Indian Gulab Jamun (Syrup-Soaked Milk Dumplings)
Soft, spongy milk dumplings fried golden and soaked in a fragrant cardamom-rose syrup until they’re heavy with sweetness. India’s most beloved celebratory dessert.
Ingredients
- 1 cup milk powder (full-fat)
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee or melted butter
- 3-4 tablespoons whole milk (enough to form a soft dough)
- Vegetable oil or ghee for deep frying
- Syrup: 1.5 cups sugar, 1 cup water, 4 cardamom pods (lightly crushed), 1 teaspoon rose water, a few saffron threads
Instructions
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1
Make the syrup first: Combine sugar, water, and cardamom in a saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes until slightly sticky. Remove from heat, add rose water and saffron. Set aside.
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2
Mix milk powder, flour, and baking soda. Add ghee and enough milk to form a soft, smooth dough (don’t overwork it or the jamuns will be hard). The dough should be moist but not sticky. Let rest 5 minutes.
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3
Roll into small, smooth balls slightly smaller than a walnut. Make sure there are no cracks (cracks = they’ll break open while frying). You should get about 20.
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4
Heat oil to 300°F (150°C) — low and slow is essential. Fry the balls in small batches, gently stirring, for 4-5 minutes until deep golden brown on all sides. They should puff up slightly.
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5
Immediately drop the hot gulab jamun into the warm (not hot) syrup. Let them soak for at least 30 minutes (they’ll absorb the syrup and double in size). Serve warm or at room temperature.
