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Gulab Jamun

Learn how to make soft, melt-in-your-mouth traditional gulab jamuns with a fragrant cardamom sugar syrup and a delicate coconut coating. Perfect for festive occasions, desserts, or sweet treats at home.
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Total Time 2 hours
Course Dessert
Cuisine Indian

Equipment

  • Large mixing bowl
  • sifter
  • Measuring cups and spoons
  • Pot for frying dough in oil
  • Pot for syrup
  • Wire rack

Ingredients
  

Gulab Jamun Dough

  • 1 tin (385g) condensed milk
  • 2 cups (500ml) self-raising flour
  • 3/4 cup semolina
  • 2 tsp baking powder
  • 2 tbsp butter
  • 3 tsp elachi
  • 1/2 tsp bicarb

Syrup

  • 2 cups (500ml) sugar
  • 2 cups (500ml) water
  • 3 cardamom pods
  • 1 drop orange or yellow food coloring

Decor

  • dessicated coconut

Instructions
 

  • In a large bowl, mix the self-raising flour, semolina, baking powder, bicarbonate of soda, and cardamom powder.
  • Rub in the softened butter until the mixture resembles fine breadcrumbs.
  • Mix in the condensed milk to form a soft, pliable dough.
  • Grease hands with a little butter (if needed) and shape dough into smooth, elongated ovals without cracks.
  • Prepare the Sugar Syrup: Combine sugar, water, and cardamom pods in a saucepan. Heat gently until sugar dissolves, then simmer until slightly thickened and coats the back of a spoon. Add food coloring if desired. Keep warm on very low heat.
    Tip: Avoid stirring once boiling to prevent crystallization.
  • Heat oil/ghee over medium-low heat. Fry the shaped gulab jamuns slowly, turning occasionally, until golden brown.
  • Transfer fried gulab jamuns immediately into the warm syrup. Soak for about 2 minutes, or longer for sweeter, more syrupy gulab jamuns.
  • Remove from syrup, let excess drip off, and roll in desiccated coconut.

Notes

  • Keep the sugar syrup warm (not boiling) when adding fried gulab jamuns.
  • Avoid stirring the syrup once it starts simmering to prevent crystallization.
  • Fry on medium-low heat and turn gently with a slotted spoon to ensure soft, evenly cooked jamuns.
  • Handle hot gulab jamuns carefully and use a spoon to roll them in desiccated coconut.
  • Soak for at least 2 minutes in syrup. Soak longer for sweeter, more syrupy jamuns.
Keyword Gulab Jamun