Doodhpak Gulab Jamun

A traditional Indian dessert originating from the Mughal Empire, Doodhpak Gulab Jamun is a rich and creamy milk cream puffed into balls, deep-fried to perfection, and then soaked in a sweet rose-water syrup.

🛒 Ingredients

• 1 cup Milk Cream
• 2 tablespoons All-purpose Flour
• 1/2 cup Ghee
• 1 1/2 cups Sugar
• 1/2 teaspoon Cardamom Powder
• 1 cup Rose-Water Syrup
• 2 tablespoons Vegetable Oil
• 2 tablespoons Chopped Pistachios
• 1/4 teaspoon Saffron Threads
• 1/4 teaspoon Dried Rose Petals
• 1/4 teaspoon Salt

👨‍🍳 Instructions

1. 1

   Heat ghee in a deep frying pan over medium heat.

2. 2

   Mix milk cream, sugar, cardamom powder, and saffron threads in a bowl. Stir well to combine.

3. 3

   Using your hands, shape the mixture into small balls, about 1-inch in diameter.

4. 4

   Deep-fry the balls in hot ghee until golden brown, about 2-3 minutes per batch.

5. 5

   Using a slotted spoon, transfer the fried balls to a plate lined with paper towels.

6. 6

   Soak the fried balls in rose-water syrup for at least 30 minutes.

7. 7

   Drizzle the soaked balls with melted ghee and sprinkle with chopped pistachios and dried rose petals.

8. 8

   Refrigerate the Doodhpak Gulab Jamun for at least 2 hours before serving.

9. 9

   Serve chilled or at room temperature. Garnish with additional rose petals and pistachios if desired.

10. 10

    Serve with a side of whipped cream or vanilla ice cream for a decadent treat.

💡 Pro Tips

To prevent the milk cream from separating during frying, make sure the oil is not too hot. Also, do not overcrowd the frying pan, fry the balls in batches for even cooking. To make the rose-water syrup, simmer 1 cup of water with 1 cup of sugar and 1/4 cup of rose-water for 5-7 minutes. Let cool before using.

📊 Nutrition per Serving