Sweets
Gulab Jamun
Soft, golden milk dumplings soaked in a warm cardamom-rose syrup — rich, syrupy, and impossible to stop at one. A beloved Indian sweet that's simpler to make at home than you'd think.
By Sai Balaji·PREP 15 MINUTES·COOK 25 MINUTES·SERVES ~25–30 gulab jamuns
Watch it made
Ingredients
- gulab jamun instant mix powder500 g
- milkUp to 1 cup
- ghee1 tbsp
- Ghee, for greasing hands
- Oil or ghee, for deep frying
- sugar2 cups
- water2 cups
- cardamom pods, seeds removed and ground5
- rose waterA dash of
Instructions
- 1Make the dough: Add 500 g gulab jamun instant mix powder to a bowl. Slowly add up to 1 cup milk, mixing as you go. Add 1 tbsp ghee and continue mixing until a soft, smooth, slightly sticky dough forms. Stop adding milk once the desired consistency is reached.
- 2Cover the dough and let it rest for 5 minutes.
- 3Make the syrup: Add 2 cups sugar and 2 cups water to a pot. Add the ground seeds from 5 cardamom pods and a dash of rose water. Cook over medium heat, stirring occasionally, until you have a light, slightly thickened syrup. Don't reduce it until it becomes very thick.
- 4Shape the gulab jamun: Lightly grease your hands with ghee. Take small portions of dough and roll them into smooth, evenly sized balls, making sure there are no cracks.
- 5Fry: Heat the oil or ghee over medium heat. Fry the balls in batches, gently turning them so they cook evenly, until they become golden brown and cooked through.
- 6Remove the gulab jamuns and drain off the excess oil.
- 7Prepare for soaking: Carefully poke a few small holes in each gulab jamun with a toothpick.
- 8Soak: Place the fried gulab jamuns into the warm syrup and let them soak for at least 10–15 minutes.
- 9Serve warm or at room temperature.