Gulab Jamun Recipe

Method26 steps · about 3 hr 30 min

1. 1

   Step 1: Mix together water (1.5 cup), sugar (1¼–1½ cup) and crushed cardamoms in a pot.

   Uses 1¼–1½ cup sugar · 1.5 cup water · 4 green cardamom pods OR ¼ tsp cardamom powder

2. 2

   Step 2: Boil the syrup until it turns slightly sticky.

   Uses same 1¼–1½ cup sugar in 1½ cups water with chosen cardamom

3. 3

   Step 3: Turn off the stove before it goes to a 1 string consistency.

   Uses same boiled syrup before one thread stage

4. 4

   Step 4: Only if the syrup accidentally reaches one-string consistency, stir in the separate 2 tbsp rescue water and recheck. Otherwise skip this step.

   Uses 2 tbsp water · ONLY if one thread stage accidentally reached

5. 5

   Step 5: Add rose water (1 tsp) and mix. Set aside to keep it hot.

   Uses 1 tsp rose water · ONLY if rescue 4 unneeded · ONLY if water rescue 4 chosen

6. 6

   Step 6: Fluff up the flour (5 tbsp) in the jar with a fork and then measure correctly.

   Uses 5 tbsp all-purpose flour

7. 7

   Step 7: Sieve or mix the measured flour from 6 with the cup milk powder and only ⅛ tsp baking soda OR one large pinch, until uniform.

   Uses 1 cup milk powder · 0.125 tsp baking soda · same fluffed five tablespoons dough flour

8. 8

   Step 8: Mix only the 1 tsp dough ghee or oil into the existing dry mixture.

   Uses 1 tsp ghee · same flour/milk powder/soda mixture

9. 9

   Step 9: Mix only 1 tbsp yogurt OR ¾ tbsp lemon juice with initially 2 tbsp from the variable milk supply. Reserve this same mixture.

   Uses initial 2 tbsp from variable 2–4 tbsp milk supply · 1 tbsp plain yogurt OR ¾ tbsp lemon juice

10. 10

    Step 10: Pour initially 1½ tbsp of the same acidified milk mixture from 9 into the existing dry mix from 8.

    Uses same 1 tsp ghee incorporated into existing dry mix · 1½ tbsp of chosen yogurt OR lemon milk mixture; unknown fraction

11. 11

    Step 11: Gently bring the same mixture into a dough; do not knead, which makes the jamuns hard.

    Uses same initial dry mix and acidified milk portion

12. 12

    Step 12: If dry, add only as needed the remaining prepared mixture from 9 and remaining milk from the listed 2–4 tbsp supply. Use separately listed extra milk or curd only if still needed. Do not add the whole mixture again.

    Uses only remaining milk from variable inventory after initial 2 tbsp · extra only if needed after specified variable milk supply · plain yogurt (extra only if needed for dry curd-route dough) · same gently mixed, not kneaded dough · only remaining mixture from 9 as needed, not fresh whole acid stock

13. 13

    Step 13: The dough turns sticky. Grease your fingers and make a ball.

    Uses small greasing portion from total 1 tbsp · same consistency-adjusted dough

14. 14

    Step 14: The dough should hold its shape and be smooth without cracks, rather than soggy. Only if too sticky, gently mix in the separate teaspoon flour (1 tsp) reserved for this correction.

    Uses 1 tsp all-purpose flour · same greased dough ball

15. 15

    Step 15: Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.

    Uses only needed remaining greasing fat from same 1 tbsp · same whole batch divided 14–18 chosen portions

16. 16

    Step 16: They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.

    Uses same 14–18 smooth crack free balls

17. 17

    Step 17: Heat the unmeasured deep-frying ghee or oil over medium heat. Keep the dough’s 1 tsp fat and hand-greasing 1 tbsp separate.

    Uses ghee

18. 18

    Step 18: Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.

    Uses same correctly sticky syrup reheated if needed

19. 19

    Step 19: To check the right temp, you can drop a small piece of dough in the oil.

    Uses same unmeasured ghee/oil batch · tiny portion from same formed jamun batch; unknown fraction

20. 20

    Step 20: It must rise slowly without changing its color.

    Uses same very small dough sample in oil

21. 21

    Step 21: If it rises rapidly then you will need to cool the oil a bit before frying.

    Uses same fat only cooled if dough rises fast

22. 22

    Step 22: When the ghee is just medium hot, add the balls.

    Uses same 14–18 balls, not fresh flour stock · same fat medium hot, not very hot

23. 23

    Step 23: Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.

    Uses same balls added gently with enough space

24. 24

    Step 24: Fry the balls over medium heat for the initial 1–2 minutes, then reduce to low and continue until evenly golden and cooked inside. Stir gently; the 1–2-minute timer covers only the initial phase.

    Initial medium-heat frying only · 2 minUses same balls fried initial medium then low until golden

25. 25

    Step 25: Remove the same golden fried balls, drain excess fat well and add to the hot, but not boiling, syrup from 18. Soak 3 hours before serving.

    Jamuns soaking in syrup · 180 minUses same fully fried balls well-drained before adding to syrup · same prepared syrup ready to soak fried balls

26. 26

    Step 26: Garnish gulab jamun with chopped pistachios (1 tsp).

    Uses 1 tsp pistachios · same fried balls after three hours in syrup