Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cups vegetable oil

  3. 1 cup gulab jamun mix --

  4. -- Indian grocery stores)or 1/2 cup flour,

  5. -- cup powdered milk

  6. -- solids and 1

  7. -- teaspoon baking

  8. -- powder, plus extra

  9. -- flour for rolling

  10. 1/4 cup ice water -- up to

  11. ghee -- for rolling

  12. -- dumplings

  13. 1 cup sugar

  14. 1/4 cup cardamom pods -- crushed

  15. 2 tablespoons rosewater -- up to

  16. 4 mint sprigs -- for garnish

Instructions Jump to Ingredients ↑

  1. In a deep-fryer heat 4 cups oil to 375F over medium-high heat.

  2. On work surface mound Gulab Jamun mix and make a well in center. Add water to center, a little at a time. Using your hands, work enough water into mix to form a soft and slightly sticky dough. Add more water or extra flour to dough as needed. Knead lightly until dough comes together.

  3. Pull off walnut-sized pieces of dough and roll them in a little flour until rounded.

  4. Working in batches, add dough to hot oil and fry, turning several times until golden brown, about 3 minutes. Use a slotted spoon to scoop out dumplings and drain on paper towels.

  5. Meanwhile, in a saucepan heat sugar with 1 cup water over medium heat, stirring until sugar dissolves. Lower heat to simmering, add cardamon pods and gently simmer 3 minutes. Add rosewater. When all dumplings are fried, add them to syrup and simmer gently. Turn dumplings, spooning syrup over them, about 5 minutes or until they are puffed and glazed.

  6. Allow to cool slightly before serving. Serve 3 dumplings with a little syrup spooned over, garnished with fresh mint.


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