Gulab Jamuns are a staple Indian sweet. They are similar to Indian Rasgulla in taste, however they are cylindrical in shape and instead of being submerged in syrup they are lightly covered with a sugar syrup which slightly hardens the outside.
Combine the water, sugar and cardamom into a saucepan over medium to high heat. Continue to mix and bring to a boil. Boil for approximately 10 minutes. (see note)
To test to see if the syrup is a good sticky consistency, use the back end of a wooden spoon and dip it into the syrup. If the syrup sticks, it is ready. If you’re using a candy thermometer it should reach 230 degrees. Turn off heat.
Gulab Jamun
In a large bowl, combine condensed milk, nutmeg, ghee and baking powder together.
Slowly start adding the flour into the wet mixture. The dough should not be sticky, just a little tacky and soft. If you need more flour sprinkle a little on. Once all combined, let dough rest for up to 15 minutes.
Once the dough has rested take tablespoon size portions and roll into cylinder like shapes (long oval).
Once all are shaped you can begin to fry. Heat oil ( I used canola oil) on a medium low heat for 3-5 minutes. Fry only a few at a time so the pan does not get over crowded. Use a slotted spoon to turn the dough in the oil.
The dough should be a golden brown. Once golden remove with a slotted spoon from oil and place in the syrup saucepan without putting the slotted spoon into the syrup mixture.
Submerge the gulab jamun in the syrup mixture and using a clean spoon. Once covered in syrup, remove the gulab jamun and place in a parchment lined dish. Do not stack or they will stick together.
Once all gulab jamuns are complete, you can use the left over syrup and pour over the remaining gulab jamuns.
Store in an air-tight container for up to one week in the refrigerator.
Recipe Notes
Flour Note – Most recipes you mix dry ingredients first and then portion out the condensed milk. The way that we learned this recipe was wet ingredients first then add in the flour little by little. It always works this way for me, however there have been times I didn’t use the entire 1 and 1/3 cup everytime, but the majority. You really have to feel your dough out.
Cardamom in the syrup mixture? This is my sisters Poonam’s secret (not anymore) touch. She always adds a flare to any recipe that is not her own.