Gulab Jamun - Indian Recipe Video


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings10
VegetarianMain Ingredient
Interest GroupHealthy


 Oil1 Cup (16 tbs) (For deep frying)
For the dough
 Milk powder1⁄2 Cup (8 tbs) (Non-fat dry milk powder used)
 All purpose flour1 Teaspoon
 Semolina1 Teaspoon
 Baking soda1⁄4 Teaspoon
 Melted ghee1 Tablespoon (If using regular butter, use 1 1/2 tablespoon)
 Warm milk2 Tablespoon (as needed)
For the sugar syrup
 Sugar1 Cup (16 tbs)
 Water3⁄4 Cup (12 tbs) (Use as needed)
 Lemon juice/Lime juice1 Tablespoon
 Rose syrup1 Teaspoon (Optional)
 Saffron1 Pinch (few strands used)
 Cardamom powder1⁄4 Teaspoon
For the garnish
 Dry coconut flakes1 Tablespoon
 Slivered almonds1 Tablespoon
 Slivered pistachios1 Tablespoon

Nutrition Facts

Serving size

Calories 152 Calories from Fat 57

% Daily Value*

Total Fat 7 g10%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 6.6 mg

Sodium 44.3 mg1.8%

Total Carbohydrates 23 g7.8%

Dietary Fiber 0.58 g2.3%

Sugars 21.6 g

Protein 1 g2.7%

Vitamin A 0.5% Vitamin C 1.6%

Calcium 3% Iron 1.1%

*Based on a 2000 Calorie diet


For the dough:
1. In a bowl take milk powder, all purpose flour, semolina and a pinch of baking soda. Mix all these dry ingredients well.
2. Add ghee and mix well.
3. Add warm milk slowly and mix the dough. (Add a tablespoon of milk at a time). Do not knead it to form a stretchy dough, instead the consistency should be like a dough made from milk mawa.
For the sugar syrup
4. In a pot, take 1 cup of sugar and 3/4 cups of water and bring it to a boil. Once it starts boiling bring down the temperature of the stove and simmer it for abut 5 to 6 minutes.
5. Add a couple of drops of lemon juice (to prevent crystallization), rose syrup, saffron and cardamom powder. Stir well and set aside.
6. Take small portions from the prepared dough and roll into small balls, ready to be fried. Cover the balls and set them aside.
7. Heat oil in a pan for deep frying; once the oil is warm enough, drop in the balls gently and fry them in batches on a low-medium heat to slowly brown them. Fry until golden color.
8. Once done, drain them off the oil and drop them into the prepared sugar syrup.

9. The gulab jamuns may be served as it is chilled and garnished with slivered almonds and pistachios, or coated with dry coconut flakes.

For gluten-free gulab jamuns use corn starch instead of all purpose flour and semolina.