Meal Prep · North Indian
Gulab Jamun
Indulge in these classic, melt-in-your-mouth fried milk solids soaked in fragrant sugar syrup.
Ingredients
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Step-by-step- To prepare the syrup: In a saucepan, combine sugar, water, and crushed cardamom. Bring to a boil, then simmer for 5-7 minutes until slightly sticky (no need for a thick string consistency). Remove from heat and stir in rose water or saffron, if using. Keep warm.
- To prepare the dough: In a mixing bowl, combine milk powder, all-purpose flour, and baking powder. Mix well.
- Add melted ghee to the dry ingredients and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Gradually add milk, one tablespoon at a time, and gently bring the mixture together to form a soft, pliable dough. Do not knead excessively; over-kneading can make the jamuns hard. The dough should be slightly sticky initially.
- Grease your palms lightly with ghee. Take small portions of the dough and gently roll them into smooth, crack-free balls, about 1-inch in diameter.
- Heat oil or ghee in a deep pan over medium-low heat. The oil should not be too hot; a small piece of dough dropped in should rise slowly to the surface.
- Carefully add the gulab jamun balls to the hot oil, ensuring not to overcrowd the pan. Fry on low heat, turning them constantly, until they are evenly golden brown from all sides. This slow frying ensures they cook through without burning outside.
- Once golden brown, remove the fried jamuns with a slotted spoon and immediately transfer them into the warm sugar syrup.
- Let the gulab jamuns soak in the syrup for at least 30 minutes to an hour (or longer for best results) until they absorb the syrup and become soft and plump.
- Serve warm or at room temperature, optionally garnished with chopped pistachios or almonds.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 4 g |
| Fat | 12 g |
| Carbohydrates | 40 g |
| Fiber | 0 g |
| Sugar | 35 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store gulab jamuns submerged in their syrup in an airtight container. They taste great chilled.
Freezer Up to 3 months
Freeze gulab jamuns with their syrup in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Gently warm gulab jamuns and syrup on the stovetop over low heat until warm, or microwave in short bursts until heated through. Do not boil vigorously.
Chef’s Corner
- **Dough Consistency is Key:** The dough should be soft and slightly sticky. If it’s too dry, the jamuns will be hard; if too wet, they’ll break in oil. Adjust with a few drops of milk or a pinch of flour.
- **Crack-Free Balls:** Roll the balls between your palms gently but firmly to ensure there are no cracks. Cracks will cause them to break apart during frying.
- **Low Heat Frying:** This is crucial! Fry on very low heat to ensure the jamuns cook evenly from the inside out and get that beautiful golden color without burning.
- **Warm Syrup:** Ensure the sugar syrup is warm when you add the hot fried jamuns. This helps them absorb the syrup better and become soft and juicy.
- **Don’t Overcrowd:** Fry in batches to maintain oil temperature and allow even cooking.
