Description
This Perfect Gulab Jamun recipe is a beloved traditional Indian dessert featuring soft, golden fried milk powder balls soaked in an aromatic cardamom and rose water syrup, garnished with chopped nuts and golden raisins. It’s a sweet treat that melts in your mouth, ideal for festive occasions or everyday indulgence.
Ingredients
Dough Ingredients
- 1 cup dry milk powder
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom (divided)
- 2 tablespoons ghee (clarified butter), melted
- ½ cup warm milk
- 1 tablespoon chopped almonds
- 1 tablespoon chopped pistachio nuts
- 1 tablespoon golden raisins
Syrup Ingredients
- 1 ¼ cups white sugar
- 7 fluid ounces water
- 1 teaspoon rose water
- 1 pinch ground cardamom
Frying
- 1 quart vegetable oil (for deep frying)
Instructions
- Prepare dough: In a large bowl, combine the dry milk powder, all-purpose flour, baking powder, and a pinch of ground cardamom. Add the chopped almonds, pistachios, and golden raisins. Mix in the melted ghee thoroughly, then gradually pour in the warm milk while mixing until the dough is well blended. Cover the dough and let it rest for 20 minutes to hydrate and develop flavor.
- Make syrup: In a large skillet, mix together the white sugar, water, rose water, and a pinch of ground cardamom. Bring the mixture to a boil over medium heat, then reduce to a simmer for one minute. Remove from heat and set the syrup aside to keep warm.
- Fry balls: Fill a heavy-bottomed large skillet halfway with vegetable oil and heat over medium for at least 5 minutes to reach optimal frying temperature. Knead the rested dough lightly and shape it into approximately 20 small, smooth balls. Reduce the oil heat to low and gently fry the balls in one or two batches. After about 5 minutes, the balls will start to float and double in size without significant color change. At this point, increase the heat to medium and continue turning them frequently until they achieve a light golden color. Use a slotted spoon to transfer the fried balls to paper towels to drain and cool.
- Soak in syrup: Place the fried balls directly into the warm syrup in the skillet. Simmer them over medium heat for about 5 minutes, gently squeezing each ball to encourage absorption of the syrup. Serve the gulab jamun immediately warm, or chill for a couple of hours if a cold dessert is preferred.
Notes
- Maintain consistent oil temperature during frying to ensure even cooking and proper texture.
- Mixed nuts can be used instead of almonds and pistachios, or raisins can be omitted according to preference.
- For chilled gulab jamun, refrigerate for at least 2 hours before serving, enhancing the flavor and texture.
- Do not overcrowd the oil when frying to maintain temperature and avoid soggy balls.
- Use warm milk for better dough consistency and softness in the final product.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
