Gulab Jamun
Warm milk dumplings swimming in rose-scented syrup, sweet enough to make you close your eyes for a second. Milk powder gets you there in minutes instead of hours of reducing milk.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bring the sugar, water and cardamom to the boil in a small pan, simmer 4 minutes until slightly syrupy, then stir in the rose water and keep it warm off the heat.
Rub the milk powder, flour, baking powder and ghee together, then add the milk a little at a time until you have a soft, slightly sticky dough. Stop mixing the moment it comes together.
Roll into 16 smooth balls with lightly greased palms, making sure there are no cracks on the surface.
Heat the oil to 130C, which is much cooler than usual frying; a ball should sink then rise slowly without browning fast.
Fry in two batches for 5 to 6 minutes, rolling them constantly so they colour evenly to a deep even brown all over and cook through to the middle.
Lift them straight into the warm syrup and leave them to soak for at least 5 minutes, turning once. Serve warm.
Read all that and thought “absolutely not”?
Completely fair. Gulab Jamun is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.