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Khoya Gulab Jamun (Soft Milk Dumplings in Syrup)

Khoya Gulab Jamun (Soft Milk Dumplings in Syrup)

Soft, juicy milk dumplings made from khoya and paneer, fried golden and soaked in a fragrant cardamom and rose syrup. A classic Indian sweet treat.

2-3y+

15 min prep · 55 min cook · 70 min total · 16 servings

MilkWheat

Ingredients

  • 125 g khoya, grated4.41 oz khoya, grated
  • 30 g paneer, grated1.06 oz paneer, grated
  • 37.5 ml plain flour2.54 tbsp plain flour
  • 1.25 ml baking powder0.25 tsp baking powder
  • 30 ml milk, added as needed2.03 tbsp milk, added as needed
  • 500 ml oil, for deep frying2.11 cup oil, for deep frying
  • 300 ml sugar1.27 cup sugar
  • 180 ml water12.17 tbsp water
  • 1.25 ml cardamom powder, for the syrup0.25 tsp cardamom powder, for the syrup
  • 5 ml rose water1.01 tsp rose water
  • 7.5 ml lemon juice1.52 tsp lemon juice

Steps

Make the Syrup

  1. Add the sugar and water to a wide pot and heat over medium, stirring until the sugar dissolves.
  2. Boil the syrup until it turns slightly sticky, stopping before it reaches a one-string consistency so the jamuns can soak it up.
  3. Turn off the heat, then stir in the rose water, cardamom powder, and lemon juice. Set the syrup aside to stay warm.

Make the Dough

  1. Add the grated khoya and paneer to a mixing bowl and break up any large lumps.
  2. Sprinkle in the flour, cardamom powder, and baking powder, then mix everything together evenly.
  3. Add the milk a little at a time and gently bring it together into a smooth dough, without overworking it.
  4. Divide the dough into 14 to 16 equal portions.
  5. Roll each portion between your palms into a smooth, crack-free ball.

Fry the Dumplings

  1. Heat the oil in a deep pan over medium heat until a small piece of dough rises slowly to the top with gentle bubbles.
  2. Lower the flame to medium and gently drop in a few balls at a time, stirring the oil so they brown evenly.
  3. Fry, adjusting between low and medium heat, until the balls are golden brown all over.
  4. Lift the balls onto a paper towel and let them cool for 3 to 5 minutes.

Soak and Serve

  1. Add the warm balls to the warm syrup and gently roll them to coat all over.
  2. Let the gulab jamun soak for 30 to 45 minutes until soft and juicy, then serve with a little syrup.

Nutrition

Calories
40
Protein
1g
Fat
2g
Carbs
2g

Tips by age

2-3y

This is a sweet, fried treat for occasional sharing. Offer half of one jamun, cut into small bite-size pieces, and squeeze out most of the syrup first.

Choking safety: Whole round dumplings are a choking risk. Always cut into small pieces and serve seated and supervised.

3-5y

Serve one jamun cut into small pieces with a little syrup as an occasional dessert. Keep the portion small because it is very sweet.

Choking safety: Cut the round dumplings into bite-size pieces rather than serving whole.

5-8y

Serve one to two jamuns with a spoon of syrup as an occasional sweet treat. Cut into halves or quarters for easier eating.

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