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Homemade Gulab Jamun Recipe
Master the art of making Gulab Jamun with this easy, step-by-step recipe. Enjoy soft, syrup-soaked delights that promise a burst of traditional flavors.
Ingredients
- 1 cup Milk Powder: This is the base that gives gulab jamun its characteristic texture.
- 1/4 cup All-Purpose Flour Maida: Helps bind the milk powder into a dough.
- 1/4 tsp Baking Soda: Gives the balls a light airy texture once fried.
- 2 tbsp Ghee Clarified Butter: Adds richness and moisture to the dough.
- 1/2 cup Milk warm: Used to knead the dough to the right consistency.
- 1.5 cups Sugar: The primary ingredient for making the syrup.
- 2 cups Water: For preparing the syrup that the fried balls are soaked in.
- 4-5 Cardamom Pods crushed: Infuses the syrup with a fragrant, spicy flavor.
- A pinch of Saffron optional: Adds color and a luxurious aroma to the syrup.
- 1 tsp Rose Water: Gives the syrup its signature floral scent.
- Oil for deep frying: Ensures the gulab jamuns are perfectly golden and crispy on the outside.
Instructions
- Make the Dough: In a large mixing bowl, combine 1 cup milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp ghee and mix well. Gradually add 1/2 cup warm milk to form a soft, sticky dough. Let it rest for about 5 minutes.
- Shape the Balls: Grease your hands with a bit of ghee and divide the dough into small portions. Roll each portion into smooth, crack-free balls. Remember, they will expand when fried and soaked, so keep them small.
- Prepare the Syrup: In a heavy-bottomed pan, mix 1.5 cups sugar, 2 cups water, crushed cardamom pods, and a pinch of saffron (if using). Bring to a boil, then simmer until the sugar dissolves completely. Add 1 tsp rose water and turn off the heat.
- Fry the Gulab Jamuns: Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough into it; if it sizzles and rises slowly, the oil is ready. Gently add the balls to the oil and fry until golden brown, stirring gently to ensure even cooking.
- Soak in Syrup: Once fried, remove the gulab jamuns with a slotted spoon and immediately transfer them to the warm syrup. Let them soak for at least 1-2 hours before serving, allowing them to absorb the syrup and become soft.
- Serve: Serve your Gulab Jamuns warm or at room temperature, garnished with a sprinkle of chopped nuts if desired.
Notes
The secret to perfectly soft Gulab Jamuns lies in maintaining the correct temperature of the oil while frying. If the oil is too hot, the outside will cook too quickly while the inside remains doughy. Too cool, and they'll absorb too much oil, becoming heavy. Aim for a gentle, medium heat to ensure they cook evenly and soak up the syrup beautifully.
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Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.
This recipe is very helpful and easy to make.
Thanx and keep sharing