Gulab Jamun
Milk dough dumplings fried deep golden brown and soaked in cardamom sugar syrup. Keep the oil low so they cook through, then soak them for 45 minutes.
Milk powder does most of the work here: it gives the dumplings their soft, spongy crumb, so use whole-milk powder, not skim. Keep the dough soft and handle it lightly; an overworked dough makes dense balls that crack in the oil. The oil must stay low. At 150°C the spheres brown slowly and cook through to the center; hotter oil darkens the outside before the inside sets. The syrup should be warm, not boiling, when the dumplings go in, or they collapse. Two per person is a full dessert portion.
Make an account and fill your pantry — then every recipe opens with what you’re short.
Ingredients
for 6Ticks stay put if you leave and come back.
Method
9 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 2 days
Store the dumplings in their syrup in a covered container in the fridge. Serve at room temperature, or warm them gently in the syrup over low heat.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
Cook these next.
Lemon Drizzle Loaf Cake
Lemon Posset
Dark Chocolate Mousse
Cook it with your hands full.
One step a screen, a timer wherever the step gives a time, and one big button to the next. Free, no account.