Soft Gulab Jamun Recipe Easy Homemade Tips for Perfect Indian Dessert
Soft gulab jamun are perfectly spongy, syrup-soaked balls that melt in your mouth, flavored with cardamom and rose water. This easy homemade recipe uses simple pantry staples and a refined technique to achieve irresistibly soft Indian dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 16-18 gulab jamun (about 8 servings) 1x
- Category: Dessert
- Cuisine: Indian
Ingredients
- 1 cup (100g) milk powder (preferably Amul or high-quality)
- 3 tablespoons (24g) all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 1/4 cup (60ml) whole milk, room temperature
- Ghee or oil for frying
- 2 cups (400g) granulated sugar
- 2 cups (480ml) water
- 4–5 crushed cardamom pods
- 1 tablespoon rose water
- Optional: a few saffron strands
Instructions
- In a mixing bowl, combine milk powder, all-purpose flour, and baking soda evenly.
- Gradually add whole milk while kneading gently to form a soft, smooth dough that is not sticky.
- Cover the dough with a damp cloth and rest for 10–15 minutes.
- Prepare the syrup by boiling sugar and water with crushed cardamom pods and optional saffron strands. Simmer for 5 minutes until slightly thickened, then stir in rose water off heat and keep warm.
- Divide the dough into 16 to 18 small equal portions and roll gently into smooth, crack-free balls about 1 inch in diameter.
- Heat ghee or oil in a deep frying pan over medium-low heat to about 320°F (160°C). Test by dropping a small dough ball; it should rise slowly and brown evenly.
- Fry the balls in batches, stirring gently and continuously for 7-8 minutes until golden brown and puffed up. Remove with a slotted spoon and drain on paper towels briefly.
- Immediately soak the fried gulab jamun in warm syrup for at least 30 minutes before serving.
Notes
Use fresh baking soda for best texture. Do not over-knead the dough to keep gulab jamun soft. Fry at low and steady temperature (~320°F/160°C) to ensure even cooking. Soak in syrup for at least 30 minutes or longer for enhanced softness and flavor. If dough feels dry, add a few drops of milk. Avoid making dough too sticky or soft. Rose water can be substituted with kewra water, orange blossom water, or vanilla extract.
Nutrition
- Serving Size: About 2 gulab jamun
- Calories: 275
- Fat: 8
- Carbohydrates: 45
- Protein: 4
Keywords: soft gulab jamun, Indian dessert, homemade gulab jamun, easy gulab jamun recipe, festive sweets, cardamom dessert, rose water syrup