Gulab Jamun

Make one of the most popular Indian sweet, Gulab Jamun two ways. My step-by-step photo guide will help you to make these Indian treat perfectly every single time. I share the traditional method of making Gulab Jamun with Khoya (milk solids) and the cheat’s version made with Milk Powder. Choose to make any Gulab Jamun Recipe depending on the ingredients you have.

What is Gulab Jamun

Gulab Jamun is a very popular Indian sweet made from deep fried balls of milk based dough that are soaked in sugary syrup. It is a favorite dessert of ours, and we often serve it for weddings, birthdays, festivals, parties or even as a post-prandial treat.

Gulab jamun can literally be translated to “rose berries,” and are so named because the sugar syrup is scented with rose water and the fried dough balls are a similar size to a dark purple berry known as black plum or java plum.

Traditionally, gulab jamun is made with dried milk solids, also known as khoya or mawa in Hindi. This method yields the best tasting and most melt-in-your-mouth texture.

An easy version is also made with milk powder, in case you don’t have access to khoya. In this post I am sharing both versions, so choose your own adventure!