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Gulab Jamun
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5 from 1 vote

Gulab Jamun (Sweet Indian Dumplings)

Prep Time30 minutes
Cook Time2 hours
Course: Dessert
Cuisine: Indian
Servings: 5 Gulab Jamun
Author: Emily Roz

Ingredients

For The Dough

  • 100g milk powder
  • 1 tablespoon plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon Ghee or oil
  • 1 egg
  • Oil as needed for deep frying

For The Syrup

  • 250ml water
  • 150g sugar
  • 2 cardamom pods
  • 2 tsp rose water (optional if you don't have it)

Toppings

  • 5 pistachios, crushed

Instructions

For The Syrup

  • In a saucepan, combine the water and sugar. Bring up to boil and then simmer for 5 minutes.
  • Add in your cardamom and rose water. Stir and leave to simmer for another 5 minutes.
  • Turn off the hob and leave to fully cool.

For The Dough

  • Combine the milk powder, flour, and baking powder in a bowl. Then add the egg and ghee (or oil). Gently combine with your hands to form a dough. Add some warm milk if the dough is too dry. Make sure to not over knead the dough, because if you do, the centre of the balls will end up hard and you don't want that!
  • Once a rough dough has formed, tear off small bits of dough (around 3-4cm in diameter). Place the piece of dough into the palm of your hand and gently roll into a perfect sphere. Make sure there are little to no cracks or breaks in the dough. You want the surface to be as smooth as possible.
  • Repeat the previous step until the dough is used up.

Cooking

  • Pour your oil into a deep saucepan or wok. Place on a low to medium heat. You want your oil to be very warm but not very hot (you don't want to see a sizzle when you place the Gulab Jamun into the oil, you want them to cook slowly)
  • Once the oil has reached the right temperature (you can tell by placing a chopstick into the oil. If bubbles slowly start to form around the chopstick, then the oil is ready), add in the Gulab Jamun. (Check out my video on Instagram if you're struggling).
  • Stir continuously and cook for around 3-5 minutes or until the dumplings have grown in size and are golden brown.
  • Remove the dumplings and add straight into the syrup mixture (make sure the syrup has cooled down).
  • Place the lid on the saucepan and leave the Gulab Jamun for 2 hours to soak up the juices.

Serving

  • Once the Gulab Jamun is ready, add a few dumplings into a bowl with some syrup and a sprinkle of pistachios. Enjoy!