Ingredients

2 cups/400 grams granulated sugar

4 green cardamom pods, lightly crushed

1 small pinch saffron threads

1 teaspoon lemon juice

2 teaspoons rose water

2 cups/200 grams nonfat dry milk powder

1/3 cup/41 grams all-purpose flour

1 teaspoon baking powder

2 tablespoons ghee, plus more for greasing

1/2 cup plus 2 tablespoons whole milk, plus more as needed, at room temperature

4 cups sunflower or peanut oil, or other neutral oil, for frying

Chopped pistachios and dried rose petals, for serving (optional)

Vanilla ice cream, for serving (optional)

Instructions

Step 1: Prepare the syrup by combining sugar, 2 cups water, cardamom pods, saffron, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil while stirring frequently, about 5 minutes. Reduce heat to medium and simmer until syrup is still runny and slightly sticky, about 7 minutes. Remove from heat, stir in rose water, and cover to keep warm.

Step 2: In a large bowl, sift together the milk powder, flour, and baking powder. Add ghee and mix with your fingers until the mixture feels sandy. Make a well in the center and add ¼ cup milk. Work the dry ingredients into the milk with your fingers, then gradually add the remaining milk 1 tablespoon at a time until the dough is very soft and sticky. Cover with plastic wrap and let rest for 5 minutes.

Step 3: Heat oil in a heavy-bottomed pot over medium heat to 270°F (use a thermometer). This temperature is lower than usual deep frying to cook the jamun evenly.

Step 4: Grease your hands with ghee. Take about 1 heaping tablespoon of dough and gently shape it into a smooth ball, avoiding cracks. Place formed balls on a greased plate and cover with plastic wrap. Repeat until all dough is shaped, about 14 balls total.

Step 5: Test the oil by frying one jamun, stirring frequently, until dark golden brown, about 7 to 9 minutes. Remove, cool briefly, and check that it is cooked through. Fry the jamun in small batches, maintaining the oil temperature at 270°F, stirring often for even color. Drain them briefly before transferring to the warm syrup. Cover the syrup pot.

Step 6: Let the jamun soak in the syrup, covered, at room temperature for at least 4 hours or overnight in the refrigerator. Occasionally stir the jamun in the syrup for even soaking. To serve, gently reheat on medium-low until warmed through. Garnish with chopped pistachios and dried rose petals if desired. Serve with vanilla ice cream for a special touch.

Tips & Variations

Use nonfat dry milk powder for the best texture; avoid fresh milk which makes the dough too soft.

Do not overwork the dough to keep jamun soft and tender.

If saffron is unavailable, substitute with a small pinch of turmeric for color, though flavor will differ.

For a vegan version, substitute ghee with coconut oil and use plant-based milk, but the texture may vary.

FAQs

Can I make gulab jamun ahead of time?

Yes, gulab jamun actually tastes better after soaking in syrup for several hours or overnight, making them perfect for preparing in advance.

Why do my gulab jamun become hard instead of soft?

Hard jamun are usually due to over-kneading the dough or frying at too high a temperature. Gentle mixing and frying at 270°F helps keep them soft and cakey inside.