Gulab Jamun Recipe -
Gulab Jamun Recipe
  • READY IN 50 mins

Gulab Jamun

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 20 balls Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. 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 skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
  3. Fill a large heavy skillet 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 color 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 paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  4. Place the balls into the skillet 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 More Reviews

Most Helpful Positive Review
Jul 22, 2005

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!

Most Helpful Critical Review
Jun 13, 2007

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


31 Ratings

Dec 09, 2009

I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening. Do divide the dough into 20 balls even though they seem small. They are very rich! Also, let your oil cool a bit before adding the second batch by removing it from the heat for a few min. It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. Cheers!

Jul 26, 2010

I'm a big fan of gulab jamun and the recipe for rose water syrup is spot on, but this dough recipe needs serious alteration. The dough refuses to set! After adding what felt like a ton more powdered milk (as recommended by another reviewer), I added more flour and it set perfectly but DO NOT DO THIS. The balls came out beautifully shaped but tasted like rose water bisquick pancakes, lol. I recommend slowly adding nearly double the powdered milk called for and testing the dough frequently until it becomes manageable. Also, to make galub jamun the traditional size (so they stay moist), your dough balls need to be the size of ping pong balls, regardless of how many you produce. Best of luck!

May 29, 2011

As other reviewers have said, the dough part of the recipe is off. I added about twice as much milk powder - the dough held its shape at this point. After resting on the counter for 20 minutes, the dough felt almost like rubber and I was concerned, but it turned out great! I also added two cinnamon sticks and a pinch of ground cinnamon to the syrup. Also, when you first drop the dough balls into the hot oil, they will stick to the bottom - I used a wooden spoon to get them off the bottom and they floated pretty quickly. Just move them around for a few minutes and then follow the recipe until the end. I expected these to be mediocre and they were AMAZING. (note: I didn't add any of the optional ingredients).

Jan 21, 2012

Recipe for dough does not bind, it is runny and not able to form balls from it. I agree with Effie, add more dry milk until able to form balls. I tried adding more flour but it made it too doughy. Next time I will try more dry milk. They should be spongy not doughy.

May 02, 2006

terrible recipe.the dough did not bind

Nov 03, 2009

I made this for the first time, using a bit more powdered milk and less fluid milk, and it turned out delicious! Just like in the restaurants! My husband and in laws were pleased and I will use this recipe again.


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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