Soft Indian Gulab Jamun Soaked in Fragrant Syrup

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Gulab jamun are the fried milk balls soaked in scented syrup, and the trick is frying them low so the inside cooks without browning. I keep the syrup warm so they stay soft, never rubbery.

This Indian Gulab Jamun recipe is easy to follow and perfect for celebrations or special occasions. With a few key ingredients, you can create these delicious treats at home.

Deliciously Soft Gulab Jamun

These gulab jamun are prepared from khoya (milk solids) and deep-fried until golden brown, then soaked in a sweet and aromatic cardamom-scented sugar syrup. The entire process takes about an hour, and the recipe yields approximately 20 pieces.

Ingredients

1 cup khoya (dried milk solid)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
Milk as needed for dough consistency
Oil for deep frying
1.5 cups sugar
1 cup water
1-2 teaspoons rose water or saffron (optional)

Instructions

Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil and simmer for about 5-10 minutes until the sugar dissolves completely. Add cardamom powder and rose water; set aside to cool.
Make the Dough: In a mixing bowl, combine khoya, all-purpose flour, baking powder, and cardamom powder. Mix well and add ghee. Gradually add milk to form a soft and pliable dough.
Shape the Balls: Divide the dough into small portions and roll them into smooth balls, ensuring no cracks remain.

Heat the Oil: In a deep frying pan, heat oil over medium heat. To check the temperature, drop a small piece of dough; if it rises to the surface, the oil is ready.
Fry the Gulab Jamun: Gently place the balls in the hot oil, frying them in batches until they are golden brown, turning frequently for even cooking.
Soak in Syrup: Once fried, remove the gulab jamun with a slotted spoon and place them in the prepared sugar syrup. Allow them to soak for at least 30 minutes before serving.