Gulab Jamun

Arguably the most popular sweet in India...

Gulab Jamun
Preparation time
Cooking time
Waiting time 10m


For 10 Serving(s)


  • 0.5 cup(s) milk
  • 0.66 cup(s) plain yogurt
  • 1 tablespoon(s) butter (melted)
  • 2.33 cup(s) non-fat dry milk powder
  • 1 tablespoon(s) baking powder
  • 1 cup(s) all-purpose flour (maida)
  • 1 pinch(es) saffron thread
  • 1 teaspoon(s) rosewater
  • 2 cup(s) water
  • 2 cup(s) sugar
  • 0.33 cup(s) resin
  • 2 cup(s) vegetable oil for deep frying

Gulab Jamun Directions

  1. Put sugar and water in a heavy saucepan and heat gently, stirring occasionally, until sugar dissolves.
  2. Increase heat and bring to a boil and boil for about 5 minutes, or until thickened and syrupy.
  3. Stir in rose water and saffron threads and keep warm.
  4. Sift together flour and baking powder into a medium bowl; stir in milk powder.
  5. Mix in butter and yogurt and enough milk to make a soft dough.   With floured hands, divide dough into 24 pieces. Make a depression in center of each and press in two or three raisins.
  6. Cover raisins with dough and roll into balls.
  7. Half-fill a deep pan or deep fryer with oil and heat to 375F (190C) or until a 1-inch cube of bread browns in 50 seconds.
  8. Fry balls four or five at a time, 3 to 5 minutes until a deep golden brown.
  9. Drain on paper towels, then add to the syrup.   Serve hot.