Gulab jamun

    50 min

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

    85 people made this

    Serves: 7 

    • 130g dried milk powder
    • 3 tablespoons plain flour
    • 2 tablespoons ghee (clarified butter), melted
    • 1/2 teaspoon baking powder
    • 125ml warm milk
    • 1 tablespoon chopped almonds (optional)
    • 1 tablespoon chopped pistachio nuts (optional)
    • 1 tablespoon sultanas (optional)
    • 1 pinch ground cardamom
    • 1 litre vegetable oil for deep frying
    • 250g caster sugar
    • 200ml water
    • 1 teaspoon rose water
    • 1 pinch ground cardamom

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a large bowl, stir together the milk powder, flour, baking powder and cardamom. Stir in the almonds, pistachios and sultanas. 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 frying pan, stir together the sugar, water, rose water and a pinch of cardamom. Bring to the boil, and simmer for just a minute. Set aside.
    3. Fill a large heavy frying pan 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 colour 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 kitchen roll using a slotted spoon, and allow to cool. Drain on kitchen roll and allow to cool slightly.
    4. Place the balls into the pan 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 in English (37)


    It came out runny and i was unable to make balls i followed the recipe exactly i added a tsp of milk powder but it was even runnier so confused  -  11 Jan 2014


    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  -  13 Jun 2007  (Review from Allrecipes US | Canada)


    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!  -  22 Jul 2005  (Review from Allrecipes US | Canada)