Servings
Font
Back
Gulab Jamun Recipe
5 from 12 votes

Gulab Jamun Recipe

Gulab Jamun is a milk powder and Bisquick-based sweet dough shaped into small balls, fried until golden, and soaked in a warm sugar syrup flavored with cardamom, saffron, lemon juice, and optionally rose water. The syrup and dough work together to create tender, fragrant, and syrupy Indian dessert morsels often garnished with pistachios and rose petals.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 24 gulab jamun
Calories: 195 kcal
Course: Dessert
Cuisine: Indian, Pakistani

Ingredients

  • 1 cup Bisquick Mix
  • 2 cups dry low-fat milk powder
  • 1 cup heavy whipping cream
Sugar Syrup
  • 3 cups sugar
  • 3 cups water
  • 1 teaspoon lemon juice
  • 5 pods cardamom
  • ¼ teaspoon saffron strands
  • 1 teaspoon rose water (optional)
Garnish
  • 4 tablespoon pistachio chopped
  • 2 tablespoon rose petals (optional)
  • 2 silver leaf optional, edible

Instructions

Sugar Syrup
    Cup of Yum
  1. Mix the water, sugar and lemon juice in a sauce pan and set it on a high flame to make the syrup.
  2. Break open the cardamom pods, discard the husk, slightly crush the seeds and add to the syrup.
  3. Take the saffron, slightly crush it between your fingers and add to the syrup.
  4. Cook just till the sugar is dissolved and the syrup starts to bubble around the edges.
  5. Take a teaspoon of the syrup and place it on a plate. After about 10 seconds or so, once it has slightly cooled, dip your forefinger and thumb in it and press together. if they feel sticky the syrup is ready and you can stop cooking it.
  6. If you want to add rose syrup, now is the time to do so.
The Gulab Jamun
  1. Mix together the Bisquick mix, flour, and heavy whipping cream just until the mixture comes together. (see notes)
  2. Divide the mix into 24 equal portions and shape into tiny balls. (see notes)
  3. Heat the cooking oil.
  4. Fry the dough balls on medium low heat for 2-4 minutes till they are golden brown color. Use a slotted spoon to constantly move them around so they brown evenly on all sides.
  5. After they are cooked, remove them onto a paper towel for a few seconds to drain the oil and them add them to the syrup for about 2 hours.
  6. After the soaking period is over remove the gulab jamun, and sprinkle them with your chosen garnishings

Notes

  • Avoid overmixing the dough to prevent hardening due to gluten development; mix just until combined.
  • Shape dough balls smoothly without cracks; use cream on fingers to smooth any cracks before frying.
  • Heat oil very hot initially, then reduce to medium for frying to ensure even cooking and golden color without burning.
  • Fry in batches to maintain oil temperature and uniform cooking.
  • Rose water in the syrup is optional; saffron and cardamom provide sufficient fragrance.
  • Garnishes like chopped pistachios, dried rose petals, and edible silver leaf add texture, aroma, and visual appeal.

Nutrition Information

Serving 1gulab jamun Calories 195kcal (10%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 2g (10%) Cholesterol 13mg (4%) Sodium 122mg (5%) Potassium 213mg (5%) Fiber 0.3g (1%) Sugar 31g (62%) Vitamin A 373IU (7%) Vitamin C 1mg (1%) Calcium 145mg (15%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24 gulab jamun

Amount Per Serving

Calories 195

% Daily Value*

Serving 1gulab jamun
Calories 195kcal 10%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 122mg 5%
Potassium 213mg 5%
Fiber 0.3g 1%
Sugar 31g 62%
Vitamin A 373IU 7%
Vitamin C 1mg 1%
Calcium 145mg 15%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.