Indian Gulab Jamun in Rose Syrup
Indulge in the rich sweetness of this classic Indian Gulab Jamun in Rose Syrup! Soft, golden milk-based dumplings are fried to perfection and soaked in a fragrant rose-infused sugar syrup, creating a melt-in-your-mouth dessert that’s truly irresistible.
Ingredients
- For the Gulab Jamun
- 1 cup milk powder
- ¼ cup all-purpose flour (maida)
- ¼ teaspoon baking soda
- 2 tablespoons ghee
- 3–4 tablespoons milk, as needed
- Ghee or neutral oil, for deep frying
- For the Rose Sugar Syrup
- 1 ½ cups sugar
- 1 ½ cups water
- 1 teaspoon rose water or rose essence
- 3–4 green cardamom pods, lightly crushed
- A few saffron strands (optional)
- For Garnish (Optional)
- Slivered pistachios or almonds
- Dried rose petals
Instructions
- In a saucepan, combine sugar, water, cardamom, and saffron. Bring to a boil, then simmer for 5–7 minutes until slightly sticky. Turn off heat and add rose water. Keep warm.
- In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
- Add ghee and mix gently. Gradually add milk to form a soft, smooth dough. Do not knead hard.
- Cover the dough and rest for 5 minutes.
- Divide dough into small equal portions and roll gently into smooth balls without cracks.
- Heat ghee or oil on low-medium heat.
- Fry the jamuns slowly, stirring gently, until evenly golden brown.
- Remove and drain excess oil.
- Immediately add hot jamuns to warm sugar syrup.
- Let them soak for at least 1–2 hours until soft and juicy.