- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 485 kcal
Quick summary
“Gulab Jamun is one of the most loved and festive desserts in India, enjoyed at religious celebrations like Diwali and wedding banquets. The spheres are made from a soft dough of milk solids (powdered milk), wheat flour, ghee, and baking soda, slightly moistened with milk. Slowly fried over medium-low heat until they exhibit a deep golden-brown color, the balls are immediately dipped in hot syrup flavored with cardamom seeds and rose water. During resting, they absorb the sweet syrup and double in size, resulting in an ultra-soft texture that melts on the palate.”
What you need to know
- Shape into small balls by rolling them gently between your greased palms until they are perfectly smooth and free of any cracks.
- Fry over low heat in oil or ghee at about 140°C to 150°C to cook the inside before browning the outside.
- Dip the warm fried balls in the sugar syrup flavored with cardamom while still warm for at least 30 minutes.
Ingredients
Main
- 1 cup of powdered milk
- 1/4 cup wheat flour
- 1/2 teaspoon of baking soda
- 2 tablespoons of ghee (or melted butter)
- 1/4 cup milk
- Oil for frying
- 1 cup sugar
- 1 cup of water
- 2 cardamoms in powder
- Rose water (optional)
Instructions
Principal
- In a bowl, mix the powdered milk, wheat flour, and baking soda.
- Add the ghee and mix until it forms a moist farofa.
- Add the milk gradually until you get a pliable dough.
- Shape small balls with the dough, avoiding cracks.
- In a pan, heat the oil over medium heat.
- Fry the balls until golden brown and set aside on a plate.
- In another pot, mix the sugar and water, and bring to the heat to form a syrup.
- Add the cardamom and, if you like, a little rose water.
- Dip the fried balls in the syrup for about 30 minutes.
- Serve hot or at room temperature.
Chef's tips
- Do not knead the dough forcefully; only add the ingredients delicately so as not to leave the balls hard and dense after frying.
- Keep the syrup at a light thread stage; very thick syrups cannot penetrate the core of the milk spheres.
- Move the oil in the pan in circles with a skimmer without touching the balls directly in the first minutes of frying.
Variations
- Stuffed Gulab Jamun: insert a whole pistachio or a small piece of cashew nut in the center of each sphere when molding.
- Kala Jamun: Fry the balls over slightly longer heat until they acquire a dark, almost black color and a firm crust.
- Gulab Jamun with ice cream: serve the docinhos warmed in the syrup accompanied by a scoop of vanilla or pistachio ice cream.
Substitutions
- Traditional whole milk powder can be replaced by the artisanal Indian milk reduction called khoya or fresh mawa.
- The ghee (clarified butter) in the dough can be replaced by melted unsalted butter at room temperature.
- Cardamom powder can be enriched with a few pistils of real saffron macerated in the hot syrup.
How to store
Store the sweets immersed in their own syrup in a closed container in the refrigerator for up to 7 days. Heat for 15 seconds in the microwave before serving to reactivate the softness and floral aromas.
Can it be frozen?
The fried balls (without syrup) can be frozen in a plastic bag for up to 60 days at minus 18°C. To serve, defrost in the refrigerator and dip in very hot cardamom syrup for 40 minutes.
What to serve with
Serve warm in small bowls with syrup and chopped pistachios, accompanied by Indian chai tea with spices or fresh infused water.
Frequently asked questions
Can I use skimmed powdered milk in this recipe?
It is not advisable. Whole milk powder contains the milk fat necessary to give unctuousness and softness to the dough. Skimmed milk results in dry and rubbery sweets.
What is the correct oil temperature for frying the sweets?
The heat should be low (about 145°C). If the oil is too hot, the outer shell browns instantly and the center remains raw and hard, preventing the syrup from being absorbed later.
Why do the Gulab Jamun balls crack or fall apart in hot oil?
Cracks on the surface before frying or excess baking soda cause breaks in the oil. Shape with greased hands until the sphere is polished and smooth, without visible creases.
How do I know if the balls have absorbed the syrup correctly?
After 30 to 45 minutes immersed in the warm syrup, the balls sink slightly, double in volume, and become extremely soft and spongy to the touch of a spoon.
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