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Delicious Gulab Jamun Recipe Easy Homemade Sweet Dumplings Guide

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Soft, spongy gulab jamun dumplings soaked in warm rose-scented syrup, perfect for festive occasions or a sweet treat. This easy homemade recipe delivers nostalgic comfort with every bite.

Ingredients

Scale
  • 1 cup milk powder (Nestlé recommended)
  • 1/4 cup all-purpose flour (maida)
  • 1/4 teaspoon baking soda
  • 2 tablespoons ghee or unsalted butter, melted
  • 1/3 cup whole milk, warm (adjust as needed)
  • 2 cups granulated sugar
  • 2 cups water
  • 4–5 green cardamom pods, slightly crushed
  • 1 teaspoon rose water (optional)
  • 1 teaspoon lemon juice
  • Vegetable oil or ghee, for deep frying

Instructions

  1. Prepare the Sugar Syrup (15 minutes): In a large saucepan, combine 2 cups sugar and 2 cups water. Add crushed cardamom pods and lemon juice. Bring to a boil, then reduce to a simmer. Let it simmer gently for 8-10 minutes until slightly sticky but not too thick. Remove from heat and stir in rose water. Keep the syrup warm.
  2. Make the Dough (10 minutes): In a mixing bowl, sift together milk powder, all-purpose flour, and baking soda. Add melted ghee and mix well. Gradually add warm milk, little by little, mixing to form a soft, smooth dough. It should be pliable but not sticky. If it feels dry, add a teaspoon more milk.
  3. Shape the Dumplings (10 minutes): Divide the dough into small portions, roughly the size of a marble (about 1 inch or 2.5 cm). Roll each portion gently between your palms to form smooth, crack-free balls. Avoid making them too large.
  4. Heat the Oil (5 minutes): In your frying pan, heat oil over medium-low heat to about 320°F (160°C). Test with a small dough ball; it should rise slowly and turn golden gradually.
  5. Fry the Gulab Jamun (15 minutes): Carefully add a few balls at a time to the oil, frying on low heat. Stir gently and continuously to ensure even browning. Fry until golden brown all over, about 7-8 minutes per batch. Remove with a slotted spoon and drain briefly on paper towels.
  6. Soak in Syrup (30 minutes): Immediately transfer fried dumplings into the warm syrup. Let them soak for at least 30 minutes to absorb the syrup fully. They should become soft and juicy inside.
  7. Serve warm or at room temperature, garnished with chopped pistachios or saffron strands if desired.

Notes

Keep the dough soft and pliable to avoid cracks while frying. Maintain oil temperature around 320°F (160°C) for even cooking. Warm syrup helps dumplings absorb sweetness better. Lemon juice in syrup prevents crystallization. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, use coconut oil and coconut milk powder.

Nutrition

Keywords: gulab jamun, Indian dessert, sweet dumplings, rose syrup, homemade gulab jamun, festival sweets, easy gulab jamun recipe

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