Dessert

Gulab Jamun from Scratch

Soft, melt-in-your-mouth khoya dumplings soaked in fragrant rose-cardamom syrup - the perfect Indian festive dessert.

45 mins prep + 4 hrs soaking
8 servings (20-24 pieces)
Intermediate
4.8/5.0

Golden Rule: Fry on low-medium heat. If oil is too hot, jamuns will brown outside but remain raw inside.

Ingredients

For Jamun Balls:

  • 1 cup khoya (mawa), grated
  • ¼ cup all-purpose flour (maida)
  • 2 tbsp semolina (sooji/rava), fine variety
  • ¼ tsp baking soda
  • 2 tbsp milk (or as needed)
  • 1 tbsp ghee, melted
  • A pinch of cardamom powder
  • Ghee or oil for deep frying

For Sugar Syrup:

  • 2 cups sugar
  • 1½ cups water
  • 4-5 cardamom pods, lightly crushed
  • 1 tsp rose water
  • Few saffron strands (optional)
  • 1 tsp lemon juice (to prevent crystallization)

For Garnish:

  • Chopped pistachios
  • Silver leaf (varq, optional)
  • Rose petals (edible)
  • Crushed cardamom

Nutrition (per piece)

Calories
85 kcal
Sugar
12g
Carbs
15g
Fat
3g

Step-by-Step Instructions

Part 1: Prepare Sugar Syrup

  1. 1
    In a wide pan, combine sugar and water
  2. 2
    Heat on medium until sugar dissolves completely
  3. 3
    Add cardamom pods and saffron (if using)
  4. 4
    Bring to boil, then simmer for 5-7 minutes until slightly sticky
  5. 5
    Add rose water and lemon juice, mix well
  6. 6
    Syrup should be at one-string consistency (check by taking drop between fingers)
  7. 7
    Keep syrup warm on lowest heat

Part 2: Make Jamun Dough

  1. 1

    Prepare khoya

    Grate khoya finely. If using store-bought khoya packets, ensure it's soft and moist. If dry, steam for 5 minutes.

  2. 2

    Mix dry ingredients

    In a bowl, mix flour, semolina, baking soda, and cardamom powder. Sieve to remove lumps.

  3. 3

    Knead dough

    Add grated khoya to dry mixture. Rub between palms to incorporate evenly. Add melted ghee.

  4. 4

    Add milk gradually

    Add milk tablespoon by tablespoon, kneading gently until soft, pliable dough forms. Dough should not be sticky.

  5. 5

    Rest dough

    Cover dough with damp cloth and let rest for 15 minutes. This helps flour hydrate evenly.

  6. 6

    Shape balls

    Take small portions, roll into smooth, crack-free balls (size of small cherry). Ensure no cracks for even cooking.

Part 3: Frying & Soaking

  1. 5

    Heat ghee/oil

    In deep pan, heat ghee or oil on medium heat. Temperature should be around 160°C (320°F). Test with small dough piece - it should rise slowly without browning quickly.

  2. 6

    Fry jamuns

    Gently slide balls into oil. Do not overcrowd. Fry on medium-low heat, stirring gently for even browning. They will double in size.

  3. 7

    Drain and soak

    When golden brown (not dark), remove with slotted spoon. Drain excess oil, then immediately transfer to warm sugar syrup.

  4. 8

    Soak thoroughly

    Let jamuns soak in syrup for minimum 4-6 hours. They will absorb syrup and become soft, spongy. For best results, soak overnight.

  5. 9

    Serve warm or chilled

    Can be served warm, at room temperature, or chilled. Garnish with pistachios, silver leaf, and rose petals before serving.

Troubleshooting Common Issues

Problem: Jamuns breaking while frying

Solution: Dough too dry. Add little more milk. Ensure no cracks while shaping.

Problem: Jamuns hard after soaking

Solution: Overcooked or oil too hot. Fry on lower heat for longer time.

Problem: Jamuns too sweet

Solution: Reduce sugar in syrup or soak for less time.

Problem: Not absorbing syrup

Solution: Syrup should be warm when adding hot jamuns. Ensure one-string consistency.

Festive Serving Ideas

Warm with Vanilla Ice Cream

Contrast of warm jamun and cold ice cream creates magic

Jamun Trifle

Layer with custard, cake, and fruits for modern twist

Mini Jamuns in Shot Glasses

Perfect for parties with drizzle of reduced syrup

With Rabri

Traditional pairing of thickened sweetened milk