Gulab Jamun Recipe
Deep-fried dough balls soaked in a sweet syrup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Balls
Sugar Syrup
For Frying
Method
Preparation of Dough Balls
- 1
Make the Dough
In a mixing bowl, combine the milk powder, all-purpose flour, baking soda, and cardamom powder. Mix well until combined.
- 2
Add Ghee and Milk
Add the ghee (or unsalted butter) and mix it into the dry ingredients until it resembles breadcrumbs. Gradually add milk, a little at a time, kneading gently until a soft dough forms.
- 3
Shape the Balls
Divide the dough into small portions and shape each portion into a smooth ball, about the size of a marble. Ensure no cracks are visible on the surface.
- 4
Rest the Balls
Let the dough balls rest for about 15 minutes, covered with a damp cloth.
Preparation of Sugar Syrup
- 5
- 6
Simmer the Syrup
Once boiling, reduce the heat and let it simmer for about 10 minutes until the syrup thickens slightly.
- 7
Add Rose Water
Remove from heat and add rose water. Stir well and set aside to cool.
Frying the Dough Balls
- 8
Heat the Oil
In a deep frying pan, heat the oil or ghee over medium heat until hot but not smoking.
- 9
Fry the Dough Balls
Gently add the dough balls to the hot oil, making sure not to overcrowd the pan. Fry until they are golden brown, turning them occasionally to ensure even cooking.
- 10
Drain and Soak
Remove the fried balls and drain them on paper towels. While they are still warm, transfer them to the prepared sugar syrup and let them soak for at least 30 minutes.
Serving
- 11
Garnish and Serve
Once soaked, place the gulab jamun on a serving dish and garnish with chopped pistachios. Serve warm or at room temperature.
