Gulab Jamun

If you have ever had Indian food, you had to have tried Gulab Jamun. If you have not then I’m not sure that you are living your life right. Seriously. It’s so sweet and amazing. If you needed a new guilty pleasure, you are welcome.  I tried making these a few times and they were complete fails. The first time the dough was too dense (not enough milk), the second time the syrup crystallized(no lemon juice) and the dough was too soft (too much milk) so I had fried disks of dough. EVERYTHING kept coming out wrong. I was so done with making them. Until I decided to give it one more shot, so I did what any millennial who wants to learn something new would do. I went to YouTube. I watched about 10 different videos and combined all of the tricks and tips into this recipe.

Gulab Jamun:



2 C Water

2 C Sugar

2 cardamom pods, crushed

2 t Lemon juice

Saffron strands (optional)

Gulab Jamuns:

1 C Milk powder

2 T All-Purpose Flour

1/2 t Baking powder

2 t Lemon juice

2 T Oil

4 T t Warm milk

Oil(for frying)



Combine Syrup ingredients in a medium sauce pan on stove at a medium heat.

Let syrup simmer 10-15 minutes (Until it thickens a little). After that turn off the heat but leave on the stove.

Gulab Jamuns:

Combine milk powder, flour and baking powder

Add lemon juice and oil to milk power mixture, mix by hand

Add the milk slowly, the dough forming should not be runny.

Cover the dough for 5-10 minutes, this will allow the dough to firm and absorb the liquids.

During the 5-10 minutes, pour oil into a deep pan. You will be frying the dough and need enough to cover the dough balls. Heat the oil at a medium heat to slowly fry the dough balls.

Once the dough has rested the 5-10 minutes take the dough and roll it into about 12 small little balls. use a little butter on your hands to prevent the dough sticking to your hands.

Add the dough balls to the oil and slowly stir the oil. The dough should sink straight to the bottom. The dough will start to puff up and double in size in the oil.

One they have doubled in size and are an even golden-medium brown color remove from oil and place in the hot syrup.

Allow the fried Gulab Jamuns to soak for at least an hour. It is reccomended to leave them over night before eating.

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