Saffron Jamun Recipe – Authentic Indian Gulab Jamun with Rosewater

Last Updated on 2 months by Neha Deshmukh

Saffron Jamun Recipe – Authentic Indian Gulab Jamun with Rosewater

Hey everyone! If you’ve ever craved that melt-in-your-mouth sweetness of gulab jamun, you’re in the right place. I remember the first time I tried to make these – it felt a little daunting, but the reward? Oh, so worth it! Today, I’m sharing my take on this classic Indian dessert, infused with the delicate aroma of saffron and a hint of rosewater. It’s a little extra special, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This saffron jamun recipe isn’t just about a sweet treat; it’s about creating a little moment of joy. The saffron adds a beautiful color and a subtle floral note that elevates the traditional gulab jamun. Plus, using an instant mix makes it surprisingly achievable, even on a busy weeknight. It’s perfect for festivals, celebrations, or just when you need a comforting dessert.

Ingredients

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

• 1 pack Instant jamun mix (approx. 200g)
• 200 gm Oil/ ghee (for frying)
• 3 cups Sugar
• 1.5 cups Water
• 2 powdered Cardamom pods
• 2 food colour drops (optional, for a vibrant hue)
• 5 Saffron strands
• 0.125 teaspoon Rose water
• 0.5 teaspoon Sugar (for saffron infusion)
• Few drops Milk (for saffron infusion)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Instant Jamun Mix: This is a lifesaver! Makes things so much easier. Look for a good quality mix – it really impacts the texture.
• Saffron: Don’t skimp on the saffron! It’s what gives these jamuns their signature flavor and color. A little goes a long way.
• Rose Water: Adds a beautiful fragrance. Be careful not to add too much, as it can be overpowering.
• Ghee vs. Oil – Regional Preferences: Traditionally, gulab jamuns are fried in ghee (clarified butter) for a richer flavor. However, many families (including mine!) prefer using oil – it’s lighter and easier to manage. Feel free to choose what you prefer! I usually use a neutral-flavored oil like canola or sunflower.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse that saffron. Soak the saffron strands in a few drops of warm milk with 0.5 teaspoon of sugar and set aside. This helps release all that gorgeous color and flavor.
2. In a bowl, combine the instant jamun mix with 1.5 cups of water. Mix well to form a soft, pliable dough.
3. Now, grease the dough with a little ghee. This prevents it from drying out. Let it rest for about 5 minutes.
4. Divide the dough into two portions. To one portion, add the saffron milk mixture, food color (if using), rose water, and mix well. This will be your flavorful stuffing.
5. Take a small portion of the plain dough and shape it into a lemon-sized ball. Flatten it slightly, place a small amount of the saffron-infused dough in the center, and carefully seal it up. Make sure there are no cracks!
6. Heat the oil/ghee in a deep frying pan over medium heat. Gently drop the stuffed jamuns into the hot oil.
7. Fry them until they turn a beautiful, deep golden brown – almost black! This takes about 8-10 minutes. Don’t overcrowd the pan.
8. Drain the fried jamuns on paper towels to remove excess oil.
9. While the jamuns are frying, prepare the sugar syrup. In a separate saucepan, combine 3 cups of sugar and 1.5 cups of water. Bring to a boil and simmer for about 8 minutes.
10. Add the cardamom powder to the syrup.
11. Once the jamuns have cooled slightly, gently drop them into the warm sugar syrup. Let them soak overnight (or at least for a few hours) for the best flavor absorption.

Expert Tips

• Don’t overmix the dough: Overmixing can make the jamuns tough.
• Maintain the oil temperature: If the oil is too hot, the jamuns will brown quickly on the outside but remain uncooked inside. If it’s too cold, they’ll absorb too much oil.
• Seal the jamuns tightly: This is crucial to prevent them from bursting while frying.
• Warm syrup is key: Adding the jamuns to warm syrup ensures they absorb it properly.

Variations

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

• Vegan Adaptation: Use plant-based ghee for frying.
• Gluten-Free Considerations: Double-check the ingredients of your instant jamun mix to ensure it’s gluten-free.
• Spice Level: Adjust the amount of cardamom to your liking. My grandmother always added a pinch of nutmeg too!
• Festival Adaptations: During Diwali, I like to add a few chopped nuts to the stuffing. For Holi, a touch of rose petals in the syrup adds a festive touch.

Serving Suggestions

These saffron jamuns are best served warm, with a sprinkle of chopped pistachios or almonds. They’re also lovely with a scoop of vanilla ice cream or a dollop of fresh cream.

Storage Instructions

Store leftover jamuns in an airtight container in the refrigerator for up to 3-4 days. The syrup will thicken over time, so you might want to warm them up slightly before serving.

FAQs

What is the best way to prevent the jamuns from bursting while frying?

Make sure to seal the jamuns tightly and maintain a consistent oil temperature. Frying them on medium heat is best.

Can I make the sugar syrup ahead of time?

Yes, you can! Just store it in the refrigerator and reheat it gently before adding the jamuns.

How do I know if the sugar syrup has reached the correct consistency?

The syrup should be sticky but not too thick. A good test is to take a drop of syrup between your thumb and forefinger – it should form a single, sticky string.

What is the role of saffron in this recipe?

Saffron adds a beautiful color, a delicate floral aroma, and a unique flavor that elevates the traditional gulab jamun.

Can I use homemade jamun mix instead of instant mix?

Absolutely! If you’re feeling ambitious, you can definitely use a homemade jamun mix. There are plenty of recipes available online.