Gulab Jamun
Gulab jamun are small balls of milky dough fried slowly until deep brown, then soaked in warm syrup scented with cardamom and rose water. This version uses milk powder in place of khoya, so the dough comes together in minutes. They are a fixture on Diwali sweet platters and keep well, so you can make them a few days early.
Published
- Prep Time
- 20 mins
- Cook Time
- 25 mins
- Soak
- 2 hrs
- Total Time
- 2 hrs 45 mins
- Servings
- 20 gulab jamun
How do you make Gulab Jamun?
To make gulab jamun, mix 120 g milk powder, 30 g flour, baking soda, ghee and warm milk into a soft dough and roll 20 smooth balls. Fry them over low heat at 140-150°C (285-300°F) for 7-9 minutes until deep golden brown, then soak in warm cardamom and rose syrup for at least 2 hours.
- Total time
- 2 hrs 45 mins
- Calories
- 180 per serving
- Protein
- 4 g
- Yield
- 20 gulab jamun
- Difficulty
- Medium
- Method
- Deep frying
Ingredients
Syrup
Dough
To fry and serve
Equipment
Wide saucepan · Kadai, wok or heavy saucepan for frying · Slotted spoon · Deep-fry or candy thermometer (optional)
Quick Directions
Make the syrup
Put the sugar, water, cardamom and saffron in a wide saucepan and bring to a boil over medium heat, stirring until the sugar dissolves.
Make the dough
Whisk the milk powder, flour and baking soda in a bowl.
Shape the balls
Grease your palms with a little ghee.
Fry slowly
Heat the oil or ghee in a kadai or heavy saucepan over medium-low heat to 140-150°C (285-300°F).
Soak in the syrup
Lift the jamuns out with a slotted spoon, let them drain for a few seconds and drop them straight into the warm syrup.
Serve
Serve warm or at room temperature with a spoonful of the syrup, sprinkled with chopped pistachios.
Step-by-Step Instructions
Follow these detailed steps to make the perfect gulab jamun.
Make the syrup
Put the sugar, water, cardamom and saffron in a wide saucepan and bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, until a drop cooled on a spoon feels slightly sticky between your fingers but does not form a thread. Stir in the lemon juice, take the pan off the heat and add the rose water. Keep it warm.
Make the dough
Whisk the milk powder, flour and baking soda in a bowl. Rub in the ghee with your fingertips, then add the yogurt and 4 tbsp warm milk. Bring it together gently into a soft, smooth, slightly sticky dough, adding the last tablespoon of milk only if it feels dry. Do not knead. Cover and rest for 10 minutes.
Shape the balls
Grease your palms with a little ghee. Divide the dough into 20 pieces, about 12 g each, and roll each one between your palms into a smooth ball with no cracks. Keep them small: they swell a lot in the oil and again in the syrup.
Fry slowly
Heat the oil or ghee in a kadai or heavy saucepan over medium-low heat to 140-150°C (285-300°F). A small piece of dough dropped in should sink, then rise slowly with gentle bubbles. Fry 10 balls at a time for 7-9 minutes, swirling the oil and turning them gently with a spoon, until they are deep golden brown all over. If they colour in under 4 minutes, the oil is too hot and the centres will stay raw.
Soak in the syrup
Lift the jamuns out with a slotted spoon, let them drain for a few seconds and drop them straight into the warm syrup. Fry the second batch the same way. Leave them to soak for at least 2 hours, until they have swelled and are soft all the way through.
Serve
Serve warm or at room temperature with a spoonful of the syrup, sprinkled with chopped pistachios.
Recipe Tips
- Use full-fat milk powder. Skim milk powder gives firmer, drier jamuns.
- Keep the heat low. Hot oil browns the outside before the inside cooks, and a raw centre will not absorb the syrup.
- Level the baking soda carefully. Too much makes the balls crack or break apart in the oil.
- If the syrup has cooled, warm it gently before adding the jamuns, without letting it boil. Cold syrup soaks in very slowly.
Variations
- Tuck a few chopped pistachios and a pinch of ground cardamom into the centre of each ball before rolling it smooth.
- Serve a warm gulab jamun with a scoop of vanilla ice cream.
- Leave out the rose water and use a few extra saffron threads in the syrup instead.
Nutrition (per serving)
| Calories | 180 |
|---|---|
| Protein | 4 g |
| Carbs | 23 g |
| Fat | 8 g |
| Saturated fat | 4 g |
| Fibre | 0 g |
| Sugar | 20 g |
| Sodium | 75 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep the gulab jamun in their syrup in an airtight container in the fridge for up to 5 days.
- Freezer
- Freeze in their syrup for up to 1 month and thaw overnight in the fridge.
- Reheat
- Warm them in the syrup over low heat for 3-4 minutes, or microwave a serving for 20-30 seconds.
Gulab Jamun FAQs
Why did my gulab jamun crack in the oil?
Cracks usually come from a dry dough, balls that were not rolled smooth, or too much baking soda. Add a little more warm milk so the dough is soft, roll each ball until the surface has no lines, and level the baking soda carefully.
Why are my gulab jamun hard in the middle?
The oil was probably too hot, so the outside browned before the inside cooked. Fry at 140-150°C (285-300°F) for 7-9 minutes and soak them for at least 2 hours. Kneading the dough or adding extra flour can also make them dense.
Can I make gulab jamun ahead for Diwali?
Yes. Make them up to 3 days ahead and keep them in their syrup in the fridge. They keep soaking up syrup as they sit, so they are even softer the next day. Warm them gently before serving.
How is this different from traditional gulab jamun?
Traditional gulab jamun are made with khoya, also called mawa, which is milk cooked down to soft solids. Milk powder is a quicker substitute that gives a similar soft, milky texture without reducing milk for hours.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
