The roots of gulab jamun can be traced back to medieval India during the Mughal era. These emperors were known for their love of gastronomy and extravagant feasts, which significantly influenced the region’s culinary landscape.
The Persian sweet “luqmat al-qadi” (meaning “judge’s morsel” in Arabic) bears a striking resemblance to gulab jamun. Although the batter differs, both sweets share the practice of soaking in rosewater-scented syrup.
The Persian connection lies in the use of rosewater, reflected in the name “gulab” (derived from Persian words for “flower” and “water”).

Gulab Jamun is a classic Indian dessert that is loved by people of all ages. These soft, spongy balls are soaked in a delightfully sweet and aromatic sugar syrup, making them an absolute delight to savor. While it may seem like a complicated dish to prepare, the recipe is actually quite simple, and with a few tips and tricks, you can easily make these delectable treats at home.

Table of Contents

Gulab Jamun Ingredients:

250 grams full-fat milk powder

100 ml whole milk
1 tablespoon ghee (clarified butter)
50 grams all-purpose flour (maida)

100 grams crumbled cottage cheese (paneer)
1 tablespoon semolina (sooji/rava) (optional)
500 grams granulated sugar

2-3 green cardamom pods (elaichi)
Oil or ghee for frying
Crushed pistachios for garnishing

Gulab Jamun Instructions:

In a pan, heat the ghee over medium heat. Once it’s hot, add the milk and milk powder. Continuously stir and cook until the mixture comes together into a soft, pliable dough. Remove from heat and let it cool down to room temperature.
In a mixing bowl, combine the milk dough with the all-purpose flour, crumbled cottage cheese, and semolina (if using). Knead everything together until well-incorporated and the dough becomes smooth and pliable.
Pinch off small portions of the dough and roll them into smooth, evenly-sized balls. The balls should be slightly smaller than a golf ball.

In a deep kadhai or pan, heat oil or ghee over medium-high heat. Once hot, gently slide the dough balls into the hot oil and fry them in batches, turning occasionally, until they turn golden brown on all sides. Remove the fried gulab jamuns with a slotted spoon and drain them on a paper towel-lined plate.
While the gulab jamuns are frying, prepare the sugar syrup. In a separate pan, combine the granulated sugar with 200 ml of water and the seeds from the green cardamom pods. Bring the mixture to a boil, stirring occasionally, until the sugar has completely dissolved and the syrup reaches a sticky, one-string consistency.
Gently slide the fried gulab jamuns into the hot sugar syrup and let them soak for at least 1 hour. The longer they soak, the more they will absorb the sweet, flavored syrup.

After an hour, remove the gulab jamuns from the syrup using a slotted spoon and transfer them to a serving bowl. Garnish with crushed pistachios for a lovely crunch and visual appeal.

Gulab Jamun is best served warm or at room temperature, allowing the flavors to truly shine. The soft, spongy texture of the dumplings, coupled with the rich, syrupy sweetness, creates a harmonious blend of flavors and textures that is sure to delight your taste buds. Enjoy these delectable treats as a dessert or serve them as a celebratory dish during festivals and special occasions. With a few simple ingredients and a bit of patience, you can create a batch of mouth-watering gulab jamuns that will transport you to the heart of India’s culinary traditions.

Enjoy the Gulab Jamun.