Gulab Jamun

Gulab Jamun

Soft, golden milk-solid dumplings fried until pillowy and soaked in a rose-and-cardamom scented sugar syrup. A staple of Indian festivals, weddings, and celebrations.

Prep

25 min

Cook

30 min

Total

55 min

Serves

6 (about 18-20 jamuns)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) khoya (khoa/mawa), unsweetened reduced milk solids; see substitution note
• •60 g (¼ cup) all-purpose flour (maida)
• •1 g (⅛ tsp) baking soda
• •15 g (1 tbsp) ghee or unsalted butter, softened
• •60 ml (¼ cup) whole milk (or water), use sparingly, only as needed
• •500 g (2½ cups) granulated sugar
• •500 ml (2 cups) water
• •6 g (1 tbsp) green cardamom pods, lightly crushed
• •4 ml (1 tsp) rose water, or a few drops of rose essence
• •1 ml (¼ tsp) saffron strands (optional)
• •1 ml (¼ tsp) lemon juice, to prevent sugar crystallization
• •500 ml (about 2 cups) neutral oil or ghee for frying, need enough for a 3-4 cm / 1½ in depth in a small pan

Steps

1. 1 Make the syrup: combine sugar and water in a wide pan. Add crushed cardamom pods, lemon juice, and saffron if using. Bring to a boil, then simmer 6-8 minutes until slightly sticky and a drop feels syrupy between your fingers. Aim for one-string consistency (when you press a drop between thumb and forefinger, a single thread forms). Stir in the rose water, then keep the syrup warm on the lowest heat; it must be warm when the jamuns go in.
2. 2 Prepare the dough: crumble the khoya finely with your fingers in a mixing bowl until it looks like coarse breadcrumbs. Rub in the ghee, then sift in the flour and baking soda. Gently mix with your fingertips to combine. Add milk one teaspoon at a time and knead very lightly for just 1-2 minutes, only until the mixture just comes together into a soft, smooth dough. Do not over-knead, or the jamuns will be tough.
3. 3 Rest and test: cover the dough with a damp cloth and rest 10 minutes. Meanwhile, pinch off a small piece and fry it as a test ball to check the oil temperature and seasoning.
4. 4 Shape the jamuns: divide the dough into 18-20 equal portions (about 18 g / 0.6 oz each). Roll each portion between your greased palms into a smooth ball with NO cracks. A cracked ball will split open in the oil. Keep the shaped balls covered with a damp cloth as you work.
5. 5 Heat the frying medium: pour oil or ghee into a small heavy pan to a depth of 3-4 cm (1½ in). Heat slowly to a low-medium temperature of 140-150°C (280-300°F). The oil must be on the cooler side for slow, even cooking. If a test ball browns in under 2 minutes, the oil is too hot.
6. 6 Fry the jamuns: gently lower 5-6 balls into the oil. Do not move them for the first minute so they set. Then roll them gently with a slotted spoon so they brown evenly. Fry for 7-9 minutes total, until deep golden brown all over. They should look darker than you expect, as they will lighten slightly in the syrup. Remove with a slotted spoon and drain briefly on paper towels.
7. 7 Soak: drop the hot fried jamuns directly into the warm (not boiling) sugar syrup. They should be fully submerged or at least half-covered. Let them soak, uncovered, for at least 30 minutes, or up to 2 hours at room temperature; longer soaking makes them softer and more syrupy. Warm gently before serving.
8. 8 Serve: spoon the jamuns into small bowls with a little syrup, ideally slightly warm. Garnish with a few slivered pistachios if desired.