Gulab Jamun Recipe | Soft & Juicy | Diwali Sweet | Easy Homemade Indian Dessert

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.

Take a wide bowl for kneading the dough.

Add 200 g of fresh mawa to the bowl.

Add 200 g of grated paneer to the mawa and mix well.

Knead the mixture until it's nice and soft, ensuring there are no lumps.

Add 2 cups of all-purpose flour to the mixture and mix to combine.

Do not add any milk or water to the dough.

Cover the bowl and let the dough rest for about 20 minutes.

In a separate pot, combine 800 g of sugar with 500 ml of water and mix gently.

Heat the mixture until the sugar dissolves completely.

Add 0.5 teaspoon of cardamom powder and a few strands of saffron to the syrup.

Reduce the flame to low and let the syrup simmer for about 5 minutes before turning off the stove.

Take small portions of the dough and roll them into small balls.

Heat oil in a karai over medium-low heat.

Drop the prepared dough balls into the hot oil in batches of four.

Gently toss the balls in the oil to ensure even cooking and color.

Fry the balls until they turn a lovely rich brown color, then remove them from the oil.

Gently drop the fried gulab jamuns into the hot sugar syrup.

Let the gulab jamuns soak in the syrup for a minimum of 4 hours, or up to 6-7 hours for maximum sweetness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens