Gulab Jamun

Name: Gulab Jamun
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: India
Ingredients: 1 cup milk powder; 3 tbsp all-purpose flour; 1/4 tsp baking soda; 2 tbsp ghee, melted; 2-3 tbsp milk, as needed; 2 cups sugar; 2 cups water; 4 green cardamom pods; 1 tsp rose water; Oil or ghee, for frying

8 servings20 min prep25 min cookEasy India

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The Story Behind It

The Tale of Gulab Jamun

Story updated September 17, 2026

Gulab jamun likely descends from Persian fried dough desserts soaked in syrup, brought to India via Persian and Turkic influence during the medieval period. It became deeply Indianized over centuries and remains a festival staple across the subcontinent, its name combining "gulab" (rose) and a Persian word for a berry-like fruit.

Ingredients

Scale:· 8 servings

1 cup milk powder
3 tbsp all-purpose flour
1/4 tsp baking soda
2 tbsp ghee, melted
2-3 tbsp milk, as needed
2 cups sugar
2 cups water
4 green cardamom pods
1 tsp rose water
Oil or ghee, for frying

Instructions

1Boil sugar and water with cardamom pods for 10 minutes to make a thin syrup, then stir in rose water and keep warm.
2Mix milk powder, flour, and baking soda, then work in melted ghee and just enough milk to form a soft, smooth dough.
3Roll the dough into small, smooth balls with no cracks.
4Heat oil on medium-low heat and fry the balls slowly, stirring gently, until evenly deep golden brown all over, about 8-10 minutes.
5Immediately transfer the hot fried balls into the warm syrup.
6Let soak for at least 1 hour so they plump up before serving.

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