Gulab Jamun is a traditional Indian dessert which is essentially a soft, fried dough ball soaked in sugar syrup. This has been one of my favorite desserts ever since I was little, so I finally decided to try to make it.
- 1 cup sugar
- 1/2 cup water
- 3-5 pods of ground cardamom
- pinch of saffron
- 1 cup milk powder (I used non-fat)
- 4 tbsp all purpose flour
- 3 tbsp clarified butter (ghee) or unsalted butter
- 4-5 tbsp milk
- 1/4 tsp baking soda
- Combine all of the ingredients for the sugar syrup in a pot and boil. After it has boiled, keep it at a warm temperature.
- Whisk together the dry ingredients for the dough (milk powder, flour, and baking soda), and add in the melted butter/ghee.
- Start to slowly add about 4-5 tablespoons of milk, and continue adding it until the dough is soft and does not stick to the side of the bowl.
- Roll the dough into small balls. The gulab jamun balls will expand quite a bit when frying and when it absorbs the sugar syrup, so you want to keep that in mind when you are initially creating the balls.
- Add oil into a frying pan, and heat it up to a medium hot temperature. Once it has warmed up, add a couple of gulab jamuns into it. They should initially sink down and float to the top in about 30 seconds.
- Fry the dough balls on medium heat for about 10 minutes, or until they turn golden brown. Keep turning them while frying so that they will cook evenly.
- Once they are fried, immediately soak them in the sugar syrup for about 10 minutes. You should see them swell and become bigger (as seen in the picture below).
- Strain the gulab jamun and they are ready to eat!
Gulab Jamuns soaking in the sugar syrup.