Homemade Gulab Jamun Recipe: 4 Tips for Making Gulab Jamun

Gulab jamuns are fried balls of milk solids and flour that melt in the mouth, served warm or at room temperature in a sweet, aromatic syrup. Gulab jamun dough is composed mostly of milk solids, bound together with plain flour (maida) and a leavening agent like baking soda. Some recipes may call for semolina flour, which, though it may not be traditional, does help inhibit the formation of gluten, creating a tender crumb. Other recipes omit the leavening agent and instead call for self-rising flour, which contains all-purpose flour, baking powder, and salt.

In India, the dessert is typically prepared in a deep kadai (a deep-bottomed frying pan) on a medium-to-low flame for an even deep fry and sometimes served with a scoop of vanilla ice cream.

The perfect gulab jamun has a warm brown color, fits in the palm of your hand, and soaks up syrup without becoming soggy. Here’s what to know if it’s your first time making this iconic Indian dessert:

1. 1. Choose the right milk product. In India, gulab jamuns are made with a finely grated form of milk solids known as khoya or mawa. However, some recipes use paneer cheese instead—which is made by simmering milk over a long period until the liquid has completely evaporated into malleable solids. You can find khoya in Indian grocery stores, but a close, easy-to-find substitute is evaporated milk powder.
2. 2. Use a thermometer to monitor oil temperature. Gulab jamun require steady heat to fry slowly, crisping the outer layer to a deep golden brown and cooking the centers to their signature moist, springy cake-like texture. If they brown too quickly in the hot oil, they will collapse and fall apart in the syrup. Adjust the temperature as needed while you are deep-frying for a steady cook below 250°F.
3. 3. Use a wooden spoon to turn the balls for an even fry. Unlike regular doughnuts, which you can fry one side at a time, gulab jamun gets their even, all-over color from constant agitation. Use a wooden spoon to keep the balls of dough turning as they cook.
4. 4. Add spice to the sugar syrup. The syrup for gulab jamun can be incredibly simple—flavored only with a splash of rosewater or essence—or more complex, featuring green cardamom pods or saffron. They can be served ungarnished or with a sprinkling of chopped pistachios or sliced almonds. Cutlass jamun are halved and garnished with shredded coconut.