Gulab jamun
Soft milk dumplings fried slowly until deep brown, then soaked in a warm syrup scented with cardamom and rose. India’s festive favourite.
- 50 min25 prep · 25 cook
- MediumDifficulty
- 380 kcalper serving
Ingredients
- Sugar300 g
- Water300 ml
- Cardamom pods4
- Rose water1 tbsp
- saffron threads1 pinch
- Milk powder120 g
- Plain flour30 g
- Bicarbonate of soda¼ tsp
- Ghee1 tbsp
- Whole milk60 ml
- Vegetable oil, for frying500 ml
- Chopped pistachios1 tbsp
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Steps
- 1
Boil the sugar and water with the crushed cardamom pods, then add the rose water and saffron. Keep the syrup warm.
- 2
Mix the milk powder, flour and bicarbonate, rub in the ghee and add the milk little by little to make a soft, smooth dough. Let it rest.
- 3
With greased hands, roll 18 small balls with no cracks on the surface.
- 4
Fry them in oil over low heat (about 140 °C), turning gently, until evenly deep brown.
- 5
Drain and drop straight into the warm syrup. Leave them to soak until they swell and soften.
- 6
Serve warm with a little syrup and chopped pistachios.
Tips and questions
- Why are my gulab jamun raw inside?
- The oil was too hot, so they browned before cooking through. Fry them slowly on low heat; it should take about 8 minutes.
- Why did they crack or fall apart?
- The dough was too dry or not smooth. Add milk until it is soft, and roll the balls until there are no cracks at all.
- Can I make them ahead?
- Yes, they keep in their syrup in the fridge for 4–5 days. Warm them gently before serving.
Enjoy your meal!
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