Ingredients: 

• For the dough:
  • 1 cup khoya (mawa) or milk solids
  • 2 tbsp all-purpose flour (maida)
  • 1/4 tsp baking soda
  • 1-2 tbsp milk (for kneading)
  • 1 tsp ghee (clarified butter) for kneading
  • Ghee or oil (for frying)

  For the sugar syrup:

  • 1 ½ cups sugar
  • 1 ½ cups water
  • 4-5 green cardamom pods (crushed)
  • 1 tsp rose water or a few saffron strands (optional)
  • 1 tsp lemon juice (to prevent crystallization)

  Instructions:

  Step 1: Prepare the sugar syrup

  1. In a deep saucepan, add the sugar and water. Heat the mixture over medium flame, stirring occasionally until the sugar dissolves.
  2. Add crushed cardamom pods and bring the syrup to a boil. Then reduce the heat and let it simmer for 5-6 minutes. The syrup should not be too thick, just sticky enough to coat the back of a spoon.
  3. Add lemon juice to prevent crystallization and rose water or saffron for extra flavor. Turn off the heat and set the syrup aside.

  Step 2: Prepare the dough

  1. Grate or crumble the khoya into a mixing bowl. Add all-purpose flour and baking soda, and mix well.
  2. Add a small amount of milk and gently knead the mixture into a soft, smooth dough. Avoid over-kneading.
  3. Grease your hands with ghee, divide the dough into small equal portions, and roll them into smooth, crack-free balls. Ensure there are no cracks, as this may cause the balls to break during frying.

  Step 3: Fry the Gulab Jamun

  1. Heat ghee or oil in a deep frying pan over low heat. Ensure the oil is not too hot; it should be medium-low.
  2. Gently drop the dough balls into the hot oil, a few at a time. Fry them on low heat, stirring constantly, until they turn golden brown on all sides. This may take 7-8 minutes.
  3. Once the Gulab Jamuns are fried to a golden brown color, drain them on a paper towel.

  Step 4: Soak the Gulab Jamun

  1. Immediately transfer the fried balls into the warm sugar syrup. Let them soak for at least 2 hours to absorb the syrup and become soft and juicy.

  Step 5: Serve

  • Serve Gulab Jamun warm or at room temperature, garnished with chopped pistachios or almonds if desired.

  Enjoy your delicious homemade Gulab Jamun!