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This image shows the dry ingredients being mixed together, including flour, milk powder, and baking soda, to form the base of the Gulab Jamun dough.

Gulab Jamun Recipe

Gulab Jamun is a delicious Indian dessert made from a soft dough of milk powder, maida, and ghee, deep-fried to golden perfection and soaked in aromatic sugar syrup with saffron and cardamom. It’s a perfect indulgence for any occasion, sweet, rich, and irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Indian
Servings 14 pieces
Calories 126 kcal

Equipment

  • Large mixing bowl
  • Deep frying pan or kadai
  • stirring spoon
  • Saucepan for syrup
  • Ladle or slotted spoon
  • Plate or tray for resting jamuns

Ingredients
  

Sugar syrup

  • ¼ tsp saffron / kesar
  • 2 cup water
  • 2 cup sugar
  • 1 tsp rose water
  • 2 cardamom
  • 1 tsp lemon juice

Jamun

  • ½ tsp baking powder
  • ¾ cup milk powder, unsweetened
  • ghee or oil, for frying
  • 2 tbsp ghee or clarified butter
  • ½ cup maida / plain flour
  • milk, for kneading

Instructions
 

  • In a large bowl, combine ¾ cup milk powder, ½ cup maida, and ½ tsp baking powder.
    This image shows ghee being added to the dry mixture, helping to create a soft, crumbly texture before kneading the Gulab Jamun dough.
  • Mix well to create the gulab jamun flour mix.
  • Add 2 tbsp ghee, mixing until the flour becomes moist.
    This image shows hands kneading the dough until it becomes soft and pliable, ensuring a smooth texture for the Gulab Jamun balls.
  • Gradually add milk to form a soft dough without kneading.
    This image shows the dough resting in a bowl, covered, to allow it to hydrate properly before shaping into Gulab Jamuns.
  • Cover the dough and let it rest for 10 minutes.
  • For the syrup, combine 2 cups sugar, 2 cups water, 2 cardamom pods, and ¼ tsp saffron in a saucepan.
    This image shows sugar and water being mixed together in a saucepan to create the sugar syrup that will infuse the Gulab Jamuns with sweetness.
  • Boil for 5 minutes, until the syrup becomes sticky, but not stringy.
    This image shows the sugar syrup bubbling as it boils, reaching the right consistency to soak the fried Gulab Jamuns.
  • Remove from heat and stir in 1 tsp lemon juice and 1 tsp rose water.
    This image shows rose water and lemon juice being added to the sugar syrup, enhancing the fragrance and preventing crystallization.
  • Set aside to cool.
  • After resting, divide the dough into small, crack-free balls, ensuring they are smooth to prevent them from breaking while frying.
    This image shows the dough being divided into small portions and rolled into smooth, round balls for uniform frying.
  • Heat ghee or oil in a pan and fry the balls on low flame, stirring gently, until golden brown.
    This image shows ghee being heated in a pan, getting ready for frying the dough balls to a deep golden brown.
  • Drain and immediately transfer the fried jamuns into the hot sugar syrup.
    This image shows the fried Gulab Jamuns being lifted from the hot ghee and drained to remove excess oil before adding to the syrup.
  • Cover and let them soak for 2 hours, allowing them to double in size.
    This image shows the Gulab Jamuns absorbing the sugar syrup, becoming soft, juicy, and infused with rich sweetness.
  • Serve warm or chilled with ice cream.
    This image shows the final Gulab Jamuns served in a bowl, fully soaked in sugar syrup, ready to be enjoyed as a delicious Indian sweet.

Notes

  • Avoid kneading the dough to keep the jamuns soft.
  • For the best flavor, fry the jamuns in ghee instead of oil.
  • Ensure the oil is not too hot to prevent burning the jamuns.
  • Adding lemon juice to the syrup prevents crystallization and ensures the syrup stays smooth.