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Gulab Jamun
Serves 18-20 Prep 25 min Cook 55 min Total 1 hr 20 min Type Dessert Origin Pakistani

Gulab Jamun

Pakistan and India's most-loved sweet: fried dough balls of khoya drowned warm in cardamom-rose syrup. Chewy outside, melt-on-the-tongue inside.

Serves 18 Prep 25 minutes Cook 25 minutes (plus 30 minutes soaking) Units Rate

Overview

Khoya (or a milk-powder shortcut) blends with a small amount of plain flour, semolina, baking powder and ghee to a smooth, soft dough. Small balls fry slowly in low-temperature oil until uniformly deep gold. They drop straight into warm rose-cardamom syrup and soak 30+ minutes, the whole point is the soaked, syrup-heavy bite.

Ingredients

Dough

  • 200 g khoya (or 200 g full-fat milk powder + 60 ml warm milk)
  • 60 g plain flour
  • 1 tablespoon fine semolina
  • ½ teaspoon baking powder
  • A pinch of salt
  • ½ teaspoon ground cardamom
  • 1 tablespoon ghee (softened)
  • 60-90 ml whole milk (as needed to bring the dough together)

Syrup

  • 400 g caster sugar
  • 400 ml water
  • 1 teaspoon rosewater
  • 1 teaspoon ground cardamom
  • A pinch of saffron threads (optional)
  • 1 tablespoon lemon juice

Frying

  • Vegetable oil (or ghee, about 800 ml; for deep-frying)

To garnish

  • A few pistachios (chopped) and rose petals

Method

Stage 1 - Syrup

  1. Combine the sugar, water and lemon juice in a wide pan.
  2. Bring to the boil; simmer 6-8 minutes until very slightly thickened (one-string consistency - a drop between fingers should form a thin string).
  3. Off the heat, stir in the rosewater, cardamom and saffron.
  4. Keep warm but not bubbling.

Stage 2 - Dough

  1. If using khoya: grate or crumble it into a wide bowl.
  2. If using milk powder: combine with the warm milk and knead briefly to a soft mass.
  3. Add the flour, semolina, baking powder, salt, cardamom and ghee.
  4. Knead gently - too much kneading makes them dense; you want just enough to bring it together. Add splashes of milk as needed to make a soft, slightly sticky dough.
  5. Cover and rest 10 minutes.

Stage 3 - Shape

  1. Divide the dough into 18-20 small balls (about the size of a small walnut).
  2. Roll each between your palms until completely smooth - any cracks open in the oil and the gulab jamun won't be uniform.

Stage 4 - Fry low and slow

  1. Heat the oil in a heavy deep pan to a low 140-150°C - much cooler than typical deep-frying. The temperature is the secret.
  2. Add 5-6 balls at a time. Don't move them for 30 seconds.
  3. After they rise to the surface, gently swirl the pan or push them with the back of a slotted spoon so they roll and colour evenly.
  4. Fry 8-10 minutes total, gradually increasing the heat slightly, until they're deep mahogany brown and feel slightly springy.

Stage 5 - Soak

  1. Lift out and drop straight into the warm syrup.
  2. Soak at least 30 minutes, ideally 1-2 hours. The gulab jamun double in size as they absorb syrup.

Stage 6 - Serve

  1. Serve warm with 2-3 per person, generous syrup spooned over.
  2. Top with chopped pistachios and rose petals.

Notes

  • Low and slow frying is essential: Hot oil burns the outside before the inside cooks; the result is a hard skin and raw centre. Low heat for a long time is the trick.
  • No cracks on the surface: Crack-free balls puff evenly and absorb syrup uniformly. Take time on the rolling.
  • Khoya vs milk powder: Khoya (Indian/Pakistani grocers, refrigerated section) is traditional. Milk powder is the home-cook shortcut and works very well.

Storage

  • Keep refrigerated in their syrup, in a covered container, up to 5 days. Bring back to room temperature or warm gently before serving.

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