Ramadan Recipes: Gulab Jamun
As the holy month of Ramadan graces us with its presence, the aroma of delightful treats fills the air, and among the cherished desserts is Gulab Jamun. Deep-fried and soaked in sugar syrup, these milk-based dumplings have origins in India and have become a beloved dessert across South Asian countries.
The word "Gulab" translates to "rose," reflecting the rose-flavored syrup traditionally used in the recipe, and "Jamun" refers to a dark purple fruit, highlighting the sweet's round and dark appearance.
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This recipe was crafted by our esteemed culinary advisor, Chef Sarah. For more recipes, be the first to receive our newsletter straight to your inbox, and join our WhatsApp channel to dive into a world of real-time engagement!
Ingredients
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- 20 Minutes
- 5 Serving
- 200 Calories
- For approximately 20 Gulab Jamuns: 1 cup of milk powder
- 1/4 cup of all-purpose flour
- 1/4 cup of ghee (clarified butter)
- A pinch of baking soda
- 2 tablespoons of yogurt
- A splash of milk (as needed)
- Oil or ghee for deep frying
Gulab Jamun Dough
- 1 cup of sugar
- 1 cup of water
- A few strands of saffron
- 1/2 teaspoon of cardamom powder
- A squeeze of lemon juice
Syrup
-
Method & Directions
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- 20 Minutes
- Prepare the Dough
تم نسخ الرابطIn a bowl, combine milk powder, all-purpose flour, ghee, baking soda, and yogurt. Gradually add milk and knead to form a soft, smooth dough.
- Shape the Balls
تم نسخ الرابطTake small portions of the dough and roll them into small, uniform balls, ensuring there are no cracks.
- Heat the Oil or Ghee
تم نسخ الرابطIn a pan, heat oil or ghee for deep frying. Ensure the oil is hot but not smoking.
- Fry the Balls
تم نسخ الرابطCarefully place the shaped balls into the hot oil and fry them on low to medium heat until they attain a golden brown color. Stir gently to ensure even frying.
- Prepare the Syrup
تم نسخ الرابطIn a separate pot, dissolve sugar in water to create the syrup. Add saffron, cardamom powder, and a squeeze of lemon juice. Simmer the mixture until it reaches a syrupy consistency.
- Coat in Syrup
تم نسخ الرابطOnce fried, transfer the balls into the warm syrup, ensuring they are fully immersed. Let them soak for a few hours to absorb the sweetness.