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Classic Gulab Jamun
Traditional dish · Indian
Deep-fried milk-solid-based dumplings soaked in a fragrant sugar syrup, a beloved Indian dessert.
Ingredients
- Khoya (reduced milk solids)2 cups
- All-purpose flour (Maida)2 tablespoons
- Baking soda1/4 teaspoon
- Ghee or oil for frying1 cup
- Sugar2 cups
- Water1 cup
- Cardamom pods3-4
- Rose water1 teaspoon
- Slivered pistachios for garnish2 tablespoons
Steps
- 1
In a bowl, combine khoya, all-purpose flour, and baking soda. Knead into a soft, smooth dough. If the dough is too dry, add a teaspoon of milk. If too sticky, add a little more flour.
- 2
Divide the dough into small portions and roll them into smooth, crack-free balls (about 1-inch diameter).
- 3
Heat ghee or oil in a deep pan over medium-low heat. Carefully slide the dough balls into the hot oil. Fry them on low heat, stirring gently, until they turn golden brown and are cooked through. This process takes about 10-15 minutes.
- 4
While the gulab jamuns are frying, prepare the sugar syrup. In a separate pot, combine sugar, water, and crushed cardamom pods. Bring to a boil and simmer for 5-7 minutes until the syrup thickens slightly.
- 5
Remove the fried gulab jamuns from the oil and drain excess ghee. Immediately immerse them in the warm sugar syrup.
- 6
Let the gulab jamuns soak in the syrup for at least 30 minutes to absorb the sweetness. Stir in rose water.
- 7
Serve warm or at room temperature, garnished with slivered pistachios and rose petals.
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