Gulab Jamun
Soft, melt-in-your-mouth Indian dessert balls soaked in fragrant sugar syrup.
20 mins
Prep Time
30 mins
Cook Time
6
Servings
Ingredients
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee (clarified butter)
- 3-4 tbsp milk (as needed)
- 1 cup sugar
- 1 cup water
- 4-5 green cardamom pods (crushed)
- 1 tsp rose water
- Oil or ghee for deep frying
Nutrition Facts
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Instructions
Make the dough: In a bowl, mix milk powder, flour, and baking soda. Add ghee and rub it into the dry ingredients until well combined.
Gradually add milk, 1 tbsp at a time, and knead into a soft, smooth dough. The dough should not be sticky. Cover and let it rest for 10 minutes.
Prepare the sugar syrup: In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil, then simmer for 5-7 minutes until slightly sticky. Add rose water and turn off the heat.
Shape the gulab jamun: Divide the dough into small portions and roll into smooth, crack-free balls (about 1-inch diameter). Ensure no cracks to prevent breaking while frying.
Fry the balls: Heat oil/ghee on medium-low heat. Gently add the balls and fry, stirring constantly, until golden brown (about 5-7 minutes). Maintain low heat for even cooking.
Soak in syrup: Transfer the fried balls directly into warm sugar syrup. Let them soak for at least 2 hours before serving, preferably overnight for best flavor.
Chef's Tips
- Dough Consistency: If the dough feels dry, add a few drops of milk. If sticky, add a bit more milk powder.
- Frying Temperature: Keep the oil on medium-low heat to ensure the jamuns cook through without burning outside.
- Sugar Syrup: The syrup should be slightly sticky but not too thick. It will thicken as it cools.
- Serving Suggestion: Serve warm or at room temperature, garnished with chopped nuts or silver leaf for special occasions.
- Storage: Gulab jamuns can be stored in the refrigerator for up to a week. Reheat slightly before serving.
