Name: Gulab Jamun or Kala Jam (Waffle Balls)
Prep time: 10 min
Cook time: 17 min
Total time: 77 min
Ingredients: 2 cups water; 2 cups white sugar; 0.5 teaspoon ground cardamom; 2 drops rose water; 1 pinch saffron; 0.5 cup instant dry milk powder (such as Carnation®); 2 tablespoons all-purpose flour; 0.25 teaspoon baking soda; 1 tablespoon unsalted butter (such as Land O'Lakes®); 2 tablespoons plain yogurt; 2 cups vegetable oil for frying

Gulab Jamun or Kala Jam (Waffle Balls)

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These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.

Prep Time:

10 mins

Cook Time:

17 mins

Additional Time:

50 mins

Total Time:

1 hr 17 mins

Servings:

Yield:

12 gulab

Jump to Nutrition Facts

Ingredients

2 cups water
2 cups white sugar
½ teaspoon ground cardamom
2 drops rose water (Optional)
1 pinch saffron (Optional)
½ cup instant dry milk powder (such as Carnation®)
2 tablespoons all-purpose flour
¼ teaspoon baking soda
1 tablespoon unsalted butter (such as Land O'Lakes®)
2 tablespoons plain yogurt
2 cups vegetable oil for frying

Directions

Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.

Cook's Note:

Try adding ice cream to these hot waffle balls, you'll be addicted!

The longer you leave the waffle balls in the syrup the better it is going to be; some people leave the waffle balls overnight.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

187	Calories
5g	Fat
36g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 187
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	6%
Cholesterol 3mg	1%
Sodium 45mg	2%
Total Carbohydrate 36g	13%
Dietary Fiber 0g	0%
Total Sugars 35g
Protein 1g
Vitamin C 0mg	2%
Calcium 42mg	3%
Iron 0mg	1%
Potassium 59mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.