Today’s recipe is a classic Pakistani dessert that is definitely many people’s favorite, including myself, and that’s Gulab Jamun! Interestingly “Gulab Jamun” literally translates to Gulab=Rose and Jamun=Berry in Urdu. Well, Jamun are a specific type of large black berry found in Pakistan. I guess Gulab Jamun kind of look like them so it’s not a huge stretch to have this name. The “Gulab” part comes from the fact these little doughnut balls are soaked in a rose infused sugar syrup making them a sweet and spongy little munchkin. I think that was a good language lesson for the day. Let’s just get on with the recipe, shall we?
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Ingredients:
Gulab Jamun:
- 1.5 cups powdered milk
- 4 tablespoons butter, room temp
- 1/2 cup milk or heavy cream
- 3/4 cup all purpose flour (+/-)
- 1/2 teaspoons baking powder
- vegetable oil, for frying
Sugar Syrup:
- 2.5 cups sugar
- 2 cups water
- 2-3 cardamom pods
- 1/4 teaspoon rose water
- 2-3 strands saffron (optional)
- 2-3 drops kewra (optional)
Directions:
The first thing you want to make is the sugar syrup, that way you will have it ready to put your Gulab jamun in as you make them. It’s really rather simple; just combine all the syrup ingredients into a large saucepan and heat it up on medium to high heat until the sugar melts. The saffron adds a nice yellow hue to the syrup but it’s not necessary so it’s okay if you don’t have it. Honestly, having a simple syrup is the most important part so if you don’t have any of the flavoring ingredients it’s okay as long as you have sugar and water you should be fine.
Once the sugar dissolves you can take the syrup off the heat and just set it aside. Now it’s time to turn your attention to make the Gulab jamun dough. It took a little trial and error to get this right but I found these ratios worked and the most important part is the texture of the dough. It’s a pretty soft and sticky dough so just keep that in mind while you make it. Start by mixing all the wet ingredients in a large bowl, this includes the powdered milk, room temperature butter, and milk. In a separate smaller bowl mix together the dry ingredients; 1/2 cup flour and baking powder.
At this point things may go differently for people because the milk powder you use might make a difference. Your mixture might be wetter or dryer depending on the milk powder you use so just slowly add in the dry ingredients. Start with about all the dry mixture and mix thoroughly. Add any extra flour until the dough forms into a soft, sticky dough that stays together. You may need a little more or less than 3/4 cup flour so add a little at a time. The only thing I could think it reminded me of was a choux pastry dough.
When it comes to forming the little dough ball that will be fried I recommend first rubbing a little butter on your hands just so the dough doesn’t stick. It very much helps. You just need a little butter maybe about a teaspoon in all. I didn’t divide them in any special way just eyeballed it. Grabbing a small amount just roll them between your palms to make little dough balls. You don’t want them too large because then they won’t cook all the way through.
I should have put some common object to reference the size but I forgot…😖 To make it up to you I will just tell you the size. If I had to choose a sports ball to reference this I would say a little smaller than a ping pong ball and if that doesn’t help something else that comes to mind is standard whole walnut shell. And those are the only things I can seem to think of on my small spherical objects list, I do hope they help.
Now it’s time to fry! We all know this is always the most exciting part of any recipe. In a medium sized sauce pan or pot fill enough oil to fully submerge the dough balls. The amount will vary depending on your pan. The reason you want to fully submerge the dough is so it will cook more evenly and to keep them from touching the bottom of the pan. Heat your oil on medium heat and once it looks shiny and bubbles slightly when a small piece of dough is added it’s ready. Add enough dough balls to fill the pan without overcrowding. The dough balls should float up a little but if they get stuck to the bottom just give them a little wiggle so they float free. You want them to brown slowly until they are a golden brown color. Stir them as they cook a push them under the oil to keep them submerged. This will all ensure even coloring. If they are changing color too quickly lower the heat to low.
Once they are golden brown strain them out of the oil and set them aside. Bring your already made syrup back to the stove and warm it up on low heat. You don’t want it boiling or simmering just to make it warm. Then you can go ahead and add the Gulab jamun into the syrup. Let them soak in the warm syrup for 15-20 minutes then take them off the heat and let them continue to soak the syrup. It’s hard to say when it will completely soak through the Gulab Jamun but I can say with certainty the longer you leave them in the more syrup they will soak up…
“You’re welcome” -Captain Obvious
After an hour or two I had some pretty good soakage which really doesn’t sound appetizing but it’s what you want for Gulab jamun.
Serve them up warm and fresh to all your guests or to yourself, that’s okay too 😄
Gulab Jamun
Ingredients
Gulab Jamun
- 1½ cups powdered milk
- 4 tablespoons 4 tablespoons butter
- ½ cup milk or heavy cream
- ¾ cup all purpose flour (+/-)
- ½ teaspoon teaspoon baking powder
- vegetable oil, for frying
Sugar Syrup
- 2½ cups sugar
- 2 cups water
- 2-3 cardamom pods
- 1/4 teaspoon rose water
- 2 drops kewra (optional)
- 2-3 strands saffron (optional)
Instructions
Sugar Syrup:
- In a saucepan combine all the sugar syrup ingredients and put it on a medium to high heat on the stove.
- Mix occasionally and wait until sugar completely dissolves then turn off the heat and set the syrup aside.
Gulab Jamun:
- To make the dough mix together milk powder, milk, and butter in large mixing bowl until combined. This is the wet mixture
- In a smaller bowl combine 1/2 cup flour and baking powder to make dry ingredients.
- Add the dry ingredients into wet. Mix to combine. Depending on the powdered milk you use your mixture may be wetter or dryer. If it is still too wet and not forming into a dough add in a little more flour (up to a total of about ¾ cup). Add flour until the dough is soft and sticky and staying together. It is a fairly wet dough. Almost looks like a choux pastry
- Once dough has formed start to form little dough balls. First rub a little butter on your hands to prevent sticking. Grab a small ping pong ball or walnut shell size amount of dough and roll between your palms into a ball
- Form all the balls and then prepare your oil for frying
- In a medium sized pot or saucepan add enough vegetable oil to fully submerge the dough balls. Heat up on medium heat until oil is shiny and bubbles up when a little dough is added
- Add in enough dough balls to fill the pan but not overcrowd. Let them float up to the top of oil and if they stick to the bottom of the pan just move them around with a slotted spoon until they unstick.
- Let the dough balls cook for a few minutes, slowly until they are a light golden brown. Keep moving them around and pushing down to submerge in oil. This will ensure even cooking. If they are browning too quickly lower the heat to low. Once they are a golden brown color strain them from the oil and set them aside briefly.
- Bring the sugar syrup back to the stove and allow it to warm on low heat (not boiling or simmering). Add the just cooked Gulab jamun into the syrup. Mix them around to help them full coat and submerge in the syrup.
- Let them sit in the warm syrup for 15-20 minutes then take them off the stove and let them continue to rest and soak up the syrup for a few more hours. At least 1-2 hours. The longer they soak the more syrup will be infused in the Gulab Jamun.
- Serve them while they are fresh and warm with an extra spoonful of syrup and a garnish of pistachios.
- Enjoy!
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