Gulab Jamun
Gulab jamun are a classic Indian dessert made from milk solids, flour, and rose water. They are typically fried in hot oil and then soaked in a sweet syrup. Gulab jamun are often served warm or cold, and can be garnished with nuts or saffron strands.
Gulab jamun are believed to have originated in India in the 16th century. The name "gulab jamun" means "rose water ball," and the dessert is said to have been created by a chef in the Mughal court. Gulab jamun quickly became popular throughout India and are now a staple of many Indian weddings and festivals.
Gulab Jamun Gulab Jamun Gulab Jamun Gulab Jamun
Prep time: 30 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup milk powder
  • 1/2 cup all-purpose flour
  • 1/4 cup ghee
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 cup rose water
  • 1/4 cup water
  • Vegetable oil for frying
Instructions
  1. In a large bowl, combine the milk powder, flour, ghee, sugar, baking powder, rose water, and water. Mix well until a dough forms.
  2. Cover the dough and let it rest for 30 minutes.
  3. Divide the dough into small balls and flatten them into discs.
  4. Heat the vegetable oil in a deep fryer or large saucepan to 375 degrees F.
  5. Fry the gulab jamuns in batches until they are golden brown.
  6. Remove the gulab jamuns from the oil and drain them on paper towels.
  7. Serve the gulab jamuns warm or cold with your favorite syrup.
Why It Works
  • The milk solids in gulab jamun give them a rich, creamy flavor.
  • The flour helps to bind the ingredients together and gives gulab jamun their characteristic texture.
  • The ghee adds flavor and richness to gulab jamun.
  • The sugar sweetens gulab jamun and helps them to brown in the oil.
  • The baking powder helps gulab jamun to rise and become light and fluffy.
  • The rose water gives gulab jamun their characteristic floral flavor.
  • The water helps to bind the ingredients together and gives gulab jamun their moist texture.
  • The vegetable oil is used to fry gulab jamun and gives them their golden brown color.
  • The syrup adds sweetness and flavor to gulab jamun and helps to keep them moist.