Sweet milk solid balls in rose syrup. Deep-fried milk dumplings soaked in cardamom and rose-scented sugar syrup. The quintessential Indian celebration dessert that melts in your mouth.
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11 items
Make sugar syrup - Combine sugar and water in a large pot. Bring to boil, add crushed cardamom and saffron if using. for 8-10 minutes until slightly syrupy and reaches about 105°C (221°F). Remove from heat, stir in rose water. Keep warm
In mixing bowl, combine milk powder, flour, and baking powder. Add melted ghee and mix to form a crumbly mixture
Gradually add milk, gently to form a soft, smooth dough. The dough should be soft but not sticky, adding more milk if necessary, a teaspoon at a time. Let rest for 5 minutes covered
Divide dough into 16 equal portions. Roll each into a smooth, crack-free ball. Ensure no cracks or they will break during frying
Heat oil in a deep pan to 150°C (300°F) - medium-low heat. Test with a small dough piece - it should rise slowly to the surface, indicating the correct temperature
Gently slide 4-5 balls into the oil. Fry on low heat, stirring gently and constantly to ensure even browning. Fry for 10-12 minutes until deep golden brown
Remove with a slotted spoon and immediately transfer hot gulab jamuns to warm syrup. They will absorb syrup and double in size
Let soak in warm syrup for at least 30 minutes before serving. Can be served warm or at room temperature
