Gulab Jamun
Gulab Jamun is India's most iconic dessert: soft, deep-fried milk-solid dumplings soaked in a fragrant cardamom-rosewater sugar syrup. Warm, syrupy, and melt-in-your-mouth, it's the centerpiece of festive celebrations.
By YumYum Editorial · Indian
Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4
Ingredients
- 1 cup khoya (milk solids) or milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2-3 tbsp whole milk (as needed to bind)
- 1 tbsp ghee, softened
- 2 cups sugar
- 2 cups water
- 4 green cardamom pods, crushed
- 1 tsp rosewater
- to taste A few saffron strands (optional)
- to taste Vegetable oil or ghee, for deep frying
Instructions
- Make the sugar syrup first: combine sugar, water, and crushed cardamom in a saucepan, bring to a boil, then simmer 8-10 minutes until slightly sticky (one-string consistency is not needed). Stir in rosewater and saffron, then keep the syrup warm.
- In a bowl, combine khoya, flour, and baking soda; rub in the softened ghee.
- Gradually add milk, a tablespoon at a time, kneading gently into a smooth, soft, crack-free dough (do not over-knead).
- Divide the dough into 16 equal portions and roll each into a smooth ball with no cracks, using a little ghee on your palms to prevent sticking.
- Heat oil or ghee in a deep pan to 300-320°F (low-medium heat) — low temperature is essential so the jamuns cook through without burning.
- Fry the balls in small batches, gently stirring so they brown evenly, until deep golden brown all over, 6-8 minutes per batch.
- Remove and drain briefly, then immediately drop the hot fried jamuns into the warm sugar syrup.
- Let them soak for at least 1 hour at room temperature so they absorb the syrup and double in size before serving warm or at room temperature.