Recipes Cuisine Asian Bangladeshi Gulab Jamun or Kala Jam (Waffle Balls) 5.0 (3) 2 Reviews 2 Photos These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold. Submitted by Kristin Rhea Hernbrode Updated on October 29, 2021 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 17 mins Additional Time: 50 mins Total Time: 1 hr 17 mins Servings: 12 Yield: 12 gulab Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 2 cups water 2 cups white sugar ½ teaspoon ground cardamom 2 drops rose water (Optional) 1 pinch saffron (Optional) ½ cup instant dry milk powder (such as Carnation®) 2 tablespoons all-purpose flour ¼ teaspoon baking soda 1 tablespoon unsalted butter (such as Land O'Lakes®) 2 tablespoons plain yogurt 2 cups vegetable oil for frying Directions Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes. Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready. Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab. Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour. Cook's Note: Try adding ice cream to these hot waffle balls, you'll be delighted! The longer you leave the waffle balls in the syrup the better it is going to be; some people leave the waffle balls overnight. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 187 Calories 5g Fat 36g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 187 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 6% Cholesterol 3mg 1% Sodium 45mg 2% Total Carbohydrate 36g 13% Dietary Fiber 0g 0% Total Sugars 35g Protein 1g 3% Vitamin C 0mg 0% Calcium 42mg 3% Iron 0mg 1% Potassium 59mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.