Gulab Jamun – Indian Syrup-Soaked Donut Holes Recipe
Gulab Jamun is a beloved Indian dessert featuring soft, syrup-soaked donut holes made from powdered milk and flour, fried to a golden brown and immersed in a fragrant cardamom-infused sugar syrup. Perfectly sweet and melt-in-the-mouth, these treats are a staple at festivals and celebrations.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Approximately 20-25 gulab jamun 1x
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
For the Dough
- 2 cups powdered milk
- 1/2 cup all-purpose flour
- 1/4 cup + 2 tablespoons ghee (clarified butter)
- 1/2 cup milk (room temperature)
- 1/2 teaspoon baking soda
For Frying
- Vegetable oil (enough for deep frying)
For the Sugar Syrup
- 3 cups water
- 1 1/2 cups sugar
- 1/2 teaspoon ground cardamom
Instructions
- Mix Dry Ingredients: In a large bowl, combine the powdered milk, all-purpose flour, and baking soda thoroughly to ensure even distribution of leavening agents.
- Add Ghee: Incorporate the ghee into the dry ingredients, mixing well until the mixture resembles coarse crumbs and is evenly coated.
- Add Milk: Gradually pour in the room temperature milk, mixing gently to form a very soft dough. Be careful not to overwork it to keep the texture tender.
- Rest the Dough: Cover the dough and let it rest for 20 minutes to hydrate and become pliable.
- Prepare Syrup: In a heavy-bottomed saucepan, combine water, sugar, and ground cardamom. Bring to a boil over medium heat, then reduce to low and keep the syrup warm for soaking the fried gulab jamun.
- Shape the Dough: After resting, pinch off small portions of the dough and roll them gently between your palms to form smooth, small balls, ensuring there are no cracks.
- Heat Oil: Heat vegetable oil in a deep fryer or heavy-bottomed pan over medium heat until it reaches about 325°F (160°C) for frying.
- Fry the Balls: Carefully drop the dough balls into the hot oil. Fry them gently, stirring occasionally, until they begin to turn a light golden brown. For a softer texture, fry lightly; for a firmer texture, fry longer until a deeper brown.
- Soak in Syrup: Remove the fried balls with a slotted spoon and immediately immerse them in the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup and become soft and juicy.
- Serve: Serve the gulab jamun warm, spooned over some of the warm syrup for a sweet and fragrant treat.
Notes
- Ensure the dough balls have no cracks to prevent them from breaking during frying.
- Use a gentle frying temperature to allow the gulab jamun to cook through without burning.
- Syrup should always be warm when adding the fried balls to help them absorb the syrup well.
- Soaking time can be adjusted; longer soaking yields softer gulab jamun.
- Using ghee instead of oil in the dough adds richness and authentic flavor.
Keywords: Gulab Jamun, Indian dessert, syrup soaked donuts, cardamom syrup, fried sweets
