Gulab Jamun: History, Recipe, Varieties & Best Places to Eat in India

Written by Deepali Verma | November 9, 2023

Although it takes some practice and expertise to get it right, gulab jamun is a satisfying dessert to cook when you succeed. The deep-fried dessert melts in the mouth on applying the slightest pressure, and its sweetness bursts into and fills your mouth. It's a mainstay of festivals and special occasions. No gathering is complete without it. Gulab jamuns are delicious on their own, while also pairing well with ice cream and other dishes, satisfying experimentalists.

What Is Gulab Jamun? Meaning, Texture & Why India Loves It

Gulab jamun is a traditional Indian dessert made from fried dumplings of milk solids and flour, which are subsequently soaked in rose water-flavored sugar syrup with cardamom. As a result, the dumplings become syrup-soaked and acquire a soft, melt-in-the-mouth texture. The gulab jamun dessert is traditionally served on various festive, religious, marriage occasions and family celebrations, or simply enjoyed due to its delicious taste.

The History and Origin of Gulab Jamun: From Persia to India

There are a few options when it comes to considering the history of gulab jamuns. Some say it was created by accident by one of Mughal emperor Shah Jahan’s royal chefs, who was actually trying to create another dish. Both the Persian bamieh and the Turkish tulumba can be cited as predecessors of the gulab jamun, since both consist of fried dough being dipped in a sugar syrup. The Arabic luqmat-al-qadi is also similar, where fried dough balls are dipped in honey.

The name also offers some hints to its origin. ‘Gulab’ is the Persian word for rose and ‘jamun’ refers to the local fruit.

In his book The Donut: History, Recipes, and Lore from Boston to Berlin, Michael Krondl talks about how the Persian invaders brought a “round fritter” with them, which eventually evolved into the gulab jamun. He adds:

“The [Indian] recipe is more complex than in the Middle East, requiring a mixture of dried and fresh milk thickened with flour. But as in Iran, the mixture is fried and soaked in rosewater syrup.”

Types of Gulab Jamun: Regional Variations Across India

While its origin is disputed, the gulab jamun’s widespread popularity is not up for debate. Attesting to this fame is the fact that along the Maigalganj-Shahjahanpur-Lucknow National Highway 24, there is a half-kilometer stretch dubbed the ‘gulab jamun highway’, which has over 100 shops selling the dessert.

Ledikeni — Kolkata's Colonial-Era Take on Gulab Jamun

It has also been adapted to suit Indian taste buds and ways of cooking and is a distinctly Indian dish. There are also regional variations to the dish, like with any popular food item. For instance, in Kolkata, there’s ledikeni. The story goes that in the 1850s, the confectioner Bhim Chandra Nag was ordered to make a special dessert for Lady Canning, who was scheduled to come to India. She loved what he made, so the locals started calling it ledikeni, a mispronunciation of her name.

Dry Jamun of Kumbakonam — Tamil Nadu's Crispy, Sugar-Dusted Variation

Another variation is the dry jamun of Kumbakonam, a temple town in Tamil Nadu. It was created and sold by Kumbakonam Murari Sweet, a family-run shop. The dry jamun has a crisp crust that is dusted with sugar and is smaller than the traditional gulab jamun.

Kala Jamun — The Darker, Crispier Cousin of Gulab Jamun

Yet another variation is the kala jamun, which gets its darker color and crisp texture from the addition of extra sugar that's added to the batter and then deep-fried.

Best Places to Eat Gulab Jamun in India — A Foodie's Guide

Here are some of the best places to find gulab jamuns in the country, all of which should be on your travel bucket list:

Shree Bhagatram, New Delhi

Baljees Restaurant, Shimla

Gurdas Ram Jalebi Wala, Amritsar

Jhama Sweets, Mumbai

Chingari, Pune

Narinder Sweet House, Kasauli

Here’s a simple gulab jamun recipe so you can try making this much-loved dessert yourself.

Ingredients:

• 100 gm milk powder
• 1/2 cup maida/flour
• 1/2 tsp baking powder
• 2 tbsp ghee
• Milk, as required, for kneading
• Ghee or oil, as required, for frying

For the sugar syrup:

• 2 cups sugar
• 2 cups water
• 2 cardamom
• 1/4 tsp kesar
• 1 tsp lemon juice
• 1 tsp rose water

Directions:

1. In a bowl, add the milk powder, maida, and baking powder and mix well.
2. Add 2 tbsp of ghee and mix.
3. Add milk slowly, and it will start to combine.
4. Do not knead the dough.
5. Cover it and let it rest.
6. In the meantime, take the sugar, water, cardamom, and saffron in a pan and stir over medium heat.
7. Keep stirring till it's sticky.
8. Then turn off the heat and add one spoon lemon juice and one spoon rose water.
9. Cover and set aside.
10. Start making small balls with the dough.
11. If you want to make mini gulab jamuns, make tiny balls.
12. Deep fry in ghee or oil until the balls turn golden brown.
13. Drain and transfer the balls into the hot sugar syrup.
14. Cover and let it rest for 2 hours, or until the balls have absorbed the syrup and doubled in size.
15. Serve warm.