Soft fried milk-solid dumplings soaked in cardamom and rose-scented sugar syrup — one of India's most beloved festival sweets.

خطوات التحضير

Prepare the sugar syrup first: boil sugar, water, and cardamom together for 8-10 minutes until a light syrup forms, then add rose water and saffron and set aside, keeping it warm.

Mix the milk powder with flour and baking powder in a bowl, and add the melted butter.

Gradually knead in the liquid milk, one tablespoon at a time, until you get a soft, smooth, non-sticky dough (avoid over-kneading).

Shape the dough into small smooth balls about the size of a walnut, making sure there are no cracks on the surface, as these cause the balls to fall apart while frying.

Heat oil over low to medium heat, and fry the balls in batches, stirring gently and continuously to ensure even browning on all sides until golden brown.

Remove the fried balls directly into the warm (not too hot) syrup and let them soak for at least an hour until they absorb the syrup and puff up slightly.

Serve gulab jamun warm with a little syrup spooned over.

نصيحة

Fry the balls over very low heat, as high heat burns the outside before the inside is fully cooked. Make sure there are no cracks in the dough when shaping, as any crack will let oil seep in and cause the ball to fall apart while frying.

Gulab jamun is one of the most famous traditional Indian sweets, its name derived from the Persian word "gulab" meaning rose water, and "jamun," a dark Indian fruit resembling the dessert's round shape. It's a centerpiece of major Indian celebrations like Diwali and weddings.

Gulab jamun is traditionally made from khoya (reduced dried milk solids), kneaded with a little flour and shaped into small smooth balls, then fried on low heat until evenly golden brown, and finally soaked in warm sugar syrup scented with cardamom and rose or orange blossom water until fully saturated and soft.

An easier homemade version can be made using full-fat milk powder instead of traditional khoya. Gulab jamun is served warm or at room temperature, sometimes with a scoop of vanilla ice cream for a delightful contrast in temperature.