Indulgent Gulab Jamuns with Saffron Infusion
Experience the rich taste of traditional Indian dessert with our Indulgent Gulab Jamuns. These delectable, syrup-soaked dumplings are made from a delicate blend of powdered milk and flour, flavored with aromatic rose water and cardamom, and enhanced by the luxurious touch of saffron. Perfect for festivities or any special occasion, serve them warm in a fragrant sweet syrup and enhance the presentation with a sprinkle of chopped almonds or pistachios, making every bite a delightful celebration of flavors.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Powdered milk
2 1/2 cups (For making dough)
All-purpose flour
1/2 cup (For making dough)
Water
4 cups (For syrup)
Rose water
1 tablespoon (For syrup)
Sugar
3 cups (For syrup)
Saffron
1 pinch (For syrup)
Baking soda
1/8 teaspoon (For making dough)
Heavy cream
1 1/2 cups (For making dough)
Cardamom seeds
50 seeds (approximately) (For filling)
Ghee or butter
2 cups (For frying)
Instructions
1
In a saucepan, combine the 4 cups of water, 3 cups of sugar, and 1 tablespoon of rose water. Bring the mixture to a boil, then stir in the pinch of saffron. Once the syrup reaches a boil, remove it from heat and allow it to cool slightly while you prepare the Gulab Jamuns.
2
In a large mixing bowl, combine the 2 1/2 cups of powdered milk, 1/2 cup of all-purpose flour, 1/8 teaspoon of baking soda, and 1 1/2 cups of heavy cream. Mix well until a soft, smooth dough is formed. If the dough feels too dry, add a little more cream until the desired consistency is achieved.
3
Divide the dough into small, equal portions (about the size of a walnut). Take each portion, flatten it slightly, and place one cardamom seed in the center. Carefully seal the dough around the seed and roll it gently between your palms to form a smooth ball.
4
In a deep frying pan, heat 2 cups of ghee or butter over medium heat. Once hot, gently drop the prepared balls into the oil, frying a few at a time to avoid overcrowding. Fry them until they are golden brown and puffed up, turning occasionally to ensure even cooking.
5
Once browned, remove the Gulab Jamuns with a slotted spoon and immediately immerse them in the warm syrup. Allow them to soak for at least 30 minutes before serving, so they absorb the syrup and become exquisitely sweet.
6
Serve warm, garnished with slivers of almonds or pistachios to add a crunchy contrast to the soft dumplings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Indulgent Gulab Jamuns?
Gulab Jamuns are a traditional Indian dessert consisting of delectable, syrup-soaked dumplings made from powdered milk and flour, flavored with rose water, cardamom, and saffron.
What are the main ingredients for the Gulab Jamun dough?
The dough is made from 2 1/2 cups of powdered milk, 1/2 cup of all-purpose flour, 1/8 teaspoon of baking soda, and 1 1/2 cups of heavy cream.
How is the sugar syrup prepared?
Combine 4 cups of water, 3 cups of sugar, and 1 tablespoon of rose water in a saucepan; bring to a boil, then stir in a pinch of saffron and remove from heat.
What should I do if the Gulab Jamun dough feels too dry?
If the dough feels too dry, you should add a little more heavy cream until you achieve a soft, smooth consistency.
How large should the dough portions be?
The dough should be divided into small, equal portions, each approximately the size of a walnut.
Is there a filling inside these Gulab Jamuns?
Yes, a single cardamom seed is placed in the center of each flattened dough portion before it is rolled into a ball.
What is the best way to fry the dumplings?
Heat 2 cups of ghee or butter over medium heat and fry the balls a few at a time until they are golden brown and puffed up.
How do I ensure the Gulab Jamuns cook evenly?
Turn the balls occasionally while frying to ensure they achieve an even golden brown color on all sides.
When should the fried dumplings be added to the syrup?
Once browned, remove them with a slotted spoon and immediately immerse them in the warm sugar syrup.
How long do the Gulab Jamuns need to soak in the syrup?
They should soak for at least 30 minutes to properly absorb the syrup and become sweet and soft.
How should this dessert be served?
Serve them warm, garnished with slivers of almonds or pistachios for a crunchy contrast.
What type of fat is used for frying?
The recipe calls for 2 cups of ghee or butter for deep frying the dumplings.
What role does saffron play in this recipe?
Saffron is added to the syrup to provide a luxurious touch and enhance the flavor profile of the dessert.
Does this recipe include any leavening agents?
Yes, it uses 1/8 teaspoon of baking soda to help the dumplings puff up during frying.
How much sugar is required for the syrup?
The recipe requires 3 cups of sugar to create the sweet syrup.
What is the total number of ingredients in this recipe?
There are 10 main ingredients: powdered milk, all-purpose flour, water, rose water, sugar, saffron, baking soda, heavy cream, cardamom seeds, and ghee or butter.
Can I use plain water for the syrup?
The recipe uses 4 cups of water mixed with sugar, rose water, and saffron to create a fragrant syrup.
Is the rose water added before or after boiling the syrup?
Rose water is combined with the water and sugar before bringing the mixture to a boil.
What kind of milk is used?
This recipe uses 2 1/2 cups of powdered milk as the base for the dough.
How many cardamom seeds are needed?
Approximately 50 cardamom seeds are needed to fill the centers of the Gulab Jamuns.
Should the frying oil be very hot?
The ghee or butter should be heated over medium heat to ensure the dumplings cook through without burning the outside.
Can I serve Gulab Jamun at room temperature?
While they can be eaten at various temperatures, they are traditionally served warm for the best flavor and texture.
What is the texture of the dough?
The dough should be soft and smooth to ensure the dumplings are tender after frying and soaking.
How many dumplings should I fry at once?
You should fry a few at a time to avoid overcrowding the pan, which helps maintain the oil temperature and gives them room to puff.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dessert as it contains dairy and wheat but no meat products.
What kind of flour is best for this recipe?
All-purpose flour is used to provide the necessary structure for the powdered milk dough.
How do you shape the dough into balls?
Roll the portioned dough gently between your palms to form a smooth ball after sealing the cardamom seed inside.
Does the syrup need to be hot when adding the dumplings?
The syrup should be warm, not necessarily boiling, to allow the dumplings to absorb it efficiently.
Can I use heavy cream for the dough?
Yes, 1 1/2 cups of heavy cream are used to bind the powdered milk and flour into a dough.
What occasions are Gulab Jamuns best for?
They are perfect for festivities, holidays, or any special occasion that calls for a rich, traditional Indian sweet.