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Gulab Jamun
Soft milk solids dumplings deep-fried until golden and soaked in rose and cardamom sugar syrup. Shaping each dumpling with no cracks in the surface stops them bursting apart in the hot oil and lets them soak up syrup evenly.
Ingredients
Instructions
Make syrup by boiling sugar and water with cardamom and saffron until slightly thickened.
Add rose water, keep warm.
Mix milk powder, flour and baking powder.
Add ghee and enough warm milk to form a soft, smooth dough.
Divide into small balls with no cracks — cracks cause bursting when frying.
Deep fry at 150C very slowly for 8 minutes until deep brown throughout.
Drain briefly and immediately drop into warm syrup.
Soak at least 30 minutes — they should plump up and become very soft.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
