Gulab Jamun – Indian Syrup-Soaked Donut Holes Recipe

Introduction

Gulab Jamun is a beloved Indian dessert featuring soft, syrup-soaked donut holes that melt in your mouth. These sweet treats are perfect for festive occasions or a special homemade indulgence.

Ingredients

• 2 cups powdered milk
• 1/2 cup all-purpose flour
• 1/4 cup + 2 tablespoons ghee (clarified butter)
• 1/2 cup milk (room temperature)
• 1/2 teaspoon baking soda
• Vegetable oil for frying
• 3 cups water
• 1 1/2 cups sugar
• 1/2 teaspoon ground cardamom

Instructions

1. Step 1: In a bowl, mix powdered milk, all-purpose flour, and baking soda thoroughly.
2. Step 2: Add the ghee to the flour and milk powder mixture and combine well.
3. Step 3: Gradually add the room temperature milk to the mixture, forming a very soft dough.
4. Step 4: Let the dough rest for 20 minutes.
5. Step 5: Meanwhile, bring water, sugar, and ground cardamom to a boil in a heavy-bottomed saucepan to prepare the syrup.
6. Step 6: Reduce the heat to low and keep the syrup warm, ready for the fried dough balls.
7. Step 7: After resting, pinch off small pieces of dough and roll them gently into smooth balls.
8. Step 8: Heat vegetable oil in a deep pan or deep fryer and fry the dough balls. You can lightly fry them for a softer texture or fry until they turn golden brown for a firmer bite.
9. Step 9: Transfer the fried balls immediately to the warm syrup and let them soak to absorb the sweetness.
10. Step 10: Serve the gulab jamun warm, drenched in syrup for the best flavor.

Tips & Variations

• Use a mini deep fryer for consistent temperature and even frying.
• For richer flavor, soak the fried balls in warm syrup for at least 30 minutes before serving.
• Gently roll the dough balls to avoid cracks, so they don’t break apart while frying.
• Substitute part of the powdered milk with khoya (reduced milk solids) for more authentic taste.

Storage

Store gulab jamun in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a little syrup to retain moisture and softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gulab jamun dough ahead of time?

Yes, you can prepare the dough a few hours in advance and keep it covered at room temperature until ready to use. Avoid refrigerating the dough as it can affect the texture.

What type of oil is best for frying gulab jamun?

Use a neutral oil with a high smoke point like vegetable oil or sunflower oil to ensure even frying without overpowering the flavor.

Gulab Jamun – Indian Syrup-Soaked Donut Holes Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Gulab Jamun is a beloved Indian dessert featuring soft, syrup-soaked donut holes made from powdered milk and flour, fried to a golden brown and immersed in a fragrant cardamom-infused sugar syrup. Perfectly sweet and melt-in-the-mouth, these treats are a staple at festivals and celebrations.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: Approximately 20–25 gulab jamun 1x
• Category: Dessert
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Dough

• 2 cups powdered milk
• 1/2 cup all-purpose flour
• 1/4 cup + 2 tablespoons ghee (clarified butter)
• 1/2 cup milk (room temperature)
• 1/2 teaspoon baking soda

For Frying

• Vegetable oil (enough for deep frying)

For the Sugar Syrup

• 3 cups water
• 1 1/2 cups sugar
• 1/2 teaspoon ground cardamom

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the powdered milk, all-purpose flour, and baking soda thoroughly to ensure even distribution of leavening agents.
2. Add Ghee: Incorporate the ghee into the dry ingredients, mixing well until the mixture resembles coarse crumbs and is evenly coated.
3. Add Milk: Gradually pour in the room temperature milk, mixing gently to form a very soft dough. Be careful not to overwork it to keep the texture tender.
4. Rest the Dough: Cover the dough and let it rest for 20 minutes to hydrate and become pliable.
5. Prepare Syrup: In a heavy-bottomed saucepan, combine water, sugar, and ground cardamom. Bring to a boil over medium heat, then reduce to low and keep the syrup warm for soaking the fried gulab jamun.
6. Shape the Dough: After resting, pinch off small portions of the dough and roll them gently between your palms to form smooth, small balls, ensuring there are no cracks.
7. Heat Oil: Heat vegetable oil in a deep fryer or heavy-bottomed pan over medium heat until it reaches about 325°F (160°C) for frying.
8. Fry the Balls: Carefully drop the dough balls into the hot oil. Fry them gently, stirring occasionally, until they begin to turn a light golden brown. For a softer texture, fry lightly; for a firmer texture, fry longer until a deeper brown.
9. Soak in Syrup: Remove the fried balls with a slotted spoon and immediately immerse them in the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup and become soft and juicy.
10. Serve: Serve the gulab jamun warm, spooned over some of the warm syrup for a sweet and fragrant treat.

Notes

• Ensure the dough balls have no cracks to prevent them from breaking during frying.
• Use a gentle frying temperature to allow the gulab jamun to cook through without burning.
• Syrup should always be warm when adding the fried balls to help them absorb the syrup well.
• Soaking time can be adjusted; longer soaking yields softer gulab jamun.
• Using ghee instead of oil in the dough adds richness and authentic flavor.

Keywords: Gulab Jamun, Indian dessert, syrup soaked donuts, cardamom syrup, fried sweets