Gulab Jamun is hands down one of India’s most beloved desserts, and once you try this homemade version, you’ll understand why. These little golden balls are pure comfort food – soft, sweet, and soaked in aromatic syrup. I remember my grandmother making these for special occasions, and the whole house would smell without a doubt divine. The best part? They’re easier to make than you might think. With just a handful of ingredients and some patience, you can create these restaurant-quality treats right in your own kitchen.
About the Recipe
This Gulab Jamun recipe creates the perfect balance of texture and sweetness that makes this dessert so special. The combination of khoya and maida gives these dumplings their signature soft, spongy texture. What I love about this recipe is how it breaks down each step clearly, making it accessible even for beginners. The overnight soaking process is what transforms these fried balls into the melt-in-your-mouth delicacies we all crave. Trust me, once you master this recipe, you’ll never need to buy store-bought gulab jamuns again.
Why You’ll Love This Recipe
You’re going to fall head over heels for these homemade gulab jamuns. They’re incredibly soft and have that perfect spongy texture that soaks up every drop of sweet syrup. Unlike store-bought versions, these taste fresh and have that authentic homemade flavor that’s merely unmatched. The recipe is forgiving too – even if your balls aren’t perfectly round, they’ll still taste amazing. Plus, there’s something so satisfying about watching them puff up and turn golden in the hot ghee. And the aroma? It’ll fill your kitchen with the most heavenly scent that’ll have everyone gathering around asking when they’ll be ready.
Gulab Jamun
Cooking Tips
Don’t overwork the dough when mixing – this keeps your gulab jamuns tender. Make sure the ghee is at medium heat; too hot and they’ll brown outside while staying raw inside. Test one ball first to check your oil temperature. The sugar syrup should have a one-string consistency – dip a spoon and touch the syrup between your fingers. When you pull apart, it should form one thin thread. Keep the syrup warm while adding the fried balls for better absorption.
Serving and Storing Suggestions
This recipe makes about 20-25 gulab jamuns and takes roughly 8-9 hours total (including soaking time). Serve them chilled for the best experience – they taste incredible cold. Store leftovers in the refrigerator for up to a week in their syrup. You can also freeze them for up to a month. Just bring them to room temperature or warm them slightly before serving. They’re perfect for festivals, dinner parties, or whenever you need a sweet treat.
Similar Recipes
- Rasgulla
- Ras Malai
- Kala Jamun
- Pantua
- Cham Cham
Nutrient Benefits
While gulab jamun is surely an indulgent treat, it does provide some nutritional value. Khoya is rich in protein and calcium, which supports bone health. Milk adds vitamins and minerals to the mix. The ghee provides healthy fats that help with vitamin absorption. Of course, these are high in sugar and calories, so they’re best enjoyed in moderation as a special dessert. But sometimes, a little sweetness is exactly what your soul needs.
Gulab Jamun
Ingredients
- 2 cup Maida
- 2 cup Unsweetened Khoya
- 4 cup Sugar
- 1 1/4 tbsp Ghee
- a pinch Cooking Soda
- as required Ghee
- as required Milk
Instructions
- Combine the maida, khoya, ghee and cooking soda in a bowl.
- Mix well without any lumps.
- If required, add a little milk and mix.
- Keep aside for 60 to 90 minutes.
- Make small balls of the mixture and keep them on a plate.
- Add sugar to a pan and place it over medium flame.
- Add enough water (until all sugar has submerged) and stir well.
- When the sugar has fully dissolved and it reaches a one string consistency, switch off the flame.
- Heat ghee in a frying pan.
- Deep fry the prepared balls until golden brown.
- Remove and put them into the sugar syrup.
- Allow it to soak for 6 to 8 hours (or overnight) before serving.
- Serve chilled.
Recipe Video
Notes
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Frequently Asked Questions
Why are my gulab jamuns hard instead of soft and spongy?
Hard gulab jamuns usually happen when you overwork the dough or fry them at too high heat. Mix the ingredients gently just until combined, and keep your oil temperature at medium. Also, make sure your khoya is fresh and soft.
Can I make gulab jamuns without khoya or with milk powder instead?
Yes, you can substitute khoya with milk powder. Use 1 cup milk powder mixed with 1/4 cup milk to replace the khoya. The texture will be slightly different but still delicious. Some people also use ricotta cheese as a substitute.
How do I know when the sugar syrup is ready?
The syrup is ready when it reaches one-string consistency. Dip a spoon in the syrup, let it cool slightly, then touch it with your finger and thumb. When you pull them apart, you should see one thin thread of syrup.
Why do my gulab jamuns break while frying?
This usually happens when the dough is too dry or the balls have cracks. Add a little milk if your dough feels dry, and make sure to roll the balls smoothly without any cracks on the surface.
How long should I soak the gulab jamuns in syrup?
For best results, soak them for at least 6-8 hours or overnight. This gives them time to absorb the syrup properly and develop that signature soft, spongy texture that makes gulab jamuns so special.
2 comments
i tried it was superb!!!!!!!!!!!!!!
I like it. I’ll try now. hankyou very much