Gulab Jamun

Gulab Jamun – Indian Doughnuts


Gulab Jamun is a traditional Indian dessert and has countless fans! Lets learn how to make it.


For Sugar Syrup

1 1/2 cup Sugar
1 cup Water
1/4 tsp Cardamom powder
2 drops of Rose Essence (optional)

For Gulab Jamuns

1/2 cup non fat Milk Powder
1 tbsp Unsalted Butter / Desi Ghee
1 tbsp fine sooji
1 tbsp Maida
2 tbsp Milk
1/4 tsp Baking Soda
A pinch of salt


Making the Sugar Syrup (Chaashni)

  • For Making Sugar Syrup. Take sugar in to a sauce pan.To that add water, mix and bring that to a boil over high heat.
  • Once the syrup comes to a boil, lower down the heat to medium and simmer for 5 mins.
  • Then turn off the heat. And season the syrup with cardamom powder and rose essence and mix it well.

Making the Jamuns

  • Take a bowl and add milk powder, maida, sooji, baking soda, ghee(butter) and mix well.
  • Now add milk, kneed it well to make a soft dough. Cover and allow to rest for 10 mins.
  • Now divide the dough in to small equal portions and make small dumplings/ Jamun balls.
  • Heat some oil in a fry pan. To test if the oil is ready – drop a small piece of dough in the oil.
  • If the dough bubbles immediately, the oil is ready. Fry 6 to 8 balls at a time, turning frequently, until cooked through, 4 to 5 minutes.
  • Remove with a slotted spoon and drain on lined baking sheet. Gently add the balls to the sugar syrup and let it soak the syrup for 30 mins.


  • Do not overcook sugar syrup, else most of the water will evaporate and the syrup with become very thick.
  • The Jamun dough should be moist, when you roll them in to dumplings.
  • The Jamun balls will not soak it well.After resting the Jamun dough, if you find that it has dried out, add little extra milk to make it moist.
  • If you find the Jamun’s too hard after they are done and not able to soak the syrup well, the last try is to give a quick boil to the Jamun soaked syrup. Maybe just for a min.





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