Indian · Indian
Gulab Jamun Recipe
Soft, syrup-soaked gulab jamuns — from scratch with khoya or instant with ready-mix. Either way, festival-perfect sweetness.
Ingredients
- 1 cup khoya (or 1 pack instant gulab jamun mix)
- 2 tbsp maida
- 1/4 tsp baking soda
- Milk to knead
- 1.5 cups sugar
- 1.5 cups water
- 4 cardamom pods
- 1 tsp rose water
- Saffron strands
- Ghee/oil for frying
How to Make Gulab Jamun
- For syrup: boil sugar, water, cardamom, saffron for 5 mins till slightly sticky. Add rose water. Keep warm.
- For jamuns: knead khoya, maida, baking soda with minimal milk till soft smooth dough. Rest 10 mins.
- Divide into smooth crack-free balls (walnut-sized).
- Heat ghee on low-medium. Fry jamuns turning gently till uniform golden brown (6–8 mins).
- Transfer immediately to warm syrup. Soak 30 mins before serving. Serve warm or at room temp.
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Rani's Tip: Diwali, weddings, Karwa Chauth — Rani's festival planner flags gulab jamun when you stock khoya. Make 2 days ahead, even better.
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