-milk mixture along with 1/4 cup (60ml) cream to the center of the well and, using neat hands, mix the ingredients to create a stiff but sticky dough. If the mixture looks dry, add more cream as required, 1 tablespoon (15ml) at a time until dough is created. When mixing, avoid aggressively kneading the dough, or else the gulab jamuns will become quite dense; instead, press the ingredients softly together with your fingertips to form the dough.

To prepare the Jamuns, take 1 tablespoon of dough and roll them between palms to shape into a smooth, 1-inch (2.5 cm) ball. The dough will appear sticky initially, but the heat released from your palms will help soften it and make it more pliable.

In a medium saucepan, heat oil or ghee over medium-high heat. Line a plate along with paper towels. Working in two batches, cautiously add half of the dough balls, one at a time, to the hot oil; by using a slotted spoon, instantly move each ball as it is added to the oil to stop them from sticking to the bottom of the pot. Cook, occasionally moving all balls around with a slotted spoon to assure even cooking, until Jamuns are golden brown all over, about 3 minutes.

Allow the Jamuns to soak in the syrup, covered, for a minimum of 4 hours, preferably overnight.

To serve, gently reheat the gulab jamuns in the syrup over low heat until warmed through and have it as a great dessert.