Gulab Jamun
Soft and spongy these warm rose syrup infused Pakistani doughnut holes are addictive and delicious! You won’t want to put them down.
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!