Home Cook Together. Celebrate Life.

IndianAuthentic Cuisine

Gulab Jamun

Serves 4 to 6 Dessert vegetarian, Desserts, Diwali

Gulab Jamun

Gulab Jamun, a cherished sweet from the Indian subcontinent, graces festive occasions like Diwali and weddings with its indulgent presence. Traditionally, it is prepared in generous batches, allowing it to be shared at large gatherings. Each family has their own touch, often passed down through generations, making it a staple on celebratory tables.

When prepared correctly, Gulab Jamun should be golden-brown and slightly crisp on the outside, with a soft, melt-in-your-mouth texture on the inside. The syrup, infused with cardamom, lends a fragrant sweetness that complements the rich, milky flavors. Serve warm for the ultimate indulgence, as the syrup seeps into the dumplings, ensuring each bite is a blissful, aromatic delight.

Ingredients

  • 150 gmilk powder
  • 50 gflour
  • 2 tbspghee
  • as neededmilk
  • 300 gsugar
  • 300 mlwater
  • 4 podscardamom
  • for fryingoil

Method

  1. In a large mixing bowl, combine 150 g milk powder and 50 g flour. Add 2 tablespoons of ghee and mix well using your fingers until the mixture resembles breadcrumbs. Gradually add milk, a little at a time, and gently knead to form a soft, smooth dough. The dough should be pliable but not sticky, so adjust the milk as needed.
  2. In a medium saucepan, combine 300 g sugar and 300 ml water. Place over medium heat and stir until the sugar dissolves completely. Add 4 cardamom pods, slightly crushed, to infuse the syrup with flavor. Allow the syrup to simmer gently for about 5-7 minutes until it thickens slightly. It should be sticky to the touch but not too thick.
  3. Divide the dough into small, equal portions and roll each portion into a smooth ball, ensuring there are no cracks. The balls should be about the size of a small walnut. This ensures even cooking and prevents them from breaking apart during frying.
  4. In a deep frying pan, heat enough oil over medium heat to submerge the dough balls completely. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface slowly and steadily, not too quickly. Carefully add the dough balls to the hot oil, a few at a time, ensuring not to overcrowd the pan.
  5. Fry the balls, gently stirring occasionally, until they turn a deep golden brown. This should take about 5-7 minutes per batch. The color should be even, and the balls should feel firm to the touch.
  6. Once fried, remove the balls with a slotted spoon and drain excess oil on a paper towel. Immediately transfer the hot balls into the warm syrup, ensuring they are fully submerged. Allow them to soak in the syrup for at least 30 minutes, turning occasionally, so they absorb the syrup evenly.
  7. Serve the Gulab Jamun warm or at room temperature, ensuring they are soft and syrupy. The texture should be spongy and moist, with a rich, sweet flavor infused with cardamom.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Indian cuisine