Gulab jamun is a delicious South Asian dessert made with milk powder and a gorgeous syrup. Definitely one of my favourite South Asian sweets.
This recipe is a modified version of the one from The World’s Best Street Food Recipes
Makes 16 | Preparation Time: 15 minutes | Cooking Time: 15 minutes
- 1/2 teaspoon Cardamom Powder
- 3 Cloves
- 375g Caster Sugar
- 300ml Water
- 150g Dried Milk Powder
- 55g Plain Flour
- 1/2 teaspoon Baking Powder
- Pinch of Salt
- 1/2 cup Whole Milk
- 1/4 cup Oil (plus extra for frying)
- 1 teaspoon Rose Water
- Add the water, sugar, cloves and cardamom powder to a medium pan on high heat, bring to the boil and stir regularly until the sugar has dissolved. Boil for a few minutes. Remove from heat when mixture looks more syrupy.
- Sift the syrup into a measuring jug. Stir in the rose water. Cover and leave to one side.
- Add the milk powder, flour, baking powder and salt to a large bowl. Mix together.
- Add in the milk and oil, and combine ingredients to form a sticky dough.
- Cover the bowl and set aside for 10 minutes to allow the dough to set.
- Knead the dough a little. Pinch a small amount in your hand, and roll into a ball in the palms of your hands (smaller than a golf ball size). If the dough is sticking too much, rub some oil on your palms. Place the balls onto a large plate/tray. Repeat until you have used all the dough – you should be able to make approximately 16 balls depending on their size.
- Fry the gulab jamun in hot oil. Ensure that the oil is not too hot by testing with a small piece of the dough. Turn the heat up/down depending on how quick/slow the gulab jamun cook.
- When frying the gulab jamun, move them around the pan to cook evenly. Remove from oil when they are a lovely deep brown colour, and place in a deep serving dish or tray.
- Pour the syrup over the gulab jamun. Leave the gulab jamun in syrup for at least 30 minutes to one hour to really allow them to soak up the delicious syrup.
Gulab jamun can be eaten hot or cold, are delicious with ice cream. I like to eat gulab jamun coated in dessicated coconut…yummy!