Ricotta Dumplings in Sugar Syrup (Gulab Jamuns)
Deep-fried milk dumplings, soaked in a sugary syrup called Gulab Jamuns are a very popular sweet treat across India.
There are many recipes for Gulab Jamuns, but this recipe uses milk powder, plain flour, pistachios or almondettes for stuffing, and a saffron-laced sugar syrup. Making perfect Gulab Jamuns is a technical process that requires patience, attention to dough consistency, gentle handling for smooth balls, and careful frying to ensure even browning and absorption of syrup. The sugar syrup must also be of the perfect consistency. The recipe emphasizes not rushing the process and highlights key tips for best results.
Ingredients 12
For The Jamuns
3⁄4 cup full-fat milk powder, unsweetened
1⁄2 cup plain flour
1⁄2 tsp baking powder
1⁄2 cup milk, for kneading
ghee, for frying
pistachios, crushed, to stuff the jamuns
For The Sugar Syrup
2 cups white sugar (raw sugar)
2 cups water
3 green cardamoms
1⁄4 tsp saffron
1 tsp lemon juice
1 tsp rose water, optional
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Method 7
Making The Jamuns
Take the , , and in a bowl. Using your fingers, add the gradually and start to knead the dough. Be careful not to overwork the dough; it should be soft.
Cover the dough with a wet tea towel and leave it for 10–15 minutes. The wet towel will prevent the dough from cracking or drying out.
When ready, divide the dough into 10–12 small balls of equal size. Apply a little ghee or oil to your palms and gently roll each portion into a smooth ball. While rolling, you can stuff some crushed pistachios or almondettes in each Jamun.
Heat ghee or oil in a wok. Once hot, reduce the flame to medium and gently drop in a few Jamuns at a time. Make sure there is enough space in the wok to move the Jamuns around so they brown evenly.
Once they are a deep brown shade (not burnt), drain them and transfer to the hot (not boiling) sugar syrup. Cover and leave for at least 2 hours before serving. This allows the Jamuns to soak thoroughly in the syrup and double in size.
For The Sugar Syrup
Meanwhile, prepare the sugar syrup by combining 2 cups sugar, 2 cups water, 3 green cardamoms, and 1/4 tsp saffron in a pan. Keep stirring so the sugar doesn’t stick to the pan and the syrup becomes sticky.
Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water (if using). The lemon juice is added to prevent the sugar syrup from crystallizing. Transfer the syrup into a larger bowl so that when you add the Jamuns, they have space to expand.
