Gulab Jamun – Traditional Syrupy Milk-Dumplings for Festive Joy

Soft, melt-in-your-mouth milk-dumplings deep-fried and soaked in fragrant sugar syrup infused with cardamom and rose — classic Gulab Jamun is a beloved Indian sweet, perfect for festivals, celebrations, or a comforting dessert at home.

Nov 26, 2025 - 17:09

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Gulab Jamun – Traditional Syrupy Milk-Dumplings for Festive Joy

The Ultimate Guide to Crafting Perfect Homemade Gulab Jamun

Prep Time 30 min

Cook Time 60 min

Serving 15

Difficulty Intermediate

Gulab Jamun is a classic Indian dessert made from milk solids (traditionally khoya, or a mix of milk powder + flour) shaped into small dough balls, deep-fried, and soaked in a warm sugar syrup flavored with cardamom and rose (or saffron).
When made well, Gulab Jamuns are soft, spongy, and bursting with sweet syrup — a festive favorite and a heartwarming treat.
They can be served warm (straight from the syrup) or at room temperature, sometimes with a scoop of vanilla ice cream for a fusion twist.

Khoya vs Milk Powder: Traditional recipes use khoya. But you can make Gulab Jamun with milk powder if khoya is unavailable.
Soft Jamuns: Avoid over-kneading the dough; keep the balls smooth with no cracks.
Correct Frying Temp: Fry on low-medium heat so jamuns cook evenly and get a uniform golden color. Turning them gently helps browning.
Syrup Temperature: Make sure the sugar syrup is warm when you add jamuns, so they soak it properly.
Aroma Boost: Use rose water and cardamom for traditional flavor. Adding a drop of saffron milk (saffron soaked in warm milk) can enhance the aroma + color.
Serving Suggestion: Serve with a scoop of ice cream, or chilled — jamuns taste great both ways!
Storage: Store in an airtight container in the refrigerator. Warm gently before serving if chilled.

Ingredients

200 g khoya (mawa)
¾ cup paneer (grated)
3 Tbsp all-purpose flour (maida)
2 Tbsp semolina (fine sooji)
¼ tsp baking powder
1–2 Tbsp milk
Melted ghee or a little oil
| For the Sugar Syrup | |
| 1.5 cups sugar | Base of the syrup.
| 1.5 cups water | Dissolves sugar; makes syrup.
| 3–4 green cardamom pods (crushed) | Adds aroma.
| ¼ tsp saffron (optional) | For color & subtle flavor.
| 1 tsp rose water | Traditional floral note.
| ½ tsp lemon juice | Prevents crystallization of sugar.
| For Frying | |
| Oil or ghee (enough for deep frying) | Use neutral oil or a mix with ghee.
| Optional Garnish / Serving | |
| Chopped nuts (pistachios / almonds) | For garnish.

Nutritional Information

Calories: ~150–200 kcal per jamun (fried + soaked)

Carbohydrates: High — mostly from sugar syrup + flour

Protein: Moderate — from khoya or milk solids

Fat: Medium to high — from frying in oil/ghee

Directions

How to Make Soft & Juicy Gulab Jamun

Prepare the Sugar Syrup
In a saucepan, combine sugar and water. Bring to a gentle boil, stir until sugar dissolves. Add crushed cardamom, saffron (if using), rose water, and lemon juice. Simmer for a few minutes on low until slightly sticky but not too thick. Keep the syrup warm.
Make the Dough
- Grate the khoya (or crumble if store-bought) and mash it thoroughly so there are no lumps.
- In a bowl, combine khoya, grated paneer (if using), flour, semolina, baking powder, and cardamom (if not added to syrup). Mix gently.
- Add warm milk little by little to bring the mixture into a soft, smooth dough. Do not over-knead — just combine.
- Let the dough rest for about 10–15 minutes.
Shape the Jamuns
- Grease your palms lightly to avoid sticking. Divide the dough into small portions and gently roll into smooth, crack-free balls. Cracks can cause jamuns to break while frying.
- Keep the dough balls covered (with a damp cloth) to prevent drying.
Fry the Jamuns
- Heat oil or ghee in a deep pan over low-medium heat. The temperature should be moderate — not too hot, so the jamuns cook evenly.
- Gently drop the balls into the oil, a few at a time. Stir gently and continuously to brown all sides uniformly. Fry until they turn golden brown, about 12–15 minutes total (depending on size).
- Once fried, remove and drain on paper towels for a minute.
Soak in Sugar Syrup
- While still warm, immediately transfer the fried jamuns into the warm syrup. This helps them absorb the syrup.
- Cover the syrup bowl and let them soak for at least 1–2 hours. During this time, jamuns will swell and become super soft and juicy.
Serve
- Serve Gulab Jamuns warm or at room temperature.
- Garnish with chopped nuts (like pistachios or almonds) if desired.
- Optionally pair with vanilla ice cream for a decadent dessert.