We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Gulab Jamun?

Jessica Ellis
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Gulab Jamun is a dessert popular in western Asia, particularly in India, Pakistan, and Bangladeshi. This fried treat is usually soaked in a sweet syrup that is often scented with rose water. Gulab Jamun is traditionally served on the Indian holiday Diwali, but is a delicious end to an Indian meal any time of the year.

The dough of Gulab Jamun is made of powdered and regular milk, flour, clarified butter or ghee and optional additives like raisins, pistachios, and cardamom powder. As it is not a yeast bread, no time is necessary for rising, although some recipes recommend letting the dough rest for about twenty minutes before frying. Frying should be done in corn or canola oil, or alternatively in ghee.

The dough is divided into small balls and fried over low heat. During frying, Gulab Jamun balls will double in size, much like doughnuts. After 10-15 minutes, the dough deepens to a golden color, and should be removed and instantly added to the prepared syrup. Some recipes suggest squishing the fried dough slightly after it is added to the syrup, to make it more absorbent.

To make the syrup for the fried dough, combine three parts water and two parts sugar in a pot and bring to a boil. Once the sugar has entirely dissolved, you will have a simple sugar syrup. Flavoring for the syrup varies by region. Most Indian recipes use rose water, available at some specialty grocery stores. Other regions use saffron, citrus juice or cardamoms to flavor the syrup.

Gulab Jamun can be stored overnight to absorb a large amount of syrup, but some dough recipes may not be able to stand up to so much liquid and may dissolve. The dessert can be served hot or cold, with extra syrup spooned on top. One serving of the dessert is generally three or four pieces.

On Diwali, the Indian festival of lights, Gulab Jamun is one of the many traditional desserts. People gather to set off fireworks and firecrackers, and many towns hold carnivals or fairs in honor of the holiday. Although a packaged mix is sold in many Indian grocery stores, a large number of people choose to make the dessert from scratch in honor of Diwali.

The Indian dessert is related to fried-dough sweets around the world. American doughnut holes are similar, though often coated in powdered sugar rather than soaked in syrup. Another West Asian variation is Zauq-e-Shahi, in which the dough is stuffed with pistachios and couscous, and is drizzled with cream and honey. In Greece, a similar dish is called loukoumas, and is flavored with cloves and cinnamon. Gulab Jamun is also thought to be related to the Chinese and Vietnamese dish Che xoi nuroc, a mung-bean and rice flour dough fried and served with a ginger syrup.

If you are serving an Indian meal for guests, there are many authentic desserts to choose from, including the rice-pudding kheer and the saffron ice-cream kulfi. Gulab Jamun serves best as an informal dessert, as it is a bit sticky. Try serving it as part of an Indian barbecue or outdoor dinner, or host your own Diwali celebration in October or November.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Jessica Ellis
By Jessica Ellis
With a B.A. in theater from UCLA and a graduate degree in screenwriting from the American Film Institute, Jessica Ellis brings a unique perspective to her work as a writer for DelightedCooking. While passionate about drama and film, Jessica enjoys learning and writing about a wide range of topics, creating content that is both informative and engaging for readers.
Discussion Comments
Jessica Ellis
Jessica Ellis
With a B.A. in theater from UCLA and a graduate degree in screenwriting from the American Film Institute, Jessica Ellis...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.