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Gulab Jamun

Gulab Jamun

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COOLGUTS

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
  2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
  3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
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Reviews

Effie
64
6/13/2007

uber tasty. unfortunately the dough doesnt bind, and you can fix that by adding more powdered milk to a good consistency. not too doughy, but just enough that it holds the shape of a ball. =D

Jesusislife
51
7/22/2005

This is a spectacular recipe! I've tried several LOTS of different recipes from this site and this is one of the BEST! I didn't have any Rose Water or the nuts or raisins so I just left them out. Wonderful! Make sure you brown them enough in the oil so that they keep their round shape. Mine went a bit flat in the syrup. I used more ground cardamom too, my mom and I just LOVE cardamom! I will use this recipe again and again! Thanks for the recipe!

Aja
48
12/9/2009

I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening. Do divide the dough into 20 balls even though they seem small. They are very rich! Also, let your oil cool a bit before adding the second batch by removing it from the heat for a few min. It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. Cheers!