Gulab Jamun Recipe

Mix Dry Ingredients

In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well to ensure they are evenly distributed.

Add Ghee

Add the ghee or unsalted butter to the dry mixture and rub it with your fingers until the mixture resembles coarse crumbs.

Make the Dough

Gradually add the milk to the mixture, stirring continuously until a soft dough forms. You may need to adjust the amount of milk slightly to achieve the right consistency.

Rest the Dough

Cover the dough with a damp cloth and let it rest for about 15 minutes to allow it to firm up slightly.

Form Balls

After resting, grease your palms with a little ghee and shape the dough into small balls (about 1 inch in diameter).

Combine Ingredients

In a saucepan, combine the sugar, water, and cardamom pods. Stir to dissolve the sugar.

Heat the Syrup

Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 5 minutes until slightly thickened.

Add Rose Water

Remove the saucepan from heat and stir in the rose water. Set aside to cool slightly.

Heat Oil

In a deep frying pan, heat the oil over medium heat until hot (about 350°F or 175°C).

Fry the Dough Balls

Carefully drop the prepared dough balls into the hot oil, a few at a time. Fry until they turn golden brown, turning occasionally for even cooking.

Drain and Soak

Once fried, remove the dough balls from the oil and drain on paper towels. Immediately transfer them to the warm sugar syrup, allowing them to soak for at least 30 minutes.

Serve Warm

Gulab Jamun is best served warm. Garnish with chopped nuts if desired and enjoy!