Learn how to make soft, melt-in-your-mouth traditional gulab jamuns with a fragrant cardamom sugar syrup and a delicate coconut coating. Perfect for festive occasions, desserts, or sweet treats at home.
Equipment
- Large mixing bowl
- sifter
- Measuring cups and spoons
- Pot for frying dough in oil
- Pot for syrup
- Wire rack
Ingredients
Gulab Jamun Dough
- 1 tin (385g) condensed milk
- 2 cups (500ml) self-raising flour
- 3/4 cup semolina
- 2 tsp baking powder
- 2 tbsp butter
- 3 tsp elachi
- 1/2 tsp bicarb
Syrup
- 2 cups (500ml) sugar
- 2 cups (500ml) water
- 3 cardamom pods
- 1 drop orange or yellow food coloring
Decor
- dessicated coconut
Instructions
- In a large bowl, mix the self-raising flour, semolina, baking powder, bicarbonate of soda, and cardamom powder.
- Rub in the softened butter until the mixture resembles fine breadcrumbs.
- Mix in the condensed milk to form a soft, pliable dough.
- Grease hands with a little butter (if needed) and shape dough into smooth, elongated ovals without cracks.
- Prepare the Sugar Syrup: Combine sugar, water, and cardamom pods in a saucepan. Heat gently until sugar dissolves, then simmer until slightly thickened and coats the back of a spoon. Add food coloring if desired. Keep warm on very low heat.Tip: Avoid stirring once boiling to prevent crystallization.
- Heat oil/ghee over medium-low heat. Fry the shaped gulab jamuns slowly, turning occasionally, until golden brown.
- Transfer fried gulab jamuns immediately into the warm syrup. Soak for about 2 minutes, or longer for sweeter, more syrupy gulab jamuns.
- Remove from syrup, let excess drip off, and roll in desiccated coconut.
Notes
- Keep the sugar syrup warm (not boiling) when adding fried gulab jamuns.
- Avoid stirring the syrup once it starts simmering to prevent crystallization.
- Fry on medium-low heat and turn gently with a slotted spoon to ensure soft, evenly cooked jamuns.
- Handle hot gulab jamuns carefully and use a spoon to roll them in desiccated coconut.
- Soak for at least 2 minutes in syrup. Soak longer for sweeter, more syrupy jamuns.