Soft Gulab Jamuns

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • For jamuns:
  • 1 cup - Flour
  • 2 tsp - baking powder
  • 1 cup - Bisquick
  • 1 cup - cream (may be substituted with half and half)
  • 2 tsp - baking powder
  • 1/2 cup - butter
  • 3/4 tsp - cardamom (ground)
  • Ghee for deep frying (may be substituted with vegetable oil)
  • 2 cups - dry powdered milk
  • For syrup:
  • 1/2 tbsp - rose water
  • 3 cups - sugar
  • 4 cups - water
  • 1/4 cup - brown sugar

How to Make Soft Gulab Jamuns

  • Combine all the ingredients for the syrup except for the rose water in a heavy saucepan. Boil together to make a thick, sugary syrup.
  • The rose water will be added when the gulabs are in the saucepan. Always keep the syrup warm.
  • Sift together the dry ingredients for the jamuns. This includes the flour, bisquick, dry powdered milk, baking powder, baking soda, ground cardamom.
  • Next, warm up the cream and melt the butter.
  • Combine the two and then slowly pour this into the dry mixture while kneading the dough very slowly with hands.
  • Turn out onto a lightly floured surface and knead until elastic and very smooth.
  • Break off little pieces about the size of a quarter.
  • Roll pieces into smooth little balls.
  • Heat the vegetable oil until hot.
  • Drop a very small piece of dough in and when it rises to the top, the oil is ready.
  • Watch the temperature carefully since these little balls will burn easily. Drop a few balls in at a time.
  • Fry until dark golden brown.
  • Remove and immediately drop into warm syrup.
  • Let them soak in the syrup until all are finished. Put gulab jamuns and syrup in a serving dish and sprinkle the rose water.
  • Shredded coconut may also be added for garnish.
  • These can be prepared a day ahead. They taste amazing either warm or cold.
  • Before serving, they can be reheated in the syrup.