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Gulab jamun
Gulab jamun
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in the decadent world of Indian desserts with our easy gulab jamun recipe. Made with milk powder for a melt-in-the-mouth experience, these sweet dumplings are drenched in a fragrant syrup infused with cardamom, cinnamon, and rosewater. Originating in Persia, gulab jamun is a must-have at festivals and celebrations. Discover the perfect balance of sweetness and spice in this iconic treat.
Ingredients:
  • 430g (2 cups) caster sugar
  • 1 cinnamon stick
  • 1 tsp cardamom seeds
  • 1/4 tsp rosewater essence (see note)
  • 120g (1 cup) full-cream milk powder
  • 75g (1/2 cup) self-raising flour
  • 0.63 gm bicarbonate of soda
  • 1 tsp ground cardamom
  • 25g butter, chopped
  • 80ml (1/3 cup) water
  • 500ml (2 cups) vegetable oil
  • Greek-style natural yoghurt, to serve
Instructions:
  • In a saucepan over medium-high heat, mix water, sugar, cinnamon, and cardamom seeds. Stir until the sugar dissolves. Simmer for 5 minutes until slightly thickened. Add rosewater and let it cool a bit.
  • In a bowl, mix together milk powder, flour, bicarbonate of soda, and ground cardamom. Use your fingertips to gently incorporate the butter into the mixture. Gradually add water until a soft, sticky dough forms (add more water if needed). Form heaped teaspoonfuls of the dough into balls and arrange them on a large tray.
  • 1. Heat oil in a large wok or saucepan over high heat until it reaches 170ºC (or when a cube of bread turns golden in 20 seconds). Lower the heat to low. 2. Cook one-third of the balls, turning occasionally, for 2 minutes until golden brown and cooked through. 3. Drain on a paper towel-lined tray. 4. Repeat with the remaining balls in two more batches, ensuring to reheat the oil and reduce the heat between batches.
  • Arrange the ingredients in an even layer in a deep dish and generously drizzle with syrup. Allow the mixture to rest for 30 minutes to absorb the flavors. To serve, enjoy with a side of creamy yogurt.

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