Now here is a south Asian dessert that is truly decadent. Gulab Jamun may have evolved from a
Persian dish with rose water syrup as a base. Imported to India many centuries ago, it has become a
signature treat at major festivals and dinner parties. Biting into this succulent dumpling, drenched in
aromatic rose water syrup, is the ultimate treat for any food connoisseur with a sweet tooth.

Ingredients (Gulab Jamun)

  • 1 cup dry milk powder
  • 3 tablespoons all-purpose flour
  • 2 tablespoons ghee (clarified butter), melted, or vegetable oil
  • 1/2 teaspoon baking powder
  • 1/2 cup warm milk
  • pinch of ground cardamom
  • 1 quart vegetable oil for deep frying
  • 1  cup white sugar
  • 1 cup water
  • 1 teaspoon rose water

Method

Prep Time: 20 min

Cook Time: 5-10 min

(Serves 20)

  1. Stir together the milk powder, flour, baking powder, and cardamom in a large bowl. Then mix in the melted ghee, then pour in the milk, and continue to mix. Let rest for 20 min.
  2. In a saucepan stir together the sugar, water, and rose water. Boil and set aside.
  3. Fill and heat a large skillet halfway with oil.  Form about 20-22 small balls (they will expand). Then fry on low for 5-10 min making sure to develop an even colouring on all sides. Once the balls have turned a golden brown, immediately drain some oil and put the balls into the sugar syrup.
  4. Let the gulab jamun sit in the syrup for a minimum of 20 min.
  5. Serve and enjoy!