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Gulab Jamun
Soft milk dumplings soaked in rose-cardamom sugar syrup - India's most beloved dessert.
25 mins
30 mins
12 people
North Indian
Milk powder
200g
All-purpose flour
3 tbsp
Ghee
Melted
2 tbsp
Milk
For binding
4-5 tbsp
Baking soda
A pinch
Sugar
400g
Water
For syrup
500ml
Cardamom
Crushed
4 pods
Rose water
1 tsp
Saffron
A few strands
🍽️ Khoya (evaporated milk solids)
→ Milk powder + flour + ghee
Widely available alternative
Make syrup: boil sugar and water until one-string consistency. Add cardamom, rose water, saffron.
💡 Pro Tip: Syrup should be warm (not hot) when you add the jamuns
Mix milk powder, flour, baking soda. Add melted ghee. Gradually add milk to form soft dough.
💡 Pro Tip: Don't overwork the dough - it makes jamuns hard. Dough should be soft and slightly sticky
Roll into smooth balls (no cracks). They will double in size when fried.
💡 Pro Tip: Cracks on the surface mean the dough is too dry - add more milk
Fry on the lowest heat possible, turning constantly. They should be deep brown (8-10 mins).
💡 Pro Tip: Patience is everything - low heat ensures they cook inside without burning outside
Soak fried jamuns in warm syrup for at least 2 hours.
💡 Pro Tip: Longer soaking = more syrupy and soft. Restaurants soak overnight.
- ✓Dough must be soft and smooth - no cracks
- ✓Fry on lowest heat possible
- ✓Turn constantly for even browning
- ✓Syrup should be warm, not hot
- ✓Soak for minimum 2 hours
- ✓Serve warm for best experience
- →Warm with a drizzle of syrup
- →With vanilla ice cream
- →Garnished with pistachios