Recipe 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."
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dry milk powder
ghee (clarified butter), melted
chopped pistachio nuts
vegetable oil for deep frying
1 1/4 cups
7 fluid ounces
This is a spectacular recipe! I've tried several LOTS of different recipes from this site and this is one of the BEST! I didn't have any Rose Water or the nuts or raisins so I just left them out. Wonderful! Make sure you brown them enough in the oil so that they keep their round shape. Mine went a bit flat in the syrup. I used more ground cardamom too, my mom and I just LOVE cardamom! I will use this recipe again and again! Thanks for the recipe!
unfortunately the dough doesnt bind, and you can fix that by adding more powdered milk to a good consistency. not too doughy, but just enough that it holds the shape of a ball.
I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening. Do divide the dough into 20 balls even though they seem small. They are very rich! Also, let your oil cool a bit before adding the second batch by removing it from the heat for a few min. It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. Cheers!
I'm a big fan of gulab jamun and the recipe for rose water syrup is spot on, but this dough recipe needs serious alteration. The dough refuses to set! After adding what felt like a ton more powdered milk (as recommended by another reviewer), I added more flour and it set perfectly but DO NOT DO THIS. The balls came out beautifully shaped but tasted like rose water bisquick pancakes, lol. I recommend slowly adding nearly double the powdered milk called for and testing the dough frequently until it becomes manageable. Also, to make galub jamun the traditional size (so they stay moist), your dough balls need to be the size of ping pong balls, regardless of how many you produce. Best of luck!
As other reviewers have said, the dough part of the recipe is off. I added about twice as much milk powder - the dough held its shape at this point. After resting on the counter for 20 minutes, the dough felt almost like rubber and I was concerned, but it turned out great! I also added two cinnamon sticks and a pinch of ground cinnamon to the syrup.
Also, when you first drop the dough balls into the hot oil, they will stick to the bottom - I used a wooden spoon to get them off the bottom and they floated pretty quickly. Just move them around for a few minutes and then follow the recipe until the end. I expected these to be mediocre and they were AMAZING. (note: I didn't add any of the optional ingredients).
Recipe for dough does not bind, it is runny and not able to form balls from it. I agree with Effie, add more dry milk until able to form balls. I tried adding more flour but it made it too doughy. Next time I will try more dry milk. They should be spongy not doughy.
terrible recipe.the dough did not bind
I made this for the first time, using a bit more powdered milk and less fluid milk, and it turned out delicious! Just like in the restaurants! My husband and in laws were pleased and I will use this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 143
** Calories from Fat: 71
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