Easy Gulab Jamun Recipe | Sweet Milk Powder Dessert | Quick Indian Sweet Dish

milk powder

🥗Healthier: coconut flour

💰Cheaper: dry milk

Coconut flour offers a lower-calorie option.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor with less saturated fat.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note without the cost.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color at a fraction of the cost.

In a medium saucepan, add 2 cups sugar, 1 cup water, 4 cracked green cardamoms, and a pinch of saffron.

Heat the syrup mixture over medium heat, slowly bringing to a simmer while stirring constantly for about 7-10 minutes.

Simmer for about 1 minute. Once the sugar is completely dissolved and the syrup is clear, turn off the heat.

Add 1 tsp lemon juice and 1/2 tsp of rose water. Mix well and set aside.

In a large mixing bowl, add 1 cup milk powder, 1/2 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp cardamom powder. Mix well.

Add 2 tbsp melted ghee, and mix thoroughly with the dry ingredients to form a moist and crumbly mixture.

Slowly add 1/4 cup of milk in small portions. Gently mix in between each pour of milk to incorporate slowly and form a dough.

Add 1 tsp more milk and knead into the dough.

If the dough is still too dry, add another tsp of milk and knead into the dough.

Roll about 1 tbsp of dough between your palms, applying light pressure. The balls should be smooth and round without any cracks. Cover dough balls with a damp paper towel and set aside.

Heat enough ghee to completely cover the gulab jamun dough in a large pot.

Check to see if the oil is hot enough by dropping a small piece of dough into the oil. If it bubbles and begins to get golden brown after about 45 seconds, it is ready.

Once the temperature reaches around 300 F, reduce the heat to medium-low, and then fry the gulab jamun dough in small batches (3-4) for about 3 minutes, moving them constantly for instant cooking.

Once dark golden brown, drain the oil and add the fried gulab jamun to the syrup. The syrup should be hot, but not boiling.

Soak the gulab jamun in the syrup for at least 2 hours. After soaking, warm in a saucepan and garnish with chopped pistachios and almonds before serving!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens