Gulab Jamun
Gulab jamun traces back to older Persian and Turkic desserts, such as luqmat al-qadi, dough balls fried and soaked in syrup, brought to the Indian subcontinent by traders and courtiers during the sultanate period and further embedded in Mughal cuisine. The name itself comes from Persian: gulab means rose, and jamun refers to a small, dark Indian fruit that the finished balls resemble in shape and color. The modern recipe, built on milk powder or khoya rather than plain flour dough, is a relatively recent development, tied to the spread of industrially processed milk powder in twentieth-century India, which made home preparation far simpler. Today gulab jamun is the near-mandatory dessert at weddings, religious festivals such as Diwali, and birthdays, often bought ready-made from sweet shops but also made at home for special occasions, as a symbol of prosperity and hospitality.
Milk powder and paneer balls
A dough of milk powder, a little paneer, and flour is kneaded very smooth, without cracks, or the balls will split while frying.
Slowly deep-fried on low heat
The balls fry over low to medium heat, turned constantly, until they reach an even, deep reddish-brown color all over.
Cardamom-scented sugar syrup
The warm fried balls are dropped into a sugar syrup flavored with cardamom and, often, a few drops of rosewater.
India's festive sweet
It is the fixture dessert of weddings, religious festivals, and birthdays across India, served warm or at room temperature.
Ingredients 4 servings
- 200g full-cream milk powder
- 50g fresh paneer, crumbled
- 30g all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee, melted
- 400g sugar
- 400ml water
- 6 cardamom pods, crushed
- A few drops of rosewater, optional
How to make it
- 1Combine the milk powder, paneer, flour, and baking soda in a bowl, then add the melted ghee and gradually a little warm water, kneading until you get a soft, crack-free dough.
- 2Shape the dough into small, smooth balls, rolled firmly between your palms so the surface stays perfectly even.
- 3Separately, boil the sugar and water together with the cardamom pods until you get a slightly sticky syrup, then stir in a few drops of rosewater and keep it warm over low heat.
- 4Heat the ghee or oil over low to medium heat in a deep pan, taking care that it does not get too hot.
- 5Fry the balls a few at a time, turning them constantly, until they turn an even reddish-brown all over.
- 6Drop the hot balls, straight from the oil, directly into the warm sugar syrup.
- 7Let them soak for at least thirty minutes, until slightly plump, then serve warm or at room temperature.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
