Gulab Jamun is a beloved Indian dessert made of soft, melt-in-your-mouth fried dough balls soaked in a warm sugar syrup infused with cardamom and saffron. If you're looking to enjoy a classic Indian dessert, following the simple steps of the Gulab Jamun recipe is the way to go. This sweet treat is perfect for festive occasions and celebrations, delighting everyone with its rich flavour and irresistible texture. Each bite of Gulab Jamun offers a burst of sweetness and the fragrant aroma of cardamom and saffron, making it a favourite among dessert lovers.

• 200 gms khoya
• 200 gms paneer
• 3 tbsp maida
• 1 pinch baking soda
• 1.5 cup sugar
• 1 pinch saffron strands
• 4 cardamom pods
• 100 ml oil

• In a mixing bowl, combine 200 gms of khoya (mawa) and 50 gms of grated paneer. Mash them together until you get a smooth mixture.
• Add 3 tbsp of maida and a pinch of baking soda to the khoya and paneer mixture. Knead gently until the dough is soft and smooth.
• Cover the dough and let it rest for about 10 minutes. This resting period allows the dough to set properly and makes it easier to shape into balls later.
• While the dough is resting, prepare the sugar syrup. In a deep pan, mix 1.5 cups of sugar with 1.5 cups of water.
• Bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
• Add a pinch of saffron strands and 3-4 crushed cardamom pods to the syrup. This adds a wonderful aroma and flavour to the syrup.
• Let the syrup simmer for 5-7 minutes until it thickens slightly. Once done, keep the syrup warm.
• Heat oil or ghee in a deep frying pan over low-medium heat. The oil should be hot enough for frying but not too hot that it burns the dough balls.
• Divide the dough into small, equal-sized portions, each weighing about 20-25 gms. Roll each portion between your palms to form smooth, crack-free balls.
• Carefully place the dough balls into the hot oil. Fry them in batches to avoid overcrowding the pan.
• Gently stir the balls to ensure they cook evenly and turn golden brown on all sides. This should take a few minutes.
• Once the dough balls are golden brown, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
• While the fried balls are still warm, gently add them to the warm sugar syrup.
• Let the gulab jamuns soak in the syrup for at least 1-2 hours. This allows them to absorb the syrup and become soft and juicy.
• Serve the gulab jamuns warm or at room temperature. They can be garnished with a few saffron strands or crushed pistachios for an extra touch.
• If you liked this recipe of Gulab Jamun, don't forget to share it with your friends and family.