Gulab Jamun is a sweet and cherished dessert from India made with fragrant spices, perfect for a celebration, and very delicious.
This deep-fried Dessert Recipe is great for holidays and parties, when you want a sweet snack you can pop in your mouth without a fork! For more delicious bite-sized pastries, try my Chinese Donuts and Cinnamon Sugar Pretzel Bites.
Sabrina’s Gulab Jamun Recipe
This treat is a popular choice at many Indian restaurants. They have a complex spiced, and sugary flavor thanks to the rose-flavored sugar syrup that the fried dough soaks in. This Indian dessert is often served for celebrations like weddings, festivals, and birthdays. You can enjoy the Gulab Jamun on their own, or add them along with extra syrup and pistachio to the top of vanilla ice cream for the ultimate dessert.
Ingredients
Soaking Syrup:
- 2 cups water
- 2 cups sugar
- 2 tablespoons lemon juice
- 3 green cardamom pods
- 2 whole cloves
- 1 tablespoon rose water
Jamuns:
- 1/4 cup semolina flour
- 1/4 cup whole milk
- 2 cups powdered milk
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1/3 cup heavy cream
- vegetable oil , for frying
To Garnish:
- 1/2 cup pistachios , finely chopped
Instructions
Soaking Syrup:
- In a large pot add the water, sugar, lemon juice, cardamom and cloves, stirring well.
- Bring to a boil on medium high heat for about 4-5 minutes until the mixture thickens and it makes a thin string when you remove a spoon from the mixture.
- Remove from the heat and stir in rose water.
- Discard pods and cloves and set aside.
Jamuns:
- In a bowl add the semolina and milk, stirring well.
- Let sit for 30 minutes.
- In a separate large bowl add the powdered milk, baking powder, cardamom and salt.
- Whisk well for 15-20 seconds until clumps are broken apart.
- Add the flour milk mixture and heavy cream to the dry ingredient mixture.
- Mix gently with your hands taking extra care not to mash the mixture too much.
- Using a 1 tablespoon measure or a small 1 tablespoon cookie scoop, roll into balls about an 1 inch wide.
- Add to a pan lined with parchment paper.
- You should get roughly 20 balls of dough.
- Heat a large pot with 3″ of oil to 330 degrees.
- Add the balls in small batches (we do 4-5 at a time) and cook for 2-3 minutes until golden brown on all sides.
- Remove with a slotted spatula and let cool for 2-3 minutes.
- Add the slightly cooled balls to the pot of sugar syrup and gently toss to coat.
- Repeat with frying the remaining balls, cooling them and adding them to the syrup.
- Let soak for 6-8 hours.
- Serve topped with a spoonful of the syrup and pistachio.
Nutrition
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