Authentic Gulab Jamun Recipe – Cardamom Rose Flavor

Last Updated on 2 months by Neha Deshmukh

Authentic Gulab Jamun Recipe – Cardamom Rose Flavor

Okay, let’s be real. Is there anything more comforting than a warm, melt-in-your-mouth Gulab Jamun? Seriously, this dessert is pure happiness. I remember the first time I tried to make these – it was a bit of a disaster, honestly! But after a lot of practice (and a few slightly misshapen jamuns!), I’ve perfected a recipe that’s easy to follow and always delivers. This one’s flavored with cardamom and rose, which just takes it to another level. Let’s get started!

Why You’ll Love This Recipe

This Gulab Jamun recipe is all about simplicity and flavor. It uses the convenience of MTR Gulab Jamun mix, which takes away a lot of the fuss, but still gives you that authentic, homemade taste. The cardamom and rose essence add a beautiful aroma and delicate sweetness. Plus, it’s easier than you think! Even if you’ve never made Indian sweets before, you’ll be able to nail this one.

Ingredients

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

• 800 grams sugar
• 800 ml water
• 1-2 teaspoons cardamom powder (adjust to your liking!)
• 1 teaspoon rose essence
• 175 grams MTR Gulab Jamun mix
• Approximately 1 cup water (for the dough)
• Oil or ghee, as needed for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little tips can make all the difference:

• MTR Gulab Jamun Mix: This is a lifesaver! It really simplifies the process and consistently gives great results. You can find it at most Indian grocery stores, or online.
• Rose Essence: A little goes a long way! Use a good quality rose essence for the best flavor. I prefer the kind that smells naturally floral, not artificial.
• Cardamom Powder: Freshly ground cardamom is amazing if you can manage it. It has a much more vibrant flavor. But store-bought is perfectly fine too!
• Ghee vs. Oil: This is a personal preference. Ghee (clarified butter) gives a richer, more traditional flavor. But vegetable oil works just as well, especially if you want a lighter taste. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sugar Syrup: In a deep pot, combine the sugar and water. Bring it to a boil and let it simmer for about 5 minutes, until it becomes slightly sticky.
2. Add Flavor: Stir in the cardamom powder and rose essence. Give it a good mix, then cover the pot and set it aside to keep warm.
3. Prepare the Dough: In a bowl, combine the MTR Gulab Jamun mix with water, a little at a time. You want to form a soft, pliable dough that isn’t sticky. Don’t overwork it!
4. Shape the Jamuns: Grease your hands with a little oil or ghee. This is crucial to prevent sticking! Take small portions of the dough (about 12 grams each) and gently roll them into smooth, round balls. Try to avoid any cracks – we’ll talk about that later!
5. Fry to Golden Perfection: Heat the oil or ghee in a deep frying pan over medium-low heat. The temperature is key here – too hot and they’ll burn on the outside before cooking through. Gently drop the jamuns into the hot oil, a few at a time. Fry them until they’re golden brown and evenly cooked, turning occasionally.
6. Soak and Enjoy: Carefully remove the fried jamuns from the oil and immediately drop them into the warm sugar syrup. Let them soak for at least 20 minutes, or until they’ve doubled in size and absorbed all that delicious syrup.
7. Serve: Serve warm, or chilled. Honestly, they’re good either way!

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures even cooking.
• Low and slow is the way to go: Frying on a low flame prevents burning and ensures the jamuns cook through.
• Warm syrup is essential: It allows the jamuns to absorb the syrup properly.

Variations

• Spice Level: If you really love cardamom, feel free to add a bit more! I’ve seen some recipes with up to 3 teaspoons.
• Festival Adaptations: These are perfect for Diwali, Holi, or any special occasion. My family always makes a huge batch for Diwali!
• Vegan: You can easily make these vegan by using plant-based ghee or vegetable oil.
• Gluten-Free: Double-check the ingredients of the MTR Gulab Jamun mix to ensure it’s gluten-free. Some mixes may contain wheat flour.

Serving Suggestions

Gulab Jamun is amazing on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla ice cream – classic!
• A sprinkle of chopped pistachios.
• Served with a side of rabri (thickened milk).
• Alongside a cup of masala chai.

Storage Instructions

Leftover Gulab Jamun can be stored in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they’ll still be delicious! You can also store them in the refrigerator for up to a week, but they might become a little firmer.

FAQs

• What is the best temperature for frying Gulab Jamun? Medium-low heat is ideal. You want the oil hot enough to cook the jamuns through, but not so hot that they burn.
• Can I make Gulab Jamun syrup ahead of time? Yes, absolutely! You can make the syrup a day or two in advance and store it in the refrigerator. Just reheat it gently before using.
• How do I prevent cracks in Gulab Jamun while frying? Make sure the dough is smooth and well-kneaded, and that you grease your hands well when shaping the balls. Also, frying on a low flame helps.
• What is the shelf life of Gulab Jamun? They’re best enjoyed within 3 days at room temperature, or up to a week in the refrigerator.
• Can I use a different Gulab Jamun mix? Yes, you can! Just follow the instructions on the package. Keep in mind that different mixes may require slightly different amounts of water.