GGulab Jamun is a sweet dessert, traditionally made using milk solids (Khoya), fried in oil, and then soaked in sugar syrup.  Various flavors of Gulab Jamun are made: saffron, cardamom, rose water or rose essence. Heaps of Jamuns take center stage during the major festivals of South Asia, like Diwali and Eid. They are also a staple of Wedding and Birthday celebrations and Indian Restaurant buffets.

Legend says that the Mughal Emperor Shah Jehan had this dish created upon completion of the Taj Mahal,  in memory of  his late wife Mumtaz and her love of Gulab (roses) and the Jamun fruit. I would definitely call Gulab Jamuns the Queen of Sweets!

There are three keys to good Gulab Jamuns – making the dough, frying the Jamuns, and getting the right consistency for the syrup.  My recipe uses milk powder, all-purpose flour, baking soda, some yogurt, and whipping cream, to create a dough that is soft and porous. Follow my instructions when frying to make sure the balls are cooked without burning. When making the syrup, add the secret ingredient (lemon juice) to prevent crystallization as the syrup cools. Finally, when soaking the Jamuns, don’t forget to pierce them so they can fully absorb the syrup.

A batch of these Jamuns can be ready in 30 minutes but will need at least an hour to soak in the sugar syrup.

1. Make Syrup

  • Combine sugar with water in a saucepan and heat for 15 min. on medium heat, until syrup is formed.
  • Add lemon juice to the syrup to prevent it from crystallizing.
  • Test syrup by rubbing between thumb and forefinger; it should be sticky.
  •  Turn heat off.
  • Add rose water and stir well to spread the aroma.
  • Leave on the stove, for the syrup to remains warm.

2. Make Dough

  • Mix milk powder and flour in a bowl. Make a well in the center.
  • Mix soda and yoghurt in a cup. Watch it froth up.
  • Add to flour mixture and rub in lightly with a spatula.
  • Add cream, a little at a time; mix gently to form a smooth ball. Cover with a lid.
  • Keep aside for 10 min.
  • Don’t over knead.

3.  Fry

  • Divide dough into one inch diameter pieces. Press between palms and roll into balls. (makes 20)
  • Heat the oil in a frying pan until hot. Reduce heat to medium.
  • Test: Drop a small ball in hot oil. It should stay at the bottom for sometime and then rise up, for optimum temperature.
  • Place 6 Jamuns in a ladle with holes and slide into the warm oil.
  • The jamuns have to be fried in medium heat and oil stirred gently, to enable cooking the insides evenly.(2-3 min.)
  • Fry 2 more batches. Drain on paper towels to cool.

4. Soak

  • Use a toothpick to pierce holes (vertically & horizontally) in each Jamun.
  • Drop all the balls at the same time  into the hot syrup.
  • Allow the Jamuns to soak for one  hour or more.(Overnite is best)
  • Serve in small bowls with syrup or with vanilla ice cream.