Gulab Jamun

Name: Gulab Jamun
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Indian
Ingredients: 200 g Milk powder; 40 g Flour; 1 tsp Baking powder; 1 tsp Cardamom, ground; 95 ml Milk, room temperature; 350 g Butter, clarified; 450 g Sugar; 600 ml Water; 3 tbsp Rose syrup

Gulab Jamun · ready in 50 min · 8 servings · 699 kcal per serving · medium · 9 ingredients

A beloved Indian celebration sweet of tender milk dumplings fried slowly and soaked in fragrant rose syrup with warm cardamom.

Prep: 25 min
Cook: 25 min
Total: 50 min
Serves: 8
kcal: 699
Difficulty: medium

Indian Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

200 gMilk powder
40 gFlour
1 tspBaking powder
1 tspCardamom, ground
95 mlMilk, room temperature
350 gButter, clarified
450 gSugar
600 mlWater
3 tbspRose syrup

Equipment

stovetop, mixing bowl, saucepan, heavy pot, slotted spoon, thermometer, tray, serving dish, spoon

Instructions

Mise en place
Gather all measured ingredients with a bowl, saucepan, heavy pot, slotted spoon, thermometer, tray, and serving dish. · 5 min
What to look for: All ingredients are measured and tools are within reach
Simmer rose syrup
Combine sugar, water, rose syrup, and cardamom in a saucepan, then simmer until clear, lightly sticky, and fragrant. · 10 min
What to look for: Syrup looks clear and coats the spoon lightly
Mix soft dough
Rub 25 g clarified butter into milk powder, flour, and baking powder, then add milk little by little to form a soft dough. · 8 min
What to look for: Dough is soft, smooth, and slightly tacky
Shape smooth balls
Divide the dough into 16 equal portions and roll each one gently between your palms until smooth with no visible cracks. · 7 min
What to look for: Each ball is round, smooth, and even in size
Heat frying butter
Heat the remaining clarified butter in a heavy pot to 150°C / 302°F, keeping the heat gentle so the dumplings cook through. · 5 min
What to look for: Butter is shimmering gently with no smoke
Fry dumplings gently
Slide in the dough balls and fry slowly, turning often with a slotted spoon, until evenly deep golden on all sides. · 10 min
What to look for: Dumplings are evenly deep golden and slightly puffed
Soak in syrup
Lift the fried dumplings from the butter and place them directly into warm syrup, then soak until plump and glossy. · 20 min
What to look for: Dumplings look swollen, glossy, and syrup soaked
Serve warm
Serve 2 warm gulab jamun per person in small bowls with generous spoonfuls of the fragrant rose syrup. · 2 min
What to look for: Each bowl has syrup pooled around tender dumplings

Nutrition (per serving)

kcal	699
Protein	8 g
Carbohydrates	75 g
of which sugars	71 g
Fat	43 g
of which saturated	27 g
Fibre	0 g
Sodium	157 mg

Nutri-ScoreE

Allergens

Contains: milk, gluten

Storage and reheating

Fridge: up to 5 days
Freezer: yes, up to 2 months
Warm gently in its syrup over low heat until the dumplings are soft and heated through.

Ingredient substitutions

Milk powder

Khoya: Use fresh crumbled khoya for a richer traditional texture

Flour

All purpose flour: Use the same weight for the closest dough structure

Baking powder

Egg: Use only if needed for lift, though it makes the dough richer and less classic

Cardamom

Vanilla extract: Use when cardamom is unavailable, with a softer floral sweetness

Milk

Water: Use only enough to bind the dough, with a slightly less milky result

Butter

Ghee: The most traditional frying fat for gulab jamun