Serve it with masala chai.
Milk-Powder Gulab Jamun with Cardamom Rose Syrup
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Medium
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Gulab jamun are soft, deep brown balls of milk dough fried gently until puffed and soaked in warm cardamom and rose syrup until they are tender all the way through. This version uses milk powder for a dependable home method. Makes 16 jamuns in about 3 hr.
Prep
25 min
Cook
35 min
Cooling
2 hr
Total
3 hr
Yield
16 jamuns
Ingredients
Adjust yield
jamuns
Scales from a half to a double batch; give a bigger batch a little more time.
- ⅔ cup (100 g)full-fat milk powder
- ¼ cup (30 g)all-purpose flour
- ¼ tsp (1 g)baking soda
- 1 tbsp (15 g)ghee or melted butter
- ¼ cup (65 ml)whole milk, approximately, as needed
- 1 cup (200 g)granulated sugar
- 1 cup (250 ml)water
- ¾ tsp (2 g)ground cardamom
- 2 tsp (10 ml)rose water
- 1 pinchsaffron threads
- 2 ½ cups (600 ml)neutral oil or ghee, for frying
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Instructions
- Make the syrup: simmer the sugar and water 6 to 8 minutes until it is slightly sticky but still thin. Stir in the cardamom, rose water and saffron, then keep it warm.
- Whisk the milk powder, flour and baking soda. Rub in the ghee, then add the milk a tablespoon at a time and mix to a soft, smooth dough. Do not knead hard.
- Cover for 10 minutes, then divide into 16 portions and roll each between your palms into a perfectly smooth crack-free ball. Cracks open up when frying.
- Heat the oil to 260 to 275 F (125 to 135 C), lower than for most frying. A test ball should sink and rise slowly.
- Fry in small batches, 5 or 6 at a time, rolling them gently with a spoon for 8 to 10 minutes until evenly deep golden brown and doubled in size.
- Lift out with a slotted spoon, drain 20 seconds and drop into the warm (not boiling) syrup.
- Soak at least 2 hours, until the balls are fully tender through the center. Serve warm.
Tips
- Keep the oil temperature low; hot oil browns the outside and leaves a raw center.
- Add the jamuns to warm syrup, not hot, so they do not collapse.
- Stir the dough only until it comes together; overworking makes it dense.
- Keep frying oil between 260 and 275 F (125 to 135 C) and never leave hot oil unattended.
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Recipe FAQ
How long does it take to make milk-powder gulab jamun with cardamom rose syrup?
Plan on 25 minutes of prep and 35 minutes of cooking, plus 2 hours to chill. The recipe makes 16 jamuns.
How should I store milk-powder gulab jamun with cardamom rose syrup?
Refrigerate in the syrup up to 5 days; warm gently before serving.
Can I make milk-powder gulab jamun with cardamom rose syrup ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Estimated · per serving
Nutrition
Per serving = 1 of 16 servings this recipe makes.
141
Calories / serving
9.3g
Fat
14.5g
Carbs
0.5g
Protein
13.0g
Sugar
Whole recipe (16 servings): ~2256 cal · 149g fat · 232g carbs · 8g protein · 208g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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