Gulab Jamun Recipe
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Gulab Jamun

By: COOLGUTS  
"This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving."

Rating: This weblink has been rated 8 times with an average star rating of 3.8 Read Reviews (8)

Rate/Review | 426 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 20 balls
 

Ingredients

  • 1 cup dry milk powder
  • 3 tablespoons all-purpose flour
  • 2 tablespoons ghee (clarified butter), melted
  • 1/2 teaspoon baking powder
  • 1/2 cup warm milk
  • 1 tablespoon chopped almonds (optional)
  • 1 tablespoon chopped pistachio nuts (optional)
  • 1 tablespoon golden raisins (optional)
  • 1 pinch ground cardamom
  • 1 quart vegetable oil for deep frying
  •  
  • 1 1/4 cups white sugar
  • 7 fluid ounces water
  • 1 teaspoon rose water
  • 1 pinch ground cardamom

Directions

  1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
  2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
  3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 142 | Total Fat: 7.9g | Cholesterol: 10mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2007 by Effie 
uber tasty. unfortunately the dough doesnt bind, and you can fix that by adding more powdered... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2005 by Jesusislife 
This is a spectacular recipe! I've tried several LOTS of different recipes from this site and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2006 by PinkSapphire 
terrible recipe.the dough did not bind MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by SILONXOCHILT 
For never having this type of dessert before, I thought it was pretty good. I would give it 5... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2008 by savoy_truffle 
Really good recipe, a great indian dessert for people who haven't tried something like this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2005 by ARCHICATS 
Wonderful recipe. My husband tried it for the first time and totally loved it. Thank you. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2009 by OfficerKitty 
Great Recipe!!!! I've never made these before but I've had them many times while eating out. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Leanna S 
I made this for the first time, using a bit more powdered milk and less fluid milk, and it... MORE

 
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