Dessert

Gulab Jamun

Name: Gulab Jamun
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: indian, pakistani
Ingredients: 1 cup milk powder; 2 tbsp all-purpose flour; 0.5 tsp baking powder; 1 tbsp ghee melted; 3 tbsp milk; 2 cup water; 1.5 cup sugar; 4 pcs green cardamom pod lightly crushed; 1 tsp rose water; 3 cup oil for deep frying; 1 tbsp pistachio chopped (optional)

Gulab jamun are soft, deep-fried milk solids dumplings, soaked in a fragrant rose and cardamom syrup. This classic South Asian dessert is perfect for celebrations or a sweet treat after a meal.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 673 kcal

Vegetarian

Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dumplings

1 cupmilk powder
2 tbspall-purpose flour
0.5 tspbaking powder
1 tbspghee, melted
3 tbspmilk

syrup

2 cupwater
1.5 cupsugar
4 pcsgreen cardamom pod, lightly crushed
1 tsprose water

frying

3 cupoil, for deep frying

garnish

1 tbsppistachio, chopped(optional)

Equipment

deep pan · saucepan · slotted spoon · mixing bowl

The method

Step by step

1
Combine milk powder, all-purpose flour, and baking powder in a large mixing bowl.
About 2 min
2
Add melted ghee to the dry ingredients and mix with your fingertips until crumbly.
About 3 min
3
Gradually add milk, a tablespoon at a time, and knead gently to form a soft, smooth dough. Do not over-knead.
About 5 min
Cook’s note: The dough should be soft but not sticky. Adjust milk quantity slightly if needed.
4
Divide the dough into about 12-14 equal portions and roll them into smooth, crack-free balls.
About 10 min
Cook’s note: Ensure there are no cracks on the surface of the balls to prevent them from breaking during frying.
5
In a separate saucepan, combine water, sugar, and green cardamom pods for the syrup.
About 2 min
6
Bring the syrup mixture to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly sticky. Do not make it too thick.
About 7 min
Cook’s note: The syrup should be thin enough for the gulab jamun to soak it up readily.
7
Remove the syrup from heat and stir in the rose water.
About 1 min
8
Heat oil in a deep pan or kadai over low-medium heat for deep frying.
About 5 min
Cook’s note: The oil should not be too hot, or the gulab jamun will brown quickly on the outside and remain raw inside.
9
Once the oil is warm (not smoking hot), gently drop the prepared gulab jamun balls into the oil, frying a few at a time to avoid overcrowding the pan.
About 10 min
Cook’s note: Fry on low heat, stirring occasionally, until they turn golden brown and cook evenly.
10
Carefully remove the fried gulab jamun with a slotted spoon and immediately transfer them to the warm sugar syrup.
11
Let the gulab jamun soak in the syrup for at least 1 hour, or preferably longer, until they swell up and become soft.
About 1 hr
Cook’s note: The longer they soak, the juicier and softer they will be.
12
Serve warm or at room temperature, garnished with chopped pistachios if desired.

Per serving

Nutrition

53%Score

Calories: 673.2kcal
Protein: 12.2g
Carbs: 95.2g
Fat: 26.7g
Fibre: 0.6g
Sugar: 90.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store gulab jamun in an airtight container in the refrigerator.

Reheating

Gently warm in a microwave for a few seconds if desired.