Gulab Jamun | हलवाई जैसे मावे के गुलाब जामुन | Kunal Kapur | Homemade Dessert Recipe

milk powder

🥗Healthier: coconut flour

💰Cheaper: dry milk

Coconut flour offers a lower-calorie option.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor with less saturated fat.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note without the cost.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color at a fraction of the cost.

Boil full fat cream milk in a pot to make fresh chenna.

In a separate pot, prepare sugar syrup by combining sugar and water, adding cardamom powder and a dash of lemon juice to prevent crystallization.

Dilute lemon juice with a little water and add it to the boiling milk while stirring until the milk splits and chenna forms.

Strain the chenna and rinse it with cold water to remove lemon flavor and cool it down.

Spread the chenna on a table to cool further, then mash it lightly with hands until fine, being careful not to overwork it.

Mash khoya lightly to reduce grain size, using half the amount of chenna.

Add the chenna to the khoya along with flour (half the amount of chenna) and semolina for crispiness.

Add a generous pinch of cardamom powder to the mixture.

Prepare the sugar syrup, removing impurities with a strainer, and divide it into thick and thin portions by adding water to the thin portion and bringing it back to boil.

Heat oil in a kadhai on a slow to medium flame, ensuring it is lukewarm.

Shape the dough into balls, optionally stuffing them with pistachios, almonds, or saffron.

Drop the gulab jamun into the oil, stirring gently to prevent sticking and ensuring even cooking until they float.

Increase the flame once they float, frying until they achieve a beautiful color.

Transfer the fried gulab jamun to the thin sugar syrup first, then move them to the thicker syrup to soak, ensuring they do not split.

Serve the gulab jamun warm or refrigerate to firm up before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens