Gulab Jamun is a classic Indian dessert loved for its soft, melt-in-your-mouth texture and sweet, fragrant syrup. These deep-fried milk-based balls are soaked in a warm sugar syrup flavored with cardamom and rose water, creating a rich and indulgent treat. Perfect for festivals, celebrations, or a special dessert after dinner, Gulab Jamun is both simple and luxurious in every bite.
Servings: 12 pieces
Prep Time: 20 minutes
Cook Time: 20 minutes
Soaking Time: 1 hour
Total Time: 1 hour 40 minutes
2. Ingredients
For the Gulab Jamun:
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1 cup milk powder
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¼ cup all-purpose flour
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2 tablespoons ghee or melted butter
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¼ cup milk (more if needed)
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Oil or ghee for deep frying
For the Sugar Syrup:
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1 ½ cups sugar
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1 ½ cups water
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4–5 green cardamom pods, lightly crushed
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1 teaspoon rose water (optional)
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A few saffron strands (optional)
3. Instructions
Step 1: Make the Sugar Syrup
In a saucepan, combine sugar, water, and cardamom. Heat over medium heat until sugar dissolves. Simmer for 5 minutes, then remove from heat and stir in rose water and saffron if using. Keep the syrup warm.
Step 2: Prepare the Dough
In a bowl, mix milk powder, flour, and ghee. Gradually add milk to form a soft, smooth dough. It should be pliable but not sticky. Let it rest for 5 minutes.
Step 3: Shape the Balls
Divide the dough into small, smooth balls (about 1 inch in diameter). Make sure there are no cracks, as cracks can cause the balls to break while frying.
Step 4: Fry the Gulab Jamun
Heat oil or ghee in a deep pan over medium-low heat. Fry the balls in batches, gently stirring, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
Step 5: Soak in Syrup
Place the fried balls in the warm sugar syrup. Let them soak for at least 30–60 minutes before serving so they absorb the syrup and become soft and juicy.
Step 6: Serve
Serve warm or at room temperature, garnished with chopped pistachios or saffron strands if desired.
4. Nutrition (Per Piece)
Calories: 150
Fat: 6g
Carbohydrates: 22g
Protein: 2g
Sugar: 18g
Fiber: 0g
5. Tips
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Keep the frying temperature low to ensure even cooking; high heat can brown the outside too quickly while leaving the inside uncooked.
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Use warm syrup, not boiling, for soaking to prevent the balls from breaking.
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For a richer flavor, you can substitute some milk with evaporated milk when making the dough.
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Store Gulab Jamun in syrup in the refrigerator for up to 2 days; warm slightly before serving.
