Gulab Jamun

Milk Dumplings • Cardamom Syrup — India

Warm, soft and soaked through with syrup — the perfect jamun with no cracks. All about rich milk solids (khoya) and a gentle hand.

Ingredients

• 250 g — Khoya / mawa milk solids, grated (2 cups)
• 40 g — All-purpose flour (⅓ cup)
• 1 pinch — Baking soda
• 30 ml — Lukewarm milk (2 Tbsp)
• 400 g — Sugar, for the syrup (2 cups)
• 400 ml — Water (1⅔ cups)
• 4 pc — Green cardamom pods
• 300 g — Ghee, for frying (1½ cups)

Step-by-Step Method

1. Make the syrup. Boil the sugar and water with cardamom. The syrup should be just under one-string consistency — if it is too thick, it will not soak into the center.
2. Shape the balls. Work the khoya and flour together with your palm until completely smooth. Roll into balls with a light hand — there must be no cracks at all.
3. Fry on low heat. The ghee should be only lukewarm-hot. Fry the balls, stirring gently, until evenly golden — on high heat they burn outside and stay raw inside.
4. Soak and serve. Drop the fried balls straight into warm syrup. Let them soak 2 hours before serving — warm jamun with vanilla ice cream is the best combination.

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