Gulab Jamun
- 30m Prep Time
- 10m Cook Time
- 3h Ready In
Gulab jamun are deep-fried milk dumplings soaked in a fragrant saffron and rosewater syrup. They are a festive Indian sweet, often served at parties and weddings.
Ingredients
- caster/granulated sugar
- saffron
- 2 green cardamom pods
- 1.23 ml rosewater
- milk powder
- plain/all-purpose flour
- salt
- 0.62 ml baking powder
- 4.93 ml ghee
- 14.8 ml plain yogurt
- 14.8 ml full-cream/whole milk
- vegetable oil for deep frying
- 4.93 ml dried rose petals
- 9.86 ml crushed pistachios
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.3 mg
- Iron: 0.18 mg
- Magnesium: 2.08 mg
- Phosphorus: 4.17 mg
- Potassium: 12.2 mg
- Zinc: 0.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- caster/granulated sugar
- saffron
- 2 green cardamom pods
- 1.23 ml rosewater
- milk powder
- plain/all-purpose flour
- salt
- 0.62 ml baking powder
- 4.93 ml ghee
- 14.8 ml plain yogurt
- 14.8 ml full-cream/whole milk
- 4.93 ml dried rose petals
- 9.86 ml crushed pistachios
Prepare
- vegetable oil, for deep frying
Let's Cook
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Step 1.
In a saucepan over medium heat, combine 200g caster sugar, 100ml water, a few strands of saffron, and 2 green cardamom pods. Bring to a boil, then add 1/4 tsp rosewater and cook for 2 minutes. Remove from heat and set aside.
-
Step 2.
In a mixing bowl, combine 125g milk powder, 35g plain flour, a small pinch of salt, and 1/8 tsp baking powder. Add 1 tsp ghee, 1 tbsp plain yogurt, and 1 tbsp whole milk. Mix with your fingers until a soft, sticky dough forms. Cover and let rest for 10 minutes.
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Step 3.
After resting, give the dough a quick mix. Grease your fingers with a little ghee and roll the dough into 12 smooth balls. Set aside.
-
Step 4.
In a medium saucepan, add about 5cm (2 inches) of vegetable oil and heat over medium heat. To test the oil, drop a small piece of dough into it; it should sizzle and float to the top without browning.
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Step 5.
Fry the gulab jamun in three batches until golden brown all over, about 2-3 minutes per batch. Drain on paper towels. Warm the sugar syrup, then add the fried gulab jamun and turn off the heat. Let sit for at least 3 hours before serving. Serve with syrup, sprinkled with dried rose petals and crushed pistachios.