Introduction:
🍬 Introduction:
Gulab Jamun — the name alone brings back memories of joyous occasions, warm celebrations, and sweet family moments. These soft, golden-brown milk solids soaked in fragrant sugar syrup are more than just a dessert; they’re a symbol of love and festivity in South Asian culture.
Whether you’re preparing for a special dinner, Eid gathering, or simply treating your loved ones, this Half KG Gulab Jamun Recipe offers the perfect balance of quantity and indulgence. With just a few basic ingredients and simple steps, you can recreate that melt-in-the-mouth texture and rich flavor right at home — no need to wait for a bakery box.
🧾 Ingredients – Half KG
Dough:
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250 g khoya (mawa) or ½ cup milk powder
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2 tbsp all‑purpose flour
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¼ tsp baking soda
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1 tsp ghee or butter
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2–3 tbsp milk (as needed for soft dough)
Sugar Syrup:
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300 g sugar (1½ cup)
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1½ cups water
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4–5 crushed cardamoms
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1 tsp rose water (optional)
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1 tsp lemon juice
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A pinch of saffron (optional)
👩🍳 Method – Step by Step
1. Prepare Dough
Combine khoya/milk powder, flour, baking soda, and ghee. Add milk gradually and knead into a soft, non‑sticky dough. Rest for 5–7 minutes for optimal texture.
2. Shape Balls
Roll into small, smooth, crack‑free balls using lightly greased palms.
3. Make Syrup
Boil water and sugar until thread consistency. Add cardamom, rose water, and lemon juice. Remove from heat.
4. Fry Jamuns
Heat ghee/oil over medium heat. Fry jamuns until golden brown. Transfer immediately to warm syrup.
5. Soak & Serve
Allow jamuns to soak for at least 1 hour. Serve warm or chilled, garnished with nuts.
🍽 Serving Suggestions
Serve with vanilla ice cream or simply enjoy them during dessert time with tea — ideal for Eid, weddings, and celebrations!
💡 Pro Tips
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Use soft, non-sticky dough.
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Maintain medium frying temperature for even cooking.
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Always add lemon juice to syrup to prevent crystallization.
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Soak jamuns in warm syrup so they absorb flavors better.