Monday, November 14, 2011

Gulab Jamuns

If you are searching for a Gulab Jamun recipe that tastes just like you got it from a Mithiawala ( Indian sweet shop ) than stop right here, as this recipe is THE ONE.

This is one of the best tasting, made-from-scratch Gulab Jamun recipe ever. The combination of the milk powder to all purpose flour is just right to make soft, firm, super soaked, melt-in-your mouth Gulab Jamuns.

Just make sure to serve it warm and your guest will never believe you made these and that they are super easy to make.

Makes about 18 decent sized gulab jamuns


For the Gulab Jamuns

1 cup / 100 gm / 3.5 oz  whole milk powder
4 tbsp all purpose flour / maida
3 tbsp yogurt / dahi
1 1/2 tbsp - 2 tbsp ghee / clarified butter ( 1 1/2 tbsp if using solid ghee, 2 tbsp if using melted ghee )
1/2 tsp baking soda
a pinch of salt
water/milk - as needed to make a dough
canola oil for deep frying

For the syrup

2 1/2 cups sugar
1 cup water
2 cardamom pods slightly cracked
2-3 drops of rose water ( optional )


For the syrup
  • Add all the ingredients of the syrup in a medium sized saucepan and bring to a boil. Let it cook till the syrup reaches 1-string consistency ( when you place a drop of syrup between your thumb and forefinger, you should see a string when you pull those two fingers apart )
  • When one-string consistency is reached keep it on a very low flame to just keep it warm.

For the Gulab Jamun
  • In a medium mixing bowl, add the milk powder, all purpose flour, a pinch of salt and baking soda and mix well.
  • Next goes in the the ghee. Mix it in.
  • The yogurt goes in next and mix it well. If needed use some milk or water to form a dough.
  • Now using some ghee or canola oil on your palms ( what I mean is to grease your fingers and palms with some oil ), scoop up about half a tbsp of dough and make a small marble-sized round ( the size depends upon you ). Make sure there are no cracks in it. The oil in your palms help you form a smooth ball. Keep all balls under a damp towel to prevent them from drying up and cracking.
  • Meanwhile heat some oil in your deep fryer on medium heat. On my electric stove, I heated the oil on the 6.5 mark and then when hot, lowered the heat setting to 5 for frying.
  • Fry them by continuously moving them around in the oil. This help it brown evenly. Fry till they are a medium golden brown.
  • Remove from the fryer when done, drain on and absorbent paper and let it cool a little before putting them in the warm syrup ( this step helps prevent chewy gulab jamuns ). At this point it is okay to switch of the heat to the syrup.
  • Repeat the same with the rest of the dough.
  • Move them around in the syrup so that all sides are soaked in the syrup. Let it soak for about 2 hours. Serve warm ( optional ).


    1. Yummy gulab jamuns! Feel like grabbing it from my screen.

    2. This looks so mouthwatering, I feel like eating it right through the screen!

    3. I would really try this, but I'm afraid of frying things. Maybe one day...

    4. Hi Renuka,

      Nice to get introduced to you. :) Regarding your question, we use a store-bought curry powder by the brand/name "Surya curry powder", which I believe is Indian. I'm sure a good homemade curry powder could be used also.