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Preparation Time
20 minutes
Cooking Time
40 minutes
Total Time
1 hour
Ingredients for Gulab Jamun
For the Dough
1 cup milk powder
1/4 cup all-purpose flour (maida)
1/4 teaspoon baking powder
2 tablespoons ghee (clarified butter)
1/4 cup milk (as needed to form a dough)
For the Sugar Syrup
2 cups sugar
1 1/2 cups water
4-5 green cardamom pods, crushed
1 teaspoon rose water (optional)
For Frying
Ghee or oil (for deep frying)
Kitchen Tools You Need
Mixing bowls
Saucepan
Deep frying pan or wok
Slotted spoon
Measuring cups and spoons
Nutrition Details of Gulab Jamun (per serving)
Step-by-Step Instructions for Gulab Jamun
Prepare the Dough
o In a mixing bowl, combine milk powder, all-purpose flour, and baking powder.
o Add ghee and mix well until the mixture resembles breadcrumbs.
o Gradually add milk and knead to form a soft, smooth dough. Cover and let it rest for 10 minutes.
o Add ghee and mix well until the mixture resembles breadcrumbs.
o Gradually add milk and knead to form a soft, smooth dough. Cover and let it rest for 10 minutes.
Prepare the Sugar Syrup
o In a saucepan, combine sugar, water, and crushed cardamom pods.
o Bring to a boil, then reduce the heat and let it simmer for 10 minutes until the syrup thickens slightly.
o Add rose water (if using) and set aside.
o Bring to a boil, then reduce the heat and let it simmer for 10 minutes until the syrup thickens slightly.
o Add rose water (if using) and set aside.
Shape the Dough
o Divide the dough into small, equal-sized balls, ensuring there are no cracks on the surface.
Fry the Gulab Jamun
o Heat ghee or oil in a deep frying pan over medium-low heat.
o Gently add the dough balls and fry until they are golden brown, turning them occasionally to ensure even cooking.
o Remove the fried balls with a slotted spoon and drain on paper towels.
o Gently add the dough balls and fry until they are golden brown, turning them occasionally to ensure even cooking.
o Remove the fried balls with a slotted spoon and drain on paper towels.
Soak in Sugar Syrup
o While still warm, add the fried balls to the warm sugar syrup.
o Let them soak for at least 30 minutes to absorb the syrup fully.
o Let them soak for at least 30 minutes to absorb the syrup fully.
Serve
o Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts if desired.
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