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Sweet Gulab Jamun Milk

Featured in Sweet Treats and Baked Delights.

Soft Indian milk dumplings in sweet cardamom and rose syrup. Ready in about 35 minutes, just right for sharing at parties.
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Haya
Updated on Mon, 09 Jun 2025 17:08:03 GMT
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Gulab Jamun - Tender Milk Balls in Aromatic Syrup | recipeown.com

Soft milky dough balls swim in a sweet, spiced syrup bursting with cardamom and rose. Dunk them in, and you'll get a pillowy bite with a hint of floral goodness. People across India and Pakistan make this sweet treat when they want something a little fancy and extra comforting.

Irresistible Core Ingredients

  • Saffron: Adds a hint of yellow
  • Rose water: Packs a floral punch
  • Cardamom: Spicy aroma
  • Fine semolina: Extra smooth texture
  • Milk powder: The main part of your dough
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Gulab Jamun – Soft, Syrup-Soaked and Temptingly Sweet | recipeown.com

Fluffy Gulab Jamun Journey

Make your syrup
  • Heat sugar and spices till melted
  • Let the fried balls bathe in the syrup
Shape the dough balls
  • Grease hands with ghee and roll smooth
  • Fry slowly to a nice brown
Mix the dough
  • Knead milk powder and semolina with yogurt
  • Bring everything together gently

This sweet just goes to show how South Asians turn simple stuff into serious dessert magic.

Fun Twists

  • Try coconut shreds for a chewy bite
  • Switch in toasted nuts for crunch
  • Swap out milk powder for ricotta if you’d like
  • Go for a pumpkin-vegan version

Serving Ideas

  • Top with creamy ice cream
  • Toss on some bright green pistachios
  • Dress up with real rose petals
  • Sprinkle on edible silver bits

Snags and Fixes

  • If they’re too oily: dial back the heat
  • Cracked balls? Moist dough helps
  • Dough seems soft? Mix in extra flour
  • For rock-hard ones, fry them quicker
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Gulab Jamun – Sweet, Syrup-Soaked Balls to Enjoy | recipeown.com

Keeping It Fresh

  • Best eaten after reheating
  • Don’t put in the freezer
  • Lasts a full week if left in syrup
  • Stash in the fridge, sealed up

It’s a favorite at any celebration, thanks to its cushiony milk balls dunked in spiced syrup. Folks love how each bite delivers a burst of flavors and that melt-in-your-mouth texture you can’t miss out on.

Frequently Asked Questions

→ Why are my balls turning out too hard?
It’s usually because there’s too much flour or your oil’s way too hot. Keep the dough just soft enough and fry on medium heat.
→ Can I prepare them in advance?
Totally. Pop them in the fridge and they'll stay fresh three days. Just heat them before eating so the syrup melts a bit.
→ Is rose water necessary?
That’s what gives them their flavor, but you can skip it or swap for vanilla if you want.
→ Why do my balls crack when frying?
Cracks? That’s a sign the dough’s dry or there’s air trapped in there. Make it nice and soft. Roll each ball smooth so it stays together.
→ Can I use less sugar?
That syrup is the whole point—it’s what makes these so delicious. Less sugar means they won’t taste the same.

Sweet Gulab Jamun Milk

Soft Indian milk dumplings, steeped in a cozy cardamom syrup with rose water. A classic South Asian treat folks love for gatherings.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Haya

Category: Desserts & Baking

Difficulty: Intermediate

Cuisine: Indian

Yield: 12 sweet milk balls

Dietary: Vegetarian

Ingredients

→ For the milk balls

01 2 tablespoons plain yogurt
02 4 tablespoons whole milk
03 A small pinch of baking powder (about ⅛ teaspoon)
04 ½ tablespoon fine semolina
05 3 tablespoons all-purpose flour
06 9 tablespoons milk powder, preferably full-fat

→ For the aromatic syrup

07 ½ teaspoon saffron threads or powder (use if you want a pop of color or more flavor)
08 1 tablespoon rose water
09 3 green cardamom pods, lightly crushed
10 250ml water
11 250g granulated sugar

Instructions

Step 01

Heat up oil in a sturdy deep pan till it’s around 325°F (165°C). Drop in a few dough balls at a time and keep the heat on medium. Move them around now and then so they cook up with a gorgeous golden color all around. Pick them out with a slotted spoon right away and dunk them straight into the hot syrup. Let them hang out and soak up all the sweet stuff for at least 15 minutes.

Step 02

Pour the water, sugar, and crushed cardamom into a saucepan and get it bubbling over medium heat. Turn the heat down when it hits a boil and let it gently simmer for about 7 to 8 minutes until it thickens just a bit. Take it off the stove, then add the rose water and saffron if you like. Keep it nice and warm.

Step 03

Slice the dough into 12 pieces. Rub a little cooking oil on your palms and roll each chunk until it’s super smooth and doesn’t crack. Try to make them about the size of a tiny walnut. That perfect surface really matters when you’re frying.

Step 04

Dump milk powder, flour, semolina, and baking powder into a bowl. Add the milk and yogurt and stir till a soft dough forms. It shouldn’t be sticky or crumbly. Cover it up and leave it alone for about 5 minutes.

Notes

  1. To get totally smooth milk balls that cook all the way through, watch out for any surface cracks and fry them slowly on medium—not high—heat. That way, they won’t stay raw inside or burn outside.

Tools You'll Need

  • Medium saucepan for the syrup
  • Medium mixing bowl
  • Heavy, deep pan for frying

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (that’s from the wheat flour and semolina)
  • Has dairy (all the milk powder, milk, and yogurt)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 89
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~