Gulab Jamun

Name: Gulab Jamun
Cook time: 110 min
Total time: 110 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 250g Khoya (Mawa), Mawa, finely grated; 50g Paneer, Fresh, grated, well-drained; 35g All-purpose Flour, Maida; 1/8 tsp Baking Powder; 1 1/2 tbsp Milk, As needed to bind; room temperature; 500g Sugar; 600ml Water; 5 pods of Green Cardamom, Lightly crushed; 1 tsp Rose Water, Or kewra water; 1 tsp Lemon Juice, To prevent crystallization; 750ml Ghee, Enough for gentle deep-frying; 1 pinch of Salt, Fine; Some Saffron, Few strands, optional

Gulab Jamun are melt-in-your-mouth milk dumplings soaked in a fragrant saffron-cardamom rose syrup. These golden, syrupy treats combine rich [khoya](3146) and creamy [paneer](3060) to create soft, indulgent balls that absorb every drop of sweet, aromatic syrup. Serve warm or at room temperature for a classic Indian dessert that’s perfect for celebrations or a cozy finish to any meal.

Gulab Jamun are melt-in-your-mouth milk dumplings soaked in a fragrant saffron-cardamom rose syrup. These golden, syrupy treats co... Show more

Traditional Indian Recipe

Health Grade

E · Indulgent

Rating

4.6

Time

1 hr50 min

Price

0,85 €

Calories

454 kcal

vegetarian

low calorie

low sodium

kid friendly

Method

Prep the dough

If needed, grate the khoya finely and grate the paneer, pressing out any extra moisture so the mixture stays dry enough to roll. Measure the all-purpose flour, baking powder, and salt, and keep the room-temperature milk nearby for binding.

Cook the syrup

In a saucepan, combine the sugar, water, lightly crushed green cardamom, lemon juice, and the optional saffron. Bring it to a boil, then simmer for 8 minutes until the sugar dissolves and the syrup feels lightly sticky, not thick. Turn off the heat and stir in the rose water, then keep the syrup warm.

Mix the dough

Add the milk a little at a time and mix just until the dough comes together into a soft, smooth mass. It should hold when pressed but still feel tender; stop as soon as it stops cracking. If the mixture seems dry, add only a few more drops of milk.

Rest the dough

Cover the dough and let it rest for 10 minutes so the flour hydrates and the mixture becomes easier to shape.

Shape the balls

Divide the dough into small, equal portions and roll each one between your palms until perfectly smooth and crack-free. Make the balls slightly smaller than a walnut; they will expand as they soak. Keep the surface as smooth as possible, and patch any tiny cracks with a damp fingertip.

Fry the jamuns

Heat the ghee in a deep pan over low to medium-low heat. Fry the balls in small batches for 3 minutes, turning them gently, then fry for 3 minutes more until they are deep golden brown all over and cooked through. Lift them out carefully and keep the heat steady between batches.

Soak in syrup

Transfer the hot jamuns straight into the warm syrup and let them soak for 30 minutes. Turn them gently, then soak for 30 minutes more until they are soft, glossy, and well infused. Keep them covered while they sit so they stay warm and absorb the syrup evenly.