Favorite Gulab Jamun Recipe with Easy Homemade Cardamom Syrup
A comforting and soul-soothing dessert featuring soft, golden fried dough balls soaked in a fragrant homemade cardamom syrup. Perfect for celebrations or a sweet treat any time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings (3 gulab jamun per serving) 1x
- Category: Dessert
- Cuisine: Indian
Ingredients
Scale
- 1 cup (120 grams) milk powder, preferably full-fat
- 2 tablespoons (15 grams) all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons (30 grams) ghee or unsalted butter, softened
- 1/4 cup (60 ml) milk, room temperature
- Vegetable oil or ghee for deep frying (about 3 cups or 700 ml)
- 2 cups (400 grams) granulated sugar
- 2 cups (480 ml) water
- 8 to 10 green cardamom pods, lightly crushed
- 1 teaspoon rose water (optional)
- A pinch of saffron strands (optional)
Instructions
- Make the dough: In a large bowl, combine milk powder, all-purpose flour, and baking soda. Add softened ghee or butter and mix until crumbly. Gradually add milk, kneading gently until a soft, smooth dough forms. Cover with a damp cloth and rest for 10 minutes.
- Prepare the cardamom syrup: In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer gently for 8-10 minutes until slightly thickened. Remove from heat, stir in rose water and saffron if using. Keep warm.
- Shape the gulab jamun balls: Divide dough into small portions and roll into smooth balls about 1 inch (2.5 cm) in diameter. Oil palms lightly to prevent sticking.
- Fry the gulab jamun: Heat oil or ghee in a deep frying pan over low to medium-low heat (about 320°F or 160°C). Fry dough balls in batches, stirring gently and continuously, until golden brown on all sides (7-8 minutes). Remove with a slotted spoon and drain on paper towels.
- Soak in syrup and serve: Immediately transfer fried gulab jamun into warm cardamom syrup. Let soak for at least 20 minutes to absorb syrup and become soft. Serve warm or at room temperature.
Notes
Use full-fat milk powder for best richness. Crush cardamom pods fresh for maximum aroma. Fry at low temperature to ensure even cooking and soft texture. Soak gulab jamun in warm syrup for at least 20 minutes for best flavor absorption. For gluten-free, substitute all-purpose flour with chickpea flour. Rose water and saffron are optional but add lovely floral and color notes.
Nutrition
- Serving Size: 3 gulab jamun
- Calories: 275
- Sugar: 35
- Sodium: 80
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: Gulab Jamun, Indian dessert, cardamom syrup, homemade syrup, fried dough balls, festive dessert, easy gulab jamun recipe