Best Gulab Jamun Recipe

Prepare Dough:
Milk powder – ¾ cup
Maida (plain flour) – ½ cup
Baking powder – ½ tsp
Ghee- 2 tbsp and mix well.
Gradually add milk to form a soft dough.
Avoid kneading too much.
Cover and chill for 10 minutes.

Make Sugar Syrup:
Sugar – 2 cups
Water – 2 cups
Cardamom – 2 pods
Saffron – ¼ tsp (optional)
Boil for 5 mins to make syrup

Add to sugar syrup:
Lemon juice – 1 tsp
Rose water – 1 tsp
Turn off heat and set aside.

Cook Jamuns:
Shape dough into balls.
Fry in ghee or oil until golden brown.
Soak hot Jamuns in warm syrup for 2 hours.

What are Gulab Jamun?

Rasgullas are a popular Indian dessert made from chhena (a form of curdled milk or paneer) and sugar syrup. Originating from the eastern regions of India, particularly West Bengal and Odisha, rasgullas are soft, spongy balls soaked in a sweet syrup. The dessert is known for its delicate texture and the way it absorbs the syrup, resulting in a melt-in-the-mouth experience.

The process of making rasgullas involves kneading the chhena until smooth, shaping it into small balls, and then boiling them in a sugar syrup until they become soft and spongy. Rasgullas are often enjoyed chilled and are a staple in Indian festivals and celebrations.

There are also variations, such as the “rasmalai,” where the rasgullas are soaked in flavored milk and garnished with saffron, cardamom, and nuts.

Storage Suggestions:

Refrigeration: Rasgullas should be stored in the refrigerator in an airtight container, submerged in their sugar syrup to keep them moist and prevent them from drying out. They can typically last up to a week when stored this way.
Avoid Freezing: Freezing rasgullas is not recommended as it can affect their texture, making them grainy and less enjoyable when thawed.
Use Clean Utensils: When taking out rasgullas from the container, use a clean spoon to avoid contamination, which can lead to spoilage.