Gulab Jamun Recipe
Soft, melt-in-the-mouth milk dough balls soaked in warm sugar syrup.
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Ingredients
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Dough
Sugar Syrup
Frying
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the milk powder, all-purpose flour, baking soda, and cardamom powder. Mix well until all dry ingredients are evenly distributed.
- 2
Add Ghee
Add the ghee to the dry mixture and rub it between your palms to incorporate it into the flour mixture until it resembles coarse crumbs.
- 3
Add Milk
Gradually add the milk to the mixture, kneading gently until a soft and smooth dough forms. Be careful not to over-knead.
- 4
Rest the Dough
Cover the dough with a damp cloth and let it rest for about 20 minutes.
Sugar Syrup Preparation
- 5
- 6
Simmer
Once the sugar has dissolved, reduce the heat and let it simmer for about 10 minutes until it reaches a slightly sticky consistency.
- 7
Add Rose Water
Remove from heat and add the rose water. Stir well and set aside to cool slightly.
Frying and Soaking
- 8
Heat Oil
In a deep frying pan, heat ghee or oil over medium heat until hot, but not smoking.
- 9
Shape the Dough Balls
Divide the rested dough into small portions and roll them into smooth balls, about the size of a marble.
- 10
Fry the Balls
Carefully drop the dough balls into the hot ghee or oil, a few at a time. Fry them until they turn golden brown and puff up, about 5-7 minutes.
- 11
Soak in Syrup
Once fried, remove the gulab jamuns with a slotted spoon and immediately immerse them in the warm sugar syrup. Let them soak for at least 30 minutes before serving.
