Gulab Jamun
Soft, spongy milk dumplings fried until deep golden-brown and soaked in a warm syrup fragrant with cardamom and rose water. India's favourite festival sweet, made at home with milk powder.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the syrup
In a saucepan, boil the sugar, water and cardamom pods for 5 minutes until slightly sticky but still thin, not thick like honey. Turn off the heat and stir in the rose water and lemon juice, then keep warm.
- 300 g sugar
- 350 ml water
- 4 cardamom pods
- 1 tsp rose water
- 1 tsp lemon juice
✅ Done when: the syrup is slightly sticky and lightly coats a spoon
Make the dough
In a bowl, mix the milk powder, flour and baking soda, then rub in the with your fingertips. Add the warm milk a spoon at a time, gently bringing it together into a soft, sticky dough without kneading, then let it rest for 10 minutes.
- 120 g milk powder
- 30 g plain flour
- ¼ tsp baking soda
- 1 tbsp
- 5–6 tbsp warm milk
✅ Done when: the dough is soft, slightly sticky and holds together
Shape smooth balls
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Fry slowly
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Soak
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Serve
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Make the syrup
In a saucepan, boil the sugar, water and cardamom pods for 5 minutes until slightly sticky but still thin, not thick like honey. Turn off the heat and stir in the rose water and lemon juice, then keep warm.
- 300 g sugar
- 350 ml water
- 4 cardamom pods
- 1 tsp rose water
- 1 tsp lemon juice
✅ Done when: the syrup is slightly sticky and lightly coats a spoon
Make the dough
In a bowl, mix the milk powder, flour and baking soda, then rub in the with your fingertips. Add the warm milk a spoon at a time, gently bringing it together into a soft, sticky dough without kneading, then let it rest for 10 minutes.
- 120 g milk powder
- 30 g plain flour
- ¼ tsp baking soda
- 1 tbsp
- 5–6 tbsp warm milk
✅ Done when: the dough is soft, slightly sticky and holds together
Shape smooth balls
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak
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Serve
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The Story Behind the Dish
Gulab jamun is thought to come from a Persian sweet of fried dough in syrup, brought to India by the Mughal emperors. Indian cooks made it with khoya, milk slowly cooked down until thick, and named it after gulab (rose water) and jamun, a dark purple fruit of the same size and colour.
Today it's served at almost every Indian wedding and festival, especially Diwali.
⭐ Why It's Famous
It's India's most beloved festive sweet, found from street stalls to wedding banquets.
💡 Fun Fact
In 2019 gulab jamun was declared the national dessert of Pakistan.
Northern India (Persian roots)
28.61°N, 77.21°E
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