Gulab Jamun

Total Time Prep: 30 min. Cook: 5 min./batch + standing

Yield about 1-1/2 dozen

Test Kitchen Approved

Learn how to make gulab jamun, the irresistible Indian dessert flavored with rose water and cardamom.

Ingredients

1 cup whole dry milk powder
2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1 tablespoon ghee
5 to 6 tablespoons whole milk
1 cup sugar
1-1/4 cups water
2 green cardamom pods, crushed
1/8 teaspoon rose essence or 1 to 1-1/2 teaspoons rose water
1/4 teaspoon lemon juice
Optional: Chopped pistachios and rose petals
Oil for deep-fat frying

Directions

In a large bowl, combine milk powder, flour, baking powder and ghee. Gently stir in milk, 1 tablespoon at a time, to form a stiff dough. If the dough is sticky, gently mix using greased hands (do not knead). Cover with a damp towel; let stand for 5 minutes.
Meanwhile in a large saucepan, combine sugar, water and cardamom pods over medium-high heat. Bring to a boil. Reduce heat; simmer, uncovered, until syrupy, 5-6 minutes. Remove from the heat. Stir in rose essence and lemon juice.
With greased hands, roll dough into 1-in. balls, making sure there are no cracks in the dough. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry balls, 4-5 at a time, until golden brown on all sides. Remove to paper towels to drain and cool for 1 minute. Add to sugar syrup. Repeat with remaining dough.
Allow jamuns to soak in syrup at least 2 hours or cover and refrigerate overnight. Arrange jamuns in a serving bowl; drizzle with extra syrup from saucepan. If desired, garnish with pistachios or rose petals. Serve cold or warm.

Nutrition Facts

1 piece with syrup: 113 calories, 5g fat (2g saturated fat), 9mg cholesterol, 32mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 2g protein.

If there is one dessert that you can find at all Indian weddings, parties and festivals, it’s gulab jamun. Patience is key when making these deep-fried dough balls. But it's worth it. —Srividhya Gopalakrishnan, Hayward, California

Recipe Creator