Gulab Jamun with Cardamom Syrup
Tender milk-powder doughnuts soaked in cardamom and rose-scented syrup.
Gulab jamun are soft milk-based dough balls fried until evenly golden and soaked in fragrant sugar syrup. The source omits syrup instructions and uses gram flour where plain flour is a more suitable binder, so this version supplies a measured syrup and a small amount of flour. Keep the oil at low-to-medium heat; the balls need time to cook inside before the outside darkens. Soak them while warm. Combine sugar, water and cardamom in a saucepan. Simmer 5 minutes until clear and lightly syrupy. Remove from heat and stir in rose water if using. Keep warm. Whisk milk powder, flour, semolina and baking soda. Stir in melted butter and enough milk to make a soft, slightly tacky dough. Rest 10 minutes.
Recipe card
Gulab Jamun with Cardamom Syrup
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Make syrup
Combine sugar, water and cardamom in a saucepan. Simmer 5 minutes until clear and lightly syrupy. Remove from heat and stir in rose water if using. Keep warm.
Mix dough
Whisk milk powder, flour, semolina and baking soda. Stir in melted butter and enough milk to make a soft, slightly tacky dough. Rest 10 minutes.
Shape
Grease hands lightly and roll into 18 smooth balls with no cracks.
Heat oil
Warm oil or ghee over low-medium heat to about 150°C (300°F).
Fry slowly
Fry balls in batches, turning constantly, 6 to 8 minutes until evenly deep golden. Drain briefly.
Soak
Place warm balls in warm syrup for at least 1 hour, turning once, before serving.
How to tell when it is ready
Place warm balls in warm syrup for at least 1 hour, turning once, before serving.
Tips
- Combine sugar, water and cardamom in a saucepan.
- Whisk milk powder, flour, semolina and baking soda.
- Grease hands lightly and roll into 18 smooth balls with no cracks.
- Warm oil or ghee over low-medium heat to about 150°C (300°F).
Troubleshooting
- If jamun darken too fast, lower the oil heat.
- If syrup thickens too much, warm with a little water.
Substitutions
- Use ghee in place of butter.
- Add a spoon of yoghurt if dough feels dry, adjusting flour carefully.
Variations
- Add rose water to the syrup.
- Use orange blossom water sparingly.
Serving suggestions
- Serve warm or at room temperature.
- Garnish with chopped pistachios.
- Add a few saffron strands to syrup.
- Offer with masala tea.
Make ahead
Prepare components ahead and store safely. Refrigerate covered up to 4 days. Serve at room temperature or warm gently in syrup.
Storage
Refrigerate covered up to 4 days. Serve at room temperature or warm gently in syrup.
Food safety
Use clean equipment and refrigerate dairy-based leftovers promptly.
Frequently asked questions
Why do jamun crack?
Roll until smooth and seal any cracks; fry at low heat so the outside does not set too quickly.
How should I store gulab jamun with cardamom syrup?
Refrigerate covered up to 4 days. Serve at room temperature or warm gently in syrup.
Serve warm or at room temperature. Refrigerate covered up to 4 days. Serve at room temperature or warm gently in syrup.
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