Indian
Gulab Jamun
Khoya dumplings fry slowly until deep brown, then soak in warm cardamom-saffron rose syrup until plush and syrupy.
8 servings · 45 minutes prep · 45 minutes cook
Ingredients
Jamun
- 10 oz fresh khoya, finely crumbled
- 1/4 cup all-purpose flour
- 1 tbsp fine semolina
- 1/8 tsp baking soda
- 1 tbsp ghee, melted
- 2-3 tbsp whole milk, as needed
- 4 cups ghee or avocado oil, for frying, for deep-frying
Syrup
- 2 cups sugar
- 2 cups water
- 6 green cardamom pods, lightly crushed
- 1/4 tsp saffron threads
- 1 tsp lemon juice, freshly squeezed
- 1 tbsp rose water
Directions
Method
- Simmer the granulated sugar, water, green cardamom pods, saffron, and lemon juice until lightly sticky, 8-10 minutes. Stir in the rose water and keep the syrup warm.
- Knead the khoya until smooth. Add the all-purpose flour, fine semolina, baking soda, and ghee and knead gently just until combined.
- Add the whole milk 1 tsp at a time until the dough holds together without cracks; it should be soft but not sticky.
- Rest the dough for 10 minutes, then shape it into 20 smooth balls with no visible seams.
- Heat the ghee or avocado oil to {{temperature:300°F}}. Fry slowly in small batches, stirring gently for even color, until the jamun are evenly deep brown, 8-10 minutes.
- Transfer the hot jamun to the warm syrup and soak at least 1 hour before serving.
