Gulab Jamun are a wonderfully fragrant, indulgently sweet Indian dessert. These soft, spongy dumplings are soaked in a perfumed rose and cardamom syrup. Traditionally made with khoya (a thick fresh cheese), this version uses easier-to-find ingredients — with equally delicious results!
Ingredients
For the dumplings
- 45 g plain flour
- 120 ml (12 cl) whole milk
- 175 g full-fat powdered milk
- 2 cardamom pods, crushed
- 1 tsp baking powder
- 1 tbsp melted butter
- Oil for frying
For the syrup
- 750 g caster sugar (yes, it’s a very sweet dessert!)
- 1 litre water
- 1 tbsp rose water
- 1 tsp lemon juice
To decorate
- Fresh mint leaves
- Dried rose buds (optional, but beautiful)
Instructions
- Make the syrup first: heat the sugar and water in a saucepan for 5–10 minutes until lightly syrupy. Remove from heat and stir in the rose water and lemon juice. Set aside.
- For the dumplings: warm the milk gently in a small saucepan. Melt the butter separately.
- In a large bowl, combine the powdered milk, flour, crushed cardamom and melted butter. Pour the warm milk over this mixture and stir until a soft, smooth dough forms. Do not over-work it.
- With lightly greased hands, roll the dough into small smooth balls (about the size of a marble). Make sure there are no cracks or the balls will break apart during frying.
- Heat the oil in a deep pan over medium-low heat. Fry the balls in small batches, turning constantly, until deep golden brown — about 5–7 minutes. The low temperature is key: if the oil is too hot, they’ll brown on the outside but stay raw inside.
- Immediately transfer the hot fried balls into the warm syrup. Let them soak for at least 30 minutes — they will plump up and absorb the fragrant syrup.
- Serve warm or at room temperature, decorated with mint leaves and rose buds.
Enjoy! 🌹🇮🇳