Gulab Jamun Recipe – Soft & Spongy Indian Milk Balls

Last Updated on 2 months by Neha Deshmukh

Gulab Jamun Recipe – Soft & Spongy Indian Milk Balls

Okay, let’s be real. Is there anything more satisfying than a warm, melt-in-your-mouth Gulab Jamun? These little milk balls soaked in fragrant sugar syrup are pure comfort food, and honestly, a staple at every Indian celebration in my family. I remember the first time I tried making these – it felt a little daunting, but trust me, it’s easier than you think! And the reward? Oh, so worth it. Let’s get started, shall we?

Why You’ll Love This Recipe

This Gulab Jamun recipe is all about achieving that perfect texture – soft, spongy, and utterly delicious. We’re going for jamuns that practically dissolve in your mouth! It’s a relatively quick recipe, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. Plus, I’ve included tons of tips and variations to make it your own.

Ingredients

Here’s what you’ll need to create these delightful treats:

• 4 bread slices, slices
• ?? cup sugar (approximately 150-200g)
• 2 tbsp milk powder or maida (all-purpose flour)
• ?? cup milk (approximately 240ml)
• 2-3 tbsp sugar (for rolling)
• As needed oil (for frying)
• A pinch cardamom powder

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Milk Powder vs. Maida: This is a classic debate! Milk powder gives a softer, more melt-in-your-mouth texture. Maida (all-purpose flour) will give you a slightly chewier jamun. I personally prefer milk powder for that extra softness, but feel free to experiment!
• Oil for Frying: Traditionally, ghee (clarified butter) is used, which adds a beautiful flavor. However, you can also use vegetable oil, sunflower oil, or any neutral-flavored oil. Just make sure it’s fresh!
• Cardamom Quality: Don’t skimp on the cardamom! Freshly ground cardamom powder has the most fragrant aroma. If you’re using pre-ground, make sure it’s relatively recent. A little goes a long way, so a pinch is usually perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the edges of your bread slices. Then, quickly dip each slice in milk – just a brief dip! You don’t want them soggy, just lightly moistened. Gently squeeze out any excess milk.
2. In a bowl, combine the soaked bread with the milk powder (or maida). Now, the kneading begins! Work it until you have a smooth, soft dough. If the dough feels too sticky, add a tiny bit of ghee (about ½ tsp at a time).
3. Divide the dough into equal portions. I usually aim for about 8-10 jamuns, depending on how big you like them. Roll each portion into a smooth, round ball. Don’t worry if they aren’t perfect – they’ll puff up during frying!
4. Heat oil on low flame. This is crucial. If the oil is too hot, the jamuns will brown quickly on the outside but remain uncooked inside. Gently drop the jamun balls into the warm oil, frying them until they’re golden brown and evenly cooked.
5. While the jamuns are frying, let’s make the sugar syrup. In a separate saucepan, combine ?? cup sugar and ?? cup water. Bring it to a boil and let it simmer until it reaches a sticky consistency. Add a pinch of cardamom powder for that lovely fragrance.
6. Once the jamuns are golden brown, carefully remove them from the oil and immediately drop them into the warm sugar syrup. Let them soak for at least 2 hours – the longer they soak, the more flavorful they become!
7. Finally, if you like, roll the soaked jamuns in sugar or desiccated coconut before serving. This adds a little extra sweetness and texture.

Expert Tips

• Low and Slow: Seriously, low heat is your friend when frying these. Patience is key!
• Don’t Overcrowd: Fry the jamuns in batches to maintain the oil temperature.
• Syrup Consistency: The syrup should be sticky, but not crystallized. A good test is to take a drop of syrup between your thumb and forefinger – it should form a string.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Gulab Jamun Adaptation: Substitute the milk with plant-based milk (like almond or soy milk) and use vegan ghee or oil for frying.
• Gluten-Free Gulab Jamun Adaptation: Use besan (chickpea flour) instead of maida. You might need to adjust the amount of milk to get the right dough consistency. My friend, Priya, swears by this version!
• Spice Level – Adjusting Cardamom: If you really love cardamom, feel free to add a little more. You can also experiment with other spices like a tiny pinch of nutmeg or saffron.
• Festival Adaptations: These are perfect for Diwali, Holi, Eid, or any celebration! I often make a larger batch for Diwali and gift them to friends and family.

Serving Suggestions

Gulab Jamun is best served warm, with a scoop of vanilla ice cream or a sprinkle of chopped pistachios. They also pair beautifully with a cup of chai.

Storage Instructions

Store leftover Gulab Jamun in an airtight container in the refrigerator for up to 3-4 days. They might lose a little of their softness, but they’ll still be delicious! You can gently warm them up before serving.

FAQs

Let’s answer some common questions:

• What type of bread works best for Gulab Jamun? White bread works best, as it has a softer texture.
• How do I prevent the jamuns from becoming hard? Don’t overcook them! Fry them on low heat and make sure they’re fully soaked in the syrup.
• Can I make the sugar syrup ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator and reheat it gently before using.
• What is the correct consistency for the sugar syrup? It should be sticky, but not crystallized.
• How can I achieve a perfectly round shape for the jamuns? Practice makes perfect! Try using a small spoon or your hands to gently shape the dough.
• What is the shelf life of Gulab Jamun? They’re best enjoyed within 3-4 days, stored in an airtight container in the refrigerator.