The Ultimate Gulab Jamun Recipe – Soft, Juicy, and Irresistibly Sweet!
Gulab Jamun is one of the most beloved Indian desserts, known for its melt-in-the-mouth texture and rich, sugary syrup. Whether it’s a festival, wedding, or just a sweet craving, this dessert never fails to impress. In this detailed Gulab Jamun recipe, we’ll cover everything—from choosing the right ingredients to expert tips for making the perfect soft and spongy Gulab Jamuns every time!
What is Gulab Jamun?
Gulab Jamun is a classic Indian sweet made from khoya (reduced milk solids) or milk powder dough, shaped into balls, deep-fried until golden brown, and soaked in a flavored sugar syrup. The name comes from:
“Gulab” (rose) – Refers to the rose-scented syrup.
“Jamun” – Resembles an Indian berry in size and shape.
This Gulab Jamun recipe is a must-try for anyone who loves rich, syrupy desserts.
Gulab Jamun Recipe
Course: SnacksCuisine: IndianDifficulty: Medium4
servings30
minutes40
minutes200
kcalMake soft, melt-in-your-mouth Gulab Jamun at home! These golden dumplings, soaked in fragrant rose-cardamom syrup, are a classic Indian dessert perfect for festivals, celebrations, or satisfying your sweet cravings. Easy to make and impossible to resist.
Ingredients
- For Gulab Jamun
1 cup milk powder
1/4 cup all-purpose flour (maida)
1/4 teaspoon baking soda
2 tablespoons ghee (clarified butter)
3-4 tablespoons milk (or as needed)
Oil or ghee (for frying)
- For Sugar Syrup
1.5 cups sugar
1.5 cups water
4-5 cardamom pods (crushed)
1 teaspoon rose water
A few saffron strands (optional)
Instructions
- Preparing the Sugar Syrup
- In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil, stirring until the sugar dissolves.
- Simmer for 5-7 minutes until the syrup slightly thickens. Add rose water and saffron strands. Turn off the heat and set aside.
- Making the Gulab Jamun Dough
- In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Mix well.
- Add ghee and rub it into the dry ingredients. Gradually add milk, kneading gently to form a soft, smooth dough. Avoid over-kneading.
- Shaping the Gulab Jamun
- Divide the dough into small, equal portions. Roll each portion into smooth, crack-free balls (about 1-inch in diameter).
- Frying the Gulab Jamun
- Heat oil or ghee in a pan on low-medium heat. Gently slide the dough balls into the oil and fry, stirring occasionally, until golden brown.
- Ensure even cooking by maintaining low heat. Remove and drain on a paper towel.
- Soaking the Gulab Jamun
- While still warm, transfer the fried Gulab Jamun into the prepared sugar syrup. Let them soak for at least 1-2 hours to absorb the syrup fully.
- Serving
- Serve warm or at room temperature, garnished with chopped nuts or a sprinkle of saffron strands.
Notes
- Dough Consistency: The dough should be soft but not sticky. Add milk gradually to avoid making it too wet.
- Frying Temperature: Keep the heat low to ensure the Gulab Jamun cook evenly without burning.
- Soaking Time: Allow enough time for the Gulab Jamun to soak in the syrup for maximum flavor.
- Storage: Gulab Jamun can be stored in the refrigerator for up to a week. Reheat gently before serving.
Presentation tips for Gulab Jamun Recipe:
Serve Gulab Jamun in a decorative bowl, garnished with chopped pistachios, almonds, or edible silver leaf.
Pair with a scoop of vanilla ice cream for a fusion twist.
Add a few saffron strands or rose petals for an elegant touch.
Pro Tips for the Best Gulab Jamun Recipe:
- Dough Consistency – Should be soft but not sticky. Over-kneading makes them hard.
- Low Flame Frying – Ensures even cooking without burning.
- Warm Syrup, Hot Jamuns – Helps them absorb syrup better.
- Use Fresh Ingredients – Stale milk powder can ruin texture.
