Gulab Jamun
Gulab jamun are soft, spongy milk solid dumplings deep fried until golden and then soaked in a fragrant rose and cardamom sugar syrup. These melt-in-your-mouth Indian sweets are a staple at celebrations and festivals across the subcontinent.
Pillowy fried milk dumplings soaked in a rose-scented sugar syrup, the crown jewel of Indian desserts.
Nutrition per serving
Ingredients
Dough
Syrup
Spices
Fat
Instructions
Make the Sugar Syrup
Combine sugar with 2 cups of water in a saucepan over medium heat. Stir until the sugar dissolves and then stop stirring. Bring to a gentle simmer and cook for 8 minutes until slightly thickened. Add rose water and crushed cardamom seeds. Keep the syrup warm on the lowest heat setting while you fry the jamuns.
Prepare the Dough
Mix milk powder and flour together in a bowl. Add ghee and rub it in with your fingertips until it resembles fine crumbs. Add cold milk one tablespoon at a time, mixing gently, until a soft, non-sticky dough comes together. Do not overwork the dough or the gulab jamun will become dense and tough.
Shape and Fry
Divide the dough into 20 equal portions and roll each into a smooth crack-free ball between your palms. Heat oil or ghee in a deep pan to 150 degrees Celsius, much lower than typical frying. Fry the balls in batches for 8 to 10 minutes, stirring gently, until they are evenly dark golden brown on all sides.
Soak in Syrup
Remove the fried jamuns immediately and drop them into the warm sugar syrup. They will sizzle as they absorb the syrup. Let them soak for at least 30 minutes before serving. The jamuns will nearly double in size as they absorb the fragrant syrup. Serve warm or at room temperature garnished with crushed pistachios.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.