Gulab Jamun Recipe
Deep-fried dough balls soaked in sugar syrup.
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Ingredients
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Dough Ingredients
Sugar Syrup Ingredients
Frying Ingredients
Method
Preparing the Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well until evenly combined.
- 2
Add Ghee
Add the ghee to the dry mixture and rub it between your palms until the mixture becomes crumbly.
- 3
Add Wet Ingredients
Gradually add warm milk, cardamom powder, and rose water to the mixture. Mix well until a soft dough forms. If the dough is too dry, add more milk a tablespoon at a time.
- 4
Shape the Dough
Divide the dough into small, equal portions and roll them into smooth balls without cracks.
Preparing the Sugar Syrup
- 5
- 6
Cook the Syrup
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 10 minutes until slightly thickened.
- 7
Remove from Heat
Remove the syrup from the heat and set aside to cool slightly.
Frying the Gulab Jamun
- 8
Heat Oil
In a deep frying pan, heat the oil or ghee over medium-low heat. Ensure the oil is hot but not smoking.
- 9
Fry the Balls
Carefully add the dough balls to the hot oil, a few at a time. Fry until they turn golden brown, turning occasionally for even cooking.
- 10
Drain and Soak
Once golden brown, remove the balls with a slotted spoon and drain on paper towels for a moment, then immediately place them in the warm sugar syrup.
- 11
Soak
Let the gulab jamun soak in the syrup for at least 2 hours before serving. They will absorb the syrup and expand.