Gulab Jamun

Method

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1. Make the syrup first: dissolve the sugar in the water with the cardamom and saffron, bring to a boil, then simmer 5 minutes. Stir in the lemon juice and rose water and keep warm — it should be thin, not thread-forming.

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2. Mix the milk powder, flour, baking powder and salt. Rub in the melted ghee until it resembles damp sand.

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3. Add the milk a tablespoon at a time, bringing it together into a soft, slightly sticky dough. Stop as soon as it comes together — kneading makes the jamun hard.

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4. Rest, covered, for 15 minutes, then divide into 20 pieces and roll each into a perfectly smooth ball between your palms, greasing your hands lightly. Any crack will split during frying.

   Mark done Start 15 min timer

5. Heat the ghee to only 130°C / 265°F — a ball dropped in should sink, then rise slowly after about 20 seconds.

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6. Fry six at a time, keeping them moving gently with a slotted spoon, for 8 to 10 minutes until evenly deep brown. Do not rush or raise the heat.

   Mark done Start 8 min timer

7. Lift out, drain for 30 seconds, and slide straight into the warm syrup.

   Mark done Start 30 sec timer

8. Soak for at least 2 hours, turning occasionally. The jamun will swell to nearly twice their size.

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9. Serve warm or at room temperature, scattered with pistachios.

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Chef’s Tips

• Smooth, crack-free balls are essential. Roll each one for a full 20 seconds.
• If the jamun stay hard in the centre, the dough was over-kneaded or the oil too hot.
• A tablespoon of semolina in the dough gives a slightly firmer, more traditional bite.

Pairing Suggestions

• Masala chai or a cold glass of milk
• Serve after biryani or a rich curry
• Excellent with vanilla ice cream

Storage & Reheating

Keeps 5 days refrigerated in its syrup; warm gently before serving. Freezes 2 months in syrup.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.