Ingredients for Gulab Jamun Indian Milk Balls
- Powdered Milk
- All Purpose Flour
- Baking Soda
- 1/4 cup (1/2 stick) unsalted butter, softened
- Milk
- 2 cups granulated sugar
- 1 cup water
- 4-5 green cardamom pods, lightly crushed
- Saffron Threads
- Oil
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How to Make Gulab Jamun Indian Milk Balls
- **Prepare the Dough:** In a mixing bowl, combine 1 cup milk powder, 1/2 cup all-purpose flour, and 1/4 cup softened butter.
- Gradually add 1/4 - 1/3 cup whole milk, mixing until a medium-hard dough forms. The dough should be soft but not sticky.
- Divide the dough into 18-20 equal portions.
- Roll each portion into a smooth ball between your palms.
- Place the balls on a plate, cover with a damp kitchen towel, and let rest for at least 30 minutes.
- **Fry the Gulab Jamun:** Heat vegetable oil or ghee in a deep pan over medium-high heat. Reduce the heat to medium.
- Gently slide the balls into the hot oil, one at a time, avoiding overcrowding. They will sink initially.
- Gently shake the pan to prevent the balls from sticking or burning on one side.
- After about 5 minutes, they will rise to the surface. Continue frying, gently and constantly agitating, until they are golden brown and fully cooked (about 15-20 minutes total). Maintain a medium heat to ensure even cooking without burning.
- **Make the Sugar Syrup:** In a saucepan, combine 2 cups sugar and 1 cup water. Add 4-5 lightly crushed cardamom pods and a pinch of saffron (if using).
- Stir over medium heat until the sugar dissolves completely. Do not boil vigorously, as this can caramelize the sugar. Simmer for about 5-10 minutes.
- **Combine and Soak:** Carefully transfer the hot syrup to a serving dish. Keep warm over low heat. Add the fried gulab jamun to the warm syrup.
- Let the gulab jamun soak in the syrup for at least 4-6 hours, or preferably overnight, for best results.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
449g
Fat
45g
Carbs
41g
