Cooking Lucid
Gulab Jamun
Soft, golden milk-solid dumplings soaked in rose-cardamom sugar syrup. India's most beloved dessert — warm, syrupy, and utterly decadent.
Prep 20 min
Cook 30 min
Total 50 min
Serves 8
Ingredients
Step 1 — Make dough balls
- 1 cup milk powder
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp ghee (melted)
- 3–4 tbsp milk (to form soft dough)
- Oil or ghee (for deep frying)
Step 2 — Sugar syrup
- 2 cups sugar
- 2 cups water
- 4 cardamom pods (crushed)
- 1 tsp rose water
- Pinch of saffron (optional)
Step 3 — Serve
- Chopped pistachios (for garnish)
- Vanilla ice cream (optional)
Instructions
- 1
Shape jamuns
Mix milk powder, flour, baking powder, ghee, and enough milk to form a soft, smooth dough. Roll into small smooth balls with no cracks — about 20 pieces.
- 2
Fry and soak
Make syrup by boiling sugar, water, and cardamom 8 minutes until slightly sticky. Keep warm. Fry dough balls on low heat, turning constantly, until evenly deep brown, about 8–10 minutes. Drop hot jamuns directly into warm syrup. Soak at least 1 hour.
- 3
Serve
Serve warm or at room temperature, garnished with pistachios. A scoop of vanilla ice cream makes an excellent contrast.
Nutrition per serving: 280 cal · 5g protein · 48g carbs · 8g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
