Gulab Jamun

Difficulty:
1/5

This is one of our favourite Indian desserts. You can call them Indian doughnut holes, doused in rosewater sugar syrup. They are amazing served hot with pistachio ice cream or gelato.

Makes about 20 balls

Ingredients

  • 1 cup (250 mL) powdered milk, plus more as needed
  • 3 tablespoons (45 mL) all-purpose flour
  • 1/2 teaspoon (2.5 mL) baking soda
  • 1/4 teaspoon (1 mL) ground cardamom, for the dough
  • 2 tablespoons (30 mL) whole milk
  • 1 cup (250 mL) water
  • 1 1/4 cups (310 mL) granulated sugar
  • 1 teaspoon (5 mL) rosewater
  • Pinch of cardamom, for the syrup
  • Vegetable oil for deep-frying, about 4 cups (1 L)
  • Chopped pistachios, for garnish (optional)
  • Good-quality pistachio ice cream or gelato, to serve (optional)

Directions

  1. In a bowl, mix the powdered milk, flour, baking soda, and cardamom until well combined. Add the milk. Stir until it becomes a medium-soft dough; it should still be slightly firm. You may need to add more milk powder. Cover and leave to rest for 20 minutes.
  2. Prepare the rosewater syrup. In a medium saucepan, place the water, sugar, rosewater, and cardamom over medium-high heat. Bring to a boil. Reduce the heat to a simmer, and cook for 3 to 5 minutes. Set aside.
  3. Heat the oil to 375°F (191°C) in a deep heavy-bottomed pot or wok. Line a baking sheet or plate with paper towels.
  4. Form the dough into 3/4-inch (2 cm) balls; the dough will almost double in size when deep-fried. And make sure the balls don’t have any cracks, as cracked dough will most likely break when they are soaked in the syrup. (If there are cracks, add a little milk to the dough.)
  5. Deep-fry 4 to 5 balls at a time, turning often, for about 5 minutes. The balls will puff up, turn golden brown, and float when fully cooked. Using a slotted spoon or spider, remove the balls from the oil, and drain on the paper towels.
  6. Allow them to cool slightly, then place the balls into the pot with the rosewater syrup. Let sit for 10 to 12 minutes so that the balls absorb the syrup and puff up some more. Remove from syrup and place on plate.
  7. Serve hot or cold, with pistachios on top and a scoop of pistachio ice cream on the side, if desired.