Short answer
A gulab jamun recipe mixes milk powder, a little flour and ghee into a soft dough, shapes smooth balls, fries them slowly on low heat until deep brown, then soaks them in warm cardamom syrup so they swell and turn soft.
A gulab jamun recipe starts with a soft dough of milk powder, a little flour and ghee, which is rolled into smooth balls, fried slowly in oil or ghee until deep brown, and then soaked in warm cardamom syrup. The result is a tender, syrupy milk dumpling. This version needs no khoya and takes about an hour.
What is gulab jamun?
Gulab jamun is a South Asian sweet of fried milk-solid dumplings soaked in sugar syrup. It is served warm or at room temperature across India, Pakistan, Bangladesh and Nepal, and it is a standard sweet at festivals and weddings.
The name joins gulab, the Persian word for rose water, with jamun, the Hindi name for a dark purple fruit that the fried balls resemble. Traditional gulab jamun are made from khoya (also called mawa), which is milk simmered down to a crumbly solid. Home cooks often swap in milk powder because it is easier to find and gives a similar soft result.
What ingredients do you need?
You need milk powder, all-purpose flour, ghee, milk, a pinch of baking powder, sugar, water, cardamom and oil or ghee for frying. This makes about 16 small gulab jamun.
For the dumplings:
- 1 cup (about 120 g) full-fat milk powder
- 1/4 cup (about 30 g) all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons soft ghee
- About 1/4 cup (60 ml) warm milk, added a spoonful at a time
- Oil or ghee for frying, enough for 5 cm of depth
For the syrup:
- 1 1/2 cups (300 g) sugar
- 1 1/2 cups (360 ml) water
- 4 green cardamom pods, lightly crushed
- A few drops of rose water or a pinch of saffron (optional)
- A squeeze of lemon juice to prevent crystals
How do you make the dough?
Mix the dry ingredients, rub in the ghee, add warm milk a spoonful at a time and bring everything together into a soft dough without kneading hard. Overworking the dough is the main cause of dense gulab jamun.
- Whisk the milk powder, flour and baking powder in a bowl.
- Add the ghee and rub it in with your fingertips until the mixture looks like damp sand.
- Add warm milk a spoonful at a time and press the crumbs into a soft, slightly sticky dough.
- Cover and rest for 10 minutes.
- Grease your palms and divide the dough into 16 equal pieces.
- Roll each piece between your palms until completely smooth, with no cracks. The balls will roughly double in size, so keep them small.
The dough should feel like soft cookie dough. If it is dry and crumbly, add a few drops of milk. If it sticks heavily to your hands, rest it for five more minutes.
How do you make the cardamom syrup?
Simmer sugar, water and cardamom for about five minutes until the syrup is slightly sticky but still thin, then remove it from the heat. The syrup does not need a thread consistency for gulab jamun.
Stir in a few drops of lemon juice to keep crystals from forming. Add rose water or saffron after the pan comes off the heat, since heat dulls their aroma. Keep the syrup warm while you fry.
How do you fry gulab jamun so they cook evenly?
Fry gulab jamun in oil or ghee over low heat, turning them constantly, for about 8 to 10 minutes until they are an even deep golden brown. Slow frying lets the centre cook through before the outside darkens.
Test the oil with a tiny piece of dough. It should sink, then rise slowly to the surface with a gentle sizzle, at about 130 to 150 °C. If the dough browns instantly, the oil is too hot.
- Slide a few balls into the oil without crowding them.
- Keep the heat low and stir the oil gently around the balls so they turn on their own.
- Move them to a plate lined with paper when they are a deep, even brown.
- Let them cool for two to three minutes, then drop them into the warm syrup.
| Oil heat | What happens | Fix |
|---|---|---|
| Too cool | Balls absorb oil and fall apart | Raise the heat slightly |
| Right (about 130 to 150 °C) | Slow rise, even browning | Keep steady |
| Too hot | Dark outside, raw centre | Lower the heat and rest the oil |
How long should gulab jamun soak?
Gulab jamun should soak for at least two hours, and ideally four, in warm syrup so the centres soften and swell. The fried balls absorb the syrup through their surface as they rest.
Leave the pan covered at room temperature. The dumplings will look wrinkled at first, then fill out and turn glossy. Serve them warm, with a little of the syrup spooned over the top, and a few chopped pistachios if you like.
Why are my gulab jamun hard, raw inside or splitting?
Hard, raw or split gulab jamun almost always trace back to dough handling, oil temperature or syrup temperature. Each problem has a simple fix.
| Problem | Likely cause | Fix |
|---|---|---|
| Hard, dense centre | Dough overkneaded or too dry | Mix gently and add milk until soft |
| Raw in the middle | Oil too hot, balls too big | Fry lower and slower, keep balls small |
| Splitting while frying | Cracks in the ball or too much baking powder | Roll until smooth, use only a pinch |
| Not absorbing syrup | Syrup too thick or too cold | Thin with a spoonful of hot water, warm it |
| Falling apart | Too little flour or oil too cool | Add a spoonful of flour, check the oil heat |
How is gulab jamun different from rasgulla and kala jamun?
Gulab jamun are fried and deep brown, while rasgulla are simmered and white, and kala jamun are gulab jamun fried until nearly black. Each is a distinct sweet with its own texture.
Rasgulla are made from fresh curdled milk (chenna) cooked in light syrup, so they are spongy and mild. Gulab jamun are based on milk solids, so they are richer and softer. Kala jamun, a Bengali variant, is fried for longer and has a darker, slightly crisp skin.
Does Prabu Sweets sell gulab jamun?
Yes. Third-party listings of Prabu Sweets in Surrey, BC name Gulab Jamun among its items, and the guide’s menu record describes it as soft fried milk dumplings soaked in sugar syrup, sold by weight. That description is from the Sluurpy item list read on 14 November 2026.
No prices are recorded in this guide, and the shop’s own current stock is not confirmed here. See the menu page for the full list of items recorded, and the hours and location page for opening times. Since sources disagree on which day the shop closes, call before travelling. This guide is independent, does not sell anything and takes no orders.
Common questions
Can I make gulab jamun without khoya?
Yes. Milk powder works well at home. Mixed with a little flour, ghee and milk, it forms a soft dough that fries and soaks much like the classic khoya version, and it is easy to find in any grocery store.
Why did my gulab jamun split while frying?
Splitting usually comes from cracks in the shaped ball, too much baking powder, or oil that is too hot. Roll the dough until it is perfectly smooth, use a pinch of leavening and keep the heat low.
How long do gulab jamun keep?
Gulab jamun keep for a few days in their syrup in a covered container in the fridge. Warm them gently before serving. Fully soaked ones are best eaten within about three days.
Should the syrup be hot or cold when the dumplings go in?
Warm, not boiling. Hot syrup shocks the fried balls and can make them shrink or turn tough. Cold syrup is absorbed slowly and leaves the centres dense. Aim for syrup you can touch briefly.
What is the difference between gulab jamun and rasgulla?
Gulab jamun are fried dough balls made from milk solids and soaked in thick, dark syrup. Rasgulla are cheese balls simmered in light syrup, so they stay white, spongy and lighter in flavour.
Planning a visit? Start with Prabu Sweets Surrey: address, opening hours, menu and directions in one place.
This article is general information from an independent guide, not from Prabu Sweets itself. For the store’s current details see hours and location.