Gulab Jamun
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
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store gulab jamun in an airtight container in the refrigerator.
Gently warm in a microwave for a few seconds if desired.
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