India Gulab Jamun (Fried Rosewater Syrup Balls)
One of India's most popular desserts, gulab jamun are fried balls of milk solids that are soaked with rosewater syrup. Garnished with pistachios, almonds, or gold flake, gulab jamun take on a festive appearance that is perfect for birthdays, festivals, weddings and other celebrations. After popping the small, delicately seasoned balls into one's mouth, the real pleasure begins when the spongy dough releases its sweet syrup. It's difficult to eat just one!
Recipe Servings: 4–6
Prep Time
35 minutes
+ 45 minutes resting
+ 45 minutes resting
Cook Time
45 minutes
Total Time
2 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (128 g) dry milk powder
- 3 Tbsp (45 ml) all-purpose flour
- ½ tsp (2.5 ml) baking powder
- Pinch of ground cardamom
- 1 Tbsp (15 ml) chopped almonds (optional)
- 1 Tbsp (15 ml) chopped pistachios (optional)
- 1 Tbsp (15 ml) golden raisins
- 2 Tbsp (30 ml) ghee, melted
- ½ cup (120 ml) warm milk
- 1¼ cup (250 g) white sugar
- 7 oz (190 ml) water
- 1 tsp (5 ml) rosewater
- Pinch of ground cardamom
- 1 quart (1 L) vegetable oil, for frying
Directions
- In a large bowl, mix together milk powder, flour, baking powder, and one pinch of ground cardamom.
- Add almonds, pistachios, and golden raisins. Add melted ghee and warm milk and mix until well blended.
- Cover and allow to rest for 20 minutes.
- In a large skillet, stir together sugar, water, rosewater, and a pinch of cardamom.
- Bring mixture to a boil and then turn down the heat. Allow the mixture to simmer for a minute to ensure all ingredients are combined. Then turn off the heat and set aside.
- Heat vegetable oil in a large, heavy skillet for 5 minutes.
- Knead the dough. Break into 20 pieces and form each into a ball about the size of a grape.
- Reduce heat under vegetable oil to low. Add balls of dough to skillet and fry for about 5 minutes or until they float.
- When the balls float, increase heat to medium and turn them until they are golden brown.
- Remove balls and drain on paper towels.
- Add balls to the syrup pan and allow to rest in the syrup for about 30 minutes. They will increase in size as they soak up the syrup.
- Serve gulab jamun warm or chilled.
Making the Dough:
Making the Syrup:
Cooking and Assembly:
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