The best gulab jamuns you can make at home from scratch.

Gulab jamuns are one of my favourite Indian desserts (ok, I admit that there are many, but these are definitely in the top 5). Super soft, sweet, and juicy – they are simply divine!

This dessert (or “sweet”, as we call it) is one of the only recipes that I had given up trying to make from scratch because it never turned out to be as good as the ones we got from sweet shops.

I love making them at home, though, so there’s always a packet of pre-made mix in my cupboard. But, thanks to this recipe, I don’t really need those anymore!

I saw this recipe on my friend Hafsa Muflih Hilaal’s Instagram page (@hafsamuflih) and decided to try it out on a day when I was craving something sweet that would be quick and easy to make. To my pleasant surprise, they turned out to be so good!

I decided then that this recipe was one that was here to stay. I’ve made it several times since then and they have always turned out great. These gulab jamun have received rave reviews from everyone who has tried them as well.

So if you’re looking for the best gulab jamun recipe, your search ends here. Make these and I guarantee you won’t be sorry!

Perfect for any festival or special occassion!
What are the ingredients needed to make the Best Gulab Jamins at Home?

Here are the ingredients needed to make easy gulab jamuns at home as well as the sugar syrup.

  • For the gulab jamun dough:
    – 1 cup milk powder,
    – 1/4 cup flour,
    – 1/4 tsp baking soda,
    – 1/4 cup milk,
    – 1 1/2 tbsp butter, ghee, or margarine, softened
  • For the sugar syrup:
    – 2 cups sugar (brown/white),
    – 2 1/2 cups water,
    – 2-3 cardamom pods
  • Almonds, cashews, or pistachios, sliced, to garnish (optional)
How to make Gulab Jamuns with Milk Powder?

There are two parts to this recipe: 1. Making the gulab jamuns, 2. Making the sugar syrup. They are both easy processes.

For the sugar syrup, we combine water, sugar, and cardamom in a saucepan and let it boil until it thickens slightly.

For the gulab jamuns, we make a very simple dough and then roll them into balls. All that’s left to do is fry them up and let them soak in the sugar syrup. Optionally, garnish with a few sliced nuts before serving.

Here’s the step-by-step guide to making gulab jamuns with milk powder at home:

Gulab Jamuns Recipe

Prep Time: 20 min

Cook Time: 20 min

Serves: 3-4

Step 1: Make the dough for the gulab jamuns.

  • 1 cup milk powder,
  • 1/4 cup all-purpose flour,
  • 1/4 tsp baking soda,
  • 1/4 cup milk,
  • 1 1/2 tbsp butter, ghee, or margarine, softened
  1. Mix all the dry ingredients together and rub the butter through them with the tips of your fingers.
  2. Start adding the milk little by little and mix to combine.
    Note: Do not overwork the dough or it may become tough.
    Initially, the dough may seem wet but it will absorb a lot of the moisture as it sits.
  3. Let the dough rest, covered, for 15 minutes.

Step 2: Make the sugar syrup.

  • 2 cups sugar (brown/white),
  • 2 1/2 cups water,
  • 2-3 cardamom pods
  1. Combine the sugar, water, and cardamom in a saucepan and place over a medium flame.
  2. Keep stirring until the sugar dissolves and bring it up to a boil. Let the sugar syrup boil and thicken slightly for about 5-10 minutes.

Step 3: Make the gulab jamuns and fry them.

  • a bit of ghee
  • oil, for frying
  1. Brush some oil or ghee on your hands and roll the gulab jamuns, about 3/4 of a tbsp per ball. Try to make them as smooth as you possibly can to prevent cracks.
  2. Heat some oil on a medium heat and fry the gulab jamuns in batches, stirring them around constantly, until they are golden brown all around.
    Note: Make sure to fry them slowly to ensure the middle gets cooked as well.
  3. Remove to a paper towel to drain and let cool slightly before adding them to the sugar syrup.

Step 4: Soaking and serving.

  • Almonds, cashews, or pistachios, sliced, to garnish (optional)
  • Place the sugar syrup and gulab jamuns in a wide-bottomed container and allow them to soak for a minimum of 2 hours.
    Note: Make sure to leave some space as they will expand a lot as they soak up the syrup.
  • Garnish with a few chopped nuts before serving.

Notes

– You can also use some rose essence or saffron in the sugar syrup.
– You can use a bit of food colouring in the sugar syrup if you like. Brown sugar gives it a naturally darker hue.
– You can add some ghee into the frying oil to give it a nice aroma.

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

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