Sweets · Mitharaan
Gulab Jamun
Fried milk dumplings in sugar syrup
A mitho (sweet), taraylo (fried) sweet: balls of a dough of milk powder, a little flour and condensed milk are fried in ghee on a slow flame until light brown, rested briefly, and then simmered in a 1-string saffron-and-cardamom (or tejano) syrup. They are served at room temperature or lukewarm.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the dumplings
For the sugar syrup
Method
Tap a number to tick off a step.
Sugar syrup
Put the water and sugar in a vessel on a medium flame. Add the saffron and the cardamom powder (or tejano) and boil until the syrup reaches 1-string consistency. Set aside.
Dumplings
In a thali (plate), mix the milk powder, refined flour, melted ghee and soda bicarbonate thoroughly.
Knead with the condensed milk into a smooth dough; if the dough is very dry, add a little more condensed milk.
Divide into 15 pieces and roll each into a small ball, a little bigger than a marble.
Heat the frying ghee on a slow flame. When it is hot, fry the balls a few at a time until light brown in colour.
Take the fried balls out and set them aside for a couple of minutes, then put them into the sugar syrup. Repeat until all are fried.
When all the jamuns are in the syrup, simmer on a low heat for a couple of minutes. Garnish with chopped pistachios and almonds.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
If the dough is very dry, add more condensed milk (step 3). Cardamom powder and tejano are interchangeable in the syrup.
Serve with
Served at room temperature or lukewarm; keeps 1 week in the fridge.
Recipes mentioned here
Nutrition
EstimatedPer gulab
120 kcal
- Protein
- 2 g
- Carbohydrate
- 20 g
- Fat
- 4 g
The recipe makes 15 gulab jamuns.
Whole recipe
1,830 kcal
- Protein
- 24 g
- Carbohydrate
- 305 g
- Fat
- 61 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Key points
Make the syrup first, to 1-string consistency, and keep it aside. Fry the balls a few at a time on a slow flame, until light brown. Rest them for a couple of minutes before they go into the syrup, then simmer for a couple of minutes on low heat.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos