Print Recipe
4 from 4 votes

Gulab Jamun – Indian Syrup-Soaked Donut Holes

Gulab Jamun are syrup-soaked donut holes straight from India. Perfect for your Diwali celebration.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: Indian
Keyword: Diwali donuts, Gulab Jamun recipe
Servings: 20 servings
Calories: 156kcal


Dough ingredients

  • 2 C powdered milk
  • 1/2 C all-purpose flour
  • 1/4 C + 2 tbsp ghee clarified butter
  • 1/2 C milk room temperature
  • 1/2 tsp baking soda
  • vegetable oil for frying

Syrup ingredients

  • 3 C water
  • 1 1/2 C sugar
  • 1/2 tsp ground cardamom


  • Mix powdered milk, flour and baking soda in a bowl.
  • Add ghee to flour and milk powder mixture. Mix well.
  • Slowly add milk. The dough will be very soft.
  • Let it rest for 20 minutes.
  • Bring all syrup ingredients to a boil in a heavy-bottomed sauce pan.
  • Reduce to low heat. Keep the syrup warm and ready for the addition of the fried gulab jamun.
  • After 20 minutes, pinch off small pieces of dough and roll them into little balls.
  • Fry the balls in vegetable oil. I used my mini deep fryer. I very lightly fried mine (maybe that's why they didn't hold up as well). I liked them that way, but you could also keep them in the fryer for a few minutes to make them a darker brown.
  • Add the fried balls to the warm syrup. See my notes above about how long to soak them.
  • Serve warm over syrup.


Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 181mg | Sugar: 20g | Vitamin A: 130IU | Vitamin C: 1.1mg | Calcium: 125mg | Iron: 0.2mg