Gulab Jamun

Gulab Jamun is a popular Indian sweet that is loved and relished by people of all ages. These delectable deep-fried dumplings are made from khoya (reduced milk solids) or milk powder, kneaded into a soft dough and then shaped into small balls. These balls are then deep-fried until golden brown and soaked in a sugar syrup infused with rose water and cardamom. Gulab Jamun is often served warm, garnished with chopped nuts, and enjoyed on festive occasions, celebrations, or as a delightful dessert after a meal. Let’s explore the details of this irresistible recipe!

Ingredients: For the Gulab Jamun:

  • 1 cup khoya (milk solids) or milk powder
  • 1/4 cup all-purpose flour (maida)
  • 1/4 teaspoon baking powder
  • A pinch of cardamom powder
  • A pinch of saffron strands (optional)
  • 2-3 tablespoons milk (as needed)
  • Ghee or oil for deep frying

For the Sugar Syrup:

  • 2 cups sugar
  • 2 cups water
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon rose water
  • Chopped nuts (such as almonds, pistachios) for garnishing


  1. In a mixing bowl, crumble the khoya (or add milk powder) and add all-purpose flour, baking powder, cardamom powder, and saffron strands. Mix well to combine.
  2. Gradually add milk, little by little, and knead the mixture into a smooth and soft dough. Be careful not to add too much milk. The dough should be slightly sticky but manageable.
  3. Divide the dough into small portions and roll them between your palms to form smooth and crack-free balls. Ensure that the balls are compact and have no cracks.
  4. Heat ghee or oil in a deep pan or kadai over medium heat. The oil should be moderately hot for frying.
  5. Once the oil is ready, carefully drop the prepared gulab jamun balls into the hot oil, a few at a time. Fry them on low to medium heat until they turn golden brown, stirring occasionally for even cooking.
  6. Once the gulab jamuns are evenly fried and golden brown, remove them using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.
  7. In a separate saucepan, combine sugar and water for the sugar syrup. Bring it to a boil and let it simmer for 5-6 minutes until the sugar completely dissolves and the syrup slightly thickens.
  8. Add cardamom powder and rose water to the sugar syrup. Stir well and let it simmer for another 2-3 minutes.
  9. Remove the sugar syrup from heat and allow it to cool for a few minutes.
  10. Carefully drop the fried gulab jamun balls into the warm sugar syrup, ensuring they are completely submerged. Let them soak in the syrup for at least 30 minutes to 1 hour to absorb the flavors.
  11. Once soaked, the gulab jamuns will become soft, spongy, and syrup-infused.
  12. Garnish the gulab jamuns with chopped nuts like almonds and pistachios.
  13. Serve the Gulab Jamuns warm or at room temperature, along with some of the sugar syrup.

Enjoy the heavenly sweetness of Gulab Jamun as a delightful dessert!

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