Gulab Jamun Bites
These Gulab Jamun Bites are a classic Indian dessert you can make at home. Little fried milk dumplings steeped in rose and cardamom syrup. So good after dinner.
Ingredients
- 1 cup milk powder
- 0.25 cup all-purpose flour
- 0.25 teaspoon baking soda
- 4 tablespoons unsalted butter, melted
- 4 tablespoons milk
- 2 cups granulated sugar
- 1.5 cups water
- 4 green cardamom pods, lightly crushed
- 0.25 teaspoon saffron strands (optional)
- 2 cups vegetable oil, for deep frying
- 1 tablespoon unsalted pistachios, slivered, for garnish
- 0.5 teaspoon dried rose petals, for garnish
Instructions
- To prepare the sugar syrup, combine 2 cups granulated sugar, 1.5 cups water, 4 lightly crushed green cardamom pods, and 0.25 teaspoon saffron strands (if using) in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5-7 minutes until the syrup is slightly sticky but not too thick (no specific string consistency is needed). Remove from heat and keep warm.
- In a large mixing bowl, combine 1 cup milk powder, 0.25 cup all-purpose flour, and 0.25 teaspoon baking soda. Mix well to ensure there are no lumps.
- Add 4 tablespoons melted unsalted butter to the dry ingredients and gently mix with your fingertips until the mixture resembles breadcrumbs.
- Gradually add 4 tablespoons milk, one tablespoon at a time, and gently bring the mixture together to form a soft, smooth dough. Do not knead aggressively, as this can make the jamuns hard. The dough should be soft and pliable.
- Divide the dough into 16-20 equal pieces. Gently roll each piece between your palms to form smooth, crack-free small balls, approximately 0.75-1 inch in diameter. Ensure there are no cracks, as they will cause the jamuns to break during frying.
- Heat 2 cups vegetable oil in a deep pan or kadai over low-medium heat. The oil should be moderately hot, not smoking. To test, drop a tiny piece of dough; it should sizzle and slowly rise to the surface. If it browns too quickly, reduce the heat.
- Carefully slide the prepared dough balls into the hot oil, frying them in batches to avoid overcrowding the pan. Fry on low-medium heat, gently stirring and turning them frequently with a slotted spoon to ensure even browning. Fry until they are uniformly golden brown on all sides, which takes about 8-10 minutes per batch.
- Once golden brown, remove the Gulab Jamun Bites from the oil with a slotted spoon and immediately transfer them to the warm sugar syrup. Let them soak in the syrup for at least 30 minutes, or preferably for 1-2 hours, to allow them to absorb the syrup and become soft and spongy.
- Serve the Gulab Jamun Bites warm or at room temperature. Transfer to a serving dish and garnish with 1 tablespoon slivered unsalted pistachios and 0.5 teaspoon dried rose petals before serving.