Gulab jamun
Ten fried milk-dough balls soaked in a syrup scented with cardamom, cinnamon, saffron, star anise, and rose petals.
Gulab jamun is traditionally made with khoya, milk reduced to form milk solids. This version uses milk powder, a documented alternative, while preserving the contrast between fried balls and aromatic syrup.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Dry milk powder
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Wheat flour, Baking soda, Unsalted butter, Whole milk, Water, White sugar, Cardamom pods, Cinnamon stick, Saffron, Star anise, Dried rose petals, Oil for frying.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Make the syrup
Put the water, white sugar, cardamom seeds, cinnamon stick, saffron, star anise, and dried rose petals in a saucepan. Bring to a boil; once the sugar has dissolved, lower the heat and simmer gently for 5 minutes. Remove from the heat and set aside.
Ready to continue when: The sugar has dissolved and the syrup has gently simmered for 5 minutes.
5 min - 02
Combine the dry ingredients
In a bowl, mix the milk powder, wheat flour, and baking soda until evenly distributed.
Ready to continue when: The dry ingredients look uniform, with no visible clumps of baking soda.
- 03
Work in the butter
Add the unsalted butter at room temperature and mix it into the dry ingredients until the mixture resembles crumbs.
Ready to continue when: The mixture looks crumbly, with no large pieces of butter remaining.
- 04
Shape the balls
Gradually add the whole milk and mix until the dough is soft and workable. Shape 10 balls of about 30 g each, keeping them smooth and free of cracks.
Ready to continue when: There are 10 smooth balls with no visible cracks, and they hold their shape when handled.
- 05
Fry the balls
Heat the frying oil to 160–170 °C. Fry the balls, moving them gently so they brown evenly; each batch takes about 5 minutes. Remove them when golden and drain on kitchen paper.
Temperature: 165 °C / 329 °FReady to continue when: The balls are golden all over and excess oil has drained away.
30 min - 06
Soak and serve
Transfer the fried balls to the reserved syrup and leave them to soak for at least 1 hour. Serve them with a little of the syrup.
Ready to continue when: The balls have soaked in the syrup for at least 1 hour and are well soaked.
60 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.