About This Recipe
Make bakery-style Gulab Jamun at home—order fresh khoya, maida, sugar and rose water delivered same-day from Sewapoint’s online grocery.
Ingredients
- 11 cup (≈200 g), gratedKhoya / Mawa
Reduced milk solids forming the dough’s base
- 2¼ cup (≈30 g)All-purpose flour (maida)
Binds and lightens khoya
- 3¹⁄₈ tspBaking soda
Creates airy texture; use sparingly
- 42–3 TbspMilk (as needed)
Moistens dough to soft pliability
- 5For deep-frying (≈500 ml)Ghee or neutral oil
Cooks dumplings at low temperature
- 61½ cups (≈300 g)Sugar
Base of the soaking syrup
- 71½ cups (≈360 ml)Water
Dissolves sugar for syrup
- 84–5Cardamom pods, lightly crushed
Infuses warm floral notes
- 91 tspRose water
Gives signature fragrance
- 10PinchSaffron strands (optional)
Adds luxe golden hue
- 11½ tspLemon juice
Prevents syrup crystallisation
- 121 TbspPistachios, slivered (garnish)
Crunchy, colourful topping
Ingredients
- 11 cup (≈200 g), gratedKhoya / Mawa
Reduced milk solids forming the dough’s base
- 2¼ cup (≈30 g)All-purpose flour (maida)
Binds and lightens khoya
- 3¹⁄₈ tspBaking soda
Creates airy texture; use sparingly
- 42–3 TbspMilk (as needed)
Moistens dough to soft pliability
- 5For deep-frying (≈500 ml)Ghee or neutral oil
Cooks dumplings at low temperature
- 61½ cups (≈300 g)Sugar
Base of the soaking syrup
- 71½ cups (≈360 ml)Water
Dissolves sugar for syrup
- 84–5Cardamom pods, lightly crushed
Infuses warm floral notes
- 91 tspRose water
Gives signature fragrance
- 10PinchSaffron strands (optional)
Adds luxe golden hue
- 11½ tspLemon juice
Prevents syrup crystallisation
- 121 TbspPistachios, slivered (garnish)
Crunchy, colourful topping
Instructions
- 1Syrup: Combine sugar, water, cardamom and saffron in a saucepan. Bring to a gentle boil; simmer 5 min to one-thread consistency. Stir in lemon juice and rose water, then keep syrup warm (not boiling).
- 2Dough: In a bowl, mix grated khoya, maida and baking soda. Add milk little by little, lightly kneading until a soft, crack-free dough forms—avoid overworking.
- 3Divide dough into 20 equal portions; roll each between greased palms into smooth balls without surface cracks.
- 4Heat ghee/oil in a deep pan to low-medium (≈140 °C). Slip in 6–7 balls; fry slowly, swirling pan for even colour, until deep golden brown (5–6 min). Drain briefly.
- 5Immediately transfer hot jamuns into warm syrup. Repeat frying remaining batches. Soak all jamuns at least 2 hours, gently spooning syrup over them.
- 6Serve gulab jamun warm or at room temperature, garnished with slivered pistachios. Store refrigerated up to 5 days.
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