Gulab Jamun Recipe
Soft milk dumplings soaked in rose-flavoured syrup, pistachios
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Ingredients
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For the Dumplings
For the Syrup
Method
For the Dumplings
- 1
Prepare the Dough
In a large mixing bowl, combine the milk powder, all-purpose flour, baking soda, and cardamom powder. Mix well.
- 2
Add Ghee and Milk
Add ghee to the dry mixture and mix until crumbly. Gradually add milk to form a smooth, soft dough. Be careful not to over-knead.
- 3
Shape the Dumplings
Divide the dough into small portions and roll them into smooth balls, about the size of a marble. Ensure there are no cracks on the surface.
- 4
Heat the Oil
In a deep frying pan, heat oil over medium heat. To check if the oil is ready, drop a small piece of dough; it should rise to the surface slowly.
- 5
Fry the Dumplings
Carefully add the dough balls to the hot oil, frying in batches. Fry until they turn golden brown, turning occasionally for even cooking. Remove and drain on paper towels.
For the Syrup
- 6
- 7
Add Flavorings
Remove the syrup from heat and stir in rose water and saffron strands (if using).
- 8
Soak the Dumplings
Place the fried dumplings in the warm syrup. Allow them to soak for at least 30 minutes, absorbing the sweetness.
- 9
Garnish and Serve
Serve the gulab jamun warm or at room temperature, garnished with chopped pistachios.