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Gulab Jamun

Soaked in syrup, these warm balls of goodness are India's most popular dessert and now you can make it in the comfort of your home!
Makes: 20-30 Gulab Jamun
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

For the syrup

  • 1¾ cup granulated sugar
  • 1½ cup water
  • 4 cardamom pods
  • 1 tsp lemon juice

For the gulab jamun

  • 2 cups milk powder
  • ½ cup all purpose flour
  • 2 tbsp semolina
  • 1 tsp baking soda*
  • ¼ tsp salt
  • ½ cup milk + 2 tbsp
  • 1 tbsp ghee

Instructions
 

Start by making the syrup

  • In a large pan, combine the water, sugar, cardamom pods, lemon juice and bring to a boil. Allow the syrup to boil until the sugar is completely dissolved. Turn off the heat and set the syrup aside.

Now for the gulab jamun

  • In a large bowl, combine the milk powder, all-purpose flour, semolina, baking soda, and salt. Then add the milk and ghee, if your dough is too hard you can add a little bit of milk at a time to make it softer. Allow the dough to rest for a few minutes.
  • Take 1 tablespoon (or less) of the dough and roll into a smooth ball between your palms.
  • Heat 2 inches of oil and 2 tbsp of ghee in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
  • Place the gulab jamuns in the frying pan. Do not crowd them. Fry the gulab jamuns on medium heat for about 7 minutes, rolling them around for even browning until dark brown.
  • Let the gulab jamuns cool a few minutes before placing into the warm syrup. Let the gulab jamuns sit in the syrup for at least 1 hour prior to serving. Enjoy!

Notes

* Too much baking soda will result in the gulab jamuns cracking/breaking while frying.
Gulab jamuns can be kept at room temperature for about a week! If refrigerated, just pop them into the microwave for about 15 seconds or until warm.