Gulab Jamun Recipe for Diwali | Soft & Juicy Indian Dessert by THE TINY TASTER

THE TINY TASTER
Gulab Jamun — The Royal Diwali Dessert
A festive, melt-in-the-mouth classic — perfect for your Diwali platter

Soft, syrup-drenched Gulab Jamun — serve warm for the best festive experience.

A plate of soft syrupy Gulab Jamun garnished with pistachios for Diwali - THE TINY TASTER
**Gulab Jamun** is the quintessential Diwali sweet — soft, spongy milk-balls soaked in fragrant sugar syrup. The perfect Gulab Jamun balances a tender, melt-in-the-mouth interior with a lightly spiced syrup perfumed with cardamom and rose. This recipe uses a simple, reliable approach so you get consistent texture every time, whether you are making a small batch for family or a platter for guests.

⏱️ Time & Yield

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yields: 18–22 gulab jamuns (depending on size)

🥣 Ingredients

  • 1 cup milk powder (or ¾ cup khoya/mawa, lightly crumbled)
  • 3 tbsp all-purpose flour (maida)
  • 1/4 tsp baking powder
  • 2 tbsp milk (plus extra if needed) or as required for soft dough
  • 2 tbsp ghee (for dough) + oil or ghee for frying
  • 1 1/4 cups sugar
  • 1 cup water
  • 4–5 green cardamom pods, crushed (or 1/2 tsp cardamom powder)
  • 1 tsp rose water (optional) or a few strands of saffron
  • Chopped pistachios/almonds for garnish

👩‍🍳 Method — Step by step

  1. Prepare the syrup: In a wide pan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Add crushed cardamom and saffron/rose water. Simmer gently for 5–6 minutes — you want a warm syrup, not too thick (single-thread to light-string consistency). Keep warm.
  2. Make the dough: In a bowl, mix milk powder (or crumbled khoya), maida and baking powder. Add ghee and rub together until mixture resembles fine crumbs. Add milk, a teaspoon at a time, and gently bring together to form a soft, slightly sticky dough. Do not overwork — over-kneading makes jamuns dense. Let rest 5 minutes.
  3. Shape small balls: Grease your palms with a little ghee. Pinch small portions and roll into smooth, crack-free balls (slightly smaller than a walnut — they will expand in the syrup).
  4. Fry: Heat oil or ghee in a deep pan over medium-low heat. Maintain steady temperature (around 320–340°F / 160–170°C). Fry jamuns in batches, turning gently, until golden brown on all sides. Remove and drain briefly on paper towels.
  5. Syrup soak: Transfer fried jamuns immediately into warm sugar syrup. Let them soak 1–2 hours for best absorption; for quick serving, rest 20–30 minutes — they’ll still be delicious but less deeply soaked.
  6. Serve: Garnish with slivered pistachios and serve warm in small bowls. Pair with masala chai or simply enjoy them as a festive dessert.
Pro Tips:
  • Use soft milk powder or fresh khoya for the creamiest texture.
  • Maintain oil temperature — too hot and jamuns brown outside but remain raw inside; too cold and they absorb oil.
  • Keep syrup warm, not boiling; jamuns absorb syrup best when both are warm.
  • If jamuns become hard next day, warm them slightly in the syrup before serving to soften again.

Storage & Serving

Gulab Jamun keeps well at room temperature (covered) for 1–2 days. For longer storage (up to a week), keep refrigerated in an airtight container. Warm slightly in the syrup before serving for the best texture and aroma.

Disclaimer: This recipe is for home use. Ingredient quality, stove type, and pan size affect timings — adjust accordingly. If you have food allergies or dietary restrictions, choose suitable substitutes.

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