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

Punjab · Dessert

Gulab Jamun

Traditional 36. Gulab Jamun recipe

🧺 Ingredients

• 240g milk powder
• 75g all-purpose flour (maida)
• ⅛ tsp baking soda
• 30ml milk (as needed)
• 15g yogurt or 11ml lemon juice
• 15ml ghee or oil (for dough) + oil for deep frying
• 300g sugar (for syrup)
• 360ml water
• 4 green cardamom pods (lightly crushed)
• 5ml rose water
• ghee or oil for deep frying

👩‍🍳 How to make Gulab Jamun

1. Mix dry ingredients (2 mins): Combine milk powder, flour, and baking soda in bowl (visual cue: dry mixture is uniform, pale yellow).
2. Add ghee & mix (1 min): Add ghee, blend well with fingers until combined (visual cue: mixture becomes slightly textured like sand).
3. Add wet ingredients (2 mins): Combine yogurt and milk separately. Gradually add to dry mixture without kneading (visual cue: soft, smooth dough forms, no cracks).
4. Shape balls (3 mins): Divide dough into 14-18 equal balls with smooth surfaces. Grease fingers with ghee to prevent breaking (visual cue: smooth, crack-free balls, approximately 26g each).
5. Make syrup (4 mins, medium heat): Combine sugar, water, and cardamom in pot. Boil for 3-4 minutes until sticky consistency - not one string stage (visual cue: syrup is clear, not thick, feels tacky between cooled fingers).
6. Fry jamuns (6 mins, medium-low heat): Heat oil/ghee to medium temperature (test with small dough piece - it should rise slowly). Fry balls on medium heat for 1-2 minutes, then reduce to low heat. Stir gently while frying until golden (visual cue: balls swell, turn light brown, double in size).

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