Gulab Jamun

Fried dough balls, golden and fluffy, bathed in a sweet and aromatic syrup of cardamom and rose. A classic Indian dessert.

Ingredients

• 1 cup Milk powder
• 2 tablespoons All-purpose flour
• 2 tablespoons Ghee (clarified butter)
• ¼ teaspoon Baking soda
• ¼ cup Milk (for dough)
• 2 cups Vegetable oil (for frying)
• 1½ cups Sugar
• 1 cup Water
• 3 units Green cardamom (pods)
• 1 teaspoon Rose water (optional)

Directions

1. Combine milk powder, flour, and baking soda in a bowl. Incorporate the ghee until a sandy texture is achieved.
2. Gradually add milk to form a smooth dough, avoiding over-kneading.
3. Form uniformly sized balls, ensuring a smooth surface without cracks.
4. Heat the frying oil over medium-low heat (approximately 140-150°C or 284-302°F). Consistent temperature is key.
5. Fry the balls in small batches until they reach a deep golden-brown color, turning them for even cooking.
6. Prepare the syrup by combining sugar and water. Cook to a boil until a thin thread consistency is reached.
7. Infuse the syrup with crushed cardamom pods for a few minutes. Add optional rose water at the end.
8. Submerge the fried, hot gulab jamun in the syrup, allowing them to soak properly for better texture and flavor.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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