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Gulab Jamun
Gulab Jamun is a modern Indian recipe for a classic sweetmeat of milk powder with flour cardamom, ghee and lemon juice that's typically served in a spiced syrup for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Gulab Jamun.
prep time
35 minutes
cook time
30 minutes
Total Time:
65 minutes
Additional Time:
(+3 hours soaking)
Makes:
16
Rating: 
Tags : Spice RecipesMilk RecipesIndian Recipes
Gulab jamun is one of India’s most cherished festival desserts. The original recipe came to India from Persia during the Middle Ages. The dish is comprised of fried dumplings that are scented with cardamom and steeped in rose and saffron syrup. This has become a Diwali staple.
Ingredients:
For the syrup:
4 green cardamom pods, lightly crushed with the side of a knife
600g caster sugar
few drops of rosewater
¼ tsp saffron threads, soaked in 2 tbsp warm water for 1 hr
2 tsp chopped pistachios
For the gulab jamun:
6 green cardamom pods, seeds removed
1 tsp caster sugar
100g full-cream milk powder
40g plain flour
½ tsp baking powder
50g ghee or softened unsalted butter plus 1kg ghee, for frying
1 tbsp natural yogurt
squeeze of lemon juice
4-5 tbsp whole milk
sunflower oil
Method:
For the syrup: gently heat together the cardamom, sugar and 500ml (2 cups) water in a saucepan. Heat gently until the sugar dissolves and don't let the water boil. Simmer for 10 mins, then set aside to cool.
Once cool, gradually add the rosewater, saffron and a little of its soaking liquid until you have a subtly flavoured syrup. Set aside until needed.
For the gulab jamun: use a pestle and mortar to grind together the cardamom and sugar until you have a fine powder.
Sift together the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar mixture. Rub in the 50g ghee or butter using your fingertips until the mixture resembles coarse crumbs.
Now stir in the yogurt and lemon juice, adding just enough milk to form a soft dough, taking care not to overwork the mixture.
Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3cm in diameter and 20g each. Make sure the dumplings are smooth and have no cracks or folds.
Re-heat the syrup until it just comes to the boil, then turn off the heat and cover with a lid.
Heat the 1kg ghee in a wok or karahi to 130°C (265°F) or until a small piece of dough dropped in turns golden in 40 seconds. Fry the balls, in batches, over a medium heat for 5-7 mins, moving them around until they are an even, deep brown. Remove from the saucepan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
When ready to eat, warm the gulab jamun through in a wide saucepan, spooning over the syrup. Serve piping hot with the pistachios scattered over.
