Classic Indian Gulab Jamun
Tender milk-powder dumplings fried until golden and soaked in fragrant cardamom, saffron, and rose syrup.
Equipment
- Medium saucepan
- Heavy pot for frying
- Mixing bowl
- Slotted spoon
- Instant-read thermometer
Ingredients
Fragrant Syrup
- 2 cups granulated sugar
- 2 cups water
- 6 pods green cardamom lightly crushed
- 1 tsp rose water
- 1 pinch saffron threads optional
Dumplings
- 1 cup full-fat milk powder
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp ghee melted
- 1/3 cup whole milk add gradually as needed
- 3 cups neutral oil for frying
- 2 tbsp chopped pistachios for serving
Instructions
Make the syrup:
- 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.
Mix and shape the dumplings:
- 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.
Fry and soak:
- 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.
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.
Nutrition
Calories: 190kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 65mgSugar: 26g