Gulab Jamun – Diwali Sweets Recipe

Gulab Jamun is among India’s most popular sweet. It consists of dumplings traditionally made of thickened or reduced milk soaked in the warm sweet syrup. Served as a dessert, this is a staple in most parts of India.

Gulab Jamun Recipe

Gulab Jamuns are soft, sweet, utterly addictive, in short simply delicious.


For Balls:

  • 1 cup nonfat milk powder
  • 1/4 cup All Purpose flour (plain flour, maida)
  • 3 tablespoons room temperature unsalted butter
  • 1/4 cup room temperature whole milk
  • Pinch of baking soda
  • Ghee for deep-frying

For Syrup:

  • 1 3/4 cup sugar
  • 1 1/2 cup water
  • 4 coarsely grounded cardamom seeds
  • 1 tablespoon sliced almonds and pistachio



  1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
  2. Let the syrup boil for a minute then remove it from the heat.
  3. Stir the syrup until the sugar is dissolved, then set the syrup aside.

Gulab Jamun:

  1. Mix milk powder, flour baking soda and butter in a bowl or any other vessel.
  2. Then slowly add milk to make soft dough such that it is a bit sticky and let it set for few minutes.
  3. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
  4. Grease your hands with butter and knead the dough softly.
  5. Divide the dough into about 20 to 22 equal portions and roll them into balls.
  6. Heat the ghee in a frying pan have at least 1 ½ inch of ghee on medium heat such that the ball should take about a minute’s time to rise. This is the most important part of the recipe because if the ball rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
  7. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
  8. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
  9. The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.
  10. The balls or Gulab Jamuns will expand in double the size, so give them enough space.


  1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
  2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
  3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
  4. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.
  5. Serve Gulab Jamuns warm or at room temperate; by itself or topped with ice cream.
  6. Rose petals can be put in the syrup for an added flavor.

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