Gulab Jamun Syrup (Saffron Cardamom Syrup)
This recipe for a well-balanced gulab jamun syrup with cardamom, saffron, and rose essence can be used for gulab jamuns, cocktails, coffee, pancakes and more!
Equipment
Ingredients
Syrup Ingredients
- 2 cups (480 g) sugar
- 2 - 2.5 cups water Note 1 below
- 3-5 cardamom pods lightly crushed
- 10-15 saffron strands
- ½ teaspoon rose water (Optional)
- 1 teaspoon lemon juice
Instructions
- Get a deep and wide pot to prepare the gulab jamun syrup.
- Add 2 cups sugar, 2 - 2.5 cups water (Note 1), 3-5 cardamom pods, and 10-15 saffron strands to pot and place on the stove on medium heat. Allow the syrup to come to a boil and stir to ensure that all of the sugar dissolves.
- Turn the heat off, add 1 teaspoon lemon juice and ½ teaspoon rose water, and mix. If using the syrup for gulab jamuns, keep the syrup warm on the stove. If using the syrup for anything else, chill the syrup in the fridge for 30 minutes with the spices and then strain with a tea strainer before using.
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Notes and Tips
- (Note 1) If you are using this syrup for gulab jamuns use a 4:5 ratio of sugar:water (ie: 1.25 cups of water per 1 cup of sugar). Otherwise, if you are using this recipe as a simple syrup for cocktails, coffee, pancakes, etc. then use a 1:1 ratio of sugar to water. Checkout this recipe gulab jamun cocktail which uses this syrup!
- The lemon juice in this recipe helps keep the sugar syrup from crystalizing!
- Add the lemon juice and rose water once the heat is cut off so that the flavor of these ingredients remains present in the syrup.
- Chill syrup if used for cocktails. Keep syrup warm (~100 Fahrenheit) if used for gulab jamuns.
- Check out this recipe for my easy gulab jamun with milk powder to use this syrup.
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