My entire family enjoys this dish, which is easy to prepare, healthful, and delicious.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 20 |
| Yield: | 20 balls |
Ingredients
- 1 cup dry milk powder
- 3 tablespoons all-purpose flour
- 2 tablespoons ghee (clarified butter), melted
- ½ teaspoon baking powder
- ½ cup warm milk
- 1 tablespoon chopped almonds (Optional)
- 1 tablespoon chopped pistachio nuts (Optional)
- 1 tablespoon golden raisins (Optional)
- 1 pinch ground cardamom
- 1 quart vegetable oil for deep frying
- 1 ¼ cups white sugar
- 7 fluid ounces water
- 1 teaspoon rose water
- 1 pinch ground cardamom
Instructions
- In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
- In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
- Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
- Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 40 mg |
| Sugars | 16 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is the worst version of this recipe i ever made. If you were like me and didn’t read the comments until you already added all the milk, you will need to add more milk powder of flour or both. Just be sure not to overknead the dough. I did with mine which activated the gluten in the flour and my gulab jamun was very bready. It turned out OK after I added the syrup but still didn’t like it at all. Also, be sure to fry on a low heat so that it cooks all the way through. You can then raise the heat to get the color faster. Such a tedious process this was because of the wrong proportions.
These are delicious but like others have said I had to add a LOT more milk powder. I also decided to grind up my almonds and used quite a bit of those, too – it helped a lot. I used currants instead of golden raisins because I needed to use them. The sauce is delicious! I would definitely make these again!
even better with mango ice cream
Love This Recipe!!
This was so intimidating and yet so easy! They turned out delicious, and beautiful and I was so worried. 🙂
Will be making again! Not a fan of roses so we went without, was STILL awesome. When I applied heat to the pill I didn’t bring to medium, I kept on medium low and they didn’t cook TOO fast. Very rich.
Had problem making the dough.
I didn’t make these balls (I bought the commercial variety) but I thought I would pass on a technique to get the syrup into the balls without putting them in a frying pan with the syrup. When South Africans make their “koeksusters” (literally and pronounced basically the same “Cook sisters”) they make up the syrup the night before and put it in the fridge. The next day, after they have deep fried their koeksusters they drop them immediately into the syrup. The syrup is then sucked up into the koeksuster. The syrup should be kept cold.
I made about 4 batches of these and found the dry milk powder ratio to be correct but you have to let it sit for a a bit longer – say 40+ minutes and I felt that the dough consistency was less wet when I used purchased Ghee vs clarifying the butter myself. Those two things made a world of difference. With both of those fixes, the dough was easier to work with and I could make 20 small balls that expanded when cooked. I used everything except the rose water. Next time I would add more cardamon since we couldn’t detect it. These are substantial dense balls and best when fresh or heated
When I put the dough in the sugar syrup, it becomes very soft and lose its shape. it get dissolved in sugar syrup.
this recipe needs full cream milk powder then you can make balls easily other wise with skim milk powder it is hard to handle the dough or making balls
MOLTO DELICIOUS
terrible proportions flat instead of balls the first one disintegrated in the oil i added more milk powder and still got a bad result i.e. flat and 1/2 disintegrated very disappointing find another recipe
Good recipe. For those who have a sticky dough add more ghee to mixture instead of milk and knead well until it leaves the sides of the bowl. You may also omit the nuts and raisins for a smoother texture.
I made Gulab Jamun as a surprise for my boyfriend, he is from Bangladesh. He absolutely loved it!!! And so did I! The suggestions are correct; 2 cups of powdered milk are needed instead of 1. Another thing I would recommend is to let the dough rest for about 5 minutes after mixing it! It will give time for regular milk to be absorbed by the powdered one and the dough is much easier to handle! Thank you so much for posting it 🙂
It was a very good recipe…. The dough was not really good…. But we sorted that out…please put on the right recipe of the dough. -GG
I did not care for this recipe.
Complete fail it turned into a sauce i added more stuff and it just became a sticky mess. You should add in the recipe gradually add the milk
This recipe didn’t work for me…and I even decreased the amount of warm milk. The balls didn’t expand like I thought they would. THe size I made them was about the size they came out to be. Please help. What did I do wrong???
Terrible recipe. The dough is an awful consistency, and you taste too much of the flour. I made the mistake of only looking at the star rating and not reading the comments in depth. Do yourself a favor and make it the proper way from scratch (instead of using milk powder and making dough), curdling milk and skimming the curds. It’ll come out MUCH better, and only takes a little longer to prep. DO NOT WASTE YOUR TIME ON THIS RECIPE
its the only easiest recipe of gulab jamun that really works giving it more stars cause m very very happy with the result so i will ignore the little fact that dry milk ratio is what it should b so according to the given suggestion i put 1/2 cup more dry milk n then it was possible to make balls