Easy 20-Min Gulab Jamun

Gulab Jamun Recipe Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: Approx. 16–20 Gulab Jamuns (depending on size) Ingredients (Doubled) For Gulab Jamun Dough 18 tbsp (or 1 cup + 2 tbsp) Milk powder 7 tbsp All-purpose flour (Maida) 1 tbsp Semolina (Sooji) 1 ½ tsp Baking soda 2 tsp Ghee 4 tbsp Curd (Dahi) 4 tbsp Milk (use as needed to bind) Ghee, for deep frying For the Stuffing 1 tsp Gulkand 2 tsp Pistachios, finely chopped For the Sugar Syrup 500 grams Sugar 2 cups Water 4–6 Cardamom pods, crushed 2 tbsp Rose water Step-by-Step Instructions Step 1: Prepare the Sugar Syrup (Chasni) In a wide pan, combine 500g sugar, 2 cups of water, and the 4–6 crushed cardamom pods. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely. Let it simmer for about 5–8 minutes until it becomes slightly sticky (you are looking for a half-string consistency, not a thick thread). Turn off the heat, stir in the 2 tbsp of rose water, and cover the pan to keep the syrup warm. Step 2: Mix the Stuffing In a small bowl, mix the 1 tsp of gulkand and 2 tsp of chopped pistachios together until well combined. Set aside. Step 3: Make the Dough In a large mixing bowl, whisk together the dry ingredients: 18 tbsp milk powder, 7 tbsp maida, 1 tbsp sooji, and 1 ½ tsp baking soda. Add 2 tsp of ghee and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs. Add the 4 tbsp of curd and mix gently. Gradually add the 4 tbsp of milk, a tablespoon at a time, bringing the mixture together into a soft, slightly sticky dough. Do not knead hard, or the gluten will develop, making the jamuns dense and tough. Let it rest covered for 5 minutes. Step 4: Shape and Stuff the Jamuns Grease your hands with a little ghee. Divide the dough into 16–20 equal-sized portions. Take one portion, flatten it slightly in your palm, and place a tiny pinch of the gulkand-pistachio stuffing right in the center. Bring the edges together to seal the stuffing inside completely. Roll it gently between your palms to form a smooth ball. Ensure there are no cracks on the surface, as cracks will cause them to split while frying. Repeat for all portions. Step 5: Fry the Gulab Jamuns Heat ghee in a deep frying pan or kadhai over medium-low heat. Test the temperature by dropping a tiny piece of dough into the ghee. It should sit at the bottom for a second and then slowly rise to the top with tiny bubbles. If it rises instantly, the ghee is too hot. Gently slide a few jamuns into the ghee. Do not overcrowd the pan. Do not touch the jamuns directly with your spatula at first. Instead, gently swirl the ghee around them so they rotate and cook evenly. Fry on low heat for 6–8 minutes, moving them constantly, until they turn an even, golden-dark brown color. Cooking on low heat ensures they cook all the way to the center. Remove them with a slotted spoon and drain any excess ghee. Step 6: Soak and Serve Drop the fried, hot gulab jamuns directly into the warm sugar syrup. (The syrup must be warm; if it has cooled down, heat it up slightly before adding the jamuns). Allow the gulab jamuns to soak in the syrup for at least 2 hours so they absorb the syrup completely and expand into soft, juicy treats. Serve warm or chilled, garnished with a few extra slivered pistachios if desired!