Gulab Jamun
Indulge in the decadent sweetness of Gulab Jamun, a classic Indian dessert that epitomizes festivity and indulgence. Made from a delicate mixture of milk powder, all-purpose flour, and baking soda, these golden-brown, bite-sized treats are gently fried to perfection and then soaked in a fragrant sugar syrup infused with cardamom and rose water. The soft, melt-in-your-mouth texture paired with the aromatic syrup delivers an irresistible flavor that’s both rich and comforting. Perfect for celebrations or as a sweet finale to any meal, Gulab Jamun can be garnished with chopped pistachios to add a touch of elegance and crunch. Whether served warm or at room temperature, these sweet delights promise to captivate your taste buds and transform ordinary moments into celebrations. Keywords: Gulab Jamun recipe, Indian dessert, cardamom syrup, festival sweets, rose water dessert.
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Recipe Information
Ingredients
- 1 cup Milk powder
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Baking soda
- 2 tablespoons Ghee
- 0.25 cup Milk
- 2 cups Sugar
- 2 cups Water
- 4 pieces Cardamom pods
- 1 teaspoon Rose water
- 2 cups Oil or ghee for frying
- 2 tablespoons Pistachios (optional, for garnish)
Instructions
In a large mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
Add the ghee to the dry ingredients and mix thoroughly until the mixture resembles crumbs.
Gradually add the milk, a little at a time, and knead gently to form a soft dough. The dough should be smooth and non-sticky.
Cover the dough with a damp cloth and let it rest for about 10 minutes.
In a medium saucepan, combine the sugar, water, and cardamom pods. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
Once boiling, reduce the heat and let the syrup simmer for about 5 minutes until it becomes slightly sticky. Add the rose water and mix well. Turn off the heat and set aside.
After resting the dough, divide it into small, equal portions and roll each portion into a smooth, crack-free ball. Ensure there are no cracks, as they can cause the balls to break while frying.
Heat oil or ghee in a deep frying pan over low heat. To check the temperature, drop a small piece of the dough into the oil; it should slowly rise to the surface without changing color too quickly.
Fry the balls in batches, stirring gently to ensure even cooking. Fry until they turn a consistent golden brown. This should take about 6-8 minutes per batch.
Once golden brown, remove the gulab jamun with a slotted spoon and drain the excess oil.
Immerse the fried gulab jamun into the warm sugar syrup. Let them soak for at least 2-3 hours to absorb the syrup well.
Before serving, garnish with chopped pistachios if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
6878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 547.3 g | 702% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 467.3 g | 170% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 452.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1302 mg | 100% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
