These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.
Ingredients
- water: 2 cups
- white sugar: 2 cups
- ground cardamom: 0.5 tsp
- drops rose water: 2 piece (optional)
- pinch saffron: 1 piece (optional)
- instant dry milk powder (such as Carnation®): 0.5 cup
- all-purpose flour: 2 Tbsp
- baking soda: 0.25 tsp
- unsalted butter (such as Land O'Lakes®): 1 Tbsp
- plain yogurt: 2 Tbsp
- vegetable oil for frying: 2 cups
Metric Conversion
Stages of cooking
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Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
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Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
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Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
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Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.
