Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Kashmiri Gulab Jamun

Traditional 5. Kashmiri Gulab Jamun recipe

🧺 Ingredients

• 1 cup khoya (dried milk solids, 200g) or mawa
• ¼ cup all-purpose flour (30g)
• 2 tbsp gram flour (besan, 15g)
• ¼ tsp baking powder (1.2g)
• ¼ tsp cardamom powder (0.5g)
• Pinch salt
• 1 tbsp milk (15ml)
• Oil for deep frying (300ml)
• 1.5 cups sugar (300g)
• 1 cup water (240ml)
• ¼ tsp cardamom powder (0.5g)
• 3-4 saffron threads (0.4g)
• 1 inch cinnamon stick (3g)
• 2 cloves (1g)
• 1 tbsp rose water (15ml)

👩‍🍳 How to make Kashmiri Gulab Jamun

1. First, prepare sugar syrup: In pan, heat 1 cup water
2. Add sugar, stir until completely dissolved
3. Add cardamom powder, saffron threads, cinnamon stick, cloves
4. Bring to boil, reduce heat to low
5. Simmer uncovered 3 min (spices infuse)
6. Remove from heat, add rose water
7. Keep syrup hot and ready
8. For jamuns: Grate khoya into fine breadcrumb texture
9. Mix khoya with all-purpose flour, gram flour, baking powder, cardamom powder, salt
10. Add milk gradually while kneading
11. Knead until mixture comes together into dough (shouldn't be too wet)
12. Divide into 12 equal portions
13. Roll each portion into smooth ball (no cracks on surface)
14. Heat oil in deep pan to 340°F (170°C, test with thermometer)
15. Carefully slide gulab jamuns into hot oil
16. Fry 1 min per side until light brown
17. Work in batches, don't overcrowd pan
18. Using slotted spoon, immediately transfer fried jamuns into hot sugar syrup
19. They will continue absorbing syrup as they cool
20. Serve cold or at room temperature
21. Visual cue: Dark brown smooth balls in clear sugar syrup, spongy texture (absorbs syrup), aromatic cardamom-rose water fragrance
22. ---

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