Gulab jamun
Fried Milk Dumplings in Rose and Cardamom Syrup
Gulab jamun are soft balls of milk powder dough fried until deep brown and soaked in a warm sugar syrup scented with rose, cardamom and saffron. The dough is handled gently and fried slowly so the centres cook through.
Gulab jamun is among the desserts a tour operator lists as worth trying.
One recipe makes 25 balls from 200 g of milk powder and 50 g of flour, fries them at 150°C for 3 minutes a batch and soaks them 45 minutes in a syrup of 440 g of sugar. The other makes 18 from 200 g of milk powder and 65 g of flour with yoghurt, fries them 15 to 17 minutes on a low heat, stirring, and soaks them for 2 hours or overnight.
Ingredients
For the syrup
- 440 g caster sugar
- 500 ml water
- 1 tbsp rosewater
- 2 tsp ground cardamom
- A pinch of saffron threads
For the dumplings
- 200 g milk powder
- 1/4 tsp baking powder
- 50 g plain flour
- 3 tsp melted ghee
- 80 ml milk
- Vegetable oil for deep-frying
- Dried rose petals, to garnish
Method
- Make the syrup Dissolve the sugar in the water with the rosewater over a low heat. Raise the heat to high, add the cardamom and saffron and boil for 5 minutes. Set aside.
- Make the dough Mix the milk powder, baking powder and flour. Mix in the ghee, then the milk, and knead lightly into a soft, smooth dough. Divide into 25 smooth balls with no cracks.
- Fry Heat the oil to 150°C. Fry the balls in batches for about 3 minutes, turning, until golden and floating; they double in size. Lift out with a slotted spoon.
- Soak Put the hot balls straight into the warm syrup and soak for 45 minutes, until glossy and soft.
- Serve Garnish with rose petals and serve warm or at room temperature.
Food safety
Deep-frying: use a deep, heavy pan filled no more than half and a thermometer, and never leave it unattended. Hot sugar syrup burns badly: keep children away. Cracks in a ball can make it burst in the oil: roll until smooth.
Fry on a low heat so the centre cooks.
The balls swell: do not crowd the pan.