Gulab Jamun

Name: Gulab Jamun
Total time: 70 min
Yield: 16
Ingredients: 150 g milk powder; 35 g flour; ½ tsp baking powder; 2 tbsp ghee; 100 ml milk; 400 g sugar; 400 ml water; 5 unit cardamom; 1 l neutral oil

Sweet & Morning · South Asian

9 ingredients · 70 minutes · 16 servings

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183kcal0.4g protein8.6g fat27.1g carbs*

Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelegg (milk powder) · peanut (milk powder) · tree nut (milk powder) · sesame (milk powder) · soy (milk powder) · shellfish (milk powder) · fish (milk powder)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

150 g	milk powder
35 g	flour
½ tsp	baking powder
2 tbsp	ghee
100 ml	milk
400 g	sugar
400 ml	water
5 unit	cardamom
1 l	neutral oil

Steps

simmer8 min
sugar dissolved, syrup light
Simmer sugar, water and crushed cardamom only until the sugar dissolves and the syrup becomes lightly cohesive. Thick syrup cannot penetrate the fried balls effectively, so do not reduce it like candy syrup.
mix5 min
soft dough just holding together
Combine milk powder, flour and baking powder, rub in ghee, then add milk gradually to form a soft dough. Avoid kneading aggressively; developed gluten and compressed milk solids produce dense gulab jamun.
prep10 min
small smooth crack-free balls
Rest briefly, then roll into small smooth balls with no visible cracks. Cracks widen in the fryer and allow the exterior to split before the center cooks.
fry15 min
150-160 C / 300-320 F oil, evenly deep brown
Fry over relatively low heat, moving the balls gently so they brown evenly. High heat darkens the milk solids outside while leaving a raw dense center; slow frying is the defining control point.
rest20 min
warm balls in warm syrup
Transfer the drained warm balls into warm, not boiling, syrup and let them soak until visibly plump and tender. The temperature contrast should encourage absorption without continuing to fry or boil the delicate exterior.
top2 min
serve warm or room temperature
Serve with enough syrup to keep the gulab jamun moist. Properly soaked pieces should yield easily to a spoon and be saturated through the center rather than containing a dry core.