Recipe was adapted from Manjula’s Kitchen.
Prep: 20 minutes | Cook: 15 minutes | Yield: 20
- 1 cup nonfat milk powder
- 1/4 cup all purpose flour
- Pinch of baking soda
- 3 tablespoons unsalted butter, room temperature
- 1/4 cup whole milk, room temperature
- Oil for deep frying
- 1 3/4 cup sugar
- 1 1/2 cup water
- 4 coarsely grounded cardamom seeds
- In a medium saucepan, bring water, sugar, and ground cardamom to a boil. Let the syrup boil for a minute then remove it from the heat, stirring until the sugar is dissolved. Set aside.
- In a medium bowl, mix milk powder, flour and baking soda. Add the butter and mix well.
- Stir in milk. Let the dough sit for a few minutes, until the milk powder absorbs the milk. If the dough is dry, add more milk, as the dough should be soft.
- Grease your hands with butter before working with the dough. Knead the dough and then divide into 20 equal portions. Roll each portion into round balls.
- Heat at least 1 1/2 inches of oil in a frying pan on medium heat. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
- Place the dough in the frying pan, allowing plenty of space for the dough to double in volume.
- It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the dough around so they are evenly browned. Fry until the gulab jamuns become dark brown.
- Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
- The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week, up to one month in the refrigerator or can be frozen for months.