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Golden-brown gulab jamun soaked in saffron-cardamom syrup and garnished with pistachios in a brass bowl.

Classic Indian Gulab Jamun

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Tender milk-powder dumplings fried until golden and soaked in fragrant cardamom, saffron, and rose syrup.
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Prep Time 25 minutes
Cook Time 30 minutes
Soaking Time 2 hours
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Indian
Calories: 190
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Medium saucepan
  • Heavy pot for frying
  • Mixing bowl
  • Slotted spoon
  • Instant-read thermometer

Method
 

Make the syrup:
  1. Combine the sugar, water, and cardamom in a saucepan. Bring to a boil, then simmer for 8 minutes.
  2. Remove from the heat and stir in the rose water and saffron. Keep the syrup warm, not boiling.
Mix and shape the dumplings:
  1. Whisk the milk powder, flour, and baking powder together. Rub in the melted ghee.
  2. Add the milk a little at a time and mix gently until a soft, slightly tacky dough forms. Rest for 10 minutes.
  3. Divide into 12 pieces and roll each into a smooth ball with no visible cracks.
Fry and soak:
  1. 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.
  2. Drain briefly, then place the hot dumplings in the warm syrup. Let them soak for at least 2 hours.
  3. Serve warm or at room temperature with syrup and chopped pistachios.

Nutrition

Calories: 190kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 65mgSugar: 26g

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.