Diwali Sweets-Part2: Gulab Jamun

Part 2 in the Diwali Sweets series brings gulab jamun. These are by far my favourite Indian sweets and I’ve probably consumed a gulab jamun too many over this festive period. They have a velvety texture and melt in your mouth within seconds. They’re like India’s version of doughnuts and are immersed in a warm, fragrant, sweet rose syrup. They taste perfect served warm with vanilla ice cream mmmmm..

Makes 15

What we need:
1 cup milk powder
1/4 cup all purpose flour
1/4 cup milk
3 tbsp room softened unsalted butter
1/8 tsp baking soda
Oil for frying
For syrup-
1 3/4 cup sugar
1 1/2 cup water
2 tsp cardomom powder
1 tsp rose water
sliced almonds and pistachios for garnishing

How we do:

  • To make the gulab jamuns, in a food processor,  mix the milk powder, flour and baking soda.
  • Now add the butter and slowly add the milk. (The dough should be slightly moist and soft. You can add more milk if needs be.
  • Remove the dough formed and it let it settle for a few minutes.
  • Add some oil to your palms and being to knead the dough on a clean surface until smooth.
  • Divide the dough into 15 equal portions and roll them into smooth balls (there should be no cracks).
  • Heat the oil on medium heat. Once hot, test it by adding a gulab jamun to it. If it is the right temperature it will rise to the top in about 20 seconds.
  • Fry the gulab jamuns for 7-8 minutes (You may need to do this in two batches as they will expand in size).
  • Keep rolling the balls to ensure they cooke evenly.
  • Drain excess oil on a napkin.
  • To make the syrup, add the sugar, water, cardomom powder and rose syrup. Mix well on medium heat until it begins to boil.
  • Remove from heat allow it to simmer whilst mixing.
  • Set aside.
  • Allow the gulab jaumuns to cool for a few minutes before adding them to the syrup. Let them sit in the syrup for about 20 minutes before serving.

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