Gulab Jamun Recipe | How to Make Perfect Gulab Jamun Traditional Indian Dessert
Learn how to make soft, juicy, and perfectly golden-brown Gulab Jamun from scratch! Soaked in a fragrant rose water syrup, this traditional Indian dessert is perfect for festivals and family gatherings.
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.