Gulab Jamun
Ingredients
- 200 gWhole milk powder (sifted)
- 50 gWheat flour (all-purpose)
- 1 pinchBaking soda
- 2 tbspghee (room temperature)
- 50 gPlain Greek yogurt (whisked)
- 400 gWhite sugar
- 400 mlMineral water
- 4 pccardamom (whole and crushed)
- 1 tbsprose water
- 500 mlPeanut oil (for frying)
- 100 gKhoya (finely crumbled)
- 1 pinchSaffron (infused in the syrup)
Method
Golden, spongy spheres soaked in cardamom syrup that beads when sliced. The texture is melt-in-the-mouth, almost creamy at the center, with a floral rose scent balancing the richness of the ghee.
- 1
In a saucepan, mix white sugar, mineral water, saffron, and crushed cardamom pods. Bring to a boil then simmer for 10 minutes. The syrup should be slightly sticky between fingers, without forming a thread. Remove from heat and add rose water.
- 2
Mix milk powder, crumbled khoya, wheat flour, and baking soda. Incorporate melted ghee by rubbing with fingers to obtain a sandy texture. Gradually add yogurt. Work the dough quickly: it should be soft and slightly moist, without sticking to hands.
- 3
Divide the dough into small walnut-sized portions. Roll between palms to form perfectly smooth balls. If there are cracks, the ball will burst during frying. If the dough dries out, add a few drops of milk.
- 4
Heat oil in a skillet over medium-low heat. Drop the balls. They should sink then slowly rise to the surface. Continuously baste with hot oil for even coloring. Remove when they are a deep, uniform golden brown.
- 5
Immediately plunge the hot balls into the still-warm syrup. Let rest for at least 2 hours. The balls will absorb the liquid, swell, and become tender to the core.
Frequently asked questions
How do you get this dish right?
- Do not over-knead the dough, or the balls will turn out rock hard.
- Oil temperature is key: too hot and the center stays raw; too cold and they will absorb too much fat.
How long does this dish keep?
Store in their syrup in the refrigerator for up to 5 days. Serve warm for the best texture.
