Make soft and juicy gulab jamuns in just 30 minutes! Authentic Indian dessert recipe with milk powder, step-by-step Gide, tips, and FAQs
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serving Size: 12-15 jamuns
gulab jamun calories
Nutritional Info (Per Serving 2 Jamuns)
Calories: 280 kcal
Carbohydrates: 40g
Protein: 5g
Fat: 12g
Sugar: 30gIf you're craving a melt-in-your-mouth Indian sweet, this 30-minute Gulab Jamun recipe is the perfect treat. Whether you're celebrating a festival or just indulging in a post-dinner dessert, this guide to making Gulab Jamun at home will bring joy and nostalgia to your kitchen. Learn "Gulab Jamun kaise banta hai" with easy, beginner friendly steps and helpful tips!
Gulab Jamun ,Introduction
Gulab Jamun is more than just a dessert it's a symbol of celebration, family gatherings, and warm memories. This traditional Indian sweet, made from soft khoya or milk powder balls soaked in fragrant rose cardamom sugar syrup, is popular across all regions of India and loved globally
The name "Gulab Jamun" combines "Gulab" (rose) for the floral syrup and "Jamun" (a fruit similar in size and color) for the shape and look With this simple yet authentic recipe, you can prepare this delicacy in just 30 minutes
Ingredients (Makes 12-15 Gulab Jamuns)
For the Dough (gulab Jamun)
1 cup milk powder – High in calcium and gives authentic textureg
1/4 cup all-purpose flour (maida) – Helps bind the dough
2 tbsp ghee (clarified butter) – Adds richness and smoothness
1/4 tsp baking soda – Makes the jamuns fluffy
1/4 cup warm milk (adjust as needed) – Binds ingredients into a smooth dough
For Sugar Syrup:
1.5 cups sugar – Sweet base for syrup
1.5 cups water – Dilutes sugar for proper consistency
4-5 green cardamom pods – Adds a beautiful aroma
1 tsp rose water or a few drops of rose essence – Traditional floral note
Few saffron strands (optional) – Royal touch and natural color
For Frying:
Ghee or oil (for deep frying) – Gives a golden, crispy exterior
🍳 Step-by-Step Cooking Instructions
Step 1: Prepare the Sugar Syrup
In a saucepan, combine sugar and water
Heat over medium flame until the sugar dissolves completely
Add cardamom pods, rose water, and saffron strands
Simmer for 5-7 minutes on low flame. Do not let it become thick or stringy.
Turn off the heat and keep it warm
Step 2: Make the Dough
In a mixing bowl, combine milk powder, all-purpose flour, ghee, and baking soda
Mix well and gradually add warm milk to form a soft, smooth dough. Do not over-knead
Cover and let the dough rest for 5 minutes
Step 3: Shape the Jamuns
Divide the dough into 12-15 small equal balls.
Roll each ball between your palms until smooth and crack-free.
Step 4: Fry the Jamuns
Heat ghee or oil in a deep pan on medium-low flame.
Test oil with a small piece of dough. It should rise slowly.
Gently slide in the balls and fry until golden brown, turning occasionally.
Fry in batches, keeping the heat consistent.
Step 5: Soak in Syrup
Drain fried jamuns and place them directly into warm syrup.
Let them soak for at least 2 hours for best results.
Serve warm or chilled, garnished with
chopped pistachios
☕ Cooking Tips & Substitutions
Avoid over-kneading the dough; it can make jamuns dense.
Use full-fat milk powder for rich texture.
Substitute khoya for milk powder for a more traditional flavor.
Syrup should be warm, not hot or cold, when soaking the jamuns
FAQ Section for gulab jamun,
Q1: Can I make gulab jamun without ghee?
A: Yes, you can use any neutral oil, but ghee gives an authentic taste
Q2: Why are my gulab jamuns hard inside?
A: Over-kneading or too little moisture in the dough can make them hard
Q3: Can I make them in advance?
A: Yes! In fact, they taste better after soaking overnight
Q4: Are these gulab jamuns gluten-free?
A: No, due to maida (all-purpose flour). Use gluten-free flour alternatives to modify
Q5: Can I air-fry or bake them?
A: Traditional gulab jamuns are deep-fried. Baking or air frying won't give the same texture but is possible
Q6: How long can I store gulab jamun?
A: Refrigerated, they last up to 5-6 days
Q7: What if the syrup crystallizes?
A: Add a little water and heat it again to dissolve the crystals
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