Gulab Jamun Recipe
Soft, spongy, and soaked in aromatic sugar syrup, Gulab Jamun is a classic Indian sweet recipe that wins hearts at every celebration. It has earned its place as the most loved dessert in India.
Often called the king of Indian desserts, these golden-brown dumplings are made from milk solids (khoya or milk powder), fried slowly until they turn perfectly light brown, and then soaked in a syrup infused with cardamom, saffron, and rose water. This traditional gulab jamun recipe is a festive favorite for Diwali, Holi, weddings, and family gatherings. If you’ve ever wondered how to make gulab jamun at home step by step, this guide will show you the secret to soft, melt-in-the-mouth sweets that taste just like the mithai shop. Whether you’re making gulab jamun with milk powder or khoya, this homemade version is rich, indulgent, and guaranteed to impress.
Ingredients and Substitutes
- Milk powder: I use milk powder because it makes the gulab jamun soft and rich, but sometimes I replace it with khoya or mawa when I want a more traditional taste.
- All-purpose flour: I add a little flour to bind the dough. Something like whole wheat flour also works if I want a slightly denser but healthier version.
- Baking soda: This ingredient keeps the gulab jamuns light and fluffy. If I don’t have it, I use a pinch of baking powder.
- Ghee: I love using ghee for the dough as it gives a wonderful aroma. Sometimes I just use unsalted butter if ghee isn’t available.
- Milk: I use milk to knead the dough until it’s smooth. When I want them richer, I add cream, or if I’m making a vegan version, I try plant-based milk.
- Sugar: This ingredient is for the syrup. I usually use white sugar, but you can add brown sugar, which changes the color and gives a deeper flavor.
- Water: I use water to make the sugar syrup, and I usually add rose water or kewra water for fragrance.
- Cardamom pods: I add cardamom for that warm, sweet aroma. You can use ground cardamom powder instead.
- Rose water: This ingredient gives the syrup a floral touch. If I don’t have it, I add saffron strands or kewra essence.
- Oil or ghee for frying: I fry the gulab jamun in ghee whenever I can for the best flavor, but something like sunflower oil or canola oil also works.
How to Make Gulab Jamun
1. In a pan, boil 2 cups sugar with 2 cups water, add cardamom pods, rose water, and saffron strands to make a fragrant sugar syrup for soaking.
2. Combine 1 cup milk powder, ¼ cup all-purpose flour, and ½ tsp baking soda, then add ghee and a few tablespoons of milk, mix gently until crumbly to form a smooth dough. This is the classic method for making gulab jamun with milk powder at home.
3. Cover the dough with a damp cloth and let the dough rest for 10 minutes, then roll it into small, smooth balls without cracks ensuring gulab jamuns stay soft from inside and spongy after frying.
4. Heat ghee or oil on low-medium flame. Gently slide the jamun balls in batches and fry the balls slowly until they become evenly golden brown without breaking or hardening.
5. Remove them from pan and transfer the hot fried gulab jamuns into warm sugar syrup immediately and let them soak for at least 2 hours so they absorb flavor and become light, juicy, and spongy. Serve the gulab jamuns warm or chilled, plain or with ice cream.
Tips for Making Perfect Gulab Jamun
The consistency of the sugar syrup should be slightly sticky but not too thick, keeping it warm ensures your fried gulab jamuns absorb the syrup properly and stay juicy.
Slowly add 2–3 tablespoons milk to bind into a soft dough. You do not knead it too hard to make a perfect dough. This step is key for making soft gulab jamun at home that doesn’t turn dense or rubbery and then cover the dough with a damp cloth and let it rest for 10 minutes, which allows the mixture to relax.
Cracks may cause gulab jamuns to break in oil, so keep the balls round and crack free before frying. Stir continuously, until gulab jamuns turn rich golden brown. Frying on low heat is essential for traditional gulab jamun with soft centers and golden color from outside.
Remove the fried gulab jamuns with a slotted spoon, avoid using wooden spoon and immediately place them in the warm sugar syrup.
Serving Suggestions for Gulab Jamun
Gulab Jamun tastes best when served warm and freshly soaked in sugar syrup. Serve the gulab jamuns warm for a comforting treat, or chilled for a festive dessert. They pair beautifully with vanilla or chocolate flavored ice cream, rabri, or as part of a Diwali or Holi sweets platter. The soft, spongy texture and fragrant sweetness make it a perfect after-meal dessert for family gatherings and festive feasts.
For special occasions like wedding or friend’s birthdays, garnish the gulab jamuns with slivered almonds, pistachios, or edible silver leaf (varak) to make them look royal. If you prefer a modern twist, you can serve gulab jamun in dessert bowls with cream, custard, or falooda.
Frequently asked questions
Hard gulab jamuns usually happen when the dough is over-kneaded or too dry. Always handle the dough gently, add enough milk for softness, and fry on low heat so they cook evenly inside.
If the dough has cracks or too much baking soda, the jamuns may break in oil. Roll the balls smooth and crack-free, and maintain medium-low oil temperature.
The syrup might be too thick or too cold. Always keep syrup warm and slightly sticky, not one-string consistency. Drop hot fried jamuns directly into warm syrup for best absorption.
Yes, the easiest method is with milk powder, which gives soft, spongy gulab jamuns at home without needing khoya.
Recipe Card
Gulab Jamun Recipe
Equipment
- 1 Deep frying pan
- 2 Mixing bowl
- 1 Slotted spoon
- 1 Saucepan
- 2 Measuring cups and spoons
Ingredients
- 1 cup milk powder
- ¼ cup all-purpose flour maida
- 2 tbsp ghee clarified butter, melted
- 2 tbsp milk add more if needed to knead dough
- ¼ tsp baking soda
- 1 ½ cups sugar
- 2 cups water
- 4 green cardamom pods crushed
- 1 tsp rose water or kewra water
- ¼ tsp Saffron strands optional
- 2 cups ghee or oil for deep frying, ghee preferred for rich taste
Instructions
- In a pan, combine sugar and water. Heat until the sugar dissolves, then simmer for 7–8 minutes until slightly sticky. Add cardamom, saffron, and rose water. Keep warm.
- In a bowl, mix milk powder, flour, and baking soda. Add ghee and rub until crumbly. Slowly add milk to form a soft, smooth dough. Do not over-knead.
- Cover the dough with a damp cloth for 10 minutes. Divide into equal portions and roll into smooth, crack-free balls.
- Heat ghee or oil on low-medium flame. Test with a small dough piece—it should rise slowly without burning. Fry the balls in batches, stirring gently, until evenly golden brown.
- Remove fried jamuns and immediately drop them into warm sugar syrup. Let soak for at least 1–2 hours to absorb flavor and become spongy. Serve warm or chilled, garnished with nuts, or pair with rabri or vanilla ice cream for a festive touch.
Notes
- Always fry Gulab Jamuns on low-medium heat to prevent undercooked centers.
- If gulab jamuns turn hard, the dough was too dry, you can add a little more milk next time.
- Always keep sugar syrup warm (not boiling hot) when adding fried balls.
