Gulab Jamun

Gulab jamun are India's most loved sweet — soft milk-solid dumplings, fried a deep golden brown, then soaked in warm rose and cardamom syrup until they turn impossibly juicy. Served warm, they melt in the mouth. This recipe gives perfect jamuns every time.

Prep time

25 mins

Cook time

35 mins

Total time

60 mins

Servings

16 jamuns

Calories

310

Ingredients

• 200 g khoya (reduced milk solids), crumbled
• 60 g all-purpose flour
• 1/4 teaspoon baking soda
• 2 tablespoons warm milk
• 500 ml neutral oil, for deep frying
• 200 g granulated sugar
• 200 ml water
• 4 green cardamom pods, lightly crushed
• 1 teaspoon rose water
• 1 teaspoon lemon juice

Instructions

1. Make the syrup first: combine the sugar, water, cardamom, and lemon juice in a pan. Simmer for 8 minutes until slightly sticky, stir in the rose water, and keep warm.
2. Mix the khoya, flour, and baking soda in a bowl. Add the warm milk a spoon at a time and knead gently into a soft, smooth dough. Rest 10 minutes.
3. Divide into 16 equal portions and roll into crack-free balls, keeping your palms lightly greased.
4. Heat the oil to 150°C (300°F) over medium-low heat. Fry the balls in batches, stirring gently, for 8 to 10 minutes until deep golden brown all over.
5. Drain briefly, then drop the hot jamuns straight into the warm syrup.
6. Soak for at least 30 minutes so the centers absorb the syrup, then serve warm with a spoonful of syrup.

Pro tips

• Test the oil with one jamun first; if it browns instantly, the oil is too hot.
• Grease your palms so the balls roll smooth without sticking.
• The jamuns sink, then rise and bob when done — a handy visual cue.
• A teaspoon of ghee in the frying oil adds a wonderful aroma.

Frequently asked questions