Gulab Jamuns are one of the most popular desserts served in India. These soft, fluffy fried dumplings soaked in a rose flavored sugar syrup are a favorite treat for any occasion. Thierry Isambert Culinary and Event Design's Sous Chef, Anthoni Doss Ramesh hails from Southern India and shares his favorite recipe for Gulab Jamuns with us.
Ingredients For The Gulab Jamuns
- One and a 1/2 cups of milk powder
- 1/3 cup of all purpose flour or maida (Indian bleached flour)
- 1/2 teaspoon of ghee
- A pinch of salt (optional)
- A pinch of baking soda
- A few blanched pistachio or almond slices for garnishing
Ingredients For The Sugar Syrup
- 2 Cups of water
- One and a 1/2 cups of sugar
- 3 to 4 green cardamoms, husked and crushed, or powdered
- A pinch of saffron/kesar (optional)
- 1 teaspoon of rose water (optional)
Directions
Preparation Of The Syrup
- Mix water, sugar, cardamom and saffron
- Keep this sugar solution on a low heat, stirring until you have a syrup
- There should be no thread formation in the sugar solution
- Stir in the rose water and set aside
Preparation Of The Jamuns
- Mix the milk powder, all-purpose flour and baking soda in a bowl
- Add oil or ghee
- The dough should not be crumbly or dry - if it is, add milk
- Make small, smooth balls from the dough
- Heat the oil, then turn the heat down to low.
- Fry the dough balls, turning them often to get an even color
- When the balls are an even golden color, remove them with a slotted spoon and add them to the syrup
- Allow the jamuns to soak in the syrup for at least one to two hours
- Gulab Jamuns may be served warm or cold. If they have cooled and you prefer them warm, they may be heated in a microwave and then topped with more syrup before serving.