Classic Gulab Jamun
Soft, melt-in-the-mouth milk-solid dumplings soaked in a fragrant rose and cardamom infused sugar syrup.
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Ingredients
- 1 cup Milk Powder
- 1/4 cup All-purpose flour (Maida)
- 1 teaspoon Ghee (Clarified Butter)
- 4 tablespoons Whole Milk
- 1 pinch Baking Soda
- 1 1/2 cups Sugar
- 1 1/4 cups Water
- 4 pieces Cardamom Pods
- 1 teaspoon Rose Water(optional)
- 1/2 teaspoon Lemon Juice
- 2 cups Oil or Ghee for deep frying
Instructions
- 1
Prepare the syrup by boiling sugar, water, and crushed cardamom pods for 5-7 minutes until slightly sticky; add lemon juice and rose water, then set aside to keep warm.
- 2
In a mixing bowl, combine milk powder, all-purpose flour, and baking soda, then rub in 1 teaspoon of ghee with your fingertips.
- 3
Gradually add milk and mix gently to form a soft, slightly sticky dough; do not over-knead or the jamuns will become hard.
- 4
Grease your palms and divide the dough into small, smooth balls, ensuring there are no cracks on the surface.
- 5
Heat oil or ghee in a deep pan on low heat; the oil should be warm, not hot, to ensure even cooking.
- 6
Fry the balls in small batches, stirring the oil constantly to rotate them until they turn golden brown on all sides.
- 7
Drain the fried jamuns on a paper towel for 30 seconds, then immediately drop them into the warm sugar syrup.
- 8
Let the gulab jamuns soak in the syrup for at least 2 hours to double in size and become soft.
Nutrition per Serving
320
Calories
6g
Protein
52g
Carbs
10g
Fat
0g
Fiber
45g
Sugar
85mg
Sodium
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