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Indian Gulab Jamun

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20 minutes
Prep
20 minutes
Cook

Ingredients

  • Milk powder: 150 g (1.25 cups)
  • All-purpose flour: 30 g (3 tbsp)
  • Baking soda: 2 g (0.25 tsp)
  • Ghee, melted: 20 g (1.5 tbsp)
  • Milk (to bind dough): 60 ml (0.25 cup)
  • Sugar: 400 g (2 cups)
  • Water: 400 ml (1.75 cups)
  • Cardamom pods, crushed: 4 (4)
  • Rose water: 5 ml (1 tsp)
  • Vegetable oil or ghee (for frying): 500 ml (2 cups)

Method

  1. Combine milk powder, flour, baking soda and melted ghee; add milk gradually to form a soft, smooth dough without kneading too much.
  2. Divide into small balls, rolling them smooth without cracks.
  3. Meanwhile, dissolve sugar in water with crushed cardamom, simmer 8-10 minutes to make a light syrup, then stir in rose water.
  4. Heat oil or ghee on low-medium heat and fry the balls slowly, stirring gently, until evenly deep brown throughout, about 8-10 minutes.
  5. Drain and immediately transfer the warm fried balls into the warm syrup.
  6. Let soak for at least 1-2 hours before serving so they absorb the syrup and soften.

Introduction: Gulab jamun, deep-fried milk-solid dumplings soaked in rose-and-cardamom scented syrup, has roots tracing back to Persian-influenced Mughal-era desserts and remains a centrepiece sweet at Indian weddings and festivals.

Cultural Background: Gulab jamun, deep-fried milk-solid dumplings soaked in rose-and-cardamom scented syrup, has roots tracing back to Persian-influenced Mughal-era desserts and remains a centrepiece sweet at Indian weddings and festivals.

Tips: Frying on low heat is essential; too hot an oil browns the outside before the inside cooks through, leaving a raw centre.

Variations: Kala jamun uses a slightly darker, longer-fried dough for a deeper colour and firmer bite.

Storage: Refrigerate in syrup for up to 1 week.

Reheating: Serve warm by gently heating in the microwave for 15-20 seconds, or enjoy at room temperature.

FAQs:

Q: Why did my gulab jamun turn hard?

A: This is usually from over-kneading the dough or frying at too high a temperature; keep the dough soft and fry gently.

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