Gulab Jamun Recipe
Gulab Jamun is Desi celebration in dessert form: soft, golden dumplings made from milk solids, soaked until they glisten in warm rose and cardamom syrup. Each bite is tender, syrupy, and gently perfumed. Serve them warm with a scoop of vanilla ice cream, or simply on their own with a little extra syrup.
- Prep time
- 20 mins
- Cook time
- 30 mins
- Total time
- 50 mins
- Servings
- 4 servings
- Calories
- 340
Ingredients
- 1 cup full-cream milk powder
- 1/4 cup plain flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee, melted
- 4 to 5 tablespoons warm milk
- 1.5 cups sugar
- 1.5 cups water
- 4 green cardamom pods, lightly crushed
- 1 teaspoon rose water
- 1 teaspoon lemon juice
- Oil or ghee, for deep frying
- Chopped pistachios, to garnish
Instructions
- Mix the milk powder, flour, and baking soda, then rub in the melted ghee until the mixture resembles fine breadcrumbs.
- Add warm milk a tablespoon at a time and gather the mixture into a soft, smooth dough, then rest it covered for 10 minutes.
- Meanwhile, simmer the sugar, water, cardamom pods, and lemon juice for 5 minutes to make a light syrup, then stir in the rose water and keep it warm.
- Roll the dough into 16 small, smooth balls with no cracks, keeping your hands lightly greased.
- Heat oil or ghee over low-medium heat and fry the balls in batches, stirring gently, until they turn an even golden brown all over.
- Lift the fried balls out, drain briefly, and drop them straight into the warm syrup.
- Soak for at least 1 hour, garnish with pistachios, and serve warm or at room temperature.
Pro tips
- Fry on gentle heat: oil that is too hot browns the outside while leaving the centre raw.
- Keep the syrup warm but not boiling when the fried balls go in, so they absorb it evenly.
- Crack-free balls are the goal, so roll slowly and smooth any lines with a light touch.
- A squeeze of lemon in the syrup keeps it from crystallising as it cools.
Frequently asked questions
What is Gulab Jamun made from?
Milk powder gives the most reliable texture for home cooks, while traditional khoya produces a slightly richer, denser dumpling.
Why do my Gulab Jamuns crack while frying?
Usually the dough is too dry or the balls are rolled too tightly. Add a teaspoon of milk at a time and roll them gently without pressing hard.
Can I skip the rose water?
Yes, though the flavour is gentler without it; a drop of vanilla or a little extra cardamom can fill the gap.
How long do Gulab Jamuns keep?
Yes, they keep for up to a week in the fridge in their syrup. Warm them gently in the syrup before serving.
