Gulab Jamun¶

Serves	Total Time
16	3.03 hours

Ingredients¶

• 1.5 cups (340 g) water
• 1.5 cups (297 g) granulated sugar
• 4 green cardamom pods
• 1 tsp (5 g) rose water
• 5 Tbsp (38 g) all-purpose flour (maida)
• 1 cup milk powder
• 0.12 tsp (1 g) baking soda
• 1 tsp (4 g) ghee
• 1 Tbsp (14 g) yogurt (curd)
• 2 Tbsp (28 g) milk
• 1 Tbsp ghee for greasing
• 2 cups ghee or oil for deep frying
• 1 tsp pistachios

Cookware¶

• 1 pot
• 1 fork
• 1 mixing bowl
• 1 small bowl
• 1 pan
• 1 slotted spoon

Instructions¶

Step 1¶

Combine water, granulated sugar (1.25 to 1.5 cups), and 4 crushed green cardamom pods (or ¼ tsp cardamom powder) in a pot. Boil until the syrup turns slightly sticky, turning off the heat just before it reaches a 1-string consistency (if it goes too far, stir in 2 Tbsp water). Stir in rose water, cover, and keep warm.

Step 2¶

Fluff all-purpose flour (maida) with a fork before measuring (standard all-purpose flour works 1:1 as a substitute for Indian maida). Sift or whisk the flour with milk powder (use full-fat milk powder, not nonfat) and baking soda in a mixing bowl. Add ghee (or oil) and mix well until evenly combined.

Step 3¶

In a small bowl, stir together yogurt (curd) (or ¾ Tbsp lemon juice) and milk. Add 1.5 Tbsp of the wet mixture to the dry ingredients and gently bring together into a dough without over-kneading. Add the remaining milk mixture (plus 1 to 2 Tbsp extra milk only if needed) until a smooth, slightly sticky, non-soggy dough forms.

Step 4¶

Grease your palms with ghee for greasing (or oil) and divide the dough into 14 to 18 equal portions. Roll each portion smoothly between your palms into completely crack-free balls so they do not split while frying; keep them covered so they do not dry out.

Step 5¶

Heat ghee or oil for deep frying in a pan over medium heat. Test with a tiny piece of dough—it should rise slowly without browning immediately (cool the oil slightly if it rises too fast). Check that the sugar syrup is still hot (warm gently if cooled).

Step 6¶

Slide the dough balls into the medium-hot oil and fry for 1 to 2 minutes, then reduce to low heat and fry, stirring gently for uniform color, until deep golden brown.

Step 7¶

Transfer the fried jamuns with a slotted spoon directly into the hot sugar syrup. Let soak for 3 hours until soft and plump, then garnish with chopped pistachios and serve warm or chilled.

Source¶

• https://www.indianhealthyrecipes.com/gulab-jamun-recipe-using-milk-powder/

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