About this Dish
Soft, deep-fried milk dumplings soaked in rose-scented sugar syrup.
History & Origin
Gulab jamun likely arrived via Persian influence during the medieval period, its name combining "gulab" (rose water) and "jamun", a dark Indian fruit it visually resembles.
IngredientsServes 2
🥛Full-fat milk powder, 1 cup
🧈Unsalted butter, 2 tablespoons softened
🥛Whole milk, 3-4 tablespoons (to bind dough)
🌾All-purpose flour, 2 tablespoons
🍶Baking soda, a small pinch
🍬White sugar, 2 cups
💧Water, 1.5 cups
🌹Rose water, 1 teaspoon
🟡Cardamom pods, 4 crushed
🧡Saffron strands, a small pinch (optional)
Method
1
Make the syrup first by combining sugar, water, crushed cardamom, saffron, and rose water in a saucepan. Bring to a gentle boil, stir until sugar dissolves, then simmer for 5 minutes until slightly sticky. Keep warm on very low heat.2
In a bowl, mix milk powder, flour, and baking soda together. Rub in the softened butter until the mixture resembles breadcrumbs.3
Add milk one tablespoon at a time, gently bringing the dough together until it is soft and smooth — do not overwork it or the jamuns will turn tough. The dough should feel slightly sticky but rollable; rest it for 5 minutes.4
Divide the dough into 18-20 equal portions and roll each gently between your palms into smooth crack-free balls. Any cracks will cause them to break apart in the oil.5
Heat oil or ghee in a deep pan on low-medium heat — this is the most important step. The oil must be low temperature (around 130-140°C); if it's too hot the jamuns will brown outside but stay raw inside. Fry the balls slowly for 10-12 minutes, turning constantly, until deep golden brown all over.6
Immediately transfer the hot fried jamuns into the warm sugar syrup and let them soak for at least 2 hours — they will plump up and double in size as they absorb the syrup. Serve warm or at room temperature, spooning extra syrup over the top.7
Serve warm or at room temperature, garnished with a few strands of saffron or crushed pistachios if desired. Leftover jamuns keep well in syrup for up to 3 days at room temperature.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Gulab Jamun Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world