Ingredients
Equipment
Method
Step 1: Prepare the Dough
- In a mixing bowl, crumble the khoya until soft. Add all-purpose flour and baking soda and mix gently. Gradually add milk and knead into a smooth, soft, non-sticky dough. Cover with a damp cloth and let it rest for 15–20 minutes.
Step 2: Shape the Jamuns
- Divide the dough into equal portions and roll each portion between your palms to form smooth, crack-free balls. Keep them covered to prevent drying.
Step 3: Make the Sugar Syrup
- In a saucepan, combine sugar, water, and cardamom powder. Bring to a boil and cook until the syrup becomes lightly sticky. Add rose water and saffron strands, then switch off the heat.
Step 4: Fry the Jamuns
- Heat ghee or oil over low to medium heat. Carefully add 4–5 balls at a time and fry them gently, stirring occasionally, until they turn deep golden brown. Remove with a slotted spoon and drain excess oil.
Step 5: Soak and Serve
- Transfer the warm fried jamuns into warm sugar syrup. Let them soak for 30–40 minutes until they double in size and become soft and syrupy. Serve warm or chilled.
Notes
Do not over-knead the dough, as it can make the gulab jamuns hard.
Always fry on low to medium heat to ensure even cooking.
The sugar syrup should be warm, not boiling, when soaking the fried balls.
Add 1 teaspoon lemon juice to the syrup to prevent crystallization.
For stuffed gulab jamuns, place chopped pistachios or saffron in the center before shaping.
Store leftover gulab jamuns in syrup in an airtight container in the refrigerator for up to 4–5 days.
Reheat gently before serving for the best taste and texture.