- 1 cup nonfat milk powder
- 1/4 cup All Purpose flour
- 3 tablespoons room temperature unsalted butter
- 1/4 cup room temperature whole milk
- Pinch of baking soda
- 1 3/4 cup sugar
- 1 1/2 cup water
- 4 coarsely grounded cardamom seeds
- 1 tablespoon sliced almonds and pistachio
- Oil for deep-frying
Syrup topping: In a large pan, add the water, sugar, and cardamom seeds and bring to a boil. Let it boil for a minute and remove from the heat. Make sure to stir well so the sugar is dissolved. Set syrup aside.
Gulab Jamun: In a bowl, mix the milk powder, flour and baking soda. Add the butter and mix well. Now add the milk. The dough will be sticky. Let the dough sit for a few minutes. The milk powder will absorb the extra milk, knead the dough. Divide the dough into 20 equal portions and roll them into round balls.
Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. Place the gulab jamuns in the frying pan. Note: When you put the gulab jamuns in the oil, it should take a few seconds for the gulab jamuns to come up to the top. If the gulab jamuns come up right away, your oil is too hot and you should reduce the heat. It should take about 7 minutes to fry the gulab jamuns. Make sure to keep moving the gulab jamuns around in the frying pan so they are evenly browned. When completely fried, the gulab jamuns should be dark brown in color. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup. The gulab jamuns should sit in the hot syrup for at least 10 minutes prior to serving. Gulab Jamuns stay fresh kept outside for one week and up to one month when refrigerated.
Gulab Jamuns can be served dry and taken out of the syrup.
Try rolling the Gulab Jamuns in about a 1/2 cup of unsweetened coconut powder. Using the same recipe, make about 24 smaller Gulab Jamuns instead 20. After the Gulab Jamuns are soaked in the syrup, take them out and set aside for few minutes before rolling in the coconut powder. Also you can substitute coconut powder with coarsely grounded almonds.
Garnish the Gulab Jamuns with 2 tablespoons of sliced almonds and pistachios. Using the same recipe, make about 15 larger Gulab Jamuns. Cut the Gulab Jamuns in half when they are at room temperature. Garnish topped with sliced almonds and pistachios.
- If the Gulab Jamuns are fried on too high heat, they will be hard inside and not fully cooked.
- Too much baking soda will cause the Gulab Jamuns to get too soft or they will break when frying.
- Don’t place the Gulab Jamuns in the syrup immediately after frying. This will cause the Gulab Jamuns to lose their shape and become chewy.