Gulab Jamun
1 hr 55 min · 1 hr 13 min active · makes ~1.9 l · Medium · Indian
Gulab Jamun
Gulab jamun are soft, milk-powder dough balls fried until deep reddish-brown, then soaked in a fragrant cardamom and saffron syrup perfumed with rose water. They are pillowy and tender at the centre, with a lightly yielding surface, and arrive at the table glistening in syrup, scattered with chopped pistachios and dried rose petals. A syrup-soaked milk-powder sweet.
TOTAL TIME
1 hr 55 min
ACTIVE TIME
1 hr 13 min
QUANTITY
~1.9 l
DIFFICULTY
Medium
CUISINE
Indian
Who’s eating
A
Ingredients0/13
Tools0/9
Ingredients0/13 gathered · 4 servings
6piece
400g
400ml
1pinch
2tsp
20g
200g
30g
0.5tsp
warm65ml
750ml
20g
1tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 6piece | — | — | ||
| 2 | 400g | — | — | ||
| 3 | 400ml | — | — | ||
| 4 | 1pinch | — | — | ||
| 5 | 2tsp | — | — | ||
| 6 | 20g | — | — | ||
| 7 | 200g | — | — | ||
| 8 | 30g | — | — | ||
| 9 | 0.5tsp | — | — | ||
| 10 | 65ml | warm | — | ||
| 11 | 750ml | — | — | ||
| 12 | 20g | — | — | ||
| 13 | 1tsp | — | — |
Tools9 items
Serveware2 items
Procedure37 steps
Sugar Syrup16 min
1 of 37
Bruise the 6 green cardamom pods
Green cardamom pods · 6 piece
⏱ 1 min
ResultBruised cardamom podsused in step 42 of 37
Add caster sugar
Caster sugar · 400 g
⏱ 20s
ResultCaster sugar3 of 37
Add the water to the saucepan
Water · 400 ml
⏱ 20s
ResultCaster sugar and water4 of 37
Add the bruised cardamom pods to the saucepan
⏱ 15s
ResultGreen cardamom pod and water mixture5 of 37
Add the saffron strands to the saucepan
Saffron strands · 1 pinch
⏱ 15s
ResultCaster sugar and water mixture6 of 37
Stir the caster sugar and water mixture
Look for
until the sugar fully dissolves
medium heat
⏱ 3 min
ResultDissolved sugar syrup with cardamom and saffron7 of 37
Bring the dissolved sugar syrup with cardamom and saffron to a boil
rolling boil
medium-high heat
⏱ 2 min
ResultBoiling sugar syrup8 of 37
Simmer the boiling sugar syrup
Look for
until the syrup is slightly thickened and coats the back of a spoon
low-medium heat
⏱ 9 min
ResultThickened sugar syrup with cardamom and saffron9 of 37
Add the rose water to the saucepan
Rose water · 2 tsp
⏱ 15s
ResultRose-flavoured sugar syrup10 of 37
Set aside the rose-flavoured sugar syrup in the saucepan
keep warm for soaking
⏱ 15s
ResultRose-flavoured sugar syrupDough11 steps · 21 min
Frying & Assembly16 steps · 1 hr 3 min
Total Time1 hr 55 min
| # | Product | Tool | Action |
|---|---|---|---|
| Sugar Syrup16 min | |||
| 1 | 6 piece | Bruise the 6 green cardamom pods⏱ 1 minResultBruised cardamom podsused in step 4 | |
| 2 | 400 g | Add caster sugar⏱ 20sResultCaster sugar | |
| 3 | 400 ml | Add the water to the saucepan⏱ 20sResultCaster sugar and water | |
| 4 | Bruised cardamom pods6 piecestep 1 | Add the bruised cardamom pods to the saucepan⏱ 15sResultGreen cardamom pod and water mixture | |
| 5 | 1 pinch | Add the saffron strands to the saucepan⏱ 15sResultCaster sugar and water mixture | |
| 6 | — | medium heat | Stir the caster sugar and water mixtureLook foruntil the sugar fully dissolves⏱ 3 minResultDissolved sugar syrup with cardamom and saffron |
| 7 | — | medium-high heat | Bring the dissolved sugar syrup with cardamom and saffron to a boil → rolling boil⏱ 2 minResultBoiling sugar syrup |
| 8 | — | low-medium heat | Simmer the boiling sugar syrupLook foruntil the syrup is slightly thickened and coats the back of a spoon⏱ 9 minResultThickened sugar syrup with cardamom and saffron |
| 9 | 2 tsp | Add the rose water to the saucepan⏱ 15sResultRose-flavoured sugar syrup | |
| 10 | — | Set aside the rose-flavoured sugar syrup in the saucepan → keep warm for soaking⏱ 15sResultRose-flavoured sugar syrup | |
| Dough11 steps · 21 min | |||
| Frying & Assembly16 steps · 1 hr 3 min | |||
| Total Time | 1 hr 55 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 2,275kcal | |
| 15g | |
| 194g | |
| 12g | |
| 128g | |
| 121g | |
| 0.9g | |
| 286mg |
Ingredients0/13
Tools0/9
indian · Recipe
Gulab Jamun
Gulab jamun are soft, milk-powder dough balls fried until deep reddish-brown, then soaked in a fragrant cardamom and saffron syrup perfumed with rose water. They are pillowy and tender at the centre, with a lightly yielding surface, and arrive at the table glistening in syrup, scattered with chopped pistachios and dried rose petals. A syrup-soaked milk-powder sweet.
Serves4
Total1 hr 55 min
LevelMedium
Ingredients
- Green cardamom pods6 piece
- Caster sugar400 g
- Water400 ml
- Saffron strands1 pinch
- Rose water2 tsp
- Ghee20 g
- Full-fat milk powder200 g
- Plain flour30 g
- Baking powder0.5 tsp
- Whole milk, warm65 ml
- Neutral oil750 ml
- Pistachios20 g
- Dried rose petals1 tsp
Tools
Deep heavy bottomed saucepanSpoonSmall saucepanChef's knifeLarge bowlSlotted spoonWhiskMedium saucepanChopping board
Method
Sugar Syrup
1
Bruise the 6 green cardamom pods
Result · Bruised cardamom pods · used in step 4
1 minChefs knifeGreen cardamom pods · 6 piece
2
Add caster sugar
20sMedium saucepanCaster sugar · 400 g
3
Add the water to the saucepan
20sMedium saucepanWater · 400 ml
4
Add the bruised cardamom pods to the saucepan
15sMedium saucepanBruised cardamom pods · step 1 · 6 piece
5
Add the saffron strands to the saucepan
15sMedium saucepanSaffron strands · 1 pinch
6
Stir the caster sugar and water mixtureLook foruntil the sugar fully dissolves
medium heat3 minSpoon
7
Bring the dissolved sugar syrup with cardamom and saffron to a boil → rolling boil
medium-high heat2 minMedium saucepan
8
Simmer the boiling sugar syrupLook foruntil the syrup is slightly thickened and coats the back of a spoon
low-medium heat9 minMedium saucepan
9
Add the rose water to the saucepan
15sMedium saucepanRose water · 2 tsp
10
Set aside the rose-flavoured sugar syrup in the saucepan → keep warm for soaking
Result · Rose-flavoured sugar syrup
15sMedium saucepan
Dough
11
Melt the gheeLook foruntil fully liquid
low heat2 minSmall saucepanGhee · 20 g
12
Set aside the melted ghee in the saucepan
Result · Melted ghee · used in step 17
15sSmall saucepan
13
Add the full-fat milk powder to the bowl
15sLarge bowlFull-fat milk powder · 200 g
14
Add the plain flour to the bowl
15sLarge bowlPlain flour · 30 g
15
Add baking powder
15sLarge bowlBaking powder · 0.5 tsp
16
Whisk the full-fat milk powder and plain flour and baking powder
1 minWhisk
17
Add the melted ghee from the small saucepan to the bowlLook forrub between fingers until it resembles fine breadcrumbs
2 minLarge bowlMelted ghee · step 12
18
Add the whole milk to the bowlLook foruntil a soft, smooth dough forms — add a little at a time, mixing gently; do not overwork
3 minLarge bowlWhole milk · 65 ml
19
Rest the gulab jamun dough
5 minLarge bowl
20
Divide the rested gulab jamun dough
2 minChopping board
21
Shape the portioned dough on the plate → roll each portion into a smooth ball with no cracks
Result · Shaped gulab jamun balls · used in step 24
5 minPortioned dough · step 20
Frying & Assembly
22
Add the neutral oil to the saucepan
15sDeep heavy bottomed saucepanNeutral oil · 750 ml
23
Heat the neutral oil → to 150°C
150°C5 minDeep heavy bottomed saucepan
24
Add the shaped gulab jamun balls from the plate in the deep heavy bottomed saucepan → gently lower half the dough balls into the oil
1 minSlotted spoonShaped gulab jamun balls · step 21 · 10 piece
25
Deep-fry the gulab jamun batterLook foruntil evenly deep reddish-brown all over — turning continuously and gently
150°C9 minDeep heavy bottomed saucepan
26
Transfer the fried gulab jamun batch 1 from the deep heavy bottomed saucepan onto the plate → drain briefly
1 minSlotted spoonFried gulab jamun batch 1 · step 25
27
Transfer the fried gulab jamun batch 1 from the plate into the medium saucepan
15sSlotted spoonFried gulab jamun batch 1 · step 26
28
Heat the hot oil → return the oil to 150°C
150°C2 minDeep heavy bottomed saucepan
29
Add the shaped gulab jamun balls from the plate in the deep heavy bottomed saucepan → gently lower the remaining dough balls into the oil
1 minSlotted spoonShaped gulab jamun balls · step 21 · remaining 10 piece
30
Deep-fry the gulab jamun batterLook foruntil evenly deep reddish-brown all over — turning continuously and gently
150°C9 minDeep heavy bottomed saucepan
31
Transfer the fried gulab jamun batch 2 from the deep heavy bottomed saucepan onto the plate → drain briefly
1 minSlotted spoonFried gulab jamun batch 2 · step 30
32
Transfer the fried gulab jamun batch 2 from the plate into the medium saucepan
15sSlotted spoonFried gulab jamun batch 2 · step 31
33
Soak the gulab jamun → at least 30 minutes
Result · Soaked gulab jamun in syrup · used in step 35
30 minMedium saucepan
34
Chop the pistachios
Result · Chopped pistachios · used in step 36
2 minChefs knifePistachios · 20 g
35
Plate the soaked gulab jamun in syrup from the medium saucepan into the serving bowl
1 minSpoonSoaked gulab jamun in syrup · step 33
36
Scatter the chopped pistachios over the soaked gulab jamun in syrup
30sServing bowlChopped pistachios · step 34 · all
37
Scatter the dried rose petals over the gulab jamun with pistachios
Result · Gulab Jamun
15sServing bowlDried rose petals · 1 tsp
Printed 3 September 2026