Gulab Jamun
Soft, spongy Indian milk solids dumplings, fried until golden and soaked in a fragrant cardamom-rose syrup.
- 30 min
- 65 kcal / serving
- medium
- vegetarian
- Protein
- 1.4 g
- Fat
- 3 g
- Carbs
- 7.9 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
20 servings
- 100 g milk powder
- 20 g wheat flour
- 1 tsp baking powder
- 2 tbsp milk (liquid)
- 1 tbsp Ghee (or melted butter)
- 150 g sugar & 150 ml water (for the syrup)
- 3 pc cardamom pods & 1 tsp rose water
- 300 ml vegetable oil (for frying)
Method
- For the syrup, boil the water, sugar, and crushed cardamom pods for 5 minutes, remove from heat, and stir in the rose water.
- Combine the milk powder, wheat flour, and baking powder. Add the Ghee and liquid milk, kneading into a soft dough.
- Roll the dough into 20 small, perfectly smooth balls, ensuring there are no cracks (cracks will cause them to split during frying).
- Heat the vegetable oil in a pot over low-medium heat (the oil must not be too hot, or the inside will stay raw).
- Fry the dumplings slowly, stirring gently and continuously, for about 5-7 minutes until they are evenly golden brown.
- Transfer the hot dumplings directly from the oil into the warm syrup and let them soak for at least 30 minutes.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free