Gulab jamun recipe

Name: Gulab jamun
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 200 g milk powder; 25 g plain flour; 1 tsp baking powder; 25 g ghee; 100 ml milk; 300 g caster sugar; 300 ml water; 4 cardamom pods; 2 tbsp rose water; pinch saffron; 750 ml vegetable oil

Soft milk-based dumplings soaked in a fragrant sugar syrup, a classic Diwali dessert.

60 min · Medium · Indian Jump to method

Ingredients

6 servings

200 g milk powder
25 g plain flour
1 tsp baking powder
25 g ghee
100 ml milk
300 g caster sugar
300 ml water
4 cardamom pods
2 tbsp rose water
pinch saffron
750 ml vegetable oil

Nutrition	Per serving
Calories	690 kcal
Protein	9 g
Carbohydrates	73 g
Fat	41 g
Saturated fat	18 g
Fibre	0.5 g
Sugar	58 g
Sodium	95 mg

Why this works

Very energy-dense and sugar-rich dessert, with high fat from frying and ghee; best enjoyed occasionally in small portions.

High added sugar. Caster sugar and the sugar syrup make this a very sugary dessert, which can cause rapid blood glucose rises.

High saturated fat. Milk powder and ghee contribute saturated fat, and deep-frying increases total fat content considerably.

Spices in small amounts. Cardamom and saffron add flavour but contribute only trace amounts of micronutrients at this serving size.

Method

To make the syrup, put caster sugar, water, lightly crushed cardamom pods and saffron into a pan. Bring to a simmer, then cook for 5 minutes until slightly syrupy. Stir in rose water and keep warm.
Mix milk powder, plain flour and baking powder in a bowl. Rub in ghee, then add milk gradually to make a soft dough.
Divide into small smooth balls with no cracks.
Heat vegetable oil in a deep pan over a low to medium heat. Fry the balls gently, turning often, until deep golden brown.
Lift the fried balls out and leave them for a minute, then add them to the warm syrup.
Leave to soak for at least 20 minutes before serving warm or at room temperature.

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