Gulab Jamun


  • 1 cup milk powder
  • 1/4 cup AP flour
  • 1/8 tsp baking soda
  • 1 Tbsp ghee
  • 2 Tbsps whole milk, room temp
  • 2 Tbsps yogurt, room temp
  • Ghee or canola oil for frying
  • Simple syrup:
  • 2 1/2 cups sugar
  • 1/8 tsp saffron
  • 1 tsp rosewater
  • 8 cardamom pods, cracked
    For syrup:
  1. Bring sugar, saffron, rosewater, cardamom and 1 3/4 cups water to a boil in a medium saucepan. Simmer while stirring until sugar dissolves, 5-7 minutes. Keep warm on the stove.
  2. For dough:
  3. Mix together flour, milk powder and baking soda. Add ghee and mix well. Create a well in the center of the flour mixture. Mix yogurt and milk together and add to the well in the flour mixture. Gradually bring in flour to center and make a dough. If it is too dry, add a little more milk and yogurt. Dough should be firm but not crumbly. Set aside for 10 minutes while you heat up your oil. In a medium heavy-bottomed saucepan heat 3 inches of oil to 275F. Grease your hands with ghee. Pinch off tablespoon-sized pieces of dough and roll into smooth balls. The balls should be as smooth as possible but do not overwork them. Craters on the surface are ok but cracks are not.
  4. Gently drop the balls into the hot oil. Do not let them stick to the bottom of the pan. Use a spider or a slotted spoon to keep turning the balls until they are a dark brown color. Remove from the oil, drain and set in the warm syrup. Let them soak in the warm syrup for 3 hours before serving.

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