dairy
pan-fried
everyday
dessert
soft
Indian
all seasons
Room Temperature
Indian Gulab Jamun (Syrup-Soaked Milk Dumplings)
Difficulty
medium
Time
40m
Price Category
average
Calories
High
Gulab Jamun is an iconic Indian dessert consisting of golden-fried milk-powder-based dumplings, which are then soaked in an aromatic sugar syrup. This sweet delicacy is a perfect ending to any meal, especially on festive occasions. The soft, syrupy texture and the aroma of cardamom and rose water offer an unforgettable experience. Prepare this classic Indian sweet at home and impress your family or guests!
ingredients
Steps
Prepare the Syrup
In a saucepan, combine sugar and water. Add the crushed cardamom pods and saffron strands (if using). Bring to a boil, then reduce heat to low and simmer for 5-7 minutes until the sugar is fully dissolved and the syrup slightly thickens. Remove from heat, stir in the rose water, and set aside to cool.
Prepare the Dough
In a large bowl, combine milk powder, all-purpose flour, and baking soda. Add the ghee and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand. Gradually add the full-fat milk and gently knead into a soft, smooth dough. Do not over-knead; just mix until it comes together.
Shape and Fry Dumplings
Divide the dough into 12-15 equal portions and roll them into small, crack-free balls. In a deep pan or wok, heat enough vegetable oil or ghee over medium-low heat (approx. 140-150°C). Fry the balls in batches, turning constantly, until they are golden brown on all sides, which takes about 8-10 minutes. It's crucial to fry them on low heat so they cook through evenly.
Soak and Serve
Immediately transfer the freshly fried, still warm dumplings into the lukewarm sugar syrup. Ensure they are fully submerged. Let them soak for at least 2-3 hours, or ideally overnight, at room temperature to fully absorb the syrup. Serve at room temperature or slightly warm, garnished with chopped pistachios if desired.
Extra Tips
► When shaping the dumplings, make sure there are no cracks on them, otherwise they might break apart during frying.
► The syrup should be warm, but not boiling hot, when you add the freshly fried dumplings, so they can absorb the sweet liquid properly.
► Gulab Jamun tastes best when left to soak in the syrup for at least 2-3 hours, or ideally overnight, to fully absorb the flavors.
Nutrition
| Per 100g | Per Serving 120g | |
|---|---|---|
| Calories | 380 kcal | 456 kcal |
| Protein | 6g | 7.2g |
| Fat | 18g | 21.6g |
| Carbohydrate | 50g | 60g |
| Fiber | 1g | 1.2g |
| Sugar | 45g | 54g |