Gulab Jamun

The Dough

200g milk powder
50g plain flour
1 teaspoon baking powder
2 tablespoons ghee, melted
100ml milk (plus extra if needed)

The Sugar Syrup

250g caster sugar
250ml water
5 green cardamom pods, lightly crushed
Juice of ½ lemon
A few drops saffron essence (or a pinch of saffron)

To Finish

Ghee, for frying
2 tablespoons toasted pistachios, finely chopped

PREPARATION

1. Sift together the milk powder, plain flour and baking powder into a large bowl.
2. Gradually mix in the milk and melted ghee until a soft, smooth dough forms, adding a little extra milk if needed.
3. Cover the dough and leave it to rest for 10 minutes

COOKING

1. Meanwhile, combine the caster sugar, water, cardamom pods, lemon juice and saffron essence in a saucepan.
2. Heat gently until the sugar dissolves, then keep the syrup warm without allowing it to caramelise.
3. Divide the dough into small portions and roll into smooth balls, making sure there are no cracks.
4. Heat the ghee over a low to medium heat until ready for frying.
5. Carefully fry the dough balls, turning continuously until evenly golden brown.
6. Remove the gulab jamun and immediately transfer them to the warm sugar syrup.
7. Cover and leave them to soak for 15–20 minutes, allowing the syrup to absorb fully.
8. Transfer the soaked gulab jamun to a serving bowl with a little of the syrup.
9. Garnish generously with toasted pistachios and serve warm or at room temperature.

School of Wok Tips

• Roll the dough into perfectly smooth balls to prevent them cracking during frying.
• Fry over a gentle heat so the centres cook through before the outside becomes too dark.
• Add the hot gulab jamun straight into warm syrup so they absorb maximum flavour.
• Serve with vanilla ice cream for an extra indulgent dessert.

FAQs

Can I use butter instead of ghee?
Yes, although ghee provides a richer, more traditional flavour and is ideal for frying.

Why are my gulab jamun cracking?
The dough may be too dry—add a little more milk and roll each ball until completely smooth.

Can I make them ahead of time?
Yes, they're often even better the next day after they've had more time to soak up the syrup.