Gulab Jamun | Lengcha | How to Make Gulab Jamun

Milk Donut, Lencha, Pantua, Gulab Jamun, Indian Dessert, Diwali Dessert

These are my dad’s hands. The hands that raised me.., taught me how to write and I haven’t stopped writing since then. My dad! My hero. I have yet to meet another sharp, suave and intellectually inclined man. There is a not a single moment of boredom with him. We can spend hours walking and talking about everything – From books to Health to Travel to History. He has the biggest influence on me. Want to dedicate this post to him. Happy Father’s Day, and every day.

I shot these pictures when he was visiting me last Dec. Made Gulab Jamun and served that with some chilled honey yogurt.Milk Donut, Lengcha, Pantua, Gulab Jamun, Indian Dessert, Diwali Dessert

Milk Donut, Lengcha, Pantua, Gulab Jamun, Indian Dessert, Diwali Dessert

Milk Donut, Lengcha, Pantua, Gulab Jamun, Indian Dessert, Diwali DessertYou can call them Gulab Jamun, or Lengcha or Pantua or, you can safely call them mini donut holes soaked in a fragrant sugar syrup. These dreamy balls of deliciousness are my utmost weakness. I can close my eyes and imagine getting lost in these gulab jamuns. Have you ever wondered, why they are called Gulab Jamuns though? That’s because Because they are made up of powdered milk and oil deep fried and are soaked in rose water and saffron flavored hot sugar syrup. Here ‘Gulab‘ means ‘Rose‘ and Jamun indicates the shape of a flower named as Jamun.

There are different ways of making this extremely popular Indian dessert but in my recipe, I have used powdered milk, all-purpose flour, baking powder and clarified butter or ghee.

Here are a few more Indian Desserts that you may enjoy –

Mishti Doi Cheesecake/Greek Yogurt Cheesecake

Khira Gaintha/ Kheer Puli (Milky Rice Dumplings)

Rose Pistachio Phirni

Chhena Poda, How to Make Chhena Poda

Milk Donut, Lengcha, Pantua, Gulab Jamun, Indian Dessert, Diwali Dessert


Milk Donut, Lengcha, Pantua, Gulab Jamun, Indian Dessert, Diwali DessertINGREDIENTS:

  • 1/2 cup all-purpose flour or maida
  • 1 cup powdered milk. I used the Nestle brand
  • 1/2 cup heavy whipping cream
  • 1/2 TBSP baking powder
  • 3 TBSP Ghee
  • 1 TBSP cardamom powder
  • Sufficient oil for deep frying
  • 1 cup lightly sweetened hung curd or Greek Yogurt (optional)
  • 2 TBSP Crushed almonds (Optional)

For Sugar Syrup

  • 2 cup sugar
  • 3 cup water
  • few pinches of saffron
  • 1 tbsp. rose water


  • Mix 1/2 cup all purpose flour or maida, 1 cup powdered milk, 1/2 TBSP baking powder, 3 TBSP Ghee, 1 TBSP cardamom powder in a big bowl with whipping cream and make the dough
  • In the meanwhile, make the sugar syrup by heating sugar, water, saffron, rose water in a big saucepan on high heat. The syrup should 1 string consistency
  • Make small balls out of the flour dough without any cracks
  • Heat oil and deep fry these balls in low-medium heat until they turn golden brown
  • Immerse the balls in hot sugar syrup and let them rest for an hour or two

How to serve as a Perfect Gulab Jamun

Take some yogurt in a serving bowl or fancy glasses. Cut a Gulab Jamun into half and add t to the yogurt bowl and top with some crushed almonds. ENJOY!!!

**** You can also serve hot gulab jamuns with vanilla ice cream.







Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

14 thoughts

  1. Living. For. This post!!! I loooove getting gulab jamun when we order Indian food, but I had the idea that they were very complicated to make. I actually have all of these ingredients in my pantry already, so I’m going to have give these a try!

    Liked by 1 person

  2. I tried this today. The dough was very sticky that I could not roll it. What mistake did I make? Is it because of the milk powder brand?


  3. Hey

    Thanks for amazing article on Gulab Jamun Recipe I really don’t like much sweet
    That is why its my first try I hope everything will go fine Hahah !, Is there any
    issue if I use persian saffron in this recipe ? If YES ! then how much please tell
    me the quantity also I want to make twist in it that is why asking



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