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Gulab jamun recipe

Gulab jamun recipe

55 ratings

Indulge in this popular Indian-inspired dessert. Like doughnuts, these balls are generously dunked in a cardamon and rose water syrup. Food writer Dina Macki recommends enjoying them 'with a fruity ice cream.' See method

  • Makes about 14 balls
  • 30 mins to prepare and 20 mins to cook
  • 135 calories / serving
  • Vegetarian

Ingredients

For the syrup

  • 150g caster sugar
  • 8 cardamon pods, crushed
  • 10ml rose water
  • pinch of saffron

For the dough

  • 50g semi-skimmed milk powder, sieved
  • 30g plain flour, sifted, plus extra 10g (if needed)
  • 1 tsp baking powder​
  • 25g natural Greek yogurt
  • 35g double cream
  • 15g whole milk
  • 20g unsalted butter
  • vegetable oil, for frying

Each serving contains

  • Energy

    565kj
    135kcal
    7%
  • Fat

    8g 11%
  • Saturates

    2g 11%
  • Sugars

    14g 15%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 16g Protein 1.8g Fibre 0.1g

Method

  1. Combine the syrup ingredients and 150ml water in a medium saucepan. Put over a high heat and bring to the boil. Cook for 5 mins.

  2. Remove from the heat, let it cool until warm, then keep it at a warm temperature. It's important that the syrup is warm and the dough balls are cool before adding them to the syrup.

  3. For the dough, combine the dry ingredients together in a mixing bowl, making sure to sieve the milk powder to remove any larger granules. Add in the yogurt and mix - it will look slightly crumbly.

  4. Warm the cream, milk and butter together in a small pan until the butter has just melted - we don't want it bubbling. Remove from the heat and add to the dry ingredients and yogurt, and mix with a mooden spoon. It should begin to come together into a sticky dough. if it is too sticky to handle add in a tsp of flour from the extra 10g to help.

  5. Place on a clean surface and knead the dough for 10 mins; we want it smooth so that the dough balls roll up with no cracks. Leave the dough to rest for at leasr 15 mins covered with clingfilm to stop any air coming into contact with it.

  6. Once rested, make about 14 little dough balls that weigh around 15-16g each. Make sure they are super smooth and have no cracks.

  7. Fill a medium-large heavy-based saucepan with enough oil that the dough balls won't touch the bottom; around 7cm. Heat to a warm temperatyre (around 140°C), not as hot as traditional deep frying. To test, place a small piece of dough in the oil and it should bubble and rise slowly to the top and won't brown quickly. 

  8. Once the oil is the right temperature, add the balls without overcrowding the pan (you may have to do this in batches). Fry for 1-2 mins until golden brown. If the balls are stuck at the bottom of the pan, lightly and carefully swirl the oil around and this will encourage them to move and not stick, then they will eventually rise. Keep turning them so they can brown evenly.

  9. Drain well on kitchen paper, then add to the warm syrup in the pan and leave them to sit in the syrup for at east a couple of hours or overnight. You'll notice they will expand as they soak up the syrup. The longer you leave them in the syrup the better. Serve 1-2 balls per person in bowls.

See more Ramadan recipes

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

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