Gulab Jamun
Soft, melt-in-your-mouth milk-solid dumplings deep-fried to a golden brown and soaked in fragrant rose-cardamom sugar syrup. A beloved Indian festive sweet.
Ingredients
- 1 cup full-fat milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee
- 1/4 cup whole milk
- 4 cups neutral oil (for frying)
- 2 cups granulated sugar
- 2 cups water
- 1/2 tsp ground cardamom
- 2 tsp rose water
- pinch saffron strands
Instructions
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1
Make the syrup first: combine 2 cups granulated sugar and 2 cups water in a saucepan over medium heat. Stir until the sugar dissolves, then add 1/2 tsp ground cardamom, 2 tsp rose water, and pinch saffron strands. Simmer for 5 minutes. Keep warm on low heat.
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2
In a bowl, mix 1 cup full-fat milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda together.
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3
Rub in 2 tbsp ghee until the mixture resembles coarse breadcrumbs.
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4
Gradually add 1/4 cup whole milk, a little at a time, mixing gently until a soft, smooth dough forms. Do not over-knead. The dough should be slightly sticky.
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5
Divide the dough into equal portions and roll into smooth balls with no cracks. You should get about 18-20 balls from the standard batch.
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6
Heat 4 cups neutral oil (for frying) in a deep pan over low-medium heat to about 300°F (150°C). The oil must be low in temperature — high heat will brown the outside before cooking the inside.
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7
Gently add the balls in batches. Stir constantly and fry for 6-8 minutes, turning continuously, until they turn golden brown all over.
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8
Remove with a slotted spoon and immediately add to the warm syrup. Let them soak for at least 20 minutes before serving.
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9
Serve warm, at room temperature, or chilled, spooned with extra syrup.