Gulab Jamun
Soft, deep-fried milk-solid dumplings soaked in cardamom-rose sugar syrup — made from khoya (reduced milk solids), the same base ingredient behind much of South Asian milk-sweet cookery; it's often called Pakistan's national sweet while being equally beloved across India, Bangladesh, and beyond, with roots tracing back to a Persian fried dough sweet.
VegetarianDessert
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup khoya (mawa) or milk powder, mashed smooth
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2-3 tbsp milk, as needed
- Ghee or oil, for deep-frying
- 1 1/2 cups sugar
- 1 1/2 cups water
- 4-5 green cardamom pods, crushed
- 1 tsp rose water
- 1 tsp lemon juice
Steps
- Combine the sugar, water, and crushed cardamom in a saucepan. Bring to a boil, then simmer for 8-10 minutes until slightly sticky. Stir in the rose water and lemon juice (the lemon juice prevents crystallization). Keep warm.
- Mash the khoya thoroughly until smooth and lump-free. Mix in the flour and baking soda.
- Add milk a little at a time, kneading gently, until a smooth, soft dough forms (do not overwork it).
- Divide into small portions and roll into smooth, crack-free balls between your palms.
- Heat ghee or oil to a low-medium temperature (around 320°F/160°C) — frying too hot will brown the outside before the inside cooks.
- Fry the balls in batches, stirring gently to color them evenly, until deep golden brown all over, about 8-10 minutes.
- Drain briefly, then immediately drop the warm fried balls into the warm sugar syrup and let them soak for at least 1-2 hours before serving, so they absorb the syrup and soften.