Gulab Jamun Indian Milk Balls
Indulge in the irresistible sweetness of Gulab Jamun, a beloved Indian dessert featuring soft, melt-in-your-mouth milk balls that are delicately fried to golden perfection and soaked in an aromatic sugar syrup. Made with milk powder, ghee, and a hint of cardamom, these pillowy delights are infused with the floral essence of rose water and the warmth of saffron for a luxurious flavor profile. Perfect for festive celebrations or as an after-dinner treat, this traditional dessert is both timeless and comforting. Serve Gulab Jamun warm or at room temperature, and don’t forget to garnish with saffron strands or crushed nuts for an extra touch of elegance. Master this classic Indian recipe in just under an hour and bring a taste of India to your home!
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Recipe Information
Ingredients
- 1 cup Milk powder
- 2 tablespoons All-purpose flour
- 1 teaspoon Semolina (optional but recommended)
- 0.25 teaspoon Baking powder
- 2 tablespoons Ghee (clarified butter) or unsalted butter
- 4 tablespoons Whole milk (warm)
- 2 cups Sugar
- 1.5 cups Water
- 4 pods Cardamom pods (lightly crushed)
- 1 teaspoon Rose water
- 0.25 teaspoon Saffron strands (optional)
- 3 cups Oil or ghee (for deep frying)
Instructions
In a large mixing bowl, sift together the milk powder, all-purpose flour, semolina (if using), and baking powder.
Add the ghee or unsalted butter to the dry ingredients and rub it in using your fingers until the mixture resembles breadcrumbs.
Gradually add the warm milk, a tablespoon at a time, and gently knead to form a soft, smooth dough. Do not over-knead as this may cause the dough balls to harden. Cover the dough and let it rest for 10 minutes.
Meanwhile, prepare the sugar syrup. In a saucepan, combine the sugar, water, cardamom pods, and saffron (if using). Bring the mixture to a boil, then lower the heat and let it simmer for 6–8 minutes until slightly thickened. Stir in the rose water, remove from heat, and set aside.
Divide the rested dough into 12 small portions and gently roll each one into a smooth, crack-free ball. Ensure there are no cracks, as they may cause the balls to break during frying.
Heat oil or ghee in a deep, heavy-bottomed pan over low-medium heat. The oil should be hot, but not smoking, to ensure even cooking. Test the temperature by dropping a small piece of dough; it should slowly rise to the surface with bubbles.
Gently slide 4–5 dough balls into the hot oil. Fry them while stirring continuously to ensure even browning. This process should take approximately 6–8 minutes per batch.
Once the balls are golden brown, remove them with a slotted spoon and drain excess oil on paper towels.
Place the warm fried balls into the prepared sugar syrup. Allow them to soak for at least 2 hours, or overnight, for best results. The balls will absorb the syrup and become soft and juicy.
Serve the Gulab Jamun warm or at room temperature, garnished with additional saffron strands or crushed nuts if desired.
Nutrition Facts
Calories |
8876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 776.7 g | 996% | |
| Saturated Fat | 396.1 g | 1980% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 467.1 g | 170% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 451.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1281 mg | 99% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1863 mg | 40% | |
*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.
