Gulab Jamun


These melt-in-your-mouth Angoori Gulab Jamuns are perfectly pillowy-soft and fluffy and incredibly delicious and indulgent!


Milk Powder | Flour Baking Powder | Ghee Sugar | Rosewater | Milk Cardamom Powder Saffron | Pistachios

Rub milk powder, flour, baking powder, ghee, and rosewater to form a coarse breadcrumb-like texture.

Add milk to the mixture. Knead the dough for a few seconds. Cover and let it rest 

Bring sugar, water, cardamom pods, and saffron strands to a boil Once sugar is dissolved, add rosewater.

Roll dough into small balls. Use ghee to ensure each dough ball is entirely smooth and free from cracks.

Fry the Gulab Jamuns until golden brown, rotating them frequently to ensure they get cooked evenly.

Soak them entirely in the warm sugar syrup for at least 5-6 hours. Garnish with pistachios.


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