Just hearing the name of Gulab Jamun makes your mouth melt with sweetness. It is one of the most loved sweets of India, which is liked everywhere from special occasions to everyday sweetness. But when it comes to making Gulab Jamun at home, people often think that it will be a difficult and troublesome task. The truth is that if it is made with the right method and a little wisdom, then your Gulab Jamun can not only be exactly like the market one but can be even softer and tastier than that.

Ingredients to make Gulab Jamun
For Gulab Jamun:

Khoya (mawa): 1 cup (150 grams)

Refined flour: 2 tbsp

Baking soda: 1/4 tsp

Milk: 2–3 tbsp (for kneading)

Ghee or oil: for frying

For syrup:

Sugar: 2 cups

Water: 1.5 cups

Cardamom powder: 1/2 tsp

Rose water: 1 tsp (optional)

Saffron strands (optional): 4–5

Method of preparation
1. Prepare the syrup:

Firstly, add water and sugar in a deep pan and heat it on medium flame. When the sugar dissolves completely, add cardamom powder, rose water, and saffron to it. Cook it for about 7–8 minutes until the syrup reaches a single-string consistency. Cover the syrup and keep it aside.

2. Make the Gulab Jamun mixture:
Mash the khoya well so that there are no lumps. Now add refined flour and baking soda to it. Prepare a soft and smooth dough with the help of milk little by little. Make sure that the mixture is not too wet or hard. Keep it covered for 10 minutes.

3. Make balls:
Now make small, crack-free balls from the dough. If there are cracks on the surface, the Gulab Jamuns may burst while frying.

4. Fry and dip in sugar syrup:
Heat ghee or oil in a pan on medium flame. When the oil is slightly hot, fry the balls slowly. Frying on low flame cooks the Gulab Jamuns inside and they turn golden brown. Immediately dip the fried Gulab Jamuns in hot sugar syrup and leave it for at least 2 hours so that they are completely saturated with juice.

Secrets of Success
The fresher and softer the khoya, the softer the Gulab Jamuns will be.

Do not keep the flame too high, otherwise, the jamuns will burn from the outside and will remain raw inside.

Put hot Gulab Jamun in hot syrup only, only then they will be able to absorb the syrup well.

If you use rose water or saffron, the fragrance and taste of the sweet will increase manifold.

If you make Gulab Jamun keeping in mind these easy steps, then believe me this sweet will become everyone's favorite in your house. So what are you waiting for? Try this recipe once, otherwise, when you eat the Gulab Jamun made by someone else, you will just keep regretting it. So make it with your own hands in this way and eat it yourself and also feed it to your family members, and add sweetness.

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