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A bowl of glossy gulab jamun soaked in syrup, garnished with slivered pistachios and rose petals.

Gulab Jamun

Traditional Indian dessert made with khoya (milk solids) shaped into dumplings, fried until golden, and soaked in a fragrant cardamom-rose sugar syrup. This Gulab Jamun is the result of 30 years of refinement, ensuring soft, spongy gulab jamuns every time.
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Course: Dessert
Cuisine: Indian
Keyword: Baked gulab jamun, Gulab jamun cake, Gulab jamun cake recipe, Gulab jamun cheesecake, Gulab Jamun fruit, Gulab jamun in English, Gulab Jamun near me, Gulab jamun recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Soaking Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 20 pieces
Calories: 180kcal
Cost: $8

Equipment

  • 1 Heavy-bottomed pan (For frying evenly)
  • 1 Slotted spoon (To remove dumplings safely)
  • 1 candy thermometer (Keep oil steady at 300°F)
  • 1 Large mixing bowl (For kneading dough)
  • 1 Fine mesh strainer (For syrup clarity)

Ingredients

  • 2 cups Khoya milk solids - Crumbled very fine
  • 3 tablespoon All-purpose flour
  • ¼ teaspoon Baking powder
  • 1 tablespoon Ghee clarified butter - Warm
  • ¼ teaspoon Cardamom powder
  • 2–3 tablespoon Whole milk - Add only as needed
  • 2 cups Granulated sugar
  • 1 cup Water
  • 3–4 pods Green cardamom pods
  • Few strands Saffron
  • 1 teaspoon Rose water - Add off heat
  • ½ teaspoon Lemon juice - Prevents crystallization
  • Pinch — Baking soda - Optional helps absorption
  • Enough — Ghee or neutral oil - For deep frying

Instructions

  • Simmer sugar, water, cardamom, and saffron until sticky then add rose water.
    A saucepan filled with golden sugar syrup simmering with green cardamom pods and saffron strands, stirred with a wooden spoon.
  • Mix khoya, flour, baking powder, ghee, and milk until a soft dough forms.
    Hands mixing flour, khoya, and melted ghee in a large bowl to form the soft gulab jamun dough.
  • Roll the rested dough into smooth, crack-free round dumplings for frying.
    Dozens of gulab jamun balls draining on a tray while one is being lifted out of bubbling hot ghee with a skimmer.
  • Fry the dumplings slowly in ghee at steady heat until golden brown.
    A close-up of gulab jamun being lifted with a wooden spoon from saffron and cardamom–infused sugar syrup, dripping with sweetness.
  • Place the hot fried dumplings in warm syrup and let them absorb for hours.
    A bowl of glossy gulab jamun soaked in syrup, garnished with slivered pistachios and rose petals.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 40g | Calories: 180kcal (9%) | Carbohydrates: 24g (8%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg (5%) | Sodium: 20mg (1%) | Potassium: 70mg (2%) | Fiber: 0.3g (1%) | Sugar: 20g (22%) | Vitamin A: 40IU (1%) | Calcium: 60mg (6%) | Iron: 0.5mg (3%)
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