Gulab Jamun

Soft, spongy milk-solid dumplings soaked in rose-cardamom sugar syrup — India's most beloved dessert.

Nutrition per serving

• 1 cupMilk powder
• 1/4 cupAll-purpose flour
• 1 tbspGhee
• 1/4 tspBaking soda
• 3-4 tbspMilk
• 1.5 cupsSugar
• 1.5 cupsWater
• 4Cardamom pods
• 1 tspRose water
• a pinchSaffron strands
• for deep fryingOil

1. 1

   Make sugar syrup: boil sugar and water with cardamom pods until slightly sticky (one-string consistency). Add rose water and saffron. Keep warm.

2. 2

   Mix milk powder, flour, baking soda, and ghee in a bowl.

3. 3

   Gradually add milk, a tablespoon at a time, and knead into a smooth, soft dough. Do not over-knead.

4. 4

   Let dough rest 10 minutes. Roll into small, smooth, crack-free balls.

5. 5

   Heat oil on medium-low (not too hot). Fry balls slowly, turning gently, until deep golden brown all over (8-10 minutes).

6. 6

   Immediately drop fried balls into warm sugar syrup.

7. 7

   Let them soak for at least 30 minutes, turning occasionally.

8. 8

   Serve warm or at room temperature, garnished with chopped pistachios.

💡 Tips for Gulab Jamun

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.

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