Gulab jamun (milk dumplings in rose syrup)

Gulab jamun is the most popular dessert of Indian festivals: dumplings made of milk powder, fried to a deep golden colour and then soaked in cardamom-rose syrup. Soft, syrupy, fragrant. It cannot be missing from Diwali, weddings and celebrations.

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Method

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1. Make the syrup: boil the sugar with the water, cardamom and saffron for 5 minutes, until slightly thick. Add the rose water. Keep warm. ⏱ Timer: 5 min
2. Mix the milk powder with the flour and baking powder. Add the butter and just enough milk to make a soft, non-sticky dough. Do not knead much.
3. Cover the dough and rest for 10 minutes. Divide into about 16 equal pieces and roll between your palms into smooth, crack-free balls. ⏱ Timer: 10 min
4. Heat the oil over low-medium heat to 150 °C (it should not be too hot). Carefully add the balls in small batches.
5. Fry slowly for 8-10 minutes, turning continuously, until deep golden brown. ⏱ Timer: 8 min
6. Immediately drop the hot balls into the warm syrup and soak for at least 1 hour. Serve warm or at room temperature. ⏱ Timer: 1 h

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not knead the dough too much, or it turns hard.
• The oil should not be too hot, otherwise the outside burns and the inside stays raw.
• The balls should not crack before frying, roll them smooth.
• Put them into warm syrup so they absorb it well.

Frequently asked questions

What can replace milk powder?

Khoya (reduced milk) is the original, but milk powder is more convenient.

How long does it keep?

5 days in the fridge, in its syrup.

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More indian ideas

• Date and nut ladoo (no added sugar)
• Mango lassi chia cream
• Light kheer with brown rice and cardamom
• Shrikhand light (saffron and cardamom yogurt cream)
• Carrot halwa light (gajar halwa with less sugar)
• Oat and coconut ladoo with jaggery
• Ragi banana bread (finger millet banana loaf)
• Sheera light (semolina pudding with fruit)

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