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Gulab Jamun or Kala Jam (Waffle Balls)
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
77 minutes
Rosewater-scented waffle balls drenched in sweet syrup, a beloved South Asian treat for any occasion.
Ingredients:
  • 2 cups water
  • 2 cups white sugar
  • 0.5 teaspoon ground cardamom
  • 2 drops rose water
  • 1 pinch saffron
  • 0.5 cup instant dry milk powder (such as Carnation®)
  • 2 tablespoons all-purpose flour
  • 0.25 teaspoon baking soda
  • 1 tablespoon unsalted butter (such as Land O'Lakes®)
  • 2 tablespoons plain yogurt
  • 2 cups vegetable oil for frying
Instructions:
  • In a saucepan, simmer water, sugar, cardamom, rose water, and saffron until it turns syrupy, about 5 to 10 minutes after boiling.
  • In a bowl, combine milk powder, flour, and baking soda until fully mixed. Gradually incorporate butter and yogurt until a dough forms. Allow the gulab dough to rest for 5 minutes, then shape into small, smooth balls resembling pennies.
  • Preheat oil to 350 degrees F (175 degrees C in a deep-fryer or large saucepan. Test the oil by dropping in a small piece of dough; it's ready when the dough sits at the bottom for 1 minute before surfacing.
  • Fry 4 gulab balls at a time in hot oil until they turn a rich golden brown all over, about 2 minutes. Place on a paper towel-lined plate to drain. Repeat with the rest of the gulab balls.
  • Bring the syrup back to a vigorous boil and gently add the fried gulab. Take the pan off the heat and allow the gulab to soak in the syrup, covered, for 45 minutes to 1 hour.

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