Gulab Jamun
Delicate Indian milk dumplings, fried to a golden crust and soaked in a fragrant syrup with cardamom, rose, and saffron.
Ingredients
- khoya (mawa, dried milk solids)200 g
- paneer100 g
- wheat flour24 g
- fine semolina24 g
- baking powder1 tsp
- ground cardamom0.5 tsp
- milk15 ml
- vegetable oil for deep-frying and greasing hands1000 ml
- sugar400 g
- water600 ml
- green cardamom4 pcs
- lemon juice1 tsp
- rose water1 tsp
- saffron0.1 g
Instructions
For the syrup, combine sugar, water, and crushed cardamom pods; heat until the sugar dissolves, boil for 5–7 minutes, then add lemon juice, rose water, and saffron, and keep warm.
Mash the khoya and paneer until smooth, then add flour, semolina, baking powder, and ground cardamom.
Pour in the milk and gently gather into a soft dough; let rest for 10 minutes.
Grease your hands with oil and shape into about 18 smooth balls with no cracks.
Heat oil to 150–160°C and fry the balls over low heat for 8–10 minutes, turning gently until evenly golden brown.
Transfer the hot gulab jamuns into the warm syrup and let soak for at least 3 hours.
Serve warm or at room temperature along with the syrup.
More recipes
Aloo Gobi
Aloo gobi is a fragrant Punjabi dry curry of potatoes and cauliflower simmered in cumin, turmeric and garam masala, traditionally served with chapati or rice.
Aloo Paratha
Thin, golden Indian flatbreads with a soft, spiced potato filling, traditionally served hot with yogurt.
Aloo Tikki
Golden North Indian potato patties with spiced green peas, ginger and cumin — crisp outside and soft inside.
Appam (Palappam)
Traditional Kerala rice pancakes with lacy, crisp edges and a soft, spongy center, served hot with coconut curries.