Gulab Jamun

Published on:
Updated on:
gulab jamun


  • 1 cup nonfat milk powder
  • 1/4 cup All Purpose flour (plain flour, maida)
  • 3 tablespoons room temperature unsalted butter
  • 1/4 cup room temperature whole milk
  • Pinch of baking soda
  • 1 3/4 cup sugar
  • 1 1/2 cup water
  • 4 coarsely grounded cardamom seeds
  • 1 tablespoon sliced almonds and pistachio
  • Oil for deep-frying



Sugar syrup
Sugar syrup
  • In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.

  • Let the syrup boil for a minute then remove it from the heat.

  • Stir the syrup until the sugar is dissolved.

  • Set the syrup aside.

Gulab Jamun:

  • In a bowl, mix milk powder, flour, and baking soda.

  • Add the butter and mix well.

  • Now add milk to make a soft dough. The dough will be sticky.

  • Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.

  • Knead the dough. Grease your hands with butter before working with the dough.

  • Divide the dough into about 20 equal portions and roll them into round balls.

  • Heat the oil in a frying pan over medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If the dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.

  • Place the Gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.

  • Fried Gulab Jamun
    Fried Gulab Jamun
  • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.

  • Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.

  • The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.