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The dessert, From around the world

Gulab jamun

Gulab jamun are fried milk dumplings soaked in a cardamom and rose water syrup, for 6 people. They take 45 minutes of active work the same morning, cost about €0.80 per person, and rate as medium difficulty. The key is frying the dumplings over low heat so they cook through without browning too fast.

I'm making gulab jamun, little golden milk dumplings soaked in a cardamom and rose syrup.

Gulab jamun
For
6 people
Work
45 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€0.80
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Under a faintly crisp golden crust, gulab jamun hide a soft, dense crumb that has soaked up a syrup scented with cardamom and rose. The contrast between the rich milk texture and the syrup pooling at the bottom of the bowl is what makes this dessert work, served warm, never cold.

It's a dessert that makes a nice change from the usual endings to a French meal, and it closes out a themed dinner or a winter family meal nicely when you want something warm after a braised main. Kids tend to love these little sweet dumplings, and serving them in individual bowls makes dinner service easy.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 20 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

The whole dish comes together the same morning, from mixing the dough to frying and soaking the dumplings in syrup, in 45 minutes of active work. Just before guests arrive, warm the dumplings gently in their syrup for 5 minutes so they plump back up. At serving time, spoon the warm gulab jamun into small bowls with a little syrup and chopped pistachios if you have them.

The ingredients

6 people

Pantry

  • Milk powder 150 g
  • Flouroften in the pantry 40 g
  • Baking powderoften in the pantry 1 tsp
  • Oil for fryingoften in the pantry 75 cl
  • Granulated sugaroften in the pantry 300 g
  • Wateroften in the pantry 40 cl
  • Cardamom pods 6
  • Rose water 1 tbsp

Dairy

  • Melted butter 30 g
  • Milk 8 cl

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the milk powder, flour, baking powder and melted butter, then add the milk to form a soft dough.

    Knead as little as possible, an overworked dough makes hard dumplings.

  2. Boil the water with the sugar and crushed cardamom for ten minutes, then stir in the rose water. 10 min

    The syrup shouldn't be too thick, it should flow like liquid honey.

  3. Shape smooth, crack free dumplings about the size of a large walnut.

    Roll them between your oiled palms until perfectly smooth.

  4. Fry them over low heat until golden, then drop them straight into the hot syrup. 10 min

    Stir the oil gently so they brown evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently warm the dumplings in their syrup. 5 min

    Heat over very low heat, they'll plump up in the syrup.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve the gulab jamun warm in small bowls with a little syrup.

    Add a few chopped pistachios on top if you have them.

Our tips to get it right

  • Weigh the milk powder and flour instead of measuring by volume, the dough is sensitive to proportions and a dry dumpling cracks when fried.
  • Keep the oil at a steady medium temperature, oil that's too hot will color the dumplings before they cook through in the center.
  • Let the dumplings soak in the syrup for at least an hour before serving, they absorb the liquid and turn softer as they cool slightly.

The variations

  • Swap the rose water for orange blossom water for a scent closer to pastries you already know.
  • For a faster version, use store-bought instant milk dumpling mix, some brands are already gluten free.
  • For kids, skip the visible crushed cardamom and add just a touch of vanilla to the syrup instead.

What to serve it with

  • A spiced chai tea
  • A scoop of vanilla ice cream
  • A light coffee after the meal

Storage

Gulab jamun keep for 2 to 3 days in the refrigerator in their syrup, in a sealed container. Warm them gently over low heat or for a few seconds in the microwave before serving, they don't freeze well because of the syrup.

Questions about this recipe

Can I replace the milk powder with something else?

Milk powder gives gulab jamun their signature texture, so it's hard to fully replace. Some recipes use khoya, a solid Indian reduced milk, but it's rare to find outside specialty stores.

Why do my dumplings crack while frying?

Cracks usually come from overworked dough or dumplings that weren't smoothed well before cooking. Roll them between oiled palms until the surface is perfectly smooth.

How should I serve gulab jamun at a dinner party?

Serve them warm in small individual bowls with a bit of their syrup, that's the simplest and most traditional way. A few chopped pistachios on top instantly make them look more polished.

Are gulab jamun good for kids?

Yes, it's a sweet dessert that kids generally enjoy, especially served warm. You can strain the syrup to remove the cardamom pieces before serving if you prefer.

Can some gulab jamun be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make some gulab jamun?

Allow 1 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in some gulab jamun?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does some gulab jamun cost?

About €0.80 per person, that's €4.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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