Gulab Jamun
Soft, spongy milk solids dumplings soaked in fragrant rose and cardamom syrup. A beloved Indian dessert that's crispy outside and melt-in-mouth tender inside.
- Total time
- 45 min
- Servings
- 12
- Calories
- 245
- Protein
- 4g
Ingredients
- 1 cup milk powder
- ¼ cup all-purpose flour
- 2 tablespoons ghee
- ¼ teaspoon baking powder
- ¼ teaspoon cardamom powder
- ½ cup milk
- 1.5 cups sugar
- 2 cups water
- 4 whole cardamom pods
- ½ teaspoon rose water
- ⅛ teaspoon saffron strands
- 2 cups ghee or vegetable oil
Instructions
- 1
In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves.
- 2
Add cardamom pods and saffron strands. Simmer for 5 minutes until slightly thickened.
- 3
Remove from heat and stir in rose water. Set aside to cool completely.
- 4
In a bowl, combine milk powder, flour, baking powder, and cardamom powder.
- 5
Add 2 tablespoons melted ghee and mix with your fingers until the mixture resembles breadcrumbs.
- 6
Gradually add milk, kneading gently until a soft, pliable dough forms. Do not overwork.
- 7
Divide dough into 12 equal portions and roll each into a smooth ball.
- 8
Heat ghee or oil in a deep, heavy-bottomed pan to 325°F, or until a small ball of dough sizzles gently.
- 9
Carefully add 4-5 gulab jamun at a time. Fry on medium-low heat for 8-10 minutes, stirring occasionally, until deep golden brown all over.
- 10
Remove with a slotted spoon and drain on paper towels briefly.
- 11
Immediately transfer hot gulab jamun into the cooled syrup.
- 12
Let soak for at least 1 hour before serving at room temperature. They will absorb the syrup and become soft and spongy.
Tools you’ll need
- medium saucepan
- large mixing bowl
- deep heavy-bottomed pan or kadai
- candy thermometer
- slotted spoon
- paper towels
- shallow serving bowl
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