Gulab jamun is a beloved Indian sweet made from tender milk-based dumplings soaked in fragrant sugar syrup. Cardamom, rose water, and saffron give every bite a festive aroma.
The dough is mixed gently, shaped without cracks, and fried slowly so the dumplings brown evenly and cook through before they absorb the warm syrup.
Keep the frying oil around 300 to 320 F. Oil that is too hot browns the outside before the center cooks, while gentle heat creates an even color and soft crumb.
Serving Suggestions
Serve gulab jamun warm or at room temperature with a little syrup. Chopped pistachios, saffron, or a small scoop of vanilla ice cream make simple finishes.
Recipe Notes
The dumplings improve after soaking for at least 2 hours. Refrigerate leftovers in their syrup for up to 4 days and warm them gently before serving.
Classic Indian Gulab Jamun
Ingredients
Equipment
Method
- Combine the sugar, water, and cardamom in a saucepan. Bring to a boil, then simmer for 8 minutes.
- Remove from the heat and stir in the rose water and saffron. Keep the syrup warm, not boiling.
- Whisk the milk powder, flour, and baking powder together. Rub in the melted ghee.
- Add the milk a little at a time and mix gently until a soft, slightly tacky dough forms. Rest for 10 minutes.
- Divide into 12 pieces and roll each into a smooth ball with no visible cracks.
- Heat the oil to 300 to 320 F in a heavy pot. Fry the balls in batches, moving them gently, for 6 to 8 minutes until evenly deep golden brown.
- Drain briefly, then place the hot dumplings in the warm syrup. Let them soak for at least 2 hours.
- Serve warm or at room temperature with syrup and chopped pistachios.
Nutrition
Notes
- Keep the frying temperature low enough for the centers to cook through.
- Shape smooth balls without cracks so they do not split in the oil.
- Soak for at least 2 hours for the best texture.
