Gulab Jamun

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10 Ingredients

2 cups full-cream milk powder
1/3 cup plain flour
1/2teaspoons baking powder
1 cup pure cream
2 cups white sugar
3 cardamom pods
pinch saffron threads
4 drops rosewater (see Tips)
ingredient tip
TipTraditionally the recipe is made using kewra water, but rosewater is an adequate substitute.
2 cup ghee (to deep-fry)
2 cup vegetable oil (to deep-fry)

Description

Whether gulab jamun is an old favourite or a new dessert recipe you're keen to try, this easy and aromatic version is sure to please.

Method

Step 1 of 6

Sieve milk powder, flour and baking powder into a large bowl.

Step 2 of 6

Gradually add cream, kneading until a soft dough forms. If cracks appear, continue kneading or add more cream until dough softens. Cover dough and stand for 15 minutes.

Step 3 of 6

Place sugar, cardamom, saffron and 2 cups water in a large saucepan. Cook, stirring, over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, without stirring, for 10 minutes or until sugar syrup thickens slightly (sugar syrup shouldn’t be very thick). Remove from heat and stir in rosewater.

Step 4 of 6

Place enough ghee and oil, in equal parts, in a large wok or saucepan so it comes up 5cm up side of pan. Heat over medium-low heat (use a big enough wok as gulab jamun will expand upon frying).

Step 5 of 6

Divide dough into 15 portions and roll each into a smooth ball (if there are cracks, the gulab jamun may crack further during frying).

Step 6 of 6

Add balls to oil mixture. Using a spatula, keep rotating the oil mixture without touching the balls until balls rise to surface (see Tips). Increase to medium heat. Cook, stirring, for 15 minutes or until balls are golden brown. Remove balls with a slotted spoon and drain on a paper towel-lined. Add balls to hot syrup. Cover and stand for 4 hours. Serve.

Tip:

The temperature of the oil mixture is medium-low to start with and this is the most tricky part of the recipe because at this temperature all gulab jamun settle down at the bottom of the wok/saucepan. The rotating technique with a spatula is used to agitate oil in circular motion repeatedly without touching the gulab jamun and once they rise to surface within 1 minute, then increase the heat.