Indian Pistachio Balls (Gulab Jamun)

    Indian Pistachio Balls (Gulab Jamun)


    38 people made this

    Gulab Jamun is popular dessert in Indian restaurants; however people are often surprised on finding the recipe that the main ingredient for the balls is milk powder. Definitely worth trying to make at home.

    Serves: 20 

    • 1 cup dry milk powder
    • 3 tablespoons plain flour
    • 1/2 teaspoon baking powder
    • 1 pinch ground cardamom
    • 1 tablespoon chopped almonds (optional)
    • 1 tablespoon chopped pistachio nuts (optional)
    • 1 tablespoon golden raisins (optional)
    • 2 tablespoons ghee (clarified butter), melted
    • 1/2 cup warm milk
    • 1 1/4 cups (315g) white sugar
    • 1 cup (250ml) water
    • 1 teaspoon rose water
    • 1 pinch ground cardamom
    • 1 1/4 litres vegetable oil for deep frying

    Preparation:30min  ›  Cook:20min  ›  Extra time:20min resting  ›  Ready in:1hour10min 

    1. In a large bowl, stir together the milk powder, flour, baking powder and cardamom. Stir in the optional almonds, pistachios and golden raisins.
    2. Mix in the melted ghee, then pour in the milk and continue to mix until well blended. Cover and let stand for 20 minutes.
    3. In a large frying pan, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set the pan aside.
    4. Fill a large heavy frying pan halfway with oil. Heat over medium heat for at least 5 minutes.
    5. Knead the dough and form into about 20 small balls. Reduce the heat of the oil to low and fry the balls in one or two batches. After about 5 minutes they will start to float and expand to twice their original size, but the color will not change much.
    6. After the jamun float, increase the heat to medium and turn them frequently until light golden. Remove from the oil onto paper towels using a slotted spoon and allow to cool. Drain on paper towels and allow to cool slightly.
    7. Place the balls into the frying pan with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately or chill.

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