Indulge in the warm, syrupy sweetness of Gulab Jamun, a dessert that’s all about melting hearts and satisfying sweet cravings in every bite.”
“Imagine soft, golden-brown dumplings soaked in fragrant sugar syrup with hints of cardamom and rosewater. Gulab Jamun is the ultimate treat that brings joy to any occasion, filling the air with its irresistible aroma and nostalgic flavors. It’s the kind of dessert that makes gatherings memorable and family time feel extra special. Whether you’re celebrating or simply craving something extraordinary, Gulab Jamun is here to add a touch of sweetness to your day. Let’s dive into the simplicity and decadence of this timeless Indian delicacy!
I have updated this recipe as I felt my previous recipe was too large a quantity. I also ensured there is enough detail for even new bakers to make a success of this recipe. Please read the whole recipe and read my notes before you attempt this recipe, especially if you are not an experienced baker. These Easy Gulab Jamuns we make in South Africa are slightly different to the ones made in India; ours is not soaked in syrup; it’s dipped in for a few seconds, or for some minutes, and removed.
Ingredients:
Effortless Gulab Jamun
In traditional recipes, milk powder is often a key ingredient, though here in South Africa, it’s not as common. I have added Klim milk powder to my previous recipe as an option to give that extra richness, but feel free to skip it if you prefer.
After dipping my Gulab Jamuns in syrup, I like to roll them in coconut or let them cool completely and sprinkle granulated sugar. It’s a personal touch—being a true fan of coconut and sugar, I can’t resist! It’s a classic Indian flavor combo I adore.
Adjusting the Sweetness
Indian sweet treats are undeniably delicious, but they can also be quite sugary. Personally, I prefer them a bit less sweet, so you’ll find that I typically reduce the sugar content in my recipes. They’re still rich and flavorful but without the overwhelming sweetness.
Fortunately, my recipes turn out wonderfully with this adjustment, so you won’t miss out on the classic taste even with a little less sugar.
Simple to Make
Gulab Jamun is surprisingly easy to make and, for me, one of the most relaxing desserts to prepare. Shaping them is simple, too—just roll a bit of dough between your palms until it forms that perfect oval.
Soft, Slightly Sticky Dough
The dough should be soft and just slightly sticky. If it’s too dry, shaping can be tricky. A few cracks may appear during frying, which is normal.
Make sure the oil or ghee is at medium heat so the Gulab Jamuns cook thoroughly. I use a ratio of half vegetable and half clover butter ghee. If they brown too quickly, they might remain undercooked inside. You might need to adjust the heat as you go; if it gets too hot, turn it off briefly and let it cool slightly before resuming.
Making the Sugar Syrup
For the syrup, I like it slightly sticky and warm, just enough to coat the Gulab Jamuns without soaking them too much. I keep the syrup on low heat to prevent crystallization; if it does, a few drops of water and a quick reheat will fix it.
I prefer a light coating of syrup for a balanced taste, but you can leave yours soaking longer for a softer, more syrupy treat. And for presentation, I recommend making them small—they look so inviting in bite-sized pieces!