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Gulab Jamun (Cake-Like Fried Milk Balls In Scented Syrup


2 ½ cups
2 ¼ cups
Rose water
1 tbsp

Rose essence
½ tsp
for deep frying  
Instant non fat dry milk powder
2 cups
Self-rising flour
1 ½ tbsp
Warm milk or as needed
½ cup
Ghee or unsalted butter
1 tsp

The dough for this dish takes only minutes to assemble, but the balls must be fried under
carefully controlled temperatures. Some recipes call for more flour, but the less flour in the
dough the better the quality of the gulab jamun. This recipe takes time and attention.

Combine the water and sugar in a 3 qrt pan over moderate heat and stir constantly until the sugar is dissolved. Raise the heat and boil for 5 minutes. Remove the pan from the heat and stir in the rose water or essence and set aside.

Pour ghee to a depth of 2 ½ - 3 inches in any deep-frying vessel at least 10 inches in diameter. Place over very low heat while making your dough.

Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee in a large mixing bowl. Sprinkle the dry mixture with one hand, stir with the other hand to make a pliable dough. Working quickly, wash and dry your hands and rub them with oil. Divide the dough into 24 portions and, exerting pressure, roll each portion between your palms into a smooth ball. Place the balls on a plate.

Raise the heat to moderately low and when the ghee reaches 215 degrees F (102 deg C), slip in the balls, one by one. They will sink to the bottom of the pan but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 minutes, the balls will rise to the surface. Now they must be gently and constantly agitated with a wooden spoon to ensure even browning. After 5 minutes, the temp should increase to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15 minutes to 230 deg F (110 C). After about 25 minutes, the balls should be golden brown and the temp between 245-250 F (118 - 121 C). Remove one ball and slip it into the syrup. If it does not collapse in 3 minutes, add the remaining balls. Otherwise, fry the balls for about 5 minutes more. The balls should soak in the syrup for at least 2 hours before serving and may be stored, well sealed and refrigerated, for up to four days. Return to room temp or warm before serving.

Makes 24 gulab jamuns.