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

Punjab · Dessert

Gulab Jamun

Traditional Recipe 8: Gulab Jamun recipe

🧺 Ingredients

• Milk powder: 80g
• All-purpose flour (maida): 40g
• Baking soda: 1/4 tsp (pinch)
• Ghee: 30ml
• Milk: 40ml
• Sugar: 300g
• Water: 500ml
• Cardamom (green, crushed): 3g
• Saffron strands: 8-10
• Cinnamon stick (1 inch): 1
• Cloves: 3
• Ghee: 300ml

👩‍🍳 How to make Gulab Jamun

1. Syrup: Combine sugar (300g) and water (500ml) in a pan. Bring to boil over high heat (200°C), stirring until sugar dissolves.
2. Add cardamom (3g), saffron strands, cinnamon stick (1 inch), and cloves (3). Simmer over low heat (120°C) for 5 minutes without stirring to infuse flavors.
3. Keep syrup warm on lowest heat.
4. Dough: Mix milk powder (80g), all-purpose flour (40g), and baking soda (pinch) in a bowl.
5. Add ghee (30ml) and milk (40ml) gradually, mixing gently until a soft dough forms.
6. Knead lightly for 2-3 minutes. Dough should be soft, smooth, and slightly moist.
7. Divide dough into 12 equal portions. Roll each into a smooth ball between your palms. Make sure there are no cracks on the surface.
8. Heat ghee (300ml) in a deep pan to 160°C (oil should be hot but not smoking; test with a small piece—should sizzle slowly).
9. Carefully place gulab jamun balls into hot ghee, fry 4-5 balls at a time in batches.
10. Fry for 4-5 minutes, turning frequently, until dark golden-brown on all sides. They should double in size.
11. Remove with a slotted spoon immediately when golden and place directly into warm sugar syrup.
12. Visual cue: Gulab jamuns should be fully submerged in syrup, soft but holding their shape.
13. Serve at room temperature or slightly warm, with some syrup drizzled on top.

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