Soft Gulab Jamun Recipe For Raksha Bandhan: From Dough To Syrup, All You Need To Know

No festive celebration feels complete without a serving of soft, syrupy gulab jamuns on the table. Whenever it comes to having something sweet to eat on any special occasion, the first thought that comes to mind is Gulab Jamun. Each ball of gulab jamun is soft, rich, and soul satisfying. No other treat can match the level of comfort that gulab jamun provides. With the loaded sweetness, gulab jamun comes with a floral backdrop which makes every bite feel like a royal essence. Since it is bite-sized, it is the best dessert to share between siblings and enhance the bond of togetherness on Raksha Bandhan festival.

This Raksha Bandhan, surprise your siblings with homemade gulab jamun created with love. When you make gulab jamun at home, you express your love and affection in the sweetest way and also keep the festive platter free from artificial flavors. Storebought gulab jamun may contain artificial flavors and preservatives which ruins the authenticity of the treat and makes it unhealthy. In contrast, when you make gulab jamun at home, you get total control over the ingredients and so you can infuse your own personal touches to turn the gulab jamun into a healthy and wholesome delight.

Follow the recipe below and make Raksha Bandhan special with homemade gulab jamun recipe.

Ingredients:

For the Dough:

• 1 cup khoya/mawa (grated, unsweetened, and soft)
• ¼ cup all-purpose flour (maida)
• 2 tbsp semolina (sooji/rava)
• 2 tbsp milk (adjust as needed for kneading)
• ½ tsp baking soda
• A pinch of salt
• Ghee or oil for frying

For the Sugar Syrup:

• 1½ cups sugar
• 1½ cups water
• 3–4 cardamom pods, lightly crushed
• Few strands of saffron
• 1 tsp rose water or ½ tsp gulab jal
• 1 tsp lemon juice

Method:

Step 1: Make the Sugar Syrup First

Keeping your sugar syrup ready before gulab jamuns are fried is always the best approach. Heat up water in a saucepan and add sugar. Keep a medium flame and stir until sugar dissolves. Add cardamom, saffron, and lemon juice. Lemon juice helps in reducing the formation of sugar crystals which can potentially ruin the texture and create lumps of sugar in gulab jamun while it is stored. Let it simmer for 8–10 minutes until slightly sticky but not thick. The syrup should be runny to help absorb better in gulab jamun. Add rose water at the end. Turn off the heat and keep it warm.

Step 2: Prepare the Dough

Take a large mixing bowl and in it combine khoya, maida, semolina, baking soda, and salt. Mix everything well together using your hands without pressing the ingredients together too hard. After equal mixing, slowly add a teaspoon of milk at a time and knead until a soft dough forms. The dough should be soft but not sticky or wet. Do not overwork the dough. Cover and let it rest for 15–20 minutes. Resting is crucial to hydrate the ingredients and help them incorporate with each other well.

Step 3: Shape the Balls

After resting, divide the dough into equal portions of the size of a whole walnut. Roll each into a smooth ball with no cracks. Cracks are bad news as they can cause them to break while frying and oil can seep in making the balls greasy and in some cases, gulab jamun can crumble apart while frying. You can grease your palms lightly with ghee to make smoother balls.

Step 4: Fry the Gulab Jamuns

Heat ghee or oil in a deep pan over low to medium heat. Drop a small piece of dough to check the temperature, watch if it rises slowly. If the dough piece rises fast, reduce the heat a little bit. Fry the jamuns in batches and rotate gently for even browning. Fry until golden brown. It takes about 5–7 minutes per batch. Drain excess oil and immediately soak them in warm sugar syrup.

Step 5: Soaking Time

Let the fried gulab jamuns soak for at least 2 hours. They will absorb syrup and become soft, juicy, and slightly larger.

Step 6: Serve and Enjoy!

Serve warm or at room temperature, garnished with slivered pistachios or a hint of silver varq. Pair with a scoop of vanilla ice cream for a fusion dessert.

Common Mistakes To Avoid When Making Gulab Jamun Recipe At Home:

1. If the dough is too dry, add milk 1 tsp at a time and knead until it becomes soft.
2. To fix cracked balls, knead gently and use a bit of ghee while shaping.
3. If the gulab jamuns are too hard, add some more milk to the dough to reduce the denseness. Avoid over-frying.