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Easy Gulab Jamun Recipe (with Video)

Vegetarian, Asian, Sesame-free

Discover our Easy Gulab Jamun Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 30min


- 1 c milk powder
- 3 tbsp All purpose flour, ~30g
- 1.5 tsp Baking powder
- 1 Egg, or substitute 3-4 tablespoon milk
- 3 tbsp Heavy cream, ~40g
- 2 tbsp ghee, melted
- 1.25 c water
- 1 c Sugar
- 2 cardamom pods
- Saffron
- rose water
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Preparing the Dough
1. Mix the milk powder, flour and baking powder in a bowl.
2. Separately whisk together the melted ghee, egg and cream.
3. Pour into the dry ingredients and use a spoon to bring together into a dough.
4. Lightly knead the dough for 1-2 minutes to make sure there are no lumps and refrigerate for 20 min.
5. Knead the dough again when it’s cooled to make sure it is smooth. Once it is smooth and binds together properly, stop kneading. If it feels too dry, add a tablespoon of milk and knead.
Forming the Jamuns
1. Divide the dough into small balls (jamuns) about 20g each (you should get around 12 total). Apply light pressure between your palms while circling one palm, and lightly roll to form perfect balls. Make sure there aren’t any large cracks on them. Put back in the fridge.
Preparing the Syrup and Frying the Jamuns
1. Heat 2" of oil in a wok on medium heat.
2. Separately, mix sugar, water and cardamom in a saucepan and bring to a boil. Simmer until the sugar dissolves, then turn off the heat and cover.
3. Once the oil is warm (but not too hot, test with a small piece of dough - it should rise to the surface slowly), gently transfer half of the balls into it.
4. Swirl your wok so the jamuns start to float and turn, then use a large strainer to gently swirl them as you fry them. Fry for about 4 min until they are evenly brown.
Finishing the Gulab Jamun
1. Transfer the gulab jamun to the saucepan with the hot syrup. Swirl them around to make sure they are well coated on all sides. Then cover and rest for at least 30 minutes to allow the gulab jamun to soak the syrup.
2. Serve and enjoy.

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