Gulab Jamun

Name: Gulab Jamun
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
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

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.

50 minMediumServes 6310 cal/serving

IndianDessertStovetopVegetarianHalal-friendlyNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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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

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.
2

In a bowl, mix 1 cup full-fat milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda together.
3

Rub in 2 tbsp ghee until the mixture resembles coarse breadcrumbs.
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.
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.
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.
7

Gently add the balls in batches. Stir constantly and fry for 6-8 minutes, turning continuously, until they turn golden brown all over.
8

Remove with a slotted spoon and immediately add to the warm syrup. Let them soak for at least 20 minutes before serving.
9

Serve warm, at room temperature, or chilled, spooned with extra syrup.

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Questions

What is 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. This reference files it under Indian dessert: made on the stovetop, rated medium and about 50 minutes start to finish.

How hot should the oil be for Gulab Jamun?

For Gulab Jamun, the frying oil is held at 300 F (about 150 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Gulab Jamun look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until a soft, smooth dough forms. Step 7: cook until they turn golden brown all over.

What can I use instead of saffron in Gulab Jamun?

The entry for Gulab Jamun calls for pinch saffron strands. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I make Gulab Jamun dairy-free?

Yes. The dairy in Gulab Jamun is 1 cup full-fat milk powder, 2 tbsp ghee, 1/4 cup whole milk. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Gulab Jamun vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup full-fat milk powder, 2 tbsp ghee and 1/4 cup whole milk. For fully plant-based entries, see the vegan dessert collection.

Serve it with

Salted Sweet Lassi drink
Carrot Orange Ginger Sunrise Juice drink
Dark and Stormy drink

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