Gulab Jamun Recipe – Rose & Cardamom Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Gulab Jamun Recipe – Rose & Cardamom Indian Sweet Treats

Okay, let’s be real. Is there anything more comforting than a warm, melt-in-your-mouth Gulab Jamun? These little balls of fried dough, soaked in fragrant rose-flavored syrup… honestly, they’re pure happiness. I remember the first time I tried making these – it felt a little daunting, but the reward was SO worth it. And trust me, with this recipe, you’ll be enjoying them in no time!

Why You’ll Love This Recipe

This Gulab Jamun recipe isn’t just about following steps; it’s about creating a little piece of Indian sweet magic in your own kitchen. It’s perfect for festivals, special occasions, or just when you need a sweet pick-me-up. Plus, the delicate balance of cardamom and rose water is just chef’s kiss. You’ll love how surprisingly achievable these are, and the look on everyone’s faces when you serve them will be priceless!

Ingredients

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

• 1 cup sugar
• ½ cup water
• A pinch of cardamom powder
• 1 tsp rose water
• 150 gm potatoes, cooked and mashed (about 2 medium)
• 100 gm all-purpose flour (about ¾ cup)
• ⅛ tsp baking powder
• A pinch of cardamom powder
• 100 gm khoya (solidified milk)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Khoya: This is the star! Khoya gives Gulab Jamuns their signature soft texture. If you can’t find it, you can substitute with equal parts ricotta cheese (drained well) and milk powder.
• Cardamom: Freshly ground cardamom is best – the aroma is incredible! If you’re using pre-ground, make sure it’s relatively fresh for maximum flavor.
• Rose Water: A little goes a long way. Look for pure rose water, not rose flavoring, for an authentic taste. My grandmother always said the quality of the rose water dictates the quality of the Gulab Jamun!
• Flour: All-purpose flour works beautifully. Want to go gluten-free? A good gluten-free flour blend (one designed for baking) will work well – I’ll share more in the variations section.
• Oil: I prefer using neutral-flavored oil like canola or sunflower oil for frying. You want something that won’t compete with the delicate flavors of the jamuns.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the sugar syrup. In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves completely.
2. Add a pinch of cardamom powder and let it simmer for about 5-7 minutes, until the syrup is slightly sticky.
3. Stir in the rose water and set the syrup aside to cool. It needs to be warm when you add the fried jamuns.
4. Now for the dough! In a bowl, combine the mashed potatoes, flour, baking powder, another pinch of cardamom powder, and khoya.
5. Knead everything together until you have a smooth, soft dough. Don’t over-knead, though!
6. Shape the dough into small, lime-sized balls. Make sure the surface is smooth – any cracks can cause them to break apart during frying.
7. Heat the oil in a deep frying pan or pot over medium-low heat. To test if it’s ready, drop a tiny piece of dough into the oil; it should sizzle and slowly rise to the surface.
8. Fry the jamun balls in batches, being careful not to overcrowd the pan. Fry them on medium-low heat until they’re golden brown all over. This takes about 8-10 minutes per batch. Alternatively, you can air-fry them at 180°C (350°F) for about 20 minutes after brushing with a little oil.
9. Once fried, immediately transfer the jamuns to the warm sugar syrup.
10. Let them soak for at least an hour, or even longer for maximum sweetness!

Expert Tips

A few little things that’ll take your Gulab Jamuns to the next level:

• Don’t skip the resting time in the syrup! This is crucial for them to absorb all that delicious flavor.
• Keep the heat low while frying. High heat will cause them to brown too quickly on the outside and remain uncooked inside.
• If your jamuns are cracking while frying, the dough is likely too dry. Add a teaspoon of milk or water to the dough and knead again.

Variations

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

• Vegan Gulab Jamun: Use plant-based khoya (available at some Indian grocery stores) and substitute the milk in the dough with plant-based milk.
• Gluten-Free Gulab Jamun: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of liquid slightly.
• Spice Level: Feel free to adjust the amount of cardamom to your liking. A little extra can be lovely!
• Festival Adaptations: These are always a hit during Diwali, Holi, and Eid. My family loves to make a huge batch for every celebration.

Serving Suggestions

Gulab Jamuns are best served warm. A scoop of vanilla ice cream alongside is a classic pairing, but they’re also wonderful on their own with a cup of chai.

Storage Instructions

You can store leftover Gulab Jamuns in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in the microwave or oven before serving.

FAQs

Let’s answer some common questions:

• What is Khoya and can I make it at home? Khoya is solidified milk, and it’s essential for the texture. You can make it at home by simmering full-fat milk until all the water evaporates, but it’s a lengthy process!
• What type of oil is best for frying Gulab Jamun? A neutral-flavored oil like canola or sunflower oil is ideal.
• How do I know if the sugar syrup is the right consistency? It should be slightly sticky, but not too thick. A one-string consistency is perfect – dip a spoon into the syrup and pull it out; a single string of syrup should form.
• Why are my Gulab Jamuns cracking while frying? The dough is likely too dry. Add a little milk or water and knead again.
• Can I make Gulab Jamun dough ahead of time? Yes, you can! Store the dough in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and frying.