Gulab Jamun Recipe

Recipe was adapted from Manjula’s Kitchen.

Prep: 20 minutes | Cook: 15 minutes | Yield: 20






  1. In a medium saucepan, bring water, sugar, and ground cardamom to a boil. Let the syrup boil for a minute then remove it from the heat, stirring until the sugar is dissolved. Set aside.

Gulab Jamun:

  1. In a medium bowl, mix milk powder, flour and baking soda. Add the butter and mix well.
  2. Stir in milk. Let the dough sit for a few minutes, until the milk powder absorbs the milk. If the dough is dry, add more milk, as the dough should be soft.
  3. Grease your hands with butter before working with the dough. Knead the dough and then divide into 20 equal portions. Roll each portion into round balls.
  4. Heat at least 1 1/2 inches of oil in a frying pan on medium heat. 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 dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
  5. Place the dough in the frying pan, allowing plenty of space for the dough to double in volume.
  6. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the dough around so they are evenly browned. Fry until the gulab jamuns become dark brown.
  7. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
  8. 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, up to one month in the refrigerator or can be frozen for months.