Malai Baale Gulab Jamun Recipe, perfect for a traditional dessert twist with the richness of malai and the sweetness of gulab jamun. This version uses ripe banana (baale in Kannada), giving a unique South Indian fusion flavor.

Gulab Jamun with Creamy Malai

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serves: 4-6

 Introduction

Gulab jamun is a beloved Indian sweet, traditionally made from khoya (mawa) or milk powder. In this recipe, we add a unique regional twist by incorporating ripe bananas (baale)into the dough and pairing the fried balls with a decadent malai (cream) sauce. The result is soft, juicy banana-infused gulab jamuns soaking in sugar syrup and topped with luscious malai.

This fusion recipe is perfect for festivals, special occasions, or when you want to impress with something different yet familiar.

Ingredients

For Baale Gulab Jamun:

. Ripe banana – 1 medium (well-mashed)

. Milk powder – ¾ cup

. All-purpose flour (maida) – 2 tbsp

. Semolina (rava/sooji) – 1 tbsp

. Baking soda – 1/8 tsp

. Cardamom powder – ½ tsp

. Ghee or butter – 1 tbsp (optional)

. Milk – 2 to 3 tbsp (as needed)

. Oil or ghee – for deep frying

 For Sugar Syrup:

. Sugar – 1 cup

. Water – 1 cup

. Cardamom pods – 3

. Rose water – 1 tsp

. Saffron strands – a few (optional)

 For Malai Topping:

. Full cream milk – 1 cup

. Fresh cream – ¼ cup

. Condensed milk – 2 tbsp

. Cardamom powder – ¼ tsp

. Crushed pistachios or almonds – for garnish

 Instructions

Step 1: Prepare the Sugar Syrup

1. In a saucepan, add 1 cup sugar and 1 cup water.

2. Heat and stir until sugar dissolves completely.

3. Add cardamom pods, rose water, and saffron.

4. Let it simmer for 5-7 minutes. Turn off the heat and keep it warm.

Step 2: Prepare the Banana Gulab Jamun Dough

1. In a mixing bowl, mash the ripe banana until smooth.

2. Add milk powder, maida, semolina, baking soda, cardamom powder, and ghee (if using) .

3. Mix well and add milk gradually to form a soft, slightly sticky dough. Do not over-knead.

4. Cover and let it rest for 10 minutes.

 Step 3: Shape and Fry

1. Heat oil or ghee in a deep pan over medium-low heat.

2. Grease your palms, take small portions of the dough, and roll into smooth balls. Avoid cracks.

3. Fry in batches on low-medium heat until golden brown, stirring gently for even coloring.

4. Remove and drain on paper towels.

Step 4: Soak in Syrup

1. Immediately drop the hot jamuns into the warm sugar syrup.

2. Let them soak for at least 1 hour so they become soft and juicy.

Step 5: Prepare the Malai

1. In a saucepan, heat milk and reduce it slightly on medium flame.

2. Add fresh cream and condensed milk .

3. Stir and simmer until thick and creamy (about 10 minutes).

4. Add cardamom powder and mix well. Let it cool slightly.

Serving Suggestion

Place 2-3 baale gulab jamuns in a serving bowl. Spoon some syrup over them. Pour the prepared malai generously on top and garnish with crushed nuts

Serve warm or chilled as per your preference.

Tips & Variations

 Make sure the banana is very ripe for natural sweetness and smooth texture.

 Don’t over-fry; jamuns should be cooked on low heat for uniform softness.

You can add a pinch of nutmeg to the malai for extra aroma.

Malai can be made ahead and chilled for a cool contrast to warm jamuns.

 Why You'll Love This Recipe

. Unique South Indian twist with ripe banana

. Soft,

juicy, and perfectly sweet

. Creamy, festive malai topping

. Perfect for Diwali, Holi, or any celebration!