Indian · Dessert · Medium
Gulab Jamun
Soft, syrup soaked milk dumplings flavored with rose and cardamom, the beloved Indian sweet.
The whole recipe in 60 seconds
Gulab Jamun, in 5 ideas
- Crack free balls are essential or they will split in the oil.
- Low frying heat cooks them through without burning.
- The syrup must be warm, not hot, when the jamuns go in.
- They swell as they soak, so do not crowd the syrup.
- Serve warm for the best texture.
What you need
Ingredients
- 1 cup milk powder
- 1/4 cup all purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee, plus more for frying
- 1/4 cup warm milk
- 2 cups sugar
- 2 cups water
- 4 green cardamom pods, crushed
- 1 tsp rose water
- 1 tsp lemon juice
How to make it
Directions
- Mix milk powder, flour, and baking soda; rub in ghee.
- Add warm milk to form a soft dough; rest 10 minutes.
- Simmer sugar, water, cardamom, and lemon juice into a syrup; stir in rose water and keep warm.
- Roll dough into smooth, crack free balls.
- Fry on low heat, stirring gently, until deep golden, about 8 minutes.
- Soak the hot jamuns in warm syrup for at least 1 hour.
Money saver. Milk powder from an Indian grocery is much cheaper than the supermarket.