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My review
Gulab Jamun
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COOLGUTS
"This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving."
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Ingredients
50 m servings 143Original recipe yields 20 servings (20 balls)
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- US
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Directions
{{model.addEditText}} Print- In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
- In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
- Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
- Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
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Reviews
Read all reviews 3643 Ratings
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Most helpful positive review
12/9/2009
I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into ...
Most helpful critical review
6/13/2007
uber tasty. unfortunately the dough doesnt bind, and you can fix that by adding more powdered milk to a good consistency. not too doughy, but just enough that it holds the shape of a ball. =D
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6/13/2007
uber tasty. unfortunately the dough doesnt bind, and you can fix that by adding more powdered milk to a good consistency. not too doughy, but just enough that it holds the shape of a ball. =D
12/9/2009
I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into ...
7/22/2005
This is a spectacular recipe! I've tried several LOTS of different recipes from this site and this is one of the BEST! I didn't have any Rose Water or the nuts or raisins so I just left them out...
7/23/2010
I'm a big fan of gulab jamun and the recipe for rose water syrup is spot on, but this dough recipe needs serious alteration. The dough refuses to set! After adding what felt like a ton more po...
5/29/2011
As other reviewers have said, the dough part of the recipe is off. I added about twice as much milk powder - the dough held its shape at this point. After resting on the counter for 20 minutes,...
1/21/2012
Recipe for dough does not bind, it is runny and not able to form balls from it. I agree with Effie, add more dry milk until able to form balls. I tried adding more flour but it made it too dou...
11/3/2009
I made this for the first time, using a bit more powdered milk and less fluid milk, and it turned out delicious! Just like in the restaurants! My husband and in laws were pleased and I will use ...
6/29/2008
For never having this type of dessert before, I thought it was pretty good. I would give it 5 stars if I knew that this is what they are supposed to taste like. I changed a few things. Instead o...