Rose Cardamom Milk Dumplings — Gulab Jamun
Classic Indian milk solid dumplings, deep-fried to mahogany brown and steeped warm in a rose and cardamom sugar syrup.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk milk powder, flour, and baking soda in a bowl. Rub in 2 tsp ghee until mixture resembles fine crumbs. Add warm milk 1 tsp at a time, mixing gently until a soft, just-holding-together dough forms. Rest 5 minutes until pliable and slightly tacky. Divide into 6 equal portions and roll each between oiled palms into smooth balls with no cracks.
Simmer
Combine sugar, water, and crushed cardamom pods in a wide pan over medium heat. Simmer 5 minutes until sugar fully dissolves and syrup is slightly sticky but still pourable. Off heat, stir in rose water and saffron. Keep warm.
Fry
Heat 1 cup ghee in a small deep pan to 140°C. Lower all 6 jamuns into warm ghee. Fry 7–9 minutes, stirring gently constantly, until deep mahogany brown all over and cooked through without splitting.
Steep and plate
Lift jamuns with a slotted spoon and drop straight into warm syrup. Leave to steep at least 30 minutes until they double in size and absorb syrup. Divide between 2 small bowls, serve warm with syrup, and top with slivered pistachios.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.