Gulab Jamun

Gulab Jamun

By Food E Fare

Gulab Jamun is a popular Indian dessert made with deep-fried milk dumplings soaked in sugar syrup. Here's a basic recipe for making Gulab Jamun:


For Gulab Jamun Dough:

  • 1 cup milk powder
  • 1/4 cup all-purpose flour (maida)
  • 2 tablespoons ghee (clarified butter)
  • A pinch of baking soda
  • 2-3 tablespoons milk (as needed to form a soft dough)

For Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few saffron strands (optional)
  • 1/2 teaspoon cardamom powder

For Frying:

  • Ghee or oil for deep frying


Prepare the Dough:

  • In a mixing bowl, combine milk powder, all-purpose flour, ghee, and a pinch of baking soda.
  • Gradually add milk and knead to form a soft, smooth dough. The dough should be soft but not sticky.
  • Cover the dough and let it rest for 15-20 minutes.

Shape the Gulab Jamun:

  • After resting, divide the dough into small portions and roll them into smooth balls without any cracks. Make sure the balls are smooth and without any cracks, as cracks can lead to the jamuns breaking while frying.

Prepare Sugar Syrup:

  • In a separate pan, combine sugar and water to make the sugar syrup.
  • Add saffron strands (if using) and cardamom powder to the sugar syrup.
  • Boil the syrup until it reaches a one-string consistency. One string consistency is achieved when a drop of syrup between your thumb and forefinger forms a single string.

Deep Fry the Gulab Jamun:

  • Heat ghee or oil in a pan for deep frying over medium heat.
  • Fry the shaped gulab jamuns in batches until they turn golden brown. Ensure the heat is medium-low to cook them evenly and prevent them from being undercooked inside.

Soak in Sugar Syrup:

  • Once fried, drain excess oil and immediately place the hot gulab jamuns into the warm sugar syrup.
  • Let the gulab jamuns soak in the sugar syrup for a few hours or overnight, allowing them to absorb the sweetness and flavor.


  • Gulab Jamun is ready to be served. Garnish with chopped nuts if desired.

Customer Reviews

Bases on 1 reviews
Laxmi Acharya