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Delightful Desserts: Gulab Jamun

One of the most-loved Indian desserts is hands down, gulab jamuns. From birthdays to shadis, we love our share of soft and juicy jamuns dunked in sugar syrup. Learn how to make gulab jamuns the easy way. 

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Gulab Jamun

Delightful Desserts: Gulab Jamun

For jamuns

  • Milk powder (1 cup)
  • Flour (maida) (3 tbsp)
  • Clarified butter (ghee) (1 tbsp)
  • Curd (2 tbsp)
  • Baking soda (a pinch)
  • Salt (a pinch)
  • Oil (for deep frying)

For sugar syrup

  • Sugar (1.5 cup)
  • Water (2 cups)
  • Cardamom powder (elaichi) (1 tsp)
  • Rose water (few drops)
  • Saffron (kesar) (a pinch)
  • Sieve together flour, milk powder, salt and baking soda.
  • Add ghee and curd to the flour mix and knead it to a soft, sticky dough using very light pressure. Set it aside.
  • Add sugar and water to a kadhai, bring it to boil. Let the syrup simmer for about 5–8 mins.
  • Once the syrup turns sticky, add in cardamom powder, saffron and rose water. Mix well.
  • Make small gulab jamuns from the dough. You need jamuns that are smooth and without cracks so that they do not fall apart when you deep fry.
  • Time to fry! Heat oil in a deep kadhai and slowly add jamuns one by one. Do not crowd the vessel.
  • On low heat, fry the jamuns till they are golden brown on all sides.
  • Reheat the sugar syrup and then drop the fried jamuns in it. Turn off the heat, cover and let them soak for at 2 hours.
  • Serve the yummy gulab jamuns as a dessert. 


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