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Photo of gulab jamun by Anjali sahu at BetterButter

gulab jamun

Anjali sahu
15 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT gulab jamun RECIPE

Gulab jamun gets its brownish red colour because of the sugar content in the milk powder

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Indian
  • Frying
  • Dessert

Ingredients Serving: 5

  1. 1 cup dry milk powder
  2. 3 tablespoons all-purpose flour
  3. 2 tablespoons ghee (clarified butter), melted
  4. 1/2 teaspoon baking powder
  5. 1/2 cup warm milk
  6. 1 pinch ground cardamom
  7. vegetable oil for deep frying
  8. 1 1/4 cups white sugar
  9. 2 cup water
  10. 1 teaspoon rose water


  1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended.
  2. Cover and let rest for 20 minutes. In a large bowl, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
  3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches.
  4. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden.
  5. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  6. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

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Sunaina Saxena
Sunaina Saxena   Jun-26-2018


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