If you love Indian sweets, you simply must try making Gulab Jamun at home! This classic dessert consists of soft, melt-in-your-mouth dough balls that are deep-fried to golden perfection and soaked in a fragrant rose water syrup. It’s a festival favourite, especially during Diwali, Eid, and weddings.
In this post, we’ll walk you through the best Gulab Jamun recipe, sharing step-by-step instructions to ensure your sweets turn out soft, juicy, and irresistibly delicious.
Why You’ll Love This Gulab Jamun Recipe
- Authentic Taste – Just like the ones from Indian sweet shops!
- Easy to Make – No fancy equipment needed.
- Perfect for Any Occasion – Great for festivals, gatherings, and celebrations.
- Customisable – Add nuts or saffron for extra flavour.
Ingredients You’ll Need for Gulab Jamun Recipe
For the Dough:
- 1 cup dry milk powder
- 3 tablespoons all-purpose flour
- 2 tablespoons melted ghee (clarified butter)
- ½ teaspoon baking powder
- ½ cup warm milk
- 1 tablespoon chopped almonds (optional)
- 1 tablespoon chopped pistachios (optional)
- 1 tablespoon golden raisins (optional)
- 1 pinch ground cardamom
For Frying:
- 1 quart vegetable oil
For the Sugar Syrup:
- 1 ¼ cups white sugar
- 7 fluid ounces water
- 1 teaspoon rose water
- 1 pinch ground cardamom
How to Make Gulab Jamun – Step-by-Step
1. Prepare the Dough
- In a large mixing bowl, combine dry milk powder, all-purpose flour, baking powder, and cardamom.
- Add chopped nuts and raisins (if using) for extra texture.
- Slowly add melted ghee and warm milk, mixing until a soft dough forms.
- Cover and let the dough rest for 20 minutes.
2. Make the Sugar Syrup
- In a saucepan, combine sugar and water. Bring to a boil.
- Add rose water and cardamom, then simmer for 1 minute.
- Remove from heat and set aside.
3. Shape and Fry the Gulab Jamun
- Divide the dough into small, smooth balls (about the size of a marble).
- Heat oil on low to medium heat—it should not be too hot.
- Gently drop the balls into the oil and fry until golden brown, stirring continuously for even cooking.
- Once fried, remove and drain excess oil.
4. Soak in Syrup & Serve
- Place the warm fried balls into the prepared sugar syrup.
- Let them soak for at least 5 minutes to absorb the flavours.
- Serve warm or chilled with ice cream or kulfi.
Pro Tips for Perfect Gulab Jamun Recipe
✔ Dough Consistency: Should be soft, not sticky. Adjust with milk or flour if needed.
✔ Oil Temperature: Keep it low to medium to prevent burning.
✔ Smooth Balls: Cracks can cause them to break while frying.
✔ Soaking Time: Longer soaking makes them extra juicy and flavourful.
FAQs
1. Can I use store-bought Gulab Jamun mix?
Yes, but making it from scratch gives the best flavour and texture.
2. Why did my Gulab Jamun turn out hard?
This happens if the dough is too dry or the oil is too hot.
3. How long does Gulab Jamun last?
It stays fresh for 3-4 days at room temperature or up to a week in the fridge.
Gulab Jamun Recipe | How to Make Perfect Gulab Jamun Traditional Indian Dessert
Equipment
- Large mixing bowl
- Pan for syrup
- Frying pan or deep fryer
- Slotted spoon
- Serving dish
Ingredients
- 1 cup dry milk powder
- 3 tablespoons all-purpose flour
- 2 tablespoons melted ghee clarified butter
- ½ teaspoon baking powder
- ½ cup warm milk
- 1 tablespoon chopped almonds optional
- 1 tablespoon chopped pistachio nuts optional
- 1 tablespoon golden raisins optional
- 1 pinch ground cardamom
- 1 quart vegetable oil for deep frying
- 1 ¼ cups white sugar
- 7 fluid ounces water
- 1 teaspoon rose water
- 1 pinch ground cardamom
Instructions
Make the Dough:
- In a large mixing bowl, combine dry milk powder, all-purpose flour, baking powder, and ground cardamom. Add optional chopped almonds, pistachios, and golden raisins.
- Gradually add melted ghee and warm milk to form a soft, smooth dough. Let rest for 20 minutes.
Prepare the Syrup:
- In a pan, combine sugar, water, rose water, and cardamom.
- Bring to a boil, then reduce heat and simmer for 1 minute until the sugar dissolves. Remove from heat and set aside.
Fry the Gulab Jamun:
- Heat vegetable oil in a frying pan over medium-low heat. Shape the dough into small, smooth balls.
- Fry the balls, stirring occasionally, until they become golden-brown and float to the surface. Ensure even frying by adjusting the heat.
Soak in Syrup:
- After frying, remove the Gulab Jamun from the oil using a slotted spoon.
- Place the fried Gulab Jamun balls directly into the warm syrup. Let soak for 5–10 minutes.
Serve and Enjoy:
- Serve the Gulab Jamun warm or chilled. Enjoy them as a delightful dessert, optionally paired with ice cream or fresh cream.
Video
Notes
- The dough should be soft and not sticky. If too dry, add more warm milk; if too sticky, add a little flour.
- Fry Gulab Jamun balls at a low temperature to prevent over-browning or burning. Fry in batches to maintain consistent oil temperature.
- For extra flavor, add chopped almonds, pistachios, or golden raisins to the dough.
Nutrition:
- Calories (per serving): 144
- Fat: 8g
- Sugar: 16g
- Protein: 2g
- Carbs: 16g
Now that you know how to make perfect Gulab Jamun, it’s time to try this delicious Indian dessert yourself! Whether you’re making it for a festival, a special occasion, or just to satisfy your sweet cravings, this recipe is sure to impress.
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