Gulab Jamun
Gulab Jamun is a classic South Asian dessert made from khoya (milk solids) or milk powder, deep-fried to golden brown and soaked in fragrant sugar syrup flavored with cardamom and rose water. Popular in Pakistan and India, it's a sweet treat often served during festivals and celebrations.
Ingredients
- 250 gramsKhoya (milk solids)
grated or crumbled
- 3 tablespoonsAll-purpose flour
- 0 ½ teaspoonsBaking powder
- 3 tablespoonsMilk
or as needed to knead dough
- 500 mlGhee or oil
for deep frying
- 400 gramsSugar
for syrup
- 600 mlWater
for syrup
- 4 piecesGreen cardamom pods
crushed
- 1 teaspoonsRose water
- 5 strandsSaffron strands
optional, for flavor and color
Instructions
In a mixing bowl, combine grated khoya, all-purpose flour, and baking powder.
Add milk gradually to form a soft dough that is not too sticky. Knead gently and rest for 5 minutes.
Divide the dough into small equal portions and roll into smooth balls without cracks.
In a deep frying pan, heat ghee or oil on medium heat. Fry the balls in batches, stirring gently, until golden brown on all sides. Remove and drain on paper towels.
In a separate pot, prepare sugar syrup by boiling sugar, water, and crushed cardamom pods until sugar dissolves completely. Simmer for 10 minutes on low heat.
Add rose water and saffron strands to the syrup, mix well.
Soak the fried balls in warm sugar syrup for at least 1 hour before serving for best flavor and softness.
