Gulab Jamun
Gulab Jamun is a classic Indian dessert made of soft, melt-in-your-mouth milk-solid dumplings soaked in a fragrant sugar syrup flavored with rose water and cardamom.
- Deep frying pan
- Saucepan
- Slotted spoon
- For removing gulab jamuns from oil
Dough
Amount: 1
Unit: cup
Name: milk powder
Amount: 1/4
Unit: cup
Name: all-purpose flour
Amount: 1/4
Unit: teaspoon
Name: baking soda
Amount: 2
Unit: tablespoons
Name: ghee
Amount: 1/4
Unit: cup
Name: milk
Notes: Add gradually to form dough
Sugar Syrup
Amount: 1
Unit: cup
Name: sugar
Amount: 1
Unit: cup
Name: water
Amount: 1
Unit: teaspoon
Name: rose water
Amount: 1/4
Unit: teaspoon
Name: cardamom powder
Amount: few
Unit: strands
Name: saffron
Notes: optional
Amount: as needed
Unit:
Name: oil or ghee
Notes: for deep frying
Prepare Sugar Syrup: Sugar and water are combined in a saucepan. Boil and simmer for 5–7 minutes. Add rose water, cardamom powder, and saffron. Reserve warm.
Make Dough: Milk powder, flour, and baking soda are mixed together in a bowl. Add ghee and mix. Gradually add milk and knead softly to make a soft dough. Rest for 10 minutes.
Shape Balls: Roll out dough into small equal portions and shape into smooth balls without cracks.
Fry: Heat oil or ghee in a deep frying pan over medium-low heat. Fry balls until golden brown, turning often for uniform color.
Soak: Take out of oil and immediately submerge in warm sugar syrup. Let soak for at least 30 minutes before serving.
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For best results, keep oil on low-medium heat to cook the gulab jamuns evenly without burning.
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You can serve them warm or chilled, as preferred