How to Make the Perfect Gulab Jamun
Indian · Medium · 50 min · 20 servings
Gulab jamun are soft, spongy milk solid dumplings deep fried until golden and then soaked in a fragrant rose and cardamom sugar syrup. These melt-in-your-mouth Indian sweets are a staple at celebrations and festivals across the subcontinent.
Why this recipe works
This Gulab Jamun recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g full fat milk powder
- 4 tbsp all purpose flour
- 2 cups white sugar
- 1 tsp rose water
- 4 pods green cardamom seeds crushed
- 3 tbsp ghee or melted unsalted butter
Step by step instructions
Step 1: Make the Sugar Syrup
Combine sugar with 2 cups of water in a saucepan over medium heat. Stir until the sugar dissolves and then stop stirring. Bring to a gentle simmer and cook for 8 minutes until slightly thickened. Add rose water and crushed cardamom seeds. Keep the syrup warm on the lowest heat setting while you fry the jamuns.
Step 2: Prepare the Dough
Mix milk powder and flour together in a bowl. Add ghee and rub it in with your fingertips until it resembles fine crumbs. Add cold milk one tablespoon at a time, mixing gently, until a soft, non-sticky dough comes together. Do not overwork the dough or the gulab jamun will become dense and tough.
Step 3: Shape and Fry
Divide the dough into 20 equal portions and roll each into a smooth crack-free ball between your palms. Heat oil or ghee in a deep pan to 150 degrees Celsius, much lower than typical frying. Fry the balls in batches for 8 to 10 minutes, stirring gently, until they are evenly dark golden brown on all sides.
Step 4: Soak in Syrup
Remove the fried jamuns immediately and drop them into the warm sugar syrup. They will sizzle as they absorb the syrup. Let them soak for at least 30 minutes before serving. The jamuns will nearly double in size as they absorb the fragrant syrup. Serve warm or at room temperature garnished with crushed pistachios.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- rose water → a few drops of kewra water or vanilla extract for a different but equally pleasant floral note
- full fat milk powder → store bought khoya grated finely for a richer more authentic texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying at too high a temperature which causes the outside to brown quickly while the center remains raw and dense
- Overworking the dough which develops gluten and results in hard jamuns that cannot absorb the syrup properly
Nutrition facts
Per serving: 180 calories, 3g protein, 28g carbs, 6g fat, 0g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →