Gulab jamun is a beloved Indian sweet made from tender milk-based dumplings soaked in fragrant sugar syrup. Cardamom, rose water, and saffron give every bite a festive aroma.
The dough is mixed gently, shaped without cracks, and fried slowly so the dumplings brown evenly and cook through before they absorb the warm syrup.
Keep the frying oil around 300 to 320 F. Oil that is too hot browns the outside before the center cooks, while gentle heat creates an even color and soft crumb.
Serving Suggestions
Serve gulab jamun warm or at room temperature with a little syrup. Chopped pistachios, saffron, or a small scoop of vanilla ice cream make simple finishes.
Recipe Notes
The dumplings improve after soaking for at least 2 hours. Refrigerate leftovers in their syrup for up to 4 days and warm them gently before serving.
Classic Indian Gulab Jamun
Equipment
- Medium saucepan
- Heavy pot for frying
- Mixing bowl
- Slotted spoon
- Instant-read thermometer
Ingredients
Fragrant Syrup
- 2 cups granulated sugar
- 2 cups water
- 6 pods green cardamom lightly crushed
- 1 tsp rose water
- 1 pinch saffron threads optional
Dumplings
- 1 cup full-fat milk powder
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp ghee melted
- 1/3 cup whole milk add gradually as needed
- 3 cups neutral oil for frying
- 2 tbsp chopped pistachios for serving
Instructions
Make the syrup:
- Combine the sugar, water, and cardamom in a saucepan. Bring to a boil, then simmer for 8 minutes.
- Remove from the heat and stir in the rose water and saffron. Keep the syrup warm, not boiling.
Mix and shape the dumplings:
- Whisk the milk powder, flour, and baking powder together. Rub in the melted ghee.
- Add the milk a little at a time and mix gently until a soft, slightly tacky dough forms. Rest for 10 minutes.
- Divide into 12 pieces and roll each into a smooth ball with no visible cracks.
Fry and soak:
- Heat the oil to 300 to 320 F in a heavy pot. Fry the balls in batches, moving them gently, for 6 to 8 minutes until evenly deep golden brown.
- Drain briefly, then place the hot dumplings in the warm syrup. Let them soak for at least 2 hours.
- Serve warm or at room temperature with syrup and chopped pistachios.
Notes
- Keep the frying temperature low enough for the centers to cook through.
- Shape smooth balls without cracks so they do not split in the oil.
- Soak for at least 2 hours for the best texture.