Made with love and everyday ingredients, Mala Flavors' recipe brings the kind of fluffiness and taste that feels just like home. With simple tricks and easy steps, it’s a breeze to get it just right.
Gulab Jamun is one of the most beloved Indian desserts—soft, deep-fried balls made from milk solids, soaked in a fragrant sugar syrup. This homemade version gives you the perfect texture and taste, just like your favorite sweet shop!
Gulab Gamun
Course: SweetCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Jamun Dough
1 cup milk powder
1/4 cup all-purpose flour (maida)
1/4 tsp baking soda
2 tbsp ghee (clarified butter)
Approx. 1/4 cup warm milk (adjust as needed)
- For Sugar Syrup
1.5 cups sugar
1.5 cups water
3–4 cardamom pods, crushed
A few saffron strands (optional)
1 tsp rose water (or kewra water)
1 tsp lemon juice (prevents crystallization)
- For Frying
Ghee or oil (as needed, for deep frying)
Directions
- Make Sugar Syrup
- In a saucepan, mix sugar and water. Bring to a boil.
- Add cardamom, saffron, and rose water.
- Simmer for 8–10 minutes until it becomes slightly sticky.
- Add lemon juice, stir, and turn off the flame. Keep warm.
- Prepare the Dough
- In a bowl, mix milk powder, flour, and baking soda.
- Add ghee and rub in until the mixture becomes crumbly.
- Slowly add warm milk and knead gently into a soft, smooth dough.
- Let it rest for 5–10 minutes. Do not overwork the dough.
- Shape the Balls
- Divide the dough into small portions and roll into smooth, crack-free balls.
- Keep them covered with a moist cloth.
- Fry the Jamuns
- Heat ghee/oil on low to medium heat.
- Fry the jamuns slowly, stirring gently for even browning.
- Once golden brown, remove and drain excess oil.
- Soak in Sugar Syrup
- Place the hot jamuns directly into warm syrup.
- Let them soak for at least 2 hours to absorb all the sweetness and become juicy.
Serving Suggestions
- Serve warm or chilled, as you prefer.
- Garnish with chopped pistachios, almonds, or edible silver foil for a festive touch.
- Tastes amazing with a scoop of vanilla ice cream!
Tips & Tricks
- Do not fry on high heat—jamuns will brown outside and stay raw inside.
- If cracks form on the dough balls, add a few drops of milk to fix consistency.
- Let them rest and soak well for best flavor and softness.
- You can also make jamuns using khoya or paneer if preferred.
About Mala Flavors
This recipe is brought to you from the heart of a home kitchen. Inspired by my mom Mala Singh’s magical touch in cooking, Mala Flavors celebrates flavors that are authentic, homely, and full of love. ❤️
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