Description
Quick and easy gulab jamun made with pancake mix, resulting in soft and syrupy Indian dessert balls in under an hour.
Ingredients
Scale
- 1 cup pancake mix (about 120 g)
- 2 tbsp milk powder (optional)
- 2 tbsp plain yogurt (or 3 tbsp milk if omitting yogurt)
- 1 tbsp ghee or melted butter
- 3–4 tbsp milk, just enough to make a soft dough
- Oil for frying (about 3 cups)
- Syrup:
- 1 cup granulated sugar
- 1 cup water
- 3 crushed green cardamom pods (or 1/2 tsp ground cardamom)
- Few saffron strands (optional)
- 1 tsp rose water (added off heat)
Instructions
- Mix pancake mix with milk and yogurt (or milk powder and milk) to form a soft dough.
- Divide the dough into 12–16 uniform balls and roll smooth to avoid cracks.
- Heat oil to 325°F (160°C) for frying.
- Fry the balls until golden brown, be careful not to overcrowd the pot.
- Prepare the syrup while frying: in a saucepan, combine sugar and water, add cardamom, saffron, and heat until dissolved.
- Immediately transfer hot balls to warm syrup and soak for 10–20 minutes before serving.
Notes
For flavor variations, consider adding cardamom, saffron, or rose water to the syrup. Ensure the dough is slightly tacky for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 20g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg