Gulab Jamun
เคเฅเคฒเคพเคฌ เคเคพเคฎเฅเคจ ยท Pan-Indian
Melt-in-mouth milk solid dumplings soaked in rose-cardamom sugar syrup. The most beloved Indian dessert at every celebration.
Ingredients
- 1 cup Milk powder (full-fat)
- 3 tbsp All-purpose flour (maida)
- 1/4 tsp Baking soda
- 2-3 tbsp Warm milk (to knead)
- 1 tbsp Ghee
- 2 cups Sugar
- 1.5 cups Water
- 1 tsp Rose water
- 4 Cardamom pods, crushed
- for frying Oil or ghee
Nutrition (per serving)
Instructions (50 min total)
- 1
Make sugar syrup: boil sugar and water with cardamom until slightly sticky (1-string consistency). Add rose water. Keep warm.
- 2
Mix milk powder, flour and baking soda. Add ghee and enough warm milk to make a soft, crack-free dough. Do not over-knead.
- 3
Divide into 20 equal portions. Roll into smooth balls with no cracks โ this prevents splitting while frying.
- 4
Heat oil on medium-low (not high!). Fry balls in batches, gently stirring for even browning, about 6-8 minutes per batch.
- 5
Fry until deep golden brown โ they should float and rotate naturally.
- 6
Drain briefly and immediately add to warm (not boiling) sugar syrup.
- 7
Let soak minimum 2 hours. They will double in size. Serve warm or at room temperature.
Tap each step to mark as done
Chef's Tips
- ๐กCold oil + slow frying = perfectly even color without a raw center
- ๐กNo cracks in dough = no splitting while frying. Add milk drop by drop.
- ๐กWarm syrup when adding hot jamuns ensures maximum absorption