Print

Perfect Homemade Gulab Jamun Recipe with Cardamom Rose Water Syrup for Easy Dessert Delight

homemade gulab jamun - featured image
Print Recipe

This recipe delivers soft, melt-in-the-mouth gulab jamuns soaked in fragrant cardamom rose water syrup, perfect for celebrations or a comforting dessert treat.

Ingredients

  • Milk powder – 1 cup (120g / 4.2 oz) full-fat
  • All-purpose flour – 2 tablespoons (15g / 0.5 oz) (can swap with gluten-free flour)
  • Baking soda – 1/4 teaspoon
  • Ghee or unsalted butter – 2 tablespoons, melted
  • Whole milk – 1/4 cup (60ml / 2 fl oz), warm (adjust as needed)
  • Sugar – 1/2 teaspoon (for dough)
  • Sugar – 2 cups (400g / 14 oz) (for syrup)
  • Water – 1 1/2 cups (360ml / 12 fl oz)
  • Green cardamom pods – 6, lightly crushed
  • Rose water – 1 tablespoon
  • Fresh lemon juice – 1 teaspoon
  • Vegetable oil or ghee – 3 cups (enough for deep frying)

Instructions

  1. In a large bowl, mix 1 cup milk powder, 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, and 1/2 teaspoon sugar.
  2. Add 2 tablespoons melted ghee or butter and gently mix with your fingers until crumbly.
  3. Gradually pour in 1/4 cup warm milk, mixing lightly to form a soft dough. Add more milk if needed to achieve a smooth, pliable but not sticky dough.
  4. Cover the dough with a damp cloth and let it rest for 10 minutes.
  5. In a saucepan, combine 2 cups sugar and 1 1/2 cups water. Add crushed cardamom pods and bring to a boil over medium heat, stirring until sugar dissolves.
  6. Lower heat and simmer syrup for 5-7 minutes. Add 1 teaspoon fresh lemon juice and 1 tablespoon rose water. Remove from heat and keep warm.
  7. Divide rested dough into 16-18 equal portions. Roll each into smooth, crack-free balls about 1 inch diameter.
  8. Heat 3 cups oil or ghee in a deep frying pan over medium-low heat to about 325°F (160°C).
  9. Fry dough balls in batches, stirring gently and constantly, until golden brown (6-8 minutes).
  10. Remove fried gulab jamuns with a slotted spoon and drain briefly on paper towels.
  11. Immediately immerse the fried balls in warm syrup and soak for at least 30 minutes.
  12. Serve warm or at room temperature, optionally garnished with crushed pistachios or dried rose petals.

Notes

Maintain oil temperature around 325°F (160°C) for best results. Resting the dough for 10 minutes improves softness. Add lemon juice to syrup to prevent crystallization. Soak gulab jamuns in syrup for at least 30 minutes for full flavor absorption. For vegan version, substitute ghee with coconut oil and milk with almond or soy milk.

Nutrition

Keywords: gulab jamun, homemade gulab jamun, Indian dessert, cardamom rose water syrup, easy dessert, fried sweets, traditional Indian sweets

Find it online: https://evabakery.com/perfect-homemade-gulab-jamun-recipe-with-cardamom-rose-water-syrup-for-easy-dessert-delight/