Pakistani Gulab Jamun
The Quirky Foodster Team
Ingredients
- Milk powder — 100 g (3.5 oz)
- Plain flour — 30 g (1 oz)
- Baking powder — 1/4 tsp
- Ghee, melted — 2 tbsp
- Milk, as needed — 60 ml (2 fl oz)
- Oil for deep frying
- Sugar, for the syrup — 400 g (14 oz)
- Water, for the syrup — 480 ml (16 fl oz)
- Ground cardamom, for the syrup — 1/2 tsp
- Rosewater, for the syrup — 1 tsp
Method
- Combine the milk powder, flour and baking powder in a bowl.
- Add the melted ghee and enough milk to form a soft, smooth dough, being careful not to overwork it.
- Shape into small, smooth balls, ensuring no cracks on the surface.
- Meanwhile, combine the sugar, water and cardamom in a saucepan and simmer for 10 minutes, then stir in the rosewater; keep warm.
- Heat oil to a moderate 150°C (300°F) — a lower temperature than typical deep-frying — and fry the dumplings, stirring gently, for 8–10 minutes until deeply golden brown all the way through.
- Drain briefly, then transfer immediately to the warm syrup, soaking for at least 1 hour before serving.
Introduction: Soft, deep-fried milk dumplings soaked in fragrant rose-cardamom syrup, one of Pakistan's most beloved and celebratory desserts.
Cultural Background: Gulab jamun holds a cherished place at Pakistani celebrations, its warm, syrup-soaked sweetness a fixture at weddings, Eid and other festive gatherings across the country.
Tips: Fry at a lower, steady temperature so the dumplings cook through to the centre before the outside over-browns. Ensure the shaped balls have no cracks, as this helps them fry evenly and absorb syrup properly.
Variations: Stuff each dumpling with a small piece of pistachio or cardamom pod before frying for a hidden surprise. Serve warm or at room temperature, both traditional.
Storage: Store in the syrup in an airtight container in the refrigerator for up to 5 days.
Reheating: Serve at room temperature, or warm gently in the microwave for a few seconds.
FAQs:
Q: Why fry gulab jamun at a lower temperature?
A: This allows the dense dough to cook through fully before the outside browns too much, ensuring a soft, tender centre.
Q: How long should gulab jamun soak in syrup?
A: At least an hour, though longer soaking, even overnight, allows for deeper syrup absorption.
- Milk powder — 100 g (3.5 oz)
- Plain flour — 30 g (1 oz)
- Baking powder — 1/4 tsp
- Ghee, melted — 2 tbsp
- Milk, as needed — 60 ml (2 fl oz)
- Oil for deep frying
- Sugar, for the syrup — 400 g (14 oz)
- Water, for the syrup — 480 ml (16 fl oz)
- Ground cardamom, for the syrup — 1/2 tsp
- Rosewater, for the syrup — 1 tsp
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