Gulab Jamun

Deep-fried milk balls soaked in fragrant rose-flavored sugar syrup. A classic Indian dessert.

Prep Time

20 minutes

Total Time

60 minutes

Calories

385 kcal

Difficulty

Medium

Equipment

3 items

Cost

£0.91/serving

Season:

🌍 Year-round

Meal Type:

Snack•Dessert

Cuisine:

Indian

Ingredients

Servings

1cupMilk Powder(Full fat milk powder is best)

£1.50

0.3cupAll-Purpose Flour (Maida)(Plus extra for dusting)

£0.05

0.3teaspoonBaking Soda

£0.02

2tablespoonsGhee (Clarified Butter)(Can substitute with unsalted butter, melted)

£0.40

2tablespoonsMilk(For kneading the dough)

£1.50

1.5cupsSugar(For sugar syrup)

£0.60

1.5cupsWater(For sugar syrup)

4wholeCardamom Pods(Lightly crushed, for sugar syrup)

£0.30

1tablespoonRose Water(For sugar syrup)

£0.25

PinchSaffron Strands(Optional, for sugar syrup. Soak in 1 tbsp warm milk.)

£0.75

As neededOil(For deep frying)

£0.10

Total Cost

£5.47

£0.91 per serving

Instructions

1.
**Making the Dough:** In a bowl, combine milk powder, all-purpose flour, and baking soda. Mix well.
2.
Add ghee to the dry ingredients and mix until it resembles breadcrumbs.
3.
Gradually add milk, one tablespoon at a time, and knead to form a soft, smooth dough. Do not over-knead. The dough should be slightly sticky.
4.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
5.
**Making the Sugar Syrup:** In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
6.
Add crushed cardamom pods and optional saffron strands soaked in warm milk. Simmer for 5-7 minutes, or until the syrup slightly thickens. It should be sticky to the touch.
7.
Stir in rose water and remove the syrup from heat.
8.
**Frying the Gulab Jamuns:** Heat oil in a deep frying pan or wok over low to medium heat. The oil should be hot enough to gently fry the gulab jamuns without burning them.
9.
Divide the dough into small, equal-sized portions and roll them into smooth, crack-free balls. Dust your hands lightly with flour if the dough is too sticky.
10.
Gently drop the gulab jamun balls into the hot oil, a few at a time. Fry them on low heat, turning them frequently, until they are golden brown on all sides. This process should take around 8-10 minutes per batch.
11.
Remove the fried gulab jamuns from the oil using a slotted spoon and immediately place them in the warm sugar syrup.
12.
Let the gulab jamuns soak in the syrup for at least 2-3 hours, or preferably overnight, for them to absorb the syrup completely.
13.
Serve warm or at room temperature. Garnish with chopped nuts (almonds or pistachios) if desired.

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My Notes

Nutrition Information

Nutrition per serving (100g)

385 kcal / 1611 kJ

Carbs

60g

23% of RDA

Fat

14g

20% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

50 g

56% of RDA

Sodium

85 mg

4% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Make sure the oil is not too hot, or the gulab jamuns will burn on the outside and remain uncooked inside.

Fry the gulab jamuns on low heat for even cooking.

The dough should be soft and smooth to avoid cracks in the gulab jamuns. Cracks will cause the gulab jamuns to break apart while frying.

The sugar syrup should be slightly sticky but not too thick. If it's too thick, add a little water. If it's too thin, simmer for a few more minutes.

Soak the gulab jamuns in the syrup for a sufficient time to allow them to absorb the syrup fully and become soft and juicy.

Cooking Equipment

Deep frying pan or wok

Saucepan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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