Gulab Jamun

Milk Powder Gulab Jamun

Soft, melt‑in‑your‑mouth doughnut balls soaked in rose‑cardamom syrup.

🛒 Ingredients

(Makes ~14–18 pieces)

For the syrup:

• 1½ cups granulated sugar

• 1½ cups water

• 4 lightly crushed green cardamom pods

• 1 tsp rose water (optional)

  
  

For the Jamun dough:

• 1 cup milk powder

• ¼ cup + 1 Tbsp all-purpose flour

• Large pinch of baking soda

• 1 Tbsp ghee (or neutral oil)

• ~2 Tbsp milk + 1 Tbsp yogurt (or lemon juice), adjusted as needed

• Oil or ghee, for frying

• Chopped pistachios, for garnish

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Method

1. Make the syrup

In a saucepan, combine sugar, water, and crushed cardamom. Bring to a gentle boil, then simmer until slightly thickened—enough that it coats the back of a spoon (about sticky, not stringy) Remove from heat and stir in rose water if using. Keep warm.

2. Prepare the dough

In a bowl, whisk milk powder, flour, baking soda, and ghee until uniform. In a separate bowl, mix milk with yogurt. Add this gently to the dry mix until a soft, slightly sticky dough forms—blend well but don’t over-knead.

3. Shape the jamuns

Grease your hands, then portion the dough into smooth, crack-free balls (~1 in diameter). Work gently to avoid air pockets.

4. Fry gently

Heat oil or ghee to medium (test with a tiny dough piece—it should rise slowly and change color gradually) Fry the jamuns in batches, stirring gently, until they’re golden brown all over (~1–2 minutes). Drain briefly.

5. Soak in syrup

Transfer the warm jamuns into the warm syrup (not boiling) immediately after frying. Let them soak submerged for at least 45 minutes, preferably a few hours.

6. Serve

Serve warm or at room temperature, garnished with chopped pistachios. They’re also delicious chilled and keep well for several days when refrigerated.

Chef’s Notes

• The key is warm syrup plus properly fried jamuns—don’t rush this step .

• Dough must be soft and free of cracks; otherwise they might break or remain doughy inside.

• Use medium heat for frying: too hot, and they brown on the outside without cooking through.

• Optionally, substitute a few strands of saffron in the syrup for color and aroma.