Soft Gulab Jamun with Rose-Cardamom Syrup
Milk-powder dumplings fried slowly until deep golden, then soaked in warm syrup with cardamom, saffron and rose water.
- Prep
- 25 min
- Cook
- 30 min
- Soak
- 2 hr
- Total
- 2 hr 55 min
- Makes
- 20 pieces
- Level
- Medium
Gulab jamun is one of the most-loved sweets on the Diwali table. Traditionally it is made with khoya, milk that is simmered for hours until it becomes a soft solid. This home version uses full-fat milk powder, which gives the same melting, spongy texture with far less work.
Go slowly at the stove. Frying on low heat lets the centers cook through before the outsides get dark, and it is the difference between jamuns that soak up syrup all the way through and ones with a hard core.
Method
Make the syrup
In a wide saucepan, bring the sugar, water, cardamom and saffron to a boil, stirring until the sugar dissolves. Simmer for 5 to 6 minutes until slightly sticky between your fingertips (not yet at one-string stage). Stir in the lemon juice and rose water, then keep warm on the lowest heat.
Mix the dough
In a bowl, whisk the milk powder, flour and baking soda. Rub in the melted ghee with your fingertips until the mixture looks like wet sand.
Bring it together gently
Add the milk one tablespoon at a time, mixing lightly with a spoon, until you have a soft, slightly sticky dough. Do not knead. Cover and rest for 10 minutes.
Shape the balls
Grease your palms with ghee. Divide the dough into 20 equal pieces and roll each into a completely smooth ball with no cracks. Cracks cause them to split while frying.
Fry slowly
Heat 2 inches of ghee or oil in a heavy pan over low heat, to about 275°F (135°C). A small piece of dough should rise slowly with tiny bubbles. Fry the balls in batches, gently swirling the oil rather than touching them, for 7 to 9 minutes, until evenly deep golden brown.
Soak
Lift the jamuns out with a slotted spoon, drain for a few seconds and drop them straight into the warm (not boiling) syrup. Let soak for at least 2 hours; they will nearly double in size. Garnish with pistachios.
Tips for success
- If the oil is too hot, the jamuns will brown in 2 minutes and stay raw inside. Take the pan off the heat for a minute whenever they start coloring too fast.
- Serve warm, at room temperature, or with a scoop of vanilla ice cream.
Storage and make-ahead
Keep in their syrup, covered, in the fridge for up to 5 days. Warm gently in the microwave before serving.
