Gulab Jamuns
Indulge your sweet tooth with this authentic Gulab Jamun recipe, a classic Indian dessert that's irresistibly soft, spongy, and drenched in fragrant sugar syrup. Made with a rich base of milk powder, a touch of all-purpose flour, and a hint of cardamom, these golden-hued delights are deep-fried to perfection and soaked in a luscious syrup infused with rose water. Perfect for celebrations or cozy gatherings, this recipe strikes a balance between rich flavors and melt-in-your-mouth texture. Whether served warm or at room temperature, these bite-sized treats are pure dessert bliss, often garnished with chopped nuts for an extra touch of elegance. Treat your taste buds to the magic of homemade Gulab Jamuns and bring the essence of Indian sweetness to your table!
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Recipe Information
Ingredients
- 1 cup Milk powder
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Baking soda
- 2 tablespoons Ghee or softened butter
- 3 tablespoons Milk
- 2 cups Sugar
- 1.5 cups Water
- 4 Cardamom pods
- 1 teaspoon Rose water
- 3 cups Oil or ghee for frying
Instructions
Start by preparing the sugar syrup. In a saucepan, combine sugar, water, and cardamom pods. Bring to a boil and then simmer for 8-10 minutes, until slightly sticky but not thick. Add rose water, stir, and set aside.
For the dough, mix milk powder, all-purpose flour, and baking soda in a large bowl.
Add ghee (or softened butter) to the dry ingredients and mix well. The mixture should become crumbly.
Gradually add milk, one tablespoon at a time, and gently knead the mixture into a soft, smooth dough. Avoid over-kneading, as this can make the gulab jamuns dense.
Divide the dough into small equal portions and roll them into smooth, crack-free balls. Ensure there are no cracks to prevent them from breaking while frying.
Heat oil or ghee in a deep frying pan over medium-low heat. Test the temperature by adding a small piece of dough; it should rise slowly to the surface without changing color quickly.
Carefully slide the dough balls into the hot oil, frying in small batches. Stir gently to fry evenly, turning them frequently.
Fry the balls until they are golden brown on all sides, ensuring they cook through completely, which typically takes 6-8 minutes per batch.
Remove the fried gulab jamuns with a slotted spoon and drain excess oil on paper towels.
While still warm, place the gulab jamuns into the prepared sugar syrup. Let them soak for at least 2 hours to absorb the syrup fully.
Serve warm or at room temperature, garnished with chopped nuts if desired.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 0.1 g | 1% | |
| Total Sugars | 37.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 148 mg | 3% | |
*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.
