Gulab Jamun

🧂 Ingredients

• 200 g Khoya (milk solids, preferably unsweetened)(Can be store-bought or homemade. Ensure it's at room temperature.)
• 3 tbsp All-purpose flour (maida)(Acts as a binder.)
• 1/4 tsp Baking soda(Leavening agent.)
• 300 g Sugar(For the syrup.)
• 250 ml Water(For the syrup.)
• 1 tbsp Rose water(Adds floral aroma.)
• 4 pods Green cardamom pods(Lightly crushed to release flavor.)
• for frying Ghee or neutral oil(Sufficient for deep frying.)

👨‍🍳 Instructions

1. 1

   Prepare the sugar syrup: In a saucepan, combine sugar and water. Add the lightly crushed cardamom pods. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5-7 minutes until the syrup thickens slightly to a 'one-string consistency' (when a drop cools and you can draw a single thread between your fingers). Stir in the rose water. Remove from heat, cover, and keep warm.

   ⏱️ 10-12 minutes
2. 2

   Make the dough: In a bowl, crumble the khoya. Add the flour and baking soda. Mix gently with your fingertips until just combined. Do not overmix. If the dough feels too dry, add a teaspoon of milk or water. Knead very lightly for about a minute until it forms a smooth, soft, and pliable dough. The dough should not be sticky.

   ⏱️ 5 minutes
3. 3

   Shape the jamuns: Grease your palms lightly with ghee. Pinch off small portions of the dough and roll them between your palms to form smooth, crack-free small balls (about 1-inch diameter). Ensure there are no cracks, as they can cause the jamuns to break during frying.

   ⏱️ 10 minutes
4. 4

   Deep fry the jamuns: Heat ghee or oil in a deep pan or kadai over very low heat. The oil should be just warm, around 130-140°C (265-285°F). Carefully slide a few dough balls into the warm oil. Fry them on extremely low heat, stirring gently and continuously with a slotted spoon. They should fry slowly, turning a uniform deep golden brown color. This process can take 10-15 minutes per batch. If the oil is too hot, the outside will brown quickly while the inside remains uncooked. If the heat is too low, they might absorb too much oil.

   ⏱️ 15-20 minutes per batch
5. 5

   Soak the jamuns: Once the jamuns are uniformly golden brown, remove them from the oil using a slotted spoon and drain excess oil. Immediately plunge the hot jamuns into the warm sugar syrup. Ensure the syrup is warm, not boiling hot, and the jamuns are fully submerged. Let the jamuns soak in the syrup for at least 2 hours, or preferably overnight, to allow them to absorb the syrup and become soft and juicy.

   ⏱️ Minimum 2 hours (soaking)

💡 Pro Tips

• ✓Fry the jamuns on very low heat to ensure they cook through evenly without burning.
• ✓Ensure the jamuns are uniformly golden brown before removing them from the oil.
• ✓The jamuns should be fully submerged in warm syrup to absorb it completely and become soft and juicy.
• ✓For a smoother dough, ensure your khoya is not too dry or crumbly. A little moisture is key.
• ✓Avoid over-kneading the dough, as this can make the jamuns tough.

🔄 Variations

• Kala Jamun: Fry the jamuns for a longer time until they are a very dark brown, almost black, before soaking.
• Stuffed Gulab Jamun: Fill the center of each jamun ball with a small piece of cashew, almond, or a raisin before frying.

🥗 Nutrition

Per serving