Homemade Gulab Jamun Recipe

Victoria
Jan 2
3 min read

Making Gulab Jamun from scratch is a labor of love, but the result is a melt-in-your-mouth dessert that beats any canned version. Traditionally, they are made with khoya (milk solids), but this version using milk powder is much easier to make at home.

Homemade Gulab Jamun

Prep time: 15 mins | Cook time: 20 mins | Yields: 12–15 balls

The Syrup (Chashni)

1.5 cups Sugar
1.5 cups Water
4-5 Green cardamom pods (slightly crushed)
1 tsp Rose water or a few strands of saffron
1 tsp Lemon juice (prevents crystallization)

Method: Boil everything together for 5–8 minutes until the syrup is slightly sticky (not thick like honey). Keep it warm.

Ingredient	Amount
Milk Powder	1 cup (full cream)
All-purpose Flour (Maida)	¼ cup
Ghee	1 tbsp (melted)
Milk	3–4 tbsp (room temp)
Baking Powder	¼ tsp

Method:

Mix: Combine milk powder, flour, and baking powder. Rub in the ghee with your fingertips.
Bind: Add milk one tablespoon at a time. Mix gently until a soft, slightly sticky dough forms. Do not over-knead, or the jamuns will be hard!
Shape: Grease your palms with a little ghee and roll small, smooth balls. Crucial: Ensure there are no cracks on the surface, or they will split while frying.

Frying & Soaking

Heat: Heat oil or ghee in a pan on low heat. To test, drop a small piece of dough; it should sit at the bottom for a few seconds and then slowly rise with bubbles.
Fry: Add the balls. Gently stir the oil (not the balls) to keep them moving. Fry until they are an even, deep golden brown.
Soak: Drop the hot balls immediately into the warm syrup.
Rest: Let them soak for at least 2 hours. They will double in size as they absorb the syrup.

Serving Suggestion

Serve them warm with a sprinkle of crushed pistachios on top.

Pro Tip: If you want to go all out, serve a warm Gulab Jamun next to a cold scoop of Vanilla bean ice cream. The temperature contrast is incredible!

Grocery list for Gulab Jamun Ingredients

• Sugar (1.5 cups)

• Green cardamom pods (4-5)

• Rose water or saffron

• Lemon

• Milk powder (1 cup, full cream)

• All-purpose flour (1/4 cup)

• Ghee

• Milk

• Baking powder (1/4 tsp)

• Oil or ghee for frying

• Pistachios (for garnish)

• Vanilla ice cream (optional)

To get that perfect "restaurant-style" experience where the ice cream just begins to swirl into the warm syrup, follow these simple steps:

The Perfect Pairing Guide

Warm the Jamuns: Heat your Gulab Jamuns in their syrup until they are warm to the touch (about 15–20 seconds in the microwave). They should be hot enough to melt the ice cream, but not so hot that they fall apart.
The Bowl Choice: Use a shallow, wide bowl rather than a deep one. This prevents the ice cream from completely submerging and allows you to get a bit of warm syrup, soft cake, and cold cream in every spoonful.
The "Crater" Placement: Place 2 warm Gulab Jamuns in the bowl first, then nestle a firm scoop of vanilla ice cream right next to them.
Drizzle the Magic: Spoon one extra tablespoon of the hot rose-cardamom syrup directly over the vanilla ice cream. This creates those beautiful marble-like swirls of amber and white.
The Crunch Factor: Immediately sprinkle with crushed salted pistachios or almonds. The saltiness cuts through the intense sweetness, and the crunch balances the soft textures.
Serve Fast: This dish is a race against time! Serve it immediately so your guest gets the sensation of the hot syrup hitting the cold cream.