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Indian Fried Doughnuts (Gulab Jamun)

by Ellie Holland featured in 6 Delicious Doughnut Recipes

Inspired by


for 10 doughnuts


  • 1 ½ cups
    powdered milk (200 g)
  • ¾ cup
    flour (100 g)
  • 1 tablespoon
  • 1 teaspoon
    bicarbonate of soda
  • 1 teaspoon
    lemon juice
  • 3 tablespoons
    butter, melted
  • 1 ¼ cups
    milk (300 mL)


  • 1 ½ cups
    sugar (300 g)
  • 1 cup
    water (200 mL)
  • saffron, few strands


  • almond, toasted and chopped
  • pistachio, toasted and chopped
    Calories 235
    Fat 9g
    Carbs 30g
    Fiber 0g
    Sugar 22g
    Protein 6g

Estimated values based on one serving size.



  1. In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.
  2. Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.
  3. Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.
  4. In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).
  5. Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.
  6. Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
  7. Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.
  8. Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.
  9. Let the doughnuts soak in the syrup for an hour.
  10. Remove the doughnuts and garnish with the almonds and pistachios.
  11. Enjoy!




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