I was introduced to this recipe more than 30 years ago by good friends in Lagos, Nigeria. These women were not only exceptional cooks, they were also masters of substitution. They had to be. Dinner parties were the main form of entertainment, and while local markets offered plenty of fresh fruits and vegetables, food stores were scarce and supplies were basic. During the eight years we lived in Lagos, I don’t think I ever once saw a packet of potato chips. If you craved chips of any kind, you made them yourself.
Looking back now, it feels like we were eating an incredibly healthy and sustainable diet. At the time, though, the challenge of finding familiar ingredients only strengthened our resolve to recreate dishes we missed. I learned countless tips, shortcuts, and cooking tricks during those years. My friends were generous with their knowledge and endlessly patient. But if I had to choose one recipe that has worked consistently, everywhere and every time, it would be this gulab jamun.
The traditional method of making gulab jamuns can feel intimidating, especially when it involves boiling milk down into khoya. That’s exactly why I call this version easy. Milk powder replaces the milk solids here, simplifying the entire process. Give this recipe a try and you’ll be surprised at how effortless it is. From start to finish, it takes no more than 30 to 40 minutes.
The key is to watch the frying carefully. The oil should not be too hot, or the jamuns will brown on the outside without cooking through.
The finished jamuns are lighter than the traditional version, but just as delicious.
Serve them warm. And if you’re not counting calories, a scoop of ice cream on the side doesn’t hurt.
Yield
Makes 8–10 gulab jamuns
Sugar Syrup
- 2 cups sugar
- 2½ cups water
- Crushed cardamom seeds (optional)
- A pinch of saffron soaked in 1 tablespoon warm water (optional)
Ingredients
- 8 tablespoons full-fat milk powder
- 3 tablespoons self-raising flour
- ¼ tsp baking soda
- 2–3 tablespoons plain yogurt or full-fat milk
- 1–2 teaspoons butter, oil, or ghee
Method
1. Boil the sugar and water together until the syrup reduces slightly and the color deepens to a pale caramel.
2. Add the crushed cardamom and saffron, if using.
3. Remove the syrup from the heat, but keep it warm so it’s ready when the fried jamuns are added.
4. Sieve together the milk powder, self-raising flour, and baking soda.
5. Add the butter, then gradually add the yogurt, working the mixture gently with your hands until it forms a soft ball. Do not overmix, or the jamuns will turn tough.
6. Heat the oil over medium heat. If it begins to smoke, turn off the heat briefly to let the temperature drop. The oil should be hot enough that a piece of bread rises slowly to the surface, but not so hot that it browns immediately.
7. Pinch off small lime-sized portions of dough and roll each between your palms into smooth, crack-free balls. If the dough feels dry, lightly moisten your hands with milk before rolling.
8. Gently drop the dough balls into the oil and fry, turning them frequently so they brown evenly on all sides.
9. Remove the jamuns from the oil and place them directly into the warm sugar syrup. Let them rest for at least one hour so they absorb the syrup fully and swell.
Hi, I stumbled upon your entry thru Recipes.in, the recipe is very interesting, with simple ingredients. I’ve always found the ready made packs consuming more time, somehow making the balls with desired texture has been a challenge for me. Let me try your recipe. More than that, I liked your recount, ‘cos I can relate to it. Though now-a-days, we get anything we want here, there had been times when we looked for substitutes and learning associated with it.
Glad you could relate to it all! Let me know if the recipe works out.