For a richer flavor, use ghee instead of butter in the dough. Ensure the oil temperature is consistent to prevent the gulab jamun from burning or remaining raw inside. Do not overcrowd the pan while frying to maintain the oil temperature. The soaking time is crucial for the gulab jamun to absorb the syrup and achieve the desired soft texture. You can even soak them overnight in the refrigerator for maximum flavor. Serve the gulab jamun warm or at room temperature. They can be garnished with chopped nuts or a drizzle of cream for an extra touch of elegance.
Gulab Jamun or Kala Jam (Waffle Balls)
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PREP TIME10 mins
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COOK TIME17 mins
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TOTAL TIME1 hrs 17 mins
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SERVING12 People
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VIEWS14
Delicate, golden waffle balls, steeped in a fragrant rosewater syrup, these Gulab Jamun are a taste of South Asian tradition. Perfect for celebrations or a sweet indulgence, they offer a symphony of textures and aromas in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol3 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium45 mg
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Sugar35 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Prepare the Syrup: Combine water, sugar, cardamom, rose water, and saffron in a saucepan. Bring to a boil, then reduce heat and simmer until the syrup thickens slightly, about 5-10 minutes.
02
Step
5 mins
Make the Dough: In a bowl, mix together the milk powder, flour, and baking soda until well combined. Slowly mix in the butter and yogurt until a smooth dough forms. Let the dough rest for 5 minutes.
03
Step
2 mins
Shape the Balls: Gently shape the dough into small, smooth balls, about the size of pennies.
04
Step
1 mins
Fry the Gulab Jamun: Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the oil temperature by dropping in a small piece of dough; it should sink to the bottom and rise to the surface in about 1 minute.
05
Step
2 mins
Fry in Batches: Fry 4 gulab jamun at a time, stirring carefully to ensure even browning, until they are a dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate.
06
Step
1 hrs
Soak in Syrup: Bring the syrup back to a gentle boil. Drop in the fried gulab jamun, remove from heat, and cover. Let them soak in the syrup for at least 45 minutes to 1 hour, or until they have absorbed the syrup and become soft.
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RECIPE REVIEWS
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Esta Pfeffer
Jun 25, 2025This recipe was amazing! The gulab jamun came out perfectly golden and soaked in all the syrup. My family loved it!
Georgianna Miller
Jun 24, 2025I've tried other recipes before, but this one is the best. The dough was easy to work with, and the soaking time was spot on.
Fanny Roobhalvorson
May 31, 2025The tip about using ghee instead of butter made a huge difference! The flavor was so much richer and more authentic.