Snack · 50 min · indian

Gulab Jamun

If you like milk powder, you’ll love this Indian snack — 50 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Milk powder
• 1/4 cup All-purpose flour
• 1/4 tsp Baking soda
• 2 tbsp Ghee
• 1/4 cup Milk
• 1.5 cups Sugar
• 1.5 cups Water
• 4 Cardamom pods
• 1 tsp Rose water

Steps

1. Simmer the sugar, water, and crushed cardamom 5 minutes into a light syrup — it should coat a spoon thinly, never reach a thread. Stir in the rose water and keep warm.
2. Rub the ghee into the milk powder and flour, then bring together with just enough milk to form a soft, crack-free dough.
3. Rest the dough 10 minutes, then roll smooth, crack-free balls — any crack will split open in the oil.
4. Fry in medium-low oil, stirring gently, 6 to 8 minutes until deep golden; low and slow is the whole secret — hot oil browns the outside while the center stays raw.
5. Lift the jamuns straight into the warm syrup and soak at least 30 minutes, turning once.
6. Serve warm, with the syrup spooned over, or at room temperature. They keep 3 days refrigerated.

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