Indian Gulab Jamun: Sweet Fried Dough Balls In Syrup
A beloved Indian dessert, Gulab Jamun features golden, melt-in-your-mouth dough balls made from khoya, fried to perfection, and soaked in a fragrant rose and cardamom sugar syrup. A staple at festivals, weddings, and celebrations.
Equipment
- Mixing bowl
- Deep frying pan
- Slotted spoon
- Saucepan
Ingredients
- 1 cup khoya (mawa) fresh, grated; or substitute with 1 cup milk powder mixed with 2 tbsp cream
- 3 tbsp all-purpose flour
- 0.5 tsp baking powder
- 2 tbsp milk as needed, to make a soft dough
- as needed ghee or oil for deep frying
- 1.5 cups sugar
- 1.5 cups water
- 4 cardamom pods crushed
- 1 tbsp rosewater
- optional saffron strands for syrup
- optional chopped pistachios for garnish
Instructions
- In a bowl, mix khoya, flour, and baking powder. Add milk gradually to form a soft, smooth dough. Do not over-knead.
- Divide dough into 16 equal portions and roll into smooth, crack-free balls.
- Heat ghee or oil in a deep pan over low-medium heat. Fry the dough balls in batches, stirring gently, until golden brown on all sides. Drain on paper towels.
- For the syrup, combine sugar, water, and crushed cardamom in a saucepan. Bring to a boil, then simmer for 5–7 minutes until slightly thickened. Add rosewater and saffron (if using), then remove from heat.
- Add the warm fried dough balls to the hot syrup. Let soak for at least 2 hours, gently turning occasionally to ensure even absorption.
- Serve warm or at room temperature, garnished with chopped pistachios if desired.
Notes
Use fresh khoya for best results. Fry on low heat for even cooking. Let the Gulab Jamun soak in syrup for a few hours for maximum flavor and softness. For a festive touch, garnish with edible silver leaf (varak).
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 30mgPotassium: 40mgSugar: 16gVitamin A: 2IUCalcium: 6mgIron: 2mg
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