This Gulab Jamun recipe is made with fried dough balls made with milk powder (jamuns) soaked in cardamom-spiced sugar syrup for a dessert that melts in your mouth!
Gulab Jamun is a dessert that needs no introduction. We all know and love Gulab Jamuns!
It is the first dessert that comes to mind for many when talking about their favorite Indian or Pakistani desserts.
Easy to make, melt-in-your mouth Gulab Jamuns
Gulab Jamun is made with fried balls of dough soaked in sugar syrup. The dough balls (Jamun) are similar to a donut, made with milk solids. The Jamuns are first fried, then added to a sweet sugar syrup flavored with cardamom, where they soak up the sugar.
The end result is a melt-in-your-mouth dessert!
Recipes you’ll love
If you’re looking for more classic Pakistani dessert recipes, here are some of our favorites:
- Kheer: Pakistani Rice Pudding Recipe
- Firni – Semolina Dessert
- Easy Ras Malai with Milk Powder
- Shahi Tukra: Pakistani Bread Pudding
Ingredients & Notes
- Milk powder – we use dry milk powder for the jamuns (balls) for gulab Jamun. Our favorite brand for this is Nido milk powder.
- Ricotta cheese – adds moisture and creaminess to the gulab jamuns, for a melt in your mouth texture.
- Maida/all-purpose flour – adds structure to the dough for the jamuns.
- Ghee/Clarified butter – traditionally ghee is used to help make the dough for the jamuns. You can use butter or oil if you do not have any on hand.
- Sugar – we melt sugar in water to make
- Green Cardamom – cardamom adds flavor and fragrance to the sugar sryrup. Make sure to slightly crack the cardamoms before adding them to the sugar syrup mixture.
- Almonds – sliced almonds are the perfect garnish for this recipe. You can also use a combination of crushed pistachios and almonds.
How to make Gulab Jamun?
There are two parts to this Gulab Jamun recipe:
- Sugar syrup to soak the gulab jamun.
- Make the jamuns or the dough balls with milk powder.
Sugar Syrup for Gulab Jamuns
In a medium-sized pot, on low-medium heat, add sugar, water, and green cardamom. Slightly crack the green cardamoms open before adding to release the flavors.
Let the mixture cook on low to medium heat. Cook till sugar is dissolved and water starts to boil. Turn off the heat, cover, and set it aside.
Jamuns for Gulab Jamun
In a large bowl, add milk powder, all-purpose flour, salt, and baking powder. Mix well.
Add ricotta cheese and ghee to make a soft dough.
Cover the dough, and set it aside for about 10 minutes before moving to the next step.
Take a portion of the dough, flatten it in your palm, make a ball, and set it aside on a plate. Repeat with the remaining dough.
In a separate pan, add the oil and heat it on low to medium heat. Once the oil is hot, drop the dough balls one at a time.
After a minute or so, turn it gently so that all sides are browned evenly.
Once browned on all sides, remove from oil with a slotted spoon and drain any excess oil.
Add Jamuns to the Sugar Syrup
Add the cooked dough balls to the sugar syrup.
Let the fried dough balls soak into the sugar syrup for at least an hour.
If the sugar syrup is cooled, heat it slightly on low heat for 10-15 minutes to help soak the syrup.
Garnish with sliced almonds. Serve warm or cold.
Tips and Serving Suggestions
- Gulab Jamun can be served warm, chilled or at room temperature, depending on your personal preferences.
- You can store gulab jamun for at least 3-5 days in the refrigerator.
- We have only used cardamom to flavor the sugar syrup. You can also add saffron or a little rose water if you like!
Soak gulab jamun for at least one hour to allow the Jamuns to soak in the flavors of the sugar syrup.
Gulab Jamuns usually break if there is not enough moisture in the dough, or if the dough is not smooth enough. The balls should be free of cracks before frying. You can try kneading a little longer or adding a little extra ghee if your dough is cracking. It also helps to flatten the piece of dough before rolling it into a ball to release any excess air bubbles.
Gulab Jamun Serving Suggestions
Gulab Jamun is a classic recipe to serve if you are entertaining family or friends! If you’re looking for a full menu for entertaining, here are some of our favorite main dishes and appetizers:
- Haleem: Pakistani Meat & Grain Porridge
- Dal Gosht – Pakistani Lentil and Meat Curry
- Keema Samosa – Beef Samosa
- Pakistani Chicken Biryani Recipe
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Gulab Jamun
Ingredients
Jamuns
- 1 cup Milk powder
- ½ cup Ricotta cheese
- ¼ cup Maida/all-purpose flour
- 2-3 tablespoon Ghee/Clarified butter
- ½ teaspoon Baking powder
- ¼-½ teaspoon salt
- Oil for frying
Sugar Syrup for Gulab Jamun
- 2 cups Sugar
- 4-6 Green Cardamom
- 8 -10 Almonds sliced
Instructions
Sugar Syrup for Gulab Jamun
- In a medium-sized pot, on low-medium heat, add sugar, water, and green cardamom. Slightly crack the green cardamoms open before adding to release the flavors
- Let the mixture cook on low to medium heat. Cook till sugar is dissolved and water starts to boil.
- Turn off the heat, cover, and set it aside.
Jamuns for Gulab Jamun
- In a large bowl, add milk powder, all-purpose flour, salt, and baking powder. Mix well.
- Add ricotta cheese and ghee to make a soft dough.
- Cover the dough and set it aside for about 10 minutes before moving to the next step.
- Take a portion of the dough, flatten it in your palm, make a ball, and set it aside on a plate. Repeat with the remaining dough.
- In a large pan, add the oil and heat it on low to medium heat.
- Once the oil is hot, drop the dough balls one at a time.
- After a minute or so, turn it gently so that all sides are browned evenly.
- Once browned on all sides, remove from oil with a slotted spoon and drain any excess oil.
- Add the cooked dough balls to the sugar syrup.
- Let the fried dough balls soak into the sugar syrup for at least an hour.
- If the sugar syrup is cooled, heat it slightly on low heat for 10-15 minutes to help soak the syrup.
- Garnish with sliced almonds. Serve warm or cold.