No Indian festival is complete without the indulgence of Gulab Jamun — soft, melt-in-the-mouth balls soaked in sweet rose-flavored syrup!
Whether it’s Diwali, Holi, Eid, or a wedding, these golden delights always steal the show.
Today, learn how to prepare perfect gulab jamuns at home — just like halwai style!
Ingredients
For Gulab Jamun Balls:
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee
- 2–3 tablespoons milk (adjust as needed)
- Ghee or oil for frying
For Sugar Syrup:
- 1 and 1/2 cups sugar
- 1 and 1/2 cups water
- 2–3 cardamom pods, crushed
- 1 teaspoon rose water
- Few strands of saffron (optional)
Preparation Steps: How to Make Soft and Juicy Gulab Jamun at Home
Step 1: Prepare the Sugar Syrup
- In a pan, combine sugar and water.
- Boil till sugar dissolves, then simmer for 5 minutes.
- Add cardamom, rose water, and saffron. Keep warm.
Step 2: Prepare the Dough
- In a bowl, mix milk powder, maida, and baking soda.
- Add ghee and rub into the flour.
- Gradually add milk to form a soft, smooth dough.
- Rest the dough for 10 minutes.
Step 3: Shape and Fry
- Make small, crack-free balls.
- Heat ghee on medium-low. Fry the balls until golden brown, stirring continuously.
Step 4: Soak
- Immediately transfer fried balls into warm sugar syrup.
- Let them soak for at least 2 hours for best results.
Serving Suggestions
- Serve warm or chilled.
- Garnish with slivered pistachios or rose petals.
Pro Tips
- Fry on low heat to ensure even cooking.
- Always soak gulab jamuns in warm syrup, not hot.
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FAQs
Why did my gulab jamun turn hard?
Over-kneading the dough or frying on high heat can make them hard.
Can I store Gulab Jamun?
Yes, refrigerate in syrup for up to 5 days.
