IndiaTraditional

Gulab Jamun

Soft, melt-in-the-mouth fried dough balls soaked in a fragrant rose and cardamom-infused sugar syrup.

2 hr 50 minIntermediate6 servings

Origin & history

Gulab Jamun is believed to have been introduced to India via Persian-speaking invaders. The name comes from 'gulab' (rose water) and 'jamun' (a dark purple fruit of similar size).

Ingredients

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Dough

Syrup

The method

Step by step

3 steps

01
Make Dough
10 min
Mix milk powder, flour, and a little milk to form a soft, smooth dough. Do not over-knead.
The dough should be very soft.
02
Fry
15 min
Shape into small balls and fry in ghee over low heat until deep golden brown.
Low heat is essential to cook the center.
03
Soak
2 hr
Drop the hot fried balls into the warm sugar syrup and let them soak for at least 2 hours.
The balls will double in size.

Chef tips

— Ensure no cracks in the balls before frying.
— Keep syrup warm, not boiling.

Common mistakes

— Frying at too high heat
— Over-kneading the dough

Substitutions

Milk powder → KhoyaTraditional, but harder to find.

Storage & serving

Store in syrup in the fridge for up to 1 week.

Serve warm or at room temperature.

Food safety

Handle hot oil with care. Ensure syrup is clean.

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