Gulab Jamun

Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Indian



  • 1 cup whole milk powder
  • 2 tablespoons melted ghee
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cardamon powder
  • 2 tablespoons Rava/Semolina
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons Whole Milk

Sugar Syrup:

  • 2 cups water
  • 1-1/2 cups sugar
  • 5 cardamon pods
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon rose water (optional)
  • Pinch of Saffron (optional)
  • Pinch of salt (optional)
  • Oil for frying, amount depends on the pan size*


  • In a bowl, add milk powder, melted ghee and mix to incorporate ghee into the milk powder.
  • Add all-purpose flour, rava, a pinch of salt, baking powder and cardamom powder to the bowl. Mix together.
  • Add whole milk slowly to the mixture to create a dough ball. Add 3 tablespoons and mix into the dough, then add 3 tablespoons whole milk to create a ball of dough. We do not want the dough to be too wet but it will dry down slightly when we set it aside. If it’s too wet, you can add some all-purpose flour.
  • Set to the side to rest for 5 -7 minutes.**

To Prepare Syrup:

  • In a saucepan, add 2 cups water and 1 ½ cups of sugar. Stir over medium heat. Add 5 cardamom pods, a pinch of saffron, continue to stir and let it come to a boil.
  • Add lemon juice, rose water and a pinch of salt and let boil for 2-3 minutes to a sticky consistency. Add a pinch of salt.
  • Set syrup to the side.

Fry Dough Balls:

  • Heat oil in a pan for frying.
  • Once the dough has rested for ~5-7 minutes, make sure the dough has not dried out too much. If it dried out, add some more milk.
  • Pull off a small amount and roll into a ball between palms. You may add some ghee to your palms to help roll the ball. Place the ball in your left hand and use your right palm to roll it in a clockwise fashion. You want a smooth ball with no cracks. Try to keep the balls all the same size so they cook evenly in the oil. Place rolled ball onto a plate and repeat with the rest of the dough.
  • Place a small piece of dough into the oil to check that oil is ready. It should float to the top when the oil is hot enough.
  • Add balls to the pan of hot oil. You do not want to overcrowd the pan and might need to do batches, depending on the size of the pan.
  • Allow the balls to fry in the oil on low heat, gently stirring the oil for the balls to continue cooking. We are looking for a nice golden brown color. You do not want the oil too high or it will burn the outside and might not be cooked in the middle.
  • Remove from oil and place on a plate and let it cook for 2-3 mins.
  • Warm-up syrup in the saucepan, till it starts to boil and turn off.
  • Add fried balls to the syrup. Let soak for 2-3 hours
  • Gulab Jamun is ready to eat!***



*I used vegetable oil, you could also use ghee.
**You don’t want to go longer than 10 minutes or the dough will dry out.
***If you are eating later, we suggest you warm the Gulab Jamun before serving.
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