Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Dessert

Gulab Jamun (Milk-Solid Balls in Sugar Syrup)

Traditional 7. Gulab Jamun recipe

🧺 Ingredients

• 100g khoya (milk solids), grated fine
• 25g all-purpose flour (maida)
• 10ml ghee, melted
• 1 pinch cardamom powder
• 5–6 blanched almonds, chopped fine
• Oil for deep frying
• 300g sugar
• 200ml water
• 5ml lemon juice
• 3 green cardamom pods, crushed
• 2.5ml rose water (kewra)
• Few saffron strands (optional)

👩‍🍳 How to make Gulab Jamun

1. Heat 300g sugar with 200ml water in pan, stirring until sugar dissolves
2. Add lemon juice, crushed cardamom, saffron strands
3. Bring to boil on high heat (2 minutes), then reduce to low
4. Keep warm while cooking gulab jamuns
5. Mix grated khoya, maida, and cardamom powder in bowl
6. Add melted ghee; mix with fingers until breadcrumb texture
7. Fold in finely chopped almonds
8. Knead gently with hands for 1 minute until mixture just holds together (do not over-knead or balls will be dense)
9. Divide into 14–16 equal portions
10. Roll each portion between palms into smooth, tight ball (should not crack)
11. If balls crack, add 5ml more ghee to mixture
12. Prepare all balls before frying
13. Heat oil to 160–170°C (medium heat; fork sizzles slowly)
14. Carefully slide 3–4 balls into oil
15. Fry 1–1.5 minutes until balls rise to surface and turn light brown
16. Fry additional 1–1.5 minutes on other side until balls are golden brown all over
17. Remove with slotted spoon
18. Immediately place hot balls into warm sugar syrup
19. Let soak 5 minutes so balls absorb syrup and become soft inside
20. Prepare next batch
21. Serve warm or at room temperature; each gulab jamun should be soft, spongy inside, and coated with sugar syrup.
22. ---

Track the macros of Gulab Jamun and 100s of Indian dishes with Nutri Macro India.