Description
A reliable, homemade version of the classic Indian dessert using all-purpose flour and milk powder instead of traditional khoya. These golden-brown balls are fried to perfection and soaked in a warm, spiced rose and cardamom syrup for a soft, spongy texture.
Ingredients
Scale
- 1 cup (120g) All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 cup (25g) Milk Powder
- 2 tablespoons (30g) Butter, softened
- 2–3 tablespoons Milk
- 1/2 teaspoon Cardamom Powder
- 1 1/2 cups (300g) Granulated Sugar
- 1 cup (240ml) Water
- 3–4 Cardamom Pods, crushed
- 1–2 teaspoons Rose Water
- Pinch of Saffron Strands (optional)
- Oil for deep frying
Instructions
- Make the sugar syrup: In a saucepan, combine sugar, water, crushed cardamom pods, and saffron. Bring to a boil, then reduce heat and simmer for 5-7 minutes until it reaches ‘one-string’ consistency. Remove from heat, stir in rose water, and keep warm.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and cardamom powder. Add milk powder and mix.
- Rub in butter: Add softened butter to the dry mix and rub it in with fingertips until it resembles coarse crumbs.
- Form the dough: Gradually add milk, one tablespoon at a time, mixing gently. Do not overwork the dough. It should be soft and pliable. Cover with a damp cloth and rest for 15 minutes.
- Shape the balls: Roll small portions of dough (walnut-sized) into smooth, crack-free balls, ensuring no air pockets remain. You should get about 12-15 balls.
- Fry the gulab jamun: Heat oil in a deep pan over medium-low heat. Fry balls in batches for 8-10 minutes, stirring occasionally, until deep golden brown. Ensure they cook through without burning.
- Soak in syrup: Immediately transfer fried balls into the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup and become soft.
- Serve: Serve warm or at room temperature. Garnish with pistachios or rose petals if desired.
Notes
Ensure the oil is at medium-low heat to prevent burning the outside while the inside remains raw. The dough must be soft but not sticky; rest it for 15 minutes to relax the gluten. Soak the balls in warm syrup for best absorption. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 4 balls
- Calories: 350
- Sugar: 40
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 1
- Protein: 4
Keywords: Indian dessert, gulab jamun, homemade dessert, fried dough, cardamom syrup, rose water dessert, easy Indian recipe