Gulab Jamun

Gulab Jamun need no introduction on an Indian spread. This sweet dessert can be found on the menu at almost every wedding, parties, celebrations and festivals.
Gulab Jamuns are deep fried balls / doughnuts made with dry milk powder ( Mawa ) and soaked in rose and cardamom flavored sugar syrup. They are sweet juicy and delicious. Traditionally these are made using milk solids ( Khoya ), but it is not available fresh in many places. I have made them using milk powder as it is very easily available. Both variations of this dessert  taste absolutely sublime.
People often find it difficult to make them, but they are easy and simple.
Just follow this recipe to master your art of making Gulab Jamuns.
Lets get started!


1. Do not add too much baking powder, otherwise the Gulab Jamun will break while frying.

2. Do not knead the dough or the Gulab Jamun will become hard.

3. The sugar syrup should be hot when dipping the Gulab Jamuns.

4. The sugar syrup required for this recipe should be thin ( 1/2 string consistency )

5. After dipping Gulab Jamun in hot sugar syrup, cover and let rest for a minimum of 3 hours.

6. You can make ahead the Gulab Jamun mix by mixing all the dry ingredients and storing it in an airtight container or ziplock.

7. For frying use a low flame. If the oil is too hot, the Gulab Jamuns will be raw from inside.

: 12-13 pieces.
Prep Time:  10 minutes
Cook Time: 5-10 minutes

Ingredients for Gulab Jamun

  • 1 cup milk powder

  • 1/4 cup all purpose flour / maida

  • 1/8 tsp baking powder ( small pinch )

  • 1-2 tbsp melted ghee

  • 5-6 tbsp full fat room temperature milk

  • Oil or Ghee for frying

Ingredients for Syrup

  • 1 1/2 cup sugar

  • 2 cup water

  • 4 cardamom pods

  • 1/2 tsp lemon juice

  • 1 tsp rose water  ( optional )

Procedure for the sugar syrup

1. Add all the ingredients for the syrup in a pan. Bring it to a boil on high flame, then simmer for 7-8 min. The syrup should be of thin consistency.

Procedure for the Gulab Jamun

1. In a bowl, sieve all the dry ingredients.

2. Add melted ghee and mix gently into the flour mixture using fingers.

3. Add room temperature milk gradually. Gently, using fingers make a soft dough (I used about 5 tbsp).

    Do not knead.

4. Let the mixture rest for about 5 -10 min. Then make round balls for frying. If it gets difficult to make smooth balls, rub the mixture gently between your palms.

5. Heat the oil/ghee on low flame for 4-5 min ( The oil should not be very hot )
    Fry on low flame till golden brown.

6. Using a spoon, keep stirring them till they are golden brown. This is to ensure that they are evenly cooked.

7. Once the Gulab Jamuns are fried, take them out onto a paper towel and immediately dip them in hot syrup and cover for a minimum of 3 hours.

8. After 3 hours, the balls will absorb sugar syrup and  double in size.