Saffron Rose Gulab Jamun
Saffron Rose Gulab Jamun is an exquisite Indian dessert that captures the essence of luxury in every bite. These delightful, round balls are crafted from thickened milk and flavored with fragrant rose water, and they bask in a warm syrup that elevates their taste to a heavenly level. What makes this dessert uniquely inviting is its rich, fudgy texture, combining elements reminiscent of both cheese and custard. The subtle hint of saffron, coupled with the warm aroma of cardamom, adds depth to this beloved sweet treat. Traditionally made in two ways—using fresh milk or convenient powdered milk—this recipe brings you the best of both worlds, ensuring that you can create delightful gulab jamuns effortlessly. Each ball is gently fried in homemade ghee, bringing a rich, buttery flavor that brilliantly complements the sweetness of the syrup. Allow them to soak for a while, and you'll be rewarded with a melt-in-your-mouth experience that transports you straight to the heart of Indian culinary tradition.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Milk
1 liter (Boiled down to a thick paste for traditional method or used in warm liquid form for powdered milk method.)
Flour
1 1/2 tablespoons (Used in traditional method.)
Powdered Milk
2 cups (Mixed with flour in the powdered milk method.)
Self-Rising Flour
1 1/2 tablespoons (Combined with powdered milk.)
Warm Milk
1/2 cup (Used in the powdered milk method.)
Ghee or Butter
1 teaspoon (Used to grease hands and as part of the dough in powdered milk method.)
Sugar
2 cups (To be used in the syrup.)
Water
2 cups (To be combined with sugar for syrup.)
Rose Water or Rose Extract
1 tablespoon or 1/2 teaspoon (Added to syrup for flavor.)
Saffron (optional)
1/2 teaspoon (Powdered and can be mixed in the syrup.)
Cardamom Powder (optional)
1/2 teaspoon (For added fragrance, can be added to syrup.)
Unsalted Butter
1 lb (Used for making ghee.)
Instructions
1
To prepare ghee, place unsalted butter in a saucepan over medium heat. Bring it to a boil, then reduce the heat to low. Allow it to simmer—watch as moisture evaporates and milk solids settle at the bottom. Stir occasionally, and allow it to develop a nutty aroma and golden color. Once the moisture is gone, carefully decant the ghee, leaving the golden bits at the bottom of the pan for another use.
2
For the scented syrup, combine sugar and water in a pot. Bring to a rolling boil for three minutes before removing from the heat. Stir in the rose water or essence and set aside to cool.
3
For the traditional method: Pour milk into a heavy-bottomed pot and heat it over medium heat. Stir continuously until it reduces to a thick paste, which should take about 45-60 minutes. Once thickened, add the all-purpose flour, mixing until smooth. Allow to cool slightly, then grease your hands with ghee and roll the mixture into uniform balls (about 24). Set aside on a greased plate.
4
For the powdered milk method: In a bowl, combine warm milk and ghee. In another bowl, mix powdered milk with self-rising flour, and gradually add this dry mix to the wet mixture, forming a soft dough. Grease your hands, roll into approximately 24 uniform balls, and set aside.
5
Heat the ghee in a wok or karai over low heat until it reaches about 215°F (102°C). Carefully add the balls one by one, ensuring there is no touching. The balls will initially sink.
6
Gently swirl the pan occasionally to avoid browning one side too much. After about 5 minutes, the balls will start to float and increase in size. Once floating, use a wooden spoon to gently stir them, ensuring even browning.
7
After approximately 20-25 minutes, the balls should achieve a lovely golden hue, and the ghee temperature should climb to around 245°F (118°C). Remove one ball and test it by placing it in the syrup. If it holds its shape after 3 minutes, proceed to add the rest; if it collapses, fry for an additional 5 minutes.
8
Allow the gulab jamuns to soak in the syrup for at least 2 hours before serving. They can be enjoyed at room temperature or slightly warmed.
9
Enjoy the melt-in-your-mouth sensation of your homemade Saffron Rose Gulab Jamun!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron Rose Gulab Jamun?
It is an exquisite Indian dessert of round balls made from thickened milk, flavored with rose water and saffron, and soaked in syrup.
What texture does Gulab Jamun have?
It has a rich, fudgy texture that combines elements of cheese and custard, providing a melt-in-your-mouth experience.
Can I make this with powdered milk?
Yes, the recipe provides a method for using powdered milk and self-rising flour as a convenient alternative to the fresh milk reduction method.
How is the scented syrup prepared?
Combine sugar and water, bring to a rolling boil for three minutes, then remove from heat and stir in rose water or essence.
How do you make the ghee for frying?
Simmer unsalted butter on low heat until moisture evaporates and milk solids settle, then decant the golden liquid.
What is the traditional method for making the dough?
Reduce fresh milk over medium heat for 45-60 minutes into a thick paste, then mix with all-purpose flour.
How many jamun balls does this recipe yield?
The recipe makes approximately 24 uniform balls using either the traditional or powdered milk method.
What temperature should the ghee be for frying?
Start the frying process at approximately 215°F (102°C) and let the temperature climb to about 245°F (118°C).
Why should the balls be fried on low heat?
Low heat ensures the balls cook through to the center and brown evenly without burning on the outside.
How long does the frying process take?
The balls should be fried for approximately 20-25 minutes until they achieve a lovely golden hue.
What should I do if a test ball collapses in the syrup?
If the test ball collapses, continue frying the remaining balls for an additional 5 minutes before adding them to the syrup.
How long should the Gulab Jamun soak in syrup?
They should soak for at least 2 hours to ensure they are fully saturated and flavorful.
Can Gulab Jamun be served warm?
Yes, they can be enjoyed at room temperature or slightly warmed depending on your preference.
Is saffron required for this recipe?
Saffron is optional but recommended for its distinct aroma, depth of flavor, and golden color in the syrup.
Is cardamom powder used in this dessert?
Cardamom powder is an optional ingredient that can be added to the syrup for additional fragrance.
What type of butter is best for making homemade ghee?
Use one pound of unsalted butter to create the ghee for frying this recipe.
How much milk is needed for the traditional method?
The traditional method uses 1 liter of fresh milk which is boiled down to a thick paste.
What type of flour is used in the powdered milk method?
Self-rising flour (1 1/2 tablespoons) is combined with powdered milk for the alternative dough method.
What should I do once the balls start to float?
Once the balls float (usually after 5 minutes), use a wooden spoon to gently stir them for even browning.
How do I prevent the dough from sticking to my hands?
Grease your hands with a small amount of ghee or butter before rolling the mixture into uniform balls.
What size should the dough balls be?
They should be rolled into uniform balls such that the total mixture produces approximately 24 pieces.
Can I use rose extract instead of rose water?
Yes, you can use 1/2 teaspoon of rose extract as a substitute for 1 tablespoon of rose water.
Why do the balls sink initially when added to the ghee?
The balls sink because they are denser than the ghee initially; they only float as they expand and cook.
What gives these sweets their fudgy consistency?
The combination of milk solids and flour, fried slowly in ghee, creates the characteristic fudgy texture.
Can I make the syrup ahead of time?
Yes, the syrup is prepared and set aside to cool while you prepare and fry the dough balls.
What vessel is recommended for frying?
A wok or a karai is recommended for heating the ghee and frying the gulab jamuns.
How much sugar is used in the syrup recipe?
The syrup requires 2 cups of sugar to be combined with 2 cups of water.
How much powdered milk is required for the second method?
Two cups of powdered milk are needed to form the dough for the powdered milk method.
What is the indication that homemade ghee is ready?
It is ready when the moisture has evaporated, milk solids have settled, and it has a nutty aroma and golden color.
What is the primary fat used for frying in this recipe?
Homemade ghee is the primary fat used, providing a rich, buttery flavor that complements the sweet syrup.