Gulab Jamun (2014)

By: Manjula Jain

September 14, 2014

Serving : 8 people
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5 from 1 vote

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Gulab Jamun (2014)

Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on YouTube.  
To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun a sweet snack savored by all.  This recipe is simpler than my original recipe, but still delicious.

Gulab Jamun

Ingredients

  • 1 cup nonfat milk powder
  • 1/4 cup all purpose flour (plain flour, maida)
  • 1/8 teaspoon baking soda
  • 1/2 cup heavy cream, use as needed
  • 1/4 teaspoon cardamom coarsely ground

For Syrup

  • 1-1/2 cup sugar
  • 1-1/2 cup water

Other

  • Oil to fry

Instructions

For Syrup

  • In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

For Gulab Jamun

  • In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
  • Knead the dough; grease your palm before working the dough.
  • Divide the dough into 18 equal parts and roll them into round balls.
  • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
  • Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
  • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
  • Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
  • The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

Notes

Additional Tips
  1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
  2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
  3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
Gulab Jamun

Gulab Jamun (2014)

Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on YouTube.  
To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun a sweet snack savored by all.  This recipe is simpler than my original recipe, but still delicious.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 19 minutes
Course Dessert
Cuisine Indian
Servings 8 people

Ingredients
  

  • 1 cup nonfat milk powder
  • 1/4 cup all purpose flour (plain flour, maida)
  • 1/8 teaspoon baking soda
  • 1/2 cup heavy cream, use as needed
  • 1/4 teaspoon cardamom coarsely ground

For Syrup

  • 1-1/2 cup sugar
  • 1-1/2 cup water

Other

  • Oil to fry

Instructions
 

For Syrup

  • In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

For Gulab Jamun

  • In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
  • Knead the dough; grease your palm before working the dough.
  • Divide the dough into 18 equal parts and roll them into round balls.
  • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
  • Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
  • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
  • Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
  • The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

Notes

Additional Tips
  1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
  2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
  3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
Tried this recipe?Let us know how it was!

Comments

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    Jj
    October 18, 2021 at 11:03 am

    what is the replacement of all purpose flour. i am looking for gluten free gulabjamun.

    Morris Benjamin
    November 3, 2019 at 6:41 am

    Dear Manjula Ji

    I have seen a few of your recipes and there are very simply explained and easy to follow. The out come taste is also awesome.
    You have inspired me to cook curries and now I am going to make some sweet dishes like the Gulab Jamoun, Atta ke Ladoo and the Gajjar ka Halwa. God Bless you.

      Manjula Jain
      November 3, 2019 at 11:34 pm

      Morris, Thanks I am so happy to know that.

    See
    October 2, 2018 at 11:20 am

    Manjula ji can I fry the jamuns and keep without soaking for few days and then later soak it in hot syrup and serve fresh? I’m looking to see how to prepare big batch ahead of time and still serve fresh

      Manjula Jain
      October 3, 2018 at 10:51 pm

      See, you need to soak just after you cook them, Gulab Jamuns have long shelf life, if you are making the 3-4 days before, do not refrigerate them just warm them before serving they will taste like you just made them.

      Malaa
      May 8, 2020 at 12:08 pm

      If i dont have baking powder or soda can i use yeast? For the dough?

        Manjula Jain
        May 8, 2020 at 11:11 pm

        Mala I do not think that will work

    Kavita shroff
    September 2, 2018 at 3:52 am

    Manjula di ,heavy cream kaun sa means amul fresh cream or something else

    Puspa
    October 26, 2017 at 2:10 am

    Hello
    I made mine but it had a grainy texture but it was really soft and melt in the mouth as well! Is it suppose to taste grainy ?? If not why was mine grainy??

      Manjula Jain
      October 29, 2017 at 5:22 pm

      Puspa, I think you needed to knead little more.

    Kiran
    October 19, 2017 at 8:09 pm

    Hello Manjula Ji
    A quick question please
    How can we store gulab jamun?
    Do we need to keep in syrup till the gulab jamun finish????
    Or need to take the whole gulab jamuns out from the syrup and store in another container.

      Manjula Jain
      October 21, 2017 at 8:34 am

      Kiran ether way taste good

      Sandhu
      November 1, 2017 at 10:23 am

      I love u

    Nikul
    June 8, 2017 at 3:10 pm

    Hi Manjula – You mention oil for frying. Can you indicate what kind of oil is best to use?

      Manjula Jain
      June 8, 2017 at 7:25 pm

      Nikul, I use canola oil

    Anshul Lunkad
    March 24, 2017 at 12:55 pm

    Namaste Aunty

    I dont have heavy cream but have half and half and whipped topping. Can I substitute any of these with heavy cream?

      Manjula Jain
      March 24, 2017 at 6:47 pm

      Anshul, check my first Gulab Jamun recipe that will work. https://manjulalive.wpenginepowered.com/gulab-jamun/

    Yogendra
    March 18, 2017 at 6:19 am

    What to do if too much baking powder added??

      Manjula Jain
      March 19, 2017 at 11:07 am

      Yogendra, with too much baking powder gulab jamuns will brake and I don’t know how much you added may be try adding little more all purpose flour

    Su
    February 26, 2017 at 8:16 am

    Manjula,
    I would just like to say, I made these today and they are absolutely delicious.
    Thank you for the lovely recipe!

    Farzana
    December 28, 2016 at 4:17 am

    Is using cardamom mandetory? And what is the fat percentage in the heavy cream that you used? I have found heavy cream with different fat percentage

      Manjula Jain
      December 30, 2016 at 11:25 pm

      Farzana, cardamom is not mandatory, I think it has 30 percent fat

        Farzana
        December 31, 2016 at 9:33 am

        Thank you. I made the golap jamun . It was really good. Alhamdulillah

    kesav
    November 10, 2016 at 9:36 pm

    How to make long life sugar syrup

    Anshul
    October 29, 2016 at 3:06 pm

    Hello aunty
    Today making gulab jamuns but they are getting brown very fast and are raw from inside though frying on low medium heat.
    What can i do now i hv not fried all of them?

      Manjula Jain
      October 31, 2016 at 10:15 pm

      Anshul. lower the heat, need to cook them on very low heat

    Anshul
    October 26, 2016 at 7:56 am

    Which brand milk powder to use for gulab jamuns?
    I am new to USA and there are many types and brands available. Is great value non fat dry milk powder good for it?

      Manjula Jain
      October 26, 2016 at 10:26 pm

      Anshul, any brand should work. I bur from Walmart or Ralph a grocery store near me

    Vicky
    October 6, 2016 at 7:10 pm

    Manjula Ji,
    If i were to use full cream milk powder, do i still use the heavy cream? is the measurement for milk powder still the same with full cream milk powder?

      Manjula Jain
      October 6, 2016 at 11:00 pm

      Vicky, I have never tried, I am sure you still have to add some cream.

    Paz
    June 20, 2016 at 9:47 pm

    Greetings from Costa Rica! I loved this recipe, Manjula. How do you keep them when done? Can I put them in a glass container with the syrup? Thank you.

      Manjula Jain
      June 20, 2016 at 9:53 pm

      Paz, Gulab Jamuns you can keep any container,

    Eve
    November 12, 2015 at 11:12 am

    Hello

    Could you provide the measurements using metric units?

    I tried converting your cup measumrents into grams and my balls even after soaking them in the syrup are rubbery and slightly hollow despite frying them gently.

    This might have occurred due to the addition of more plain flour and milk powder that I added after seeing the initial dough was very liquidy.

    Thanks

    SujanyaRancho
    September 25, 2015 at 12:39 am

    Hi Mam,the recipe came out really nice…thanks for sharing this recipe….In india we can get the full fat milk powder(already has fat)in that case shall we replace heavy cream with regular whole milk?kindly clarify my above query.

    Sujanya
    September 16, 2015 at 4:02 pm

    Hi Mam,the recipe came out really nice…thanks for sharing this recipe….In india we can get the full fat milk powder(already has fat)in that case shall we replace heavy cream with regular whole milk?kindly clarify my above query.

    Sujanya
    September 15, 2015 at 5:12 pm

    Hi Mam,
    The recipe came out really well..thanks for posting the recipe…Kinldy clarify the below question mam,In india we can get full fat milk powder(already has fat)in that case do we need to add heavy cream?Or shall we replace heavy cream with full fat normal drinking milk?

      Manjula Jain
      October 1, 2015 at 6:18 pm

      Sujanya, I have never tried with full fat milk powder, I am sure it will work try

    Aarti Sarkar
    July 11, 2015 at 1:43 am

    We had a program at our home last evening with a gathering of about 25 people and I decided to make these gulab jamuns for dessert. These were a hit. Everybody asked for more. I can’t thank you enough Manjulaji. Thank you so much for this recipe.

    prity panesar
    March 15, 2015 at 3:06 am

    hello aunty…i cant find heavy cream where i stay…any other option i can use apart from heavy cream? How about milk? Will it work? And if yes the how much should i use…thanks

      Manjula Jain
      March 16, 2015 at 9:57 pm

      Here is the link to my earlier gulab jamun (2006) recipe: https://manjulalive.wpenginepowered.com/2006/12/23/gulab-jamun/
      In that version, there is no heavy cream.

    Hope
    March 10, 2015 at 7:12 am

    Is it ok to use regular milk powder? And do you think i can freeze the dough balls and defrost them to use later?

    chetana
    March 5, 2015 at 12:25 pm

    Hi manjulaji,
    I love ur recipes. I wanna know which heavy cream to be used. I live in US idaho and there is no Indian grocery store here. Please tell me the brand used for cream.

      Manjula Jain
      March 6, 2015 at 8:43 am

      chetana, any heavy cream will work

    SUNITA BANSAL
    February 16, 2015 at 9:23 am

    Manjula Ji
    I tried your recipe for gulab jamun 2014 . I followed the recipe exactly except the quantity of heavy cream. My dough was very dry so I added may be 1/4 cup more . Only thing is that my gulab jamuns were not holding their perfect round shape after I dipped them in the sugar syrup. So they don’t look very good from presentation point of view. Can you please tell me how to correct this.
    Thanks.
    Sunita.

      Manjula Jain
      February 16, 2015 at 6:46 pm

      Sunita, was dough too soft, I think you added too much cream

    K Taylor
    February 11, 2015 at 6:05 pm

    Thank you for posting! I’ve been looking for a simple gulab jamun recipe I can make with ingredients I have in the United States. This looks perfect, and I can’t wait to try 🙂

    manjeet
    February 7, 2015 at 2:34 am

    only want to ask is heavy cream and thickened cream is same ?

    brinacyl
    January 15, 2015 at 3:39 pm

    Can you please tell me the substitute for heavy cream? It is expensive in dubai. I tried your old recipe but gulab jamuns turned out to be very hard and did not absorb syrup. Thank you

      Manjula Jain
      January 16, 2015 at 1:09 am

      brinacyl, may be fried them on high heat, or may be the dough was too dry, or use little more baking soda

        brinacyl
        January 16, 2015 at 1:53 am

        i forgot to mention there were cracks when i was making balls out of the dough. thanks a lot !!

    persand
    December 30, 2014 at 7:33 pm

    1 cup: 150 g or 120 g or 250 g?

    deepti
    October 22, 2014 at 10:26 am

    hello aunty
    gulab jamun recipe is so gud.
    i made this morning and they come really gud.
    thanks

    Naz
    October 22, 2014 at 4:03 am

    Madam I live in india which is non fat milk powder I can use here

    markowe
    September 22, 2014 at 11:22 am

    Wow, it’s not often I have a complete disaster in the kitchen, especially not following an established recipe. But this went horribly wrong for me, the gulab jamuns burned really quickly, even on a fairly low heat, and on a REALLY low heat they fried but just started falling apart. The only thing I can think is this “nonfat milk powder” – I just used the first powdered milk I came across, assuming (as usual) that non-fat/low-fat is stipulated just for health reasons. I guess I was wrong, probably the fat is just melting and making the things fall apart. There’s something to be aware of next time… In the end I baked them in the oven (!) which sort of got them into a cake-like state, and then soaked them in the syrup, and they were actually very good – my family certainly ate them up in 5 minutes flat, but I guess I need to find no-fat milk powder next time, this one was 25% fat!

      Manjula Jain
      September 22, 2014 at 4:25 pm

      Markowe, Sorry I have never experience like that, I think you used too much baking soda

        Arpita
        June 4, 2016 at 4:15 am

        What’s the solution if I’ve already out in too much baking soda?? Can add more mana and maids help?

          Manjula Jain
          June 6, 2016 at 3:03 pm

          Arpita, did not understand your question

    Sushil Kumar
    September 18, 2014 at 6:15 am

    Waoo i have tried the same procedure to make gulab jaamun , me and my family really njoyed …. thank u mam

    aakanksha soni
    September 17, 2014 at 8:16 am

    wow, my favorite dessert 🙂 i have tried this gulab jamuns recipe and it was so yummy
    thanks for sharing delicious recipes

    Hope
    September 15, 2014 at 5:07 am

    Are the sryups for gulab jamun and jalebi the same? I mean, should i turn off the heat as soon as the water boils and sugar dissolves for jalebis also?

      Manjula Jain
      September 15, 2014 at 11:12 am

      Hope,
      Yes,

    SANGEETHAA
    September 13, 2014 at 9:09 am

    Madam, I’m a great fan of all your recipes and I have tried many of your recipes and it came out very well. I just came across your new version of gulabjamun and I have just a doubt in that. 1/8tsp baking soda means how much. is it 1/4th tsp like that or inbetween of 1/4th tsp and 1/2tsp. please advise. thank u. sangeethaa.

      Manjula Jain
      September 13, 2014 at 11:00 am

      SANGEETHAA,
      a big pinch

        SANGEETHAA
        September 13, 2014 at 10:05 pm

        Thank u mam.

    Edward Higgins
    September 13, 2014 at 5:35 am

    Can’t wait to try this recipe! When I lived in India the Gulab Jamuns were usually flavored with rose water. Are there other traditional flavorings one can add to the syrup?

      Manjula Jain
      September 13, 2014 at 11:02 am

      Edward Higgins, your preference I like cardamom

    Dena
    September 13, 2014 at 5:15 am

    Can honey replace some or all of the sugar in the syrup?

      Manjula Jain
      September 13, 2014 at 11:03 am

      Dena,
      try, I have never used, but please do share the result

      Priya
      December 5, 2015 at 2:39 pm

      Hey. Did it work? I have the same question.

    Mehnaz khan
    September 12, 2014 at 10:30 am

    Love the receipies

    Pulkit Goyal
    September 12, 2014 at 10:13 am

    I am so gonna try it, but, after finishing the homework of 2 weeks for 4 courses… 😐

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