Kitchen Recipe Collection
Indian Gulab Jamun
The undisputed king of Indian desserts. Deep-fried milk-solid dumplings soaked in a warm, fragrant rose and cardamom syrup.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- khoya (milk solids) or milk powder
- paneer
- all-purpose flour (maida)
- baking powder
- sugar
- water
- cardamom powder
- rose water
- saffron strands
- ghee for frying
Equipment
- Deep frying wok (Kadai)
- Saucepan
Instructions
- 1
Prepare Sugar Syrup
In a saucepan, combine equal parts sugar and water. Boil until the syrup feels slightly sticky between your fingers (do not let it reach a 1-string consistency).
- 2
Flavor the Syrup
Turn off the heat. Add crushed cardamom powder, a pinch of saffron strands, and a few drops of food-grade rose water. Keep the syrup warm.
- 3
Prepare the Dough Base
Grate the Khoya (milk solids) and Paneer very finely so there are absolutely no lumps.
- 4
Bind the Dough
Add a little all-purpose flour (maida) and a tiny pinch of baking powder to the grated mixture.
- 5
Knead Gently
Gently mix them together. Add a few drops of milk if necessary. Knead very lightly until it forms a soft, smooth dough. Do NOT over-knead, or the jamuns will be hard.
- 6
Form Balls
Pinch small portions of the dough and roll them between your palms into perfectly smooth, crack-free balls (cracks will cause them to break in the oil).
- 7
Heat Ghee
Heat ghee (or oil, but ghee is traditional) in a kadai. The temperature must be low-to-medium.
- 8
Test the Oil
Drop a tiny piece of dough into the oil. It should sink, sit at the bottom for a few seconds, and then slowly rise.
- 9
Slow Frying
Gently slide the balls into the oil. Do not touch them directly with the spoon; instead, stir the oil around them to keep them moving and browning evenly.
- 10
Achieve the Color
Fry on low heat until they develop a deep, rich, dark brown color (about 10-12 minutes). They cook from the inside out.
- 11
Soak in Syrup
Remove the hot jamuns and drop them directly into the warm (not boiling hot) sugar syrup.
- 12
Rest and Serve
Let them soak for at least 2 hours so they double in size and absorb the syrup to their core. Serve warm.
Cooking Tips
- The oil temperature is critical. If it's too hot, the outside will burn while the inside remains a hard, raw lump of dough.
- The dough must be incredibly soft and rolled without any pressure to avoid cracks.
Variations
- Kala Jamun: Fried at a higher temperature for longer until they turn almost black, with a firmer texture.
Chef's Notes & Storage
- A staple at every Indian wedding, festival, and celebration.
Nutrition Estimate
350 calories · 4g protein · 48g carbs · 16g fat · 0g fiber per serving
