20 Delicious Gulab Jamun Recipes for Sweet Lovers

Got a sweet tooth that just won’t quit? You’re in luck! Gulab jamun—those golden, syrup-soaked dumplings of joy—are here to satisfy your cravings. Whether you’re a traditionalist or love a creative twist, we’ve rounded up 20 irresistible recipes that’ll make your kitchen smell like a dessert paradise. From classic to keto-friendly, there’s a gulab jamun for every sweet lover. Ready to dive in? Let’s get frying (or baking)!

Classic Homemade Gulab Jamun

These golden, syrup-soaked dumplings are a beloved Indian dessert—soft, fragrant, and impossible to resist after just one bite.

Ingredients:

• 1 cup dry milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp unsalted butter, melted
• 1/4 cup whole milk, plus extra if needed
• 2 cups granulated sugar
• 1 1/2 cups water
• 4 green cardamom pods, lightly crushed
• 1 tsp rose water (optional but recommended)
• Vegetable oil or ghee, for frying

Instructions:

1. Make the dough: In a bowl, whisk together 1 cup dry milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted butter and 1/4 cup milk, mixing gently until a soft dough forms (add more milk 1 tsp at a time if too dry). Cover and rest for 5 minutes.
2. Shape the jamuns: Roll dough into 18–20 smooth, crack-free balls (about 1″ diameter). Keep covered to prevent drying.
3. Make the syrup: In a saucepan, combine 2 cups sugar, 1 1/2 cups water, and 4 cardamom pods. Simmer for 10 minutes until slightly thickened. Stir in 1 tsp rose water, then turn off heat.
4. Fry: Heat 2″ of oil or ghee in a deep pan to 325°F over medium-low. Fry dough balls in batches, turning often, for 4–5 minutes until deep golden. Drain on paper towels.
5. Soak: Gently transfer warm jamuns to the syrup. Let soak for at least 2 hours (or overnight) before serving at room temperature.

The magic? The jamuns transform from dense dough to melt-in-your-mouth pillows as they drink up the cardamom-infused syrup.

Tip: For extra richness, replace half the milk powder with khoya (dried evaporated milk solids) if available.

Instant Mix Gulab Jamun

These melt-in-your-mouth Instant Mix Gulab Jamuns are a shortcut to the classic Indian dessert—perfect for satisfying sweet cravings without the fuss!

• 1 cup instant gulab jamun mix (like Gits or MTR)
• 1/4 cup whole milk, plus 1 tbsp extra if needed
• 1 cup granulated sugar
• 1 cup water
• 2 green cardamom pods, lightly crushed
• 1 tbsp ghee or neutral oil, for frying
• 1 tsp rose water (optional)
• 1 tbsp chopped pistachios, for garnish

1. Make the syrup: In a saucepan, combine sugar, water, and cardamom pods. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 5 minutes until slightly thickened, then stir in rose water (if using). Remove from heat and keep warm.
2. Shape the dough: In a bowl, mix gulab jamun mix with 1/4 cup milk to form a soft, slightly sticky dough (add remaining 1 tbsp milk if too dry). Roll into 12 smooth, crack-free balls (1-inch diameter).
3. Fry: Heat ghee in a deep skillet over medium-low. Fry dough balls in batches, turning frequently, for 4–5 minutes until evenly golden brown. Drain on paper towels.
4. Soak: Transfer warm gulab jamuns to the syrup, ensuring they’re fully submerged. Let soak for 30 minutes, gently flipping once.
5. Serve: Garnish with pistachios and enjoy warm or at room temperature.

The magic here? The instant mix ensures pillowy-soft jamuns every time, while the cardamom-infused syrup adds just the right floral depth.

Tip: For extra richness, replace 1 tbsp milk with heavy cream in the dough.

Khoya-Filled Gulab Jamun

These golden, syrup-soaked dumplings hide a luscious surprise—a creamy khoya center that melts in your mouth. Perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup khoya (mawa), grated
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp milk powder
• 1 tbsp ghee, melted
• 2 cups sugar
• 1 1/2 cups water
• 4 cardamom pods, lightly crushed
• 1 tbsp rose water
• Vegetable oil, for frying

Instructions:

1. Make the syrup: In a saucepan, combine sugar, water, and cardamom pods. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in rose water and set aside.
2. Prepare the dough: Mix khoya, flour, baking soda, milk powder, and melted ghee until a soft dough forms. If crumbly, add 1 tsp milk (max).
3. Shape the jamuns: Pinch off 1 tbsp dough, flatten, and place 1/2 tsp grated khoya in the center. Seal tightly into smooth balls (no cracks).
4. Fry: Heat oil to 325°F. Fry 4–5 jamuns at a time on medium-low, rolling gently until deep golden (6–8 minutes). Drain on paper towels.
5. Soak: Drop warm jamuns into the syrup for 2 hours, turning once.

The magic? That molten khoya core contrasts beautifully with the tender crumb—like a doughnut and cheesecake had the sweetest love child.

Tip: Test oil temperature by dropping a tiny dough ball—it should rise slowly without browning too fast.

Mini Gulab Jamun Bites

These bite-sized gulab jamuns are the perfect sweet treat—soft, syrup-soaked, and just the right size for popping into your mouth!

Ingredients:

• 1 cup dry milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp unsalted butter, melted
• 3 tbsp whole milk
• 1 cup granulated sugar
• 1 cup water
• 2 cardamom pods, lightly crushed
• 1 tsp rose water (optional)
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix 1 cup dry milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted butter and rub into the mixture until crumbly. Gradually add 3 tbsp milk to form a soft dough (don’t overmix).
2. Roll dough into 20 small balls (about 1 tsp each), smoothing cracks with damp fingers.
3. Heat vegetable oil in a deep pan over medium-low (300°F). Fry the balls in batches for 4–5 minutes, turning often, until deep golden. Drain on paper towels.
4. Meanwhile, simmer 1 cup sugar, 1 cup water, and 2 cardamom pods for 5 minutes until slightly thickened. Stir in 1 tsp rose water (if using).
5. Soak fried balls in warm syrup for 30 minutes before serving.

The magic? These mini bites stay impossibly tender inside while soaking up just enough floral syrup—no dense centers here!

Tip: Keep oil temperature low to prevent browning too quickly; the balls will continue cooking in the syrup.

Baked Gulab Jamun

Who says you can’t enjoy the melt-in-your-mouth goodness of gulab jamun without deep-frying? This baked version keeps all the sweetness with half the guilt.

Ingredients

• 1 cup milk powder (full-fat)
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp unsalted butter, melted
• 3 tbsp whole milk
• 1 cup sugar
• 1 cup water
• 3 cardamom pods, lightly crushed
• 1 tsp rose water
• 1 tbsp sliced pistachios (for garnish)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted butter and rub into the dry mix until crumbly.
3. Gradually add 3 tbsp whole milk, kneading gently to form a soft dough (don’t overwork it). Roll into 12 smooth balls, placing them on the baking sheet.
4. Bake for 18–20 minutes until lightly golden, rotating the tray halfway.
5. Meanwhile, simmer 1 cup sugar, 1 cup water, and 3 cardamom pods for 8 minutes until slightly syrupy. Stir in 1 tsp rose water and turn off heat.
6. Transfer warm gulab jamuns to the syrup, soaking for 1 hour (they’ll plump up!). Garnish with pistachios before serving.

The magic here? Baking gives these jamuns a delicate crust that soaks up the cardamom-infused syrup without turning soggy.

Tip: Let the dough rest for 10 minutes before shaping—it prevents cracking while baking.

Stuffed Gulab Jamun with Nuts

These golden, syrup-soaked gulab jamuns get a decadent upgrade with a crunchy nut filling—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup powdered milk
• 3 tbsp all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee, melted
• 1/4 cup whole milk, plus 1 tbsp (divided)
• 2 tbsp finely chopped mixed nuts (pistachios, almonds, cashews)
• 1 tbsp powdered sugar
• 1/4 tsp cardamom powder
• 1 1/2 cups sugar
• 1 1/4 cups water
• 2 tsp rose water
• Vegetable oil, for frying

Instructions:

1. Make the dough: In a bowl, mix powdered milk, all-purpose flour, and baking soda. Add melted ghee and 1/4 cup milk, kneading into a soft dough (add remaining 1 tbsp milk if too dry). Cover and rest 10 minutes.
2. Prepare filling: Combine chopped nuts, powdered sugar, and cardamom powder in a small bowl.
3. Shape gulab jamuns: Pinch off walnut-sized dough pieces, flatten into discs, place 1/2 tsp filling in center, and seal into smooth balls (no cracks).
4. Fry: Heat 2 inches of oil in a deep pan over medium-low (300°F). Fry dough balls in batches, turning often, for 6–7 minutes until deep golden. Drain on paper towels.
5. Make syrup: Boil sugar and water in a saucepan for 5 minutes until slightly sticky. Stir in rose water. Gently add fried gulab jamuns, soaking for 2 hours before serving warm or chilled.

The contrast of the crisp nut center against the melt-in-your-mouth dough and floral syrup makes these irresistible. Tip: For extra fragrance, add a pinch of saffron to the syrup while boiling.

Rose-Flavored Gulab Jamun

These rose-flavored gulab jamuns are like little bites of floral heaven—soft, syrup-soaked, and perfumed with just the right amount of rosewater.

• 1 cup milk powder
• 3 tbsp all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee, melted
• 1/4 cup whole milk (plus extra if needed)
• 1 1/2 cups sugar
• 1 1/4 cups water
• 1 tsp rosewater
• 1/4 tsp cardamom powder
• Vegetable oil, for frying

1. In a bowl, mix 1 cup milk powder, 3 tbsp all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted ghee and rub into the dry mix until crumbly. Gradually add 1/4 cup whole milk, kneading into a soft dough (add 1 tsp more milk if too dry). Cover and rest 10 minutes.
2. Meanwhile, make the syrup: Simmer 1 1/2 cups sugar and 1 1/4 cups water for 8–10 minutes until slightly sticky. Stir in 1 tsp rosewater and 1/4 tsp cardamom powder. Keep warm on low heat.
3. Divide dough into 15 smooth balls (no cracks). Heat vegetable oil in a deep pan to 325°F. Fry balls on medium-low, turning often, until deep golden (6–7 minutes). Drain briefly, then soak in warm syrup for 1 hour.

The magic here? The rosewater-kissed syrup seeps into every crevice of the jamuns, making them impossibly tender and fragrant. Serve warm or at room temperature—either way, they’re irresistible.

Tip: Test oil temperature by dropping a small dough piece—it should rise slowly without browning too fast.

Saffron-Infused Gulab Jamun

These golden, syrup-soaked dumplings get a luxurious upgrade with fragrant saffron—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 cup powdered milk
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee, melted
• 1/4 cup whole milk (plus 1-2 tbsp extra if needed)
• 1 cup sugar
• 1 cup water
• 4-5 saffron threads, lightly crushed
• 1/2 tsp cardamom powder
• 1 tbsp rose water
• Vegetable oil, for frying

Instructions:

1. Make the dough: In a bowl, mix 1 cup powdered milk, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted ghee and rub into the dry ingredients until crumbly. Gradually add 1/4 cup milk, kneading gently to form a soft dough (add 1-2 tbsp extra milk if too dry). Cover and rest 10 minutes.
2. Prepare the syrup: Combine 1 cup sugar, 1 cup water, and 4-5 saffron threads in a saucepan. Simmer over medium heat for 8-10 minutes until slightly thickened. Stir in 1/2 tsp cardamom powder and 1 tbsp rose water, then remove from heat.
3. Fry the dumplings: Heat 2 inches of vegetable oil in a deep pan to 325°F. Roll dough into 12 smooth, crack-free balls (about 1-inch wide). Fry in batches for 4-5 minutes, turning often, until deep golden. Drain on paper towels.
4. Soak: Gently drop warm dumplings into the saffron syrup. Let soak 2 hours (flipping once) until plump and glossy.

The saffron threads lend a delicate floral aroma to these melt-in-your-mouth dumplings, while the rose-kissed syrup keeps them irresistibly juicy.

Tip: For even softer jamuns, let them soak overnight—the syrup penetrates deeper, making them extra luscious!

Chocolate Gulab Jamun

Who says you can’t mix classic Indian sweets with rich chocolate? These decadent Chocolate Gulab Jamuns are a dreamy twist on the traditional dessert, perfect for satisfying your sweet tooth.

Ingredients

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 2 tbsp cocoa powder
• 1/4 tsp baking soda
• 3 tbsp unsalted butter, melted
• 3-4 tbsp whole milk (or as needed)
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/2 tsp cardamom powder
• 1 tbsp rose water (optional)
• Oil or ghee, for frying

Instructions

1. Make the syrup: In a saucepan, combine the sugar, water, and cardamom powder. Bring to a boil, then simmer for 5 minutes until slightly thickened. Stir in the rose water (if using) and set aside.
2. Prepare the dough: In a bowl, mix the milk powder, flour, cocoa powder, and baking soda. Add the melted butter and rub into the dry mix. Gradually add milk, 1 tbsp at a time, until a soft (but not sticky) dough forms.
3. Shape the jamuns: Divide the dough into 12 equal portions and roll into smooth balls, ensuring no cracks.
4. Fry: Heat oil or ghee in a deep pan over medium-low heat (325°F). Fry the balls in batches, turning frequently, until deep brown (about 5-6 minutes). Drain on paper towels.
5. Soak: Immediately transfer the warm jamuns to the syrup. Let soak for at least 1 hour before serving.

The cocoa powder adds a subtle bitterness that balances the syrup’s sweetness, while the rose water gives it an elegant floral note. Serve warm or chilled—they’re irresistible either way!

Tip: For extra richness, stuff each jamun with a small piece of dark chocolate before frying.

Kesar Pista Gulab Jamun

These golden, saffron-infused gulab jamuns are studded with crunchy pistachios for a fragrant twist on the classic Indian dessert—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup milk powder
• 3 tbsp all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp unsalted butter, softened
• 3 tbsp whole milk (plus 1 tsp extra if needed)
• 1/4 tsp cardamom powder
• 1 tbsp finely chopped pistachios
• 1 pinch saffron threads, soaked in 1 tsp warm milk
• 1 1/2 cups sugar
• 1 1/4 cups water
• 1 tsp rose water
• Ghee or neutral oil, for frying

Instructions:

1. Make the syrup: Combine 1 1/2 cups sugar and 1 1/4 cups water in a saucepan. Simmer for 8–10 minutes until slightly sticky. Stir in 1 tsp rose water and set aside.
2. Prepare the dough: Mix 1 cup milk powder, 3 tbsp all-purpose flour, 1/4 tsp baking soda, and 1/4 tsp cardamom powder. Rub in 2 tbsp softened butter until crumbly. Add 3 tbsp milk and soaked saffron (with milk) to form a soft dough. Fold in 1 tbsp chopped pistachios.
3. Shape & fry: Roll dough into 12–14 smooth balls (no cracks). Heat ghee/oil on medium-low (325°F). Fry balls in batches for 6–7 minutes, turning until deep golden. Drain briefly, then soak in warm syrup for 1 hour.

The saffron’s floral notes and pistachios’ crunch elevate these melt-in-your-mouth dumplings—unlike any store-bought version!

Tip: Keep the dough covered with a damp cloth to prevent drying while shaping.

Eggless Gulab Jamun

These melt-in-your-mouth Indian sweets are surprisingly easy to make without eggs—just soft, syrup-soaked dough balls bursting with cardamom warmth.

Ingredients

• 1 cup powdered milk
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee (melted)
• 1/4 cup + 1 tbsp whole milk (divided)
• 1 cup sugar
• 1 cup water
• 4 green cardamom pods (lightly crushed)
• 1 tbsp rose water
• Vegetable oil (for frying)

Instructions

1. Make the syrup: Combine sugar, water, and cardamom pods in a saucepan. Boil for 5 minutes until slightly thickened, then stir in rose water. Set aside.
2. Prepare dough: Whisk powdered milk, flour, and baking soda. Add melted ghee and 1/4 cup milk, mixing into a soft dough (add remaining 1 tbsp milk if too dry). Knead gently for 30 seconds.
3. Shape & fry: Roll dough into 12 smooth balls (1-inch wide). Heat 2 inches of oil to 325°F. Fry 4-5 balls at a time, turning frequently, until deep golden (3-4 minutes). Drain on paper towels.
4. Soak: Drop warm gulab jamuns into room-temperature syrup. Let soak 2 hours before serving—they’ll plump up like little flavor sponges.

The magic? Powdered milk gives these a fudgy center while keeping them light—no dense, doughy surprises here.

Tip: Test oil temperature by dropping in a dough scrap—it should rise slowly with tiny bubbles.

Microwave Gulab Jamun

Craving warm, syrup-soaked gulab jamun but short on time? This microwave version delivers all the cozy sweetness in minutes—no deep-frying required!

Ingredients:

• 1 cup dry milk powder (like Carnation)
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee, melted (plus extra for greasing)
• 3 tbsp whole milk
• 1 cup water
• 3/4 cup granulated sugar
• 2 cardamom pods, lightly crushed
• 1 tsp rose water (optional but lovely!)

Instructions:

1. Make the dough: In a bowl, mix 1 cup milk powder, 1/4 cup flour, and 1/4 tsp baking soda. Add 2 tbsp melted ghee and rub into the dry ingredients until crumbly. Gradually add milk, kneading gently into a soft dough (don’t overwork it).
2. Shape the jamuns: Roll dough into 12 smooth, crack-free balls (about 1-inch wide). Lightly grease a microwave-safe plate with ghee and space balls evenly on it.
3. Microwave: Cook on high for 1 minute, then flip balls and microwave another 30 seconds. They’ll firm up slightly but stay pale.
4. Make the syrup: While jamuns cook, combine 1 cup water, 3/4 cup sugar, and cardamom pods in a microwave-safe bowl. Microwave on high for 3 minutes, stir, then heat another 2 minutes until slightly thickened. Stir in 1 tsp rose water.
5. Soak: Drop warm jamuns into the hot syrup and let sit for 15 minutes to absorb flavor. Serve warm or at room temperature.

The magic here? The jamuns stay irresistibly tender thanks to the gentle microwave steam—no rubbery textures! The rose-kissed syrup clings to every bite.

Tip: For extra richness, swap half the water in the syrup with evaporated milk and simmer stovetop instead of microwaving.

Dry Fruit Gulab Jamun

These golden, syrup-soaked gulab jamuns get a luxurious upgrade with chopped nuts and a hint of cardamom—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup dry milk powder
• 2 tbsp all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp finely chopped mixed nuts (almonds, pistachios, cashews)
• 1/4 cup heavy cream
• 1 tbsp ghee, melted
• 1 cup sugar
• 1 cup water
• 3 green cardamom pods, lightly crushed
• 1 tbsp rose water
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix 1 cup dry milk powder, 2 tbsp all-purpose flour, 1/4 tsp baking soda, and 2 tbsp chopped nuts. Add 1/4 cup heavy cream and 1 tbsp melted ghee; knead into a soft dough (add more cream if needed).
2. Roll dough into 12 smooth balls (1-inch diameter), ensuring no cracks.
3. Heat vegetable oil in a deep pan over medium-low (300°F). Fry balls in batches for 4–5 minutes, turning often, until deep golden. Drain on paper towels.
4. Meanwhile, simmer 1 cup sugar, 1 cup water, and 3 cardamom pods for 5 minutes until slightly thickened. Stir in 1 tbsp rose water; turn off heat.
5. Soak fried balls in warm syrup for 2 hours (they’ll double in size!). Serve warm or at room temperature.

The nuts add a delightful crunch to the classic melt-in-your-mouth texture, while cardamom and rose water make the syrup fragrant without being overpowering.

Tip: For even soaking, gently flip the gulab jamuns halfway through their syrup bath.

Cardamom-Scented Gulab Jamun

These golden, syrup-soaked dumplings are a fragrant twist on the classic Indian dessert, with warm cardamom adding a cozy depth to every bite.

Ingredients:

• 1 cup powdered milk
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee (melted)
• 1/4 cup whole milk (plus 1 tbsp if needed)
• 1 cup sugar
• 1 cup water
• 4 green cardamom pods (lightly crushed)
• 1 tbsp rose water
• Vegetable oil (for frying)

Instructions:

1. Make the dough: In a bowl, mix powdered milk, flour, and baking soda. Add melted ghee and rub into the dry ingredients until crumbly. Gradually add 1/4 cup milk, kneading gently into a soft dough (add remaining 1 tbsp milk if too dry). Cover and rest for 10 minutes.
2. Shape the dumplings: Roll dough into 12 smooth, crack-free balls (about 1-inch diameter).
3. Fry: Heat 2 inches of oil in a deep pan to 325°F. Fry dumplings in batches for 4–5 minutes, turning often, until deep golden. Drain on paper towels.
4. Make the syrup: Simmer sugar, water, and cardamom pods in a saucepan for 8 minutes until slightly thickened. Stir in rose water, then remove cardamom pods.
5. Soak: Gently add fried dumplings to warm syrup. Let soak for 30 minutes, turning once halfway.

The cardamom-infused syrup seeps into every nook of these pillowy dumplings, creating a dessert that’s equally floral and comforting.

Tip: For extra fragrance, lightly crush a few extra cardamom seeds and sprinkle over the syrup before serving.

Gulab Jamun with Rabdi

These golden, syrup-soaked dumplings paired with creamy rabdi are a showstopper—perfect for impressing guests or treating yourself to a little luxury.

Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee (melted)
• 3-4 tbsp whole milk (or as needed to form dough)
• 1 1/2 cups sugar
• 1 1/2 cups water
• 4 green cardamom pods (lightly crushed)
• 1 tsp rose water
• 2 cups whole milk (for rabdi)
• 2 tbsp sugar (for rabdi)
• 1/4 tsp ground cardamom (for rabdi)
• 1 tbsp chopped pistachios (for garnish)

Instructions:

1. Make the syrup: In a saucepan, combine 1 1/2 cups sugar, 1 1/2 cups water, and 4 crushed cardamom pods. Simmer for 10 minutes until slightly thickened, then stir in 1 tsp rose water. Set aside.
2. Prepare the dough: Mix 1 cup milk powder, 1/4 cup flour, and 1/4 tsp baking soda. Add 2 tbsp melted ghee and rub into the dry mix. Gradually add 3-4 tbsp milk to form a soft dough (no cracks). Roll into 12 smooth balls.
3. Fry the gulab jamun: Heat ghee or neutral oil (350°F) in a deep pan. Fry the balls on low-medium heat, turning often, until deep golden (6-8 minutes). Drain and soak in warm syrup for 2 hours.
4. Make the rabdi: Simmer 2 cups whole milk in a wide pan, stirring often, until reduced by half (25-30 minutes). Add 2 tbsp sugar and 1/4 tsp cardamom, then cool.
5. Serve: Plate gulab jamun with a drizzle of rabdi and a sprinkle of pistachios.

The contrast of the jamun’s floral syrup with the rich, slow-cooked rabdi makes this dessert unforgettable.

Tip: For extra-tender jamun, let the dough rest 10 minutes before shaping.

Gulab Jamun Cheesecake

This decadent fusion dessert combines the floral sweetness of gulab jamun with the creamy richness of cheesecake—perfect for impressing guests or treating yourself!

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 6 store-bought gulab jamun, chopped (plus extra for garnish)
• 1/4 cup gulab jamun syrup (from the can)
• 1 (9-inch) pre-made graham cracker crust

Instructions:

1. In a large bowl, beat the cream cheese, 1/2 cup sugar, and 1 tsp vanilla extract until smooth and fluffy (about 2 minutes).
2. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
3. Fold in the chopped gulab jamun and 1/4 cup syrup until just combined. Pour the filling into the graham cracker crust.
4. Chill for at least 4 hours (or overnight) until set. Before serving, drizzle with extra syrup and top with halved gulab jamun.

The magic here? The gulab jamun pieces stay tender inside the velvety cheesecake, creating little pockets of cardamom-kissed sweetness in every bite.

Tip: For extra flair, lightly torch the top of the cheesecake before adding the syrup—the caramelized edges pair beautifully with the floral notes!

Gulab Jamun Ice Cream

This decadent fusion dessert combines the floral sweetness of gulab jamun with creamy vanilla ice cream—a match made in heaven for anyone with a sweet tooth!

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp cardamom powder
• 6 store-bought gulab jamun, chopped into small pieces
• 2 tbsp rose syrup (plus extra for drizzling)

Instructions:

1. In a medium saucepan over low heat, whisk together the heavy cream, whole milk, and granulated sugar until the sugar dissolves (about 5 minutes). Remove from heat.
2. Stir in the vanilla extract and cardamom powder. Let the mixture cool to room temperature, then refrigerate for 2 hours until thoroughly chilled.
3. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. Fold in the chopped gulab jamun and rose syrup during the last 2 minutes of churning.
5. Transfer to a freezer-safe container, drizzle with extra rose syrup, and freeze for 4 hours or until firm.

The magic here? The gulab jamun stays soft and syrupy even when frozen, creating little pockets of melt-in-your-mouth goodness in every scoop.

Tip: For extra texture, sprinkle crushed pistachios on top before serving!

Gulab Jamun Trifle

This decadent dessert layers pillowy gulab jamun with creamy custard and whipped cream for a showstopping fusion treat that’s easier than it looks!

Ingredients

• 12 store-bought gulab jamun (halved)
• 2 cups whole milk
• 3 tbsp custard powder (vanilla flavor)
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar
• 1/2 tsp cardamom powder
• 2 tbsp chopped pistachios (for garnish)
• 1 tbsp rose syrup (optional)

Instructions

1. Make custard: Whisk custard powder with 1/4 cup cold milk in a bowl until smooth. Heat remaining milk in a saucepan over medium until steaming. Slowly pour in custard mixture, stirring constantly, and add granulated sugar. Cook for 3–4 minutes until thickened. Let cool completely.
2. Whip cream: Beat heavy cream with powdered sugar and cardamom powder until stiff peaks form.
3. Layer trifle: In serving glasses, place 3 halved gulab jamun at the bottom. Drizzle with 1 tsp rose syrup (if using), then layer 1/4 cup custard, followed by 2 tbsp whipped cream. Repeat layers once more.
4. Chill & serve: Refrigerate for 1 hour. Garnish with pistachios and a drizzle of rose syrup before serving.

The magic here? The gulab jamun soaks up the custard just enough to stay tender while adding a honeyed richness to every bite.

Tip: For a quicker version, use instant vanilla pudding mix instead of custard—just swap the milk and sugar with the package instructions.

Gulab Jamun Parfait

This decadent dessert layers syrup-soaked gulab jamun with creamy vanilla custard and crunchy pistachios for a showstopping twist on a classic Indian sweet.

Ingredients:

• 6 store-bought gulab jamun (in syrup)
• 2 cups whole milk
• 3 tbsp cornstarch
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 2 tbsp chopped pistachios
• 1 tbsp rose water (optional)

Instructions:

1. Drain gulab jamun from syrup (reserve 1/4 cup syrup) and roughly chop into bite-sized pieces.
2. Whisk cornstarch with 1/4 cup cold milk in a bowl until smooth. Heat remaining milk and sugar in a saucepan over medium heat until steaming (about 5 minutes). Slowly whisk in cornstarch mixture and cook, stirring constantly, until thickened (3-4 minutes). Remove from heat, stir in vanilla extract, and let cool slightly.
3. Whip heavy cream to soft peaks. Fold gently into the cooled custard.
4. Layer parfait glasses: Start with gulab jamun pieces, drizzle with 1 tsp reserved syrup (and rose water if using), then add custard. Repeat layers, finishing with custard. Chill for 1 hour.
5. Top with chopped pistachios before serving.

The magic here is in the contrast – warm spice from the jamun against cool custard, with that addictive crunch from the nuts. It’s like a hug in dessert form!

Tip: For extra flair, lightly torch the top layer of custard for a brûléed effect.

Gulab Jamun Ladoo

These bite-sized treats combine the rich, syrupy goodness of gulab jamun with the fun, rollable texture of ladoo—perfect for Diwali or anytime you crave something sweet and indulgent.

Ingredients:

• 1 cup milk powder (full-fat)
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee, melted
• 3-4 tbsp whole milk, plus extra if needed
• 1 cup sugar
• 1 cup water
• 3 green cardamom pods, lightly crushed
• 1 tbsp rose water
• 1 tbsp chopped pistachios (for garnish)

Instructions:

1. In a bowl, mix 1 cup milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted ghee and rub into the dry ingredients until crumbly.
2. Gradually add 3-4 tbsp whole milk, kneading gently to form a soft dough (add 1 tsp more milk if too dry). Roll into 12-15 small, smooth balls.
3. Heat oil or ghee in a deep pan over medium-low. Fry the balls in batches for 4-5 minutes, turning often, until deep golden. Drain on paper towels.
4. Meanwhile, make the syrup: Simmer 1 cup sugar, 1 cup water, and 3 crushed cardamom pods for 8-10 minutes until slightly thickened. Stir in 1 tbsp rose water and turn off heat.
5. Soak the fried balls in warm syrup for 20 minutes. Gently roll each one between palms to reshape, then garnish with chopped pistachios.

The magic here? The syrup-soaked centers stay lusciously soft, while the reshaped exterior gives them a playful, fudgy bite.

Tip: For extra fragrance, add a pinch of saffron to the syrup while simmering.

Conclusion

With 20 mouthwatering gulab jamun recipes to choose from, there’s a sweet treat here for every occasion! Whether you’re a beginner or a seasoned cook, we hope this roundup inspires you to try something new. Don’t forget to share your favorite recipe in the comments and pin this article for later—happy cooking, sweet lovers!