Gulab jamun are soft, milk-based dumplings fried until golden and soaked in cardamom-scented sugar syrup. They are a Diwali and wedding favourite, and you can make them with milk powder in about an hour. This recipe makes about 16.
Prep: 20 minutes | Cook: 30 minutes + 1 hour soaking | Makes: about 16
Ingredients
Dumplings
- 1 cup full-fat milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee, melted
- 4 to 5 tbsp warm milk
- Ghee or oil for frying
Syrup
- 1.5 cups sugar
- 1.5 cups water
- 4 green cardamom pods, lightly crushed
- Pinch of saffron and 1 tsp lemon juice (to prevent crystallizing)
Method
- Boil the sugar, water and cardamom for 6 to 8 minutes until slightly sticky. Add saffron and lemon juice and keep warm.
- Mix the milk powder, flour and baking soda. Add the ghee, then the milk gradually to form a soft, smooth dough. Do not knead hard.
- Roll into smooth, crack-free balls the size of a large marble. They will double in size.
- Heat the ghee over low to medium heat (about 140 to 150 C / 285 to 300 F). Fry the balls gently for 8 to 10 minutes, turning, until deep golden brown.
- Drain briefly and drop into warm syrup. Soak for at least 1 hour.
Tips
- Low frying heat cooks the centre. High heat browns the outside but leaves it raw.
- Cracks in the balls mean the dough is dry. Add a few drops of milk.
- Syrup should be warm, not boiling, when the jamun go in.
Serving ideas
Serve warm with a scoop of vanilla ice cream, a few chopped pistachios, or on its own after a spicy meal.
Order it
Gulab Jamun is on the menu at Aldergrove Indian Bistro, served hot, and also comes with vanilla ice cream. For Diwali parties, add it to your menu through our catering page. Diwali 2026 is Sunday, November 8.
FAQ
Why are my gulab jamun hard? Over-kneading or too much flour. Keep the dough soft.
Can I store them? Yes, refrigerate in syrup for up to a week and warm before serving.