Name: Gulab Jamun in Rose Cardamom Syrup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Full-fat milk powder; 1/4 cup All-purpose flour (Maida); 1 tbsp Ghee (clarified butter); 4 tbsp Whole milk; 1/8 tsp Baking soda; 1.5 cups Sugar; 1.5 cups Water; 5 pieces Green cardamom pods, crushed; 1 tsp Rose water; 2 cups Oil for deep frying

"Experience the quintessential Indian dessert with these golden-brown milk dumplings, fried to perfection and soaked in a delicate floral syrup. Every bite offers a cloud-like texture and a burst of aromatic sweetness that defines traditional celebration."

1 Ingredients

Qty	Item
1 cup 120 g	Full-fat milk powder
1/4 cup 30 g	All-purpose flour (Maida)
1 tbsp 15 ml	Ghee (clarified butter)
4 tbsp 60 ml	Whole milk
1/8 tsp 0.5 g	Baking soda
1.5 cups 300 g	Sugar
1.5 cups 350 ml	Water
5 pieces 5 pieces	Green cardamom pods, crushed
1 tsp 5 ml	Rose water
2 cups 475 ml	Oil for deep frying

2 Instructions

Prepare the syrup by combining sugar, water, and crushed cardamom in a wide saucepan. Bring to a boil, then simmer for 5-7 minutes until slightly sticky. Stir in the rose water and keep warm.

In a mixing bowl, sift together milk powder, all-purpose flour, and baking soda. Rub in the ghee with your fingertips until crumbly.

Gradually add milk, one tablespoon at a time, and mix gently to form a soft, slightly sticky dough. Do not over-knead, as this will make the jamuns hard.

Divide the dough into 12-15 equal portions and roll them into smooth balls between your palms. Ensure there are no cracks on the surface.

Heat oil in a deep pan on low-medium heat. Test the temperature by dropping a tiny piece of dough; it should rise slowly to the surface.

Fry the balls in batches, stirring constantly to ensure even browning. Once they reach a deep golden brown color, remove with a slotted spoon.

Immediately drop the fried jamuns into the warm syrup. Let them soak for at least 2 hours to allow the syrup to penetrate to the center.

·
Avoid over-kneading the dough; you only want to combine the ingredients to keep the texture light.
·
Ensure the oil is not too hot. If fried too quickly, the outside will brown while the inside remains raw and doughy.
·
If the dough feels too dry and cracks appear while rolling, add a few drops of milk to moisten it.
·
The syrup should be warm, not boiling hot, when adding the jamuns to prevent them from losing their shape.

? Frequently Asked Questions

Why are my Gulab Jamuns hard in the center?

This usually happens if the dough was kneaded too much or if the frying flame was too high, cooking the exterior too fast.

How do I prevent the balls from breaking while frying?

Make sure there are no cracks when rolling the balls and that the baking soda is measured accurately; too much soda causes them to disintegrate.

Can I use saffron instead of rose water?

Yes, adding a few strands of saffron to the syrup provides a beautiful golden hue and a rich alternative aroma.

Can these be made in advance?

Absolutely. Gulab Jamuns actually taste better the next day after they have fully absorbed the syrup.

→ Keep Cooking

See All Desserts

Next Recipe

Baingan Bharta with Smoked Aubergine

A quintessential North Indian comfort food, this Baingan Bharta features fire-roasted aubergine mashed and sautéed with pungent mustard oil and aromatic spices. The deep smoky aroma combined with tangy tomatoes and fresh coriander creates a rustic, flavorful experience that pairs perfectly with warm roti.

Cook Baingan Bharta with Smoked Aubergine