Gulab Jamun Recipe

Inspired by KS Kitchen

Time1h

Serves10

Deep-fried dumplings soaked in a sweet and fragrant syrup, served warm.

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Ingredients

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1
Make the Sugar Syrup
In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
2
Add Flavor
Once the syrup reaches a boil, add the rose water and cardamom pods. Reduce the heat and let it simmer for 5-10 minutes until slightly thickened. Remove from heat and set aside.

3
Prepare the Dough
In a mixing bowl, crumble the khoya and combine it with all-purpose flour and baking powder. Mix well.
4
Add Milk
Gradually add milk to the mixture and knead it into a smooth dough. If the dough is too dry, add a little more milk.
5
Shape the Dumplings
Divide the dough into small portions and roll them into smooth balls, ensuring there are no cracks on the surface.

6
Heat the Ghee
In a deep frying pan, heat the ghee over medium heat. To check if it's ready, drop a small piece of dough into the ghee; it should sizzle and rise to the surface.
7
Fry the Dumplings
Carefully add the rolled balls into the hot ghee in batches, making sure not to overcrowd the pan. Fry until they are golden brown, turning occasionally for even cooking.
8
Drain and Soak
Once fried, remove the dumplings with a slotted spoon and drain on paper towels for a few seconds. Then, immediately immerse them in the warm sugar syrup. Allow them to soak for at least 30 minutes.

9
Serve Warm
Serve the Gulab Jamun warm, garnished with chopped nuts or a sprinkle of cardamom if desired.