Published Jun 19th
Prep 30m Cook 20m Additional - Ready In 50m
Servings 20 balls Calories 143.5

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.

Recipe Ingredients

  • 1 cup dry milk powder
  • 3 tablespoons all-purpose flour
  • 2 tablespoons ghee (clarified butter), melted
  • ½ teaspoon baking powder
  • ½ cup warm milk
  • 1 tablespoon chopped almonds
  • 1 tablespoon chopped pistachio nuts
  • 1 tablespoon golden raisins
  • 1 pinch ground cardamom
  • 1 quart vegetable oil for deep frying
  • 1 ¼ cups white sugar
  • 7 fluid ounces water
  • 1 teaspoon rose water
  • 1 pinch ground cardamom

Cooking Directions

  1. 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. Cover and let rest for 20 minutes.
  2. 2 In a large skillet, 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. 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. 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. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  4. 4 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.

Nutrition Facts

  • Calories 143.5
  • Carbohydrate 16.8 g
  • Cholesterol 10 mg
  • Fat 7.9 g
  • Fiber 0.2 g
  • Protein 2.2 g
  • Saturated Fat 2.5 g
  • Sodium 40.3 mg
  • Sugar 15.6 g


  1. Recipe for dough does not bind it is runny and not able to form balls from it. I agree with Effie add more dry milk until able to form balls. I tried adding more flour but it made it too doughy. Next time I will try more dry milk. They should be spongy not doughy.
  2. As other reviewers have said the dough part of the recipe is off. I added about twice as much milk powder - the dough held its shape at this point. After resting on the counter for 20 minutes the dough felt almost like rubber and I was concerned but it turned out great! I also - Read more ...
  3. I'm a big fan of gulab jamun and the recipe for rose water syrup is spot on but this dough recipe needs serious alteration. The dough refuses to set! After adding what felt like a ton more powdered milk (as recommended by another reviewer) I added more flour and it set perfectly but DO NOT - Read more ...
  4. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening. Do - Read more ...
  5. I made this for the first time using a bit more powdered milk and less fluid milk and it turned out delicious! Just like in the restaurants! My husband and in laws were pleased and I will use this recipe again.
  6. For never having this type of dessert before I thought it was pretty good. I would give it 5 stars if I knew that this is what they are supposed to taste like. I changed a few things. Instead of the all purpose flour and the baking powder I used a half cup of bisquick. - Read more ...
  7. uber tasty. unfortunately the dough doesnt bind and you can fix that by adding more powdered milk to a good consistency. not too doughy but just enough that it holds the shape of a ball. =D
  8. terrible recipe.the dough did not bind
  9. This is a spectacular recipe! I've tried several LOTS of different recipes from this site and this is one of the BEST! I didn't have any Rose Water or the nuts or raisins so I just left them out. Wonderful! Make sure you brown them enough in the oil so that they keep their round - Read more ...

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