recipe with gulab jamun
The Best recipe with gulab jamun
Classic Gulab Jamun Recipe
A nostalgic, soft, and syrupy Indian dessert made with milk dumplings soaked in a sweet rose-flavored syrup. Perfect for summer or any special occasion.
🥘Ingredients
- 1 cup whole milk powder
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup warm water
- 2 cups water
- 1 cup sugar
- 1 tsp rose water
- 1/2 tsp saffron strands (optional)
- 1 cinnamon stick (optional)
👨🍳Directions
-
1
Preheat oven to 350°F. In a bowl, mix milk powder, flour, baking powder, and salt until smooth. -
2
Gradually add warm water while stirring until a soft dough forms. Cover and let rest for 15 minutes. -
3
Roll the dough into small balls, about 1-inch in diameter. Tie each with kitchen twine to keep them intact. -
4
Place the tied balls on a baking tray lined with parchment paper. Bake for 15 minutes, then flip and bake another 15 minutes until golden. -
5
While the gulab jamun bakes, prepare the syrup by boiling water, sugar, rose water, saffron, and cinnamon for 10 minutes until sugar dissolves. -
6
Let the gulab jamun cool slightly, then gently immerse each in the warm syrup until fully saturated.
🔧Equipment
- Mixing bowls
- Kitchen twine or thread
- Oven-safe tray
- Oven mitts
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Gulab Jamun Recipe Works
❓ Frequently Asked Questions About Gulab Jamun
How do I store leftover gulab jamun?
Store leftover gulab jamun in an airtight container at room temperature for up to two days or refrigerate for up to five days. To reheat, warm them gently in a dry pan over low heat until warmed through, or serve cold with your favorite dessert sauce.
Can I make gulab jamun without milk powder?
Yes, you can substitute milk powder with whole milk or even coconut milk for a slightly different flavor profile. For a richer texture, use full-fat milk in place of the powdered milk.
What if my milk syrup doesn’t reach the perfect consistency?
If the syrup is too thick, simmer it gently for another 5–10 minutes, stirring occasionally. If it’s too thin, reduce heat and let it evaporate naturally for a few more minutes. The key is to cook it until it coats the back of a spoon but isn’t watery.
How do I make the jamun (roseberry) puree?
Simmer 1 cup of fresh roseberries (or jamun) with ½ cup water until soft, then blend until smooth. Strain through a fine-mesh sieve to remove seeds, then reduce the puree slightly by simmering it to concentrate the flavor before mixing it into the milk syrup.
Why do some versions of gulab jamun have a crumbly texture?
A crumbly texture often comes from overmixing the dough or not kneading it enough. For a softer result, knead the dough just until it’s smooth and elastic—don’t overwork it. Also, ensure your milk powder is well dissolved before mixing into the dough.
