Gulab jamun
गुलाब जामुन
Milk-solid dumplings fried and soaked in scented sugar syrup. They are a classic South Asian celebration dessert.
About this dish
Milk-solid dumplings fried and soaked in scented sugar syrup. They are a classic South Asian celebration dessert. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Khoya gulab jamun in cardamom syrup
Dough
- 200 g soft unsweetened khoya
- 80 g fresh paneer, finely grated
- 30 g all-purpose flour
- 15 g fine semolina
- 1/4 tsp baking powder
- 2-4 tbsp milk as needed
Syrup
- 350 g sugar
- 500 ml water
- 4 cardamom pods, crushed
- 1 tsp rose water
- 1 tsp lemon juice
- 750 ml neutral oil for frying
- 1
Syrup: 350 g sugar; 500 ml water; 4 cardamom pods, crushed; plus the remaining ingredients listed for this component. Simmer sugar, water and cardamom 5 minutes; add lemon juice and rose water. Keep syrup warm, not boiling. Dissolve sugar before simmering; keep syrup pourable, not caramel-thick. Add rose water after the main simmer.
- 2
Dough: 200 g soft unsweetened khoya; 80 g fresh paneer, finely grated; 30 g all-purpose flour; plus the remaining ingredients listed for this component. Mash khoya and paneer smooth. Mix in flour, semolina and baking powder; add milk only as needed to form a soft dough. Rest 10 minutes. Rub out khoya and paneer lumps. Add milk gradually and mix lightly; do not knead like bread.
- 3
Divide into 20, roll gently into smooth crack-free balls without packing them hard. Make equal balls, smooth every crack and keep covered.
- 4
Fry in batches at 145-155°C/295-310°F, gently turning, for 8-12 minutes until evenly deep golden and cooked inside. Use a thermometer and small batches; low heat lets centers cook before coloring. Cut a test ball for a cooked, not dense raw, center.
- 5
Drain 1 minute, then immerse in warm syrup for at least 2 hours before serving. Keep balls submerged in warm syrup with room to swell; turn gently if needed and allow the full soak.
Note
This is the khoya version, not the milk-powder alternative. Low frying heat lets the centers cook before the outsides darken.