Gulab Jamun is my favorite Indian dessert and easy to make too. I've had the most picky eaters taste Gulab Jamun and love it.
Gulab Jamun is a dessert made up of round dough balls not that unlike American doughnut holes that are fried and soaked in Cardemom syrup. The dominant flavors are milk powder and cardemom.
- 3/4 cup nonfat milk powder
- 1/2 cup All Purpose Flour
- 1/4 cup room temperature whole milk
- 3 tbsp room temperature butter
- Pinch of baking soda
- 1 3/4 cup granulated sugar
- 1 1/2 cup water
- 1 tsp ground cardamom
- 1 tbsp sliced almonds
- Oil for deep frying (about 1 1/2 inches deep minimum)
- In a large pan add 1 1/2 cup water, 1 3/4 cup sugar and 1 tsp ground cardemom and bring to a boil
- Let the syrup boil for a minute and then remove it from the heat
- Stir the until the sugar is dissolved and set aside.
- In a bowl mix together 3/4 cup milk powder, 1/2 cup flour and pinch of baking soda
- Add 3 tbsp room temp butter and mix well
- Add 1/4 cup whole milk to make the dough soft. The dough will be sticky
- Let the dough set for a few minutes so the milk powder can absorb the extra milk. If the dough is dry add more milk.
- Knead the dough then divide into 20 equal portions and roll each into a ball (without cracks in the dough) about 1 inch in diameter
- Heat the oil in the fryer or frying pan to 250 degrees. You need enough oil that the Gulab Jamun barely float.
- Place Gulab Jamun in the oil. Remember to leave enough space for them do double in size.
- Fry the Gulab Jamun until brown on all sides - about 7 minutes.
- Place fried Gulab Jamun on a plate so they can cool slightly
- Place the Gulab Jamun in a flat dish like a glass cake pan and pour the hot syrup over them. They should sit in the syrup for about 20 minutes before serving.
If one person follows this recipe it can take some time to complete but it's much faster if two people are working on it if you folow my recommendations below.
One person turns on the frying oil while the other makes the dough. As soon as the dough is done the fryer should be ready or close to it. The person making the dough starts to roll the Gulab Jamun while the second person immediately puts them in the fryer. They cook almost as fast as they can be rolled out.