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Homemade Gulab Jamun Recipe

Gulab Jamun
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Gulab Jamun is a soft, syrup-soaked Indian dessert made from khoya and paneer. These golden, melt-in-your-mouth dumplings are a must for festive occasions like Diwali or weddings. Simple yet decadent, this recipe ensures perfectly spongy and sweet gulab jamuns every time.

Ingredients

Scale

For Paneer (Homemade Cottage Cheese):

  • 500g cow’s milk
  • 2 tsp lemon juice (or vinegar)

For Dough (Dumplings):

  • 250g khoya (mawa), grated
  • 100g paneer, crumbled
  • 40g plain flour (maida)
  • ¼ tsp baking soda (or ENO)

For Sugar Syrup:

  • 2½ cups sugar
  • 2 cups water
  • ¼ tsp saffron strands (optional)
  • 3 green cardamom pods, crushed
  • 3–4 drops rose water (or kewra water as a substitute)

Additional:

  • Ghee (or neutral oil) for frying
  • 1 tbsp chopped pistachios or almonds for garnish (optional)

Instructions

Step 1: Make the Paneer

  1. Heat the milk in a heavy-bottomed pan, stirring occasionally to prevent burning.
  2. Add lemon juice slowly, stirring until the milk curdles (the solids and whey separate).
  3. Strain the curdled milk through a muslin-lined colander and rinse with cold water. Squeeze out excess liquid and set aside.

Pro Tip: Use cow’s milk for softer, creamier paneer.

Step 2: Make the Dough

  1. In a mixing bowl, combine grated khoya, crumbled paneer, plain flour, and baking soda. Knead gently into a smooth, soft dough that isn’t sticky.
  2. Grease your hands with ghee and shape the dough into 14–16 smooth, crack-free balls. Rest the dough balls for 10–15 minutes.

Visual Cue: The dough balls should feel soft and pliable without visible cracks.

Step 3: Prepare Sugar Syrup

  1. Heat sugar and water in a pan over medium heat. Stir until fully dissolved.
  2. Add saffron, crushed cardamom, and rose water once it starts boiling. Simmer for 10 minutes, making a slightly sticky syrup.

Pro Tip: Don’t let the syrup thicken—it should remain easy to absorb.

Step 4: Fry the Dough Balls

  1. Heat ghee (or oil) in a deep pan on medium heat. Reduce to low before frying.
  2. Fry the balls in batches until evenly golden brown, stirring gently to prevent sticking.

Mistake to Avoid: Frying on high heat will cook the outside while leaving the inside raw. Always fry on low heat.

Step 5: Soak in Sugar Syrup

  1. Drop the hot fried balls directly into the warm sugar syrup.
  2. Cover and let them soak for at least 2 hours to absorb the syrup fully.

Pro Tip: Ensure the syrup and gulab jamuns are warm for the best absorption.

Notes

Serving Suggestions

  • Serve warm garnished with chopped pistachios or almonds.
  • Pair with chilled rabri (thickened milk) or vanilla ice cream for an indulgent dessert.

Storage & Reheating

  • Store in an airtight container submerged in syrup for up to 7 days in the refrigerator.
  • Reheat gently in the syrup over low heat or microwave briefly before serving.

Freezing Tips

  • Freeze unsoaked, fried dough balls in an airtight container for up to 1 month.
  • Thaw completely before soaking in freshly made syrup.

Tips & Tricks

  • Smooth dough is key! Cracks on the dough balls can cause them to break during frying.
  • Use fresh, homemade paneer and khoya for the best texture and flavor.
  • Always use a heavy-bottomed pan to prevent burning the milk or syrup.

Find it online: https://indianrecipe.info/gulab-jamun/