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Soft Gulab Jamun in Cardamom Syrup

Soft gulab jamun soaked in fragrant cardamom syrup offers a comforting dessert experience that's perfect for sharing during festive occasions or cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 3 hours 30 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: Asian, Indian
Calories: 187
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 1 cup milk powder Use fresh, fine milk powder
  • 5 tablespoons all-purpose flour Fluff before measuring
  • 1 teaspoon ghee or oil For the dough
  • 1 tablespoon ghee or oil For greasing hands
  • 2 to 4 tablespoons milk Add as needed to form the dough
  • 1 tablespoon plain yogurt Or substitute with 3/4 tablespoon lemon juice
  • 1 large pinch baking soda About 1/8 teaspoon
  • ghee or oil for deep frying
Syrup ingredients
  • 1 1/4 to 1 1/2 cups sugar
  • 1 1/2 cups water
  • 4 pieces green cardamom pods, crushed Or substitute with 1/4 teaspoon cardamom powder
  • 1 teaspoon rose water For flavoring syrup
Garnish
  • 1 teaspoon chopped pistachios For garnishing

Method
 

Make the Cardamom Syrup
  1. In a pan, combine the water, sugar, and crushed cardamom pods. Bring it to a boil and cook until slightly sticky, avoiding full one-string consistency.
Add Rose Water and Keep It Warm
  1. Stir in the rose water and keep the syrup warm on low heat or covered until needed.
Mix the Dry Ingredients
  1. Fluff the flour with a fork and mix it with the milk powder and baking soda until even.
Form the Dough
  1. Add 1 teaspoon ghee to the dry mix. In a bowl, stir yogurt or lemon juice into 2 tablespoons of milk, then add to the dry ingredients to form a smooth and soft dough.
Shape and Fry the Jamuns
  1. Divide the dough into 14-18 portions and roll into balls with greased hands. Heat ghee or oil, test with a small dough piece, and fry jamuns until golden.
Soak, Garnish, and Serve
  1. Move fried jamuns into warm syrup and let soak for about 3 hours. Garnish with chopped pistachios before serving.

Notes

Store gulab jamun in syrup in an airtight container in the fridge for 4-5 days. You can freeze fried jamuns without syrup for up to 2 months.