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Pakistani
Soft Gulab Jamun Dessert
50 min total20 prep30 cook6 servings380 cal
VegetarianClassicContains dairyContains glutenContains tree nut
Golden fried dumplings of milk solids soaked in a fragrant cardamom-rose sugar syrup until soft and syrup-soaked. A festive South Asian sweet that melts in your mouth.
Ingredients
pantry
- 1 cupmilk powder
- 0.33 cupall-purpose flour
- 0.25 tspbaking soda
- 2 cupgranulated sugar
- 4cardamom pods
- 1 tsprose water
- 2 tbsppistachios
- 3 cupvegetable oil
dairy
- 2 tbspghee
- 0.33 cupmilk
Steps
- Make the syrup by boiling the sugar with 2 cups water and the crushed cardamom until slightly sticky, then stir in the rose water and keep warm.
- In a bowl, mix the milk powder, flour, and baking soda.
- Rub in the ghee, then add just enough milk to form a soft, smooth dough; do not overknead.
- Rest the dough for 10 minutes.
- Grease your palms and roll the dough into small, crack-free balls.
- Heat the oil in a deep pan to a low temperature, about 130°C/265°F.
- Gently add the balls and fry on low heat, moving the oil around them, until deep golden all over.
- Remove the fried jamuns and let them cool for a minute.
- Drop the warm jamuns into the warm syrup.
- Let them soak for at least 1–2 hours until soft and plump.
- Serve warm or at room temperature, garnished with chopped pistachios.
Tips
- Keep the dough soft and smooth without overworking, or the jamuns turn dense.
- Fry on low heat so they cook through evenly and turn deep golden without burning.
- The syrup should be warm (not boiling) when you add the fried jamuns so they soak it up.
- Let them soak for at least 1–2 hours before serving for the softest result.
