How to make Gulab Jamun at home

Name: How to make Gulab Jamun at home
Cuisine: American
Ingredients: 1 cup unsweetened Milk Powder; 1/4 cup all purpose flour; 1/8 tsp Baking Soda; Cold Milk as needed to bind dough; 2 tbsp melted Ghee; 2 cups Water; 2 cups Sugar; 4 whole green cardamom; 1 tsp fresh lemon juice; Strands Saffron; Ghee

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Purvee’s Tasty Kitchen @purvhee

United States

One of India’s most iconic sweets – GULAB JAMUN! Delicious, met-in-your-mouth and so easy to make at home! Let’s get to the recipe! Try and send me pic♥️

Ingredients

1 hr

1 cupunsweetened Milk Powder
1/4 cupall purpose flour
1/8 tspBaking Soda
Cold Milk as needed to bind dough
2 tbspmelted Ghee
For Sugar Syrup
2 cupsWater
2 cupsSugar
4whole green cardamom
1 tspfresh lemon juice
StrandsSaffron
For Frying
Ghee

Cooking Instructions

1 hr

1

Prepare the sugar syrup by combining water & sugar in a sauce pan.
2

Add Whole green Cardamom & Saffron strands. Bring it to boil & Simmer for 5-7 minutes. Add lemon juice and turn off the stove. Aromatic delicious sugar syrup is ready!
3

Now to make a dough sieve Milk powder, all purpose flour and baking soda. Mix it well.
4

Add melted ghee and mix well! Add milk as needed to knead a dough. Never Over knead a dough. Add ghee and coat dough with ghee. Cover the dough.
5

Grease your palms with ghee and divide the dough into equal smooth balls.Ensure there are no cracks, or they may break while frying. Cover all the balls and dough with wet muslin cloth.Very important to cover the dough with wet muslin cloth all the time! (Wet muslin cloth and squeeze out all extra water. Should not be soaking wet)
6

Heat ghee on low to medium heat. Test by dropping a small bit of dough — it should slowly rise to the surface without browning quickly.
7

Gently slide in 4–5 balls at a time and fry on low heat, stirring gently to cook evenly until deep golden brown.
8

Drain and take them out onto plate. Immerse them in warm (not hot) sugar syrup.
9

Let them soak for 2–3 hours to absorb the syrup and become juicy.
10

Tips for Success
• If your jamuns crack or absorb too much ghee, the dough might be too dry or overworked.
• Always fry on low heat for even cooking and color.
• Use warm syrup, not boiling, to soak the jamuns — or they’ll shrink.
• Jamuns expand after soaking, so make them slightly smaller than desired size.

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Comments (3)

Chus Molinero @cook_112376513

April 28, 2025 19:03

I have eaten them several times and I love them! There was an Indian restaurant next to my job, and some days I would buy lunch and something sweet for dessert. Now I can make them with your recipe! Thank you for sharing it!! 😄😋

Written by

Purvee’s Tasty Kitchen @purvhee

on April 20, 2025 13:31

United States

Hello,My name is Purvhee and I am a food and photography content creator! I love cooking and baking. I learned ABC of cooking from my grandmother and my mom. I started helping my mommy in the kitchen from very young age and enjoyed every bit of it. In 2011, right after having first child I decided to take care of him and so I became full time homemaker. Being home I was spending lot of time in the kitchen and experimenting many new dishes. I learned baking from watching YouTube videos and really liked baking.In 2020 during Covid Pandemic I had my second child. I was anxious to take care of kid during pick of covid and postpartum depression was real! I wanted to shift my focus and that is when I decided to start sharing my cooking journey. I started learning photography and videography on my own with help of books and YouTube videos. I love sharing my love for food and it really makes me happy when I get to see recreation of my recipes.I am here on this platform to share tasty recipes full of love with you all. Let's dive into the world of fresh ingredients, amazing spices and vegetarian delights.