This a traditional Indian dessert, baked instead of fried. My family has made this recipe for generations and it's one of our favorites.



Recipe Summary

10 mins
17 mins
10 mins
37 mins
18 gulab


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.

  • Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.

  • Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.

  • Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

Cook's Note:

Self-rising flour can be substituted with 1/2 cup all-purpose flour and 1/2 teaspoon baking soda.

Nutrition Facts

120 calories; protein 3g 6% DV; carbohydrates 24.1g 8% DV; fat 1.5g 2% DV; cholesterol 5.3mg 2% DV; sodium 92.1mg 4% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made this! Great starter recipe but needs a few tweaks to be perfect! I replaced the flour with King Arthur's gluten-free all-purpose flour and 1/2 teaspoon of baking soda and the dessert still turned out fine so it is possible to make this g-free AND non-deep fried! Here are a few suggested improvements no matter what kind of flour you use: 1) The recipe says to add enough milk to make a firm dough but you actually should make it a soft dough. 2) Spray the parchment paper with cooking oil spray (I recommend coconut oil spray) and then spray the dough balls all over with cooking spray as well before putting them into the oven.. 3) Turn the dough balls over halfway through (after seven minutes or so) or else the bottom will be scorched. 4) The syrup is very simple so try adding some cardamom and rose water as most authentic gulab jamun recipes would call for. If you don't have cardamom and rose water on hand try cooking the syrup with a few sprinkles of Pumpkin Pie Spice blend and it'll still taste authentic; for some reason when cooked with this syrup the spice blend ends up smelling cardamom-like and rosy. Read More