Best Gulab Jamun Recipe

Add 1 cup sugar, 2 cups water, and cardamom pods to a large pot and stir with a spatula. (The ratio of sugar water should be 1:2)

Let the water boil till sugar syrup is slightly thick and forms almost 1 string consistency, but it should not be very thick.

Now add lemon juice, and rose water. Stir well. (By adding lemon juice, sugar syrup doesn?t form crystals.)

Turn off the heat and cover it with a lid and set it aside.

Add 5 tbsp milk to semolina and let it soak for 10 mins.

Add soft khoya/mawa to a large mixing bowl and knead it well for about 3 minutes.

Add all-purpose flour and knead to mix well.

Now add baking powder and soaked semolina.

Knead again to make a smooth dough. Add some milk if needed.

It should not be too dry or too dry or too wet. You should be able to roll out smooth balls with your palms.

Divide the dough into 12 to 14 equal portions and gently roll them into smooth balls without any cracks.

Heat oil/ghee on a medium-hot. Once the oil is medium hot. To check, drop a tiny piece of dough into the hot oil. It should come up slowly without turning brown.

Now gently drop dough balls to the oil, and fry them on medium-low heat until gulab jamun become golden from all the sides.

Keep stirring to get the even color.

Once fried, remove them with a slotted spoon and add them to the sugar syrup and let them cool for 5-6 minutes.

Add gulab jamun to warm sugar syrup. The syrup should not be too hot.

Cover the pan with the lid, and let them soak in the sugar syrup for at least 2-3 hours or overnight.

Garnish gulab jamun with pistachios and serve warm, at room temperature, or cold.