This classic Indian sweet is the perfect addition to any Diwali celebration. Soft, spongy, and soaked in a syrup made with sugar, water, and cardamom, these sweet balls of heaven are sure to be a hit with your friends and family.
Gulab Jamun is a classic Indian dessert that is made with khoya and soaked in a syrup made with sugar, water, and cardamom. The dough is shaped into small balls and deep-fried until golden brown, then soaked in the syrup until they become moist and tender.
1 cup khoya
1/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp cardamom powder
Oil for frying
1 cup sugar
1 cup water
1/4 tsp cardamom powder (for syrup)
0 Hrs 30 Mins
0 Hrs 20 Mins
0 Hrs 0 Mins
In a mixing bowl, combine khoya, all-purpose flour, baking powder, and cardamom powder. Mix well until a smooth dough is formed.
Shape the dough into small balls, ensuring there are no cracks.
In a deep pan, heat oil over medium heat. Add the dough balls to the oil and fry until golden brown, stirring occasionally.
Once fried, remove the balls from the oil and place them on a paper towel to absorb excess oil.
In a separate pot, heat sugar and water over medium heat, stirring continuously. Add cardamom powder to the mixture and continue stirring until the sugar dissolves completely.
Once the sugar dissolves, bring the mixture to a boil and reduce the heat to low.
Add the fried dough balls to the syrup, and let them soak for at least 30 minutes.
Once the gulab jamuns are well soaked in the syrup, they are ready to be served.
Tips for this recipe
Make sure the dough is not too dry or too wet. A dry dough will crack while shaping, and a wet dough will not hold its shape during frying. Also, make sure the syrup is warm when adding the fried balls to it, as cold syrup will not allow the gulab jamuns to absorb the syrup properly.