These luxurious deep-fried milk solids dumplings are soaked in an aromatic rose and cardamom sugar syrup, creating an irresistibly sweet and fragrant Indian dessert. Soft, spongy, and melting on your tongue, gulab jamun is the perfect finale to any meal and a beloved treat at celebrations across India.
⏱️55 min
📊Medium
👥12 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
200 gmilk powder
50 gall-purpose flour
0.5 tspbaking powder
30 gghee
60 mlmilk
300 gsugar
400 mlwater
1 tbsprose water
6 piecesgreen cardamom pods
500 mlvegetable oil for frying
8 strandssaffron strands
Instructions
1PREPARE THE SUGAR SYRUP: In a heavy-bottomed saucepan, combine 300g of sugar and 400ml of water over medium heat. Stir until the sugar dissolves completely, then increase heat and bring to a boil. Crush 6 green cardamom pods lightly and add them to the syrup along with 8 saffron strands. Once the syrup reaches a rolling boil, reduce heat to low and let it simmer gently for 3-4 minutes until slightly thickened but still pourable. The syrup should coat the back of a spoon lightly. Remove from heat and stir in 1 tablespoon of rose water, then let the syrup cool to room temperature—this cooling step is crucial as the gulab jamuns will absorb the syrup better when it's not piping hot.
2MIX THE DRY INGREDIENTS: In a large mixing bowl, combine 200g of milk powder, 50g of all-purpose flour, and 0.5 teaspoon of baking powder. Sift this mixture through a fine-mesh sieve to remove any lumps and aerate the ingredients, which helps create lighter and fluffier gulab jamuns. The baking powder is essential as it causes the dumplings to puff up slightly while frying, creating that characteristic spongy texture.
3MAKE THE DOUGH: Add 30g of melted ghee and 60ml of milk to the dry ingredients and mix gently with your fingertips until the mixture comes together into a soft, crumbly dough that resembles breadcrumbs. Be careful not to overwork the dough or make it too wet, as this will result in hard gulab jamuns. The dough should feel slightly moist but should hold together when squeezed gently. If the mixture is too dry, add milk one teaspoon at a time; if too wet, add more milk powder.
4SHAPE THE DUMPLINGS: Lightly grease your hands with ghee to prevent sticking. Roll small portions of the dough (about the size of a marble or walnuts) between your palms to form smooth, uniform spheres about 1.5 cm in diameter. It's important that each ball is evenly shaped and smooth on the surface, with no cracks, as this ensures even cooking and prevents oil from seeping in. Place the shaped balls on a plate lined with parchment paper, keeping them separate so they don't stick together.
5FRY THE GULAB JAMUNS: Heat 500ml of vegetable oil in a heavy-bottomed, deep saucepan or kadai to 160-170°C (320-340°F)—the temperature is critical and should not exceed 180°C, or the outside will brown too quickly while the inside remains uncooked. Carefully slide 4-5 gulab jamuns into the hot oil, working in batches to avoid overcrowding. Fry for 8-10 minutes, stirring gently and frequently with a slotted spoon to ensure even browning on all sides. The gulab jamuns should turn a deep golden-brown color, almost like caramel. They will initially sink to the bottom and then float to the surface as they cook and puff up—this is a good sign they're cooking through.
6SOAK IN SYRUP AND FINISH: Using a slotted spoon, immediately transfer the hot fried gulab jamuns into the cooled sugar syrup while they are still warm. This is the secret to achieving that perfect balance of crispy exterior and syrup-soaked interior. Gently stir to coat all the dumplings evenly and let them soak for at least 1-2 hours before serving, preferably overnight, allowing them to fully absorb the fragrant rose and cardamom syrup. Serve at room temperature or chilled, garnished with a few strands of saffron and a sprinkle of crushed pistachios if desired. The gulab jamuns will keep in the refrigerator for up to 5 days when stored in an airtight container with the syrup.