Gulab Jamun (Indian Donuts)

One of my earliest food memories was at an Indian buffet my mom and I used to frequent. The spot had a mad cheap lunch special, and as a kid, I never had the biggest sweet tooth, but HOT DAMN these little fookers get me going every time - an Indian dessert called Gulab Jamun ("goo-lahb jah-moon"). Imagine a sweet, tender, wet donut... "wet donut" might not sound appetizing, but trust me, these Indian milk balls RIP.

In this Gulab Jamun recipe, we'll guide you through the process of making these Indian syrup balls using milk powder. We'll share the perfect Gulab Jamun ingredients and the sugar syrup for Gulab Jamun that makes these treats so irresistible. This milk powder Gulab Jamun recipe will help you recreate this classic Indian dessert at home, so you too can indulge in the delightful taste of Gulab Jamun whenever the craving strikes. Enjoy the process of Gulab Jamun making and share the joy with friends and family! 🤘🏼Adam

Yield: 14-15 balls

Print

Galub Jamun (Indian Donuts)

Ingredients

Rose-Saffron Syrup

• 2 cups Water
• 2 cups Sugar
• 1 Tbsp Lemon Juice
• 1 tsp Rose Water
• 1 Pinch Saffron
• 5 Green Cardamom Pods, crushed

Gulab Jamun

• 2 cups Low-fat Milk Powder
• ¼ cup Semolina Flour, fine
• 1 tsp Baking Powder
• ¼ tsp Kosher Salt
• ¼ cup Ghee
• ½ cup Whole Milk
• ½ cup Pistachios, chopped for garnish (optional)
• Neutral Oil, for frying

Instructions

Rose-Saffron Syrup

1. Add sugar and water to a medium saucepan and stir over low heat to dissolve the sugar. Allow the mixture to simmer and reduce a bit until the syrup thickens. Stir in the rose water, saffron and cardamom. Allow to cool slightly while you make the gulab jamun.

Gulab Jamun

1. Preheat ⅓ of a medium sauce pot of neutral oil to 300F (148c).
2. In a large mixing bowl, whisk together milk powder, semolina, baking powder and salt. Stream in melted ghee and milk mixing until a dough comes together. Roll pieces of dough into balls, inch and a quarter in diameter and set aside on a plate.
3. Fry the balls evenly to a deep golden brown using a utensil to push them around as needed, 8-10 minutes. Remove each ball with a slotted spoon and transfer to the syrup.
4. Allow to steep in the syrup for 10 minutes. Serve on a plate, drizzle with syrup and optionally sprinkle on some chopped pistachios. Serve warm or at room temperature and CRUSH!

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.