Gulab Jamun

gulab jamun

Treat yourself to soft and juicy Gulab Jamun made right at home! These iconic Indian mithais take just 15 minutes and are easy to make with milk powder. The jamuns are fried in ghee and soaked in a syrup flavored with cardamom, rosewater, and saffron. Serve them at festivals, weddings, and to celebrate other special occasions.

gulab jamun

The word gulab refers to the rose water-scented syrup, with origins from the Persian words gol (flower) and āb (water). Jamun is reminiscent of the Indian fruit called jamun or black plum, which has a similar shape and size to the little desserts.

cook Time: 20 mins


– 1 cup whole milk powder – ¼ cup + 2 tablespoon all-purpose flour – 1 teaspoon baking powder – 4 tablespoon ghee – 4 tablespoon whole milk – 1 cup water – 1 cup sugar – 5 cardamom pods – 5 strands saffron – 1 teaspoon rosewater – ghee, for frying


In a sauce pan on low to medium heat, pour in the water and sugar. Stir until the sugar melts. Rub the saffron between the palms of your hands over the pan to crush them a bit. Smash the cardamom seeds under the flat edge of a knife and add them into the sugar water as well.


Simmer the syrup until it reaches one strand consistency. Remove the syrup from heat. Add the rosewater and stir everything together. Ensure the syrup stays warm for soaking the jamuns by covering it with a lid.


Sift the milk powder, all-purpose flour, and baking powder into a mixing bowl. Create a well in the middle and add the ghee. Mix the ghee together with the dry ingredients until it's a sandy texture with small clumps.


Add the whole milk one tablespoon at a time until the dough comes together to form a soft, smooth ball of dough. Divide the dough into 12 pieces that weigh 20-25 grams. Roll each piece into a smooth and round ball.


Carefully transfer the dough balls to the hot ghee and immediately start stirring the ghee to ensure they don't sit at the bottom of the wok. Continue to stir until they're all a proper deep golden brown on all sides, about 3-4 minutes.


Transfer the jamuns into the warm syrup. Let them soak for 2-3 hours at room temperature. Serve chilled or warm with slivered pistachios as garnish.

Two jamuns to a bowl is ideal, with a few tablespoons of syrup to scoop up while digging into the jamuns