Gulab Jamun Recipe - Indian Sweet

Step 1: Prepare Sugar Syrup

Combine 2 cups of water, 1.5 cups of sugar, 2 cardamom pods, and the juice from half a lemon in a saucepan. Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves and the syrup is ready. Set aside.

Step 2: Prepare Gulab Jamun Dough Base

In a separate large pan or wok, add 2 cups of milk, 2 teaspoons of sugar, and 1 pinch of salt. Bring the milk mixture to a boil over medium heat, stirring occasionally.

Step 3: Add Ghee

Once the milk mixture is boiling, add 2 tablespoons of desi ghee. Mix well until the ghee is fully incorporated into the milk.

Step 4: Incorporate Semolina

Slowly add 1 cup of semolina to the boiling milk mixture while continuously stirring to prevent lumps. Continue mixing until the mixture thickens and forms a dough-like consistency, pulling away from the sides of the pan.

Step 5: Form Dough

Turn off the flame. Transfer the semolina mixture to a plate. Allow it to cool slightly, then mix and knead it thoroughly with your hands until it forms a smooth, pliable dough. Ensure there are no cracks.

Step 6: Shape Gulab Jamuns

Take small portions of the prepared dough and roll them into smooth, round balls. Make sure the balls are crack-free to prevent them from breaking during frying.

Step 7: Fry Gulab Jamuns

Heat oil in a frying pan over medium-low heat. Carefully place the gulab jamun balls into the hot oil. Fry them, turning occasionally, until they turn a uniform golden brown color on all sides. Ensure they are cooked through.

Step 8: Soak in Syrup

Remove the fried gulab jamuns from the oil using a slotted spoon and immediately transfer them into the prepared warm sugar syrup. Ensure all gulab jamuns are fully submerged in the syrup. Let them soak for at least half an hour to absorb the sweetness and become soft and juicy.

Step 9: Serve

Transfer the soaked gulab jamuns to a serving bowl. Pour any remaining sugar syrup over them. Serve warm or at room temperature as a delightful dessert.

• Ensure the oil is not too hot when frying to prevent the gulab jamuns from burning on the outside and remaining raw inside.

• Soaking the gulab jamuns in warm syrup helps them absorb the sweetness better and become softer.

• Knead the semolina dough thoroughly to ensure a smooth texture and prevent cracks during frying.