Super Soft Gulab Jamun without Khoya and Desi Ghee

Step 1: Prepare the Milk Mixture

In a wok, add 2 katori milk and 1 katori fresh cream (malai). Add 2 crushed green cardamom pods and 3 tablespoons of sugar. Bring the mixture to a boil, stirring occasionally.

Step 2: Add Semolina and Thicken

Once the milk mixture boils, immediately add 1 katori semolina (suji) and stir continuously and quickly to prevent lumps. Continue stirring for about 2-3 minutes until the mixture thickens and forms a dough-like consistency that leaves the sides of the wok.

Step 3: Knead the Dough

Transfer the semolina mixture to a plate or flat surface. Allow it to cool slightly so it's comfortable to handle. Knead it well, similar to kneading dough, for about 5-7 minutes until it becomes smooth and pliable.

Step 4: Prepare Sugar Syrup

In a separate pot, combine 1 katori sugar and 1 katori water. Heat it over medium heat, stirring until the sugar dissolves completely. Bring the syrup to a boil and let it simmer for 2-3 minutes until it's slightly sticky (no specific string consistency is needed). Keep the syrup warm.

Step 5: Shape Gulab Jamuns

From the kneaded dough, take small portions and roll them into smooth, crack-free round balls. Ensure there are no cracks to prevent them from breaking during frying.

Step 6: Fry Gulab Jamuns

Heat refined oil in a wok over medium-low heat. Gently drop the shaped gulab jamun balls into the hot oil. Fry them, gently turning with a spoon (not a slotted ladle initially, to prevent breaking) to ensure even browning, until they turn golden brown on all sides. This will take approximately 5-7 minutes per batch.

Step 7: Soak in Syrup

Once fried and golden brown, immediately remove the hot gulab jamuns from the oil using a slotted ladle and transfer them into the warm sugar syrup.

Step 8: Boil and Rest

Place the pot with gulab jamuns and syrup back on the stove over low heat and bring it to a gentle boil for 2 minutes. After boiling, turn off the heat, cover the pot, and let the gulab jamuns soak in the syrup for at least 1 hour to absorb the syrup and become soft and juicy.

Step 9: Serve

Serve the super soft gulab jamuns warm or at room temperature. You can cut one open to show its soft, juicy interior.

• Use the same measuring bowl (katori) for all ingredients to maintain the correct ratio.

• Stir the semolina mixture continuously and quickly to prevent lumps from forming.

• Fry gulab jamuns on medium-low heat to ensure even cooking and prevent burning.

• Use a spoon to gently turn gulab jamuns while frying to avoid breaking them, as they are very soft.

• Ensure sugar syrup is warm when adding fried gulab jamuns for better absorption.

• Allow gulab jamuns to soak in the syrup for at least an hour for optimal softness and juiciness.

• Add saffron strands or a few drops of rose water to the sugar syrup for extra flavor and aroma.

• Garnish with chopped pistachios or almonds before serving.