Name: Creamy Curd Gulab Jamun: A Delightful Indian Dessert Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 kg Yogurt (hung curd (strain yogurt in cheesecloth for 4-5 hours to remove excess whey)); 150 gm All-Purpose Flour (maida); 0.5 tsp Baking Powder; 500 ml Vegetable Oil (for frying); 400 gm Sugar; 400 ml Water; 1 tsp Cardamom Powder (elaichi); 1.5 strands Saffron Strands

Creamy Curd Gulab Jamun: A Delightful Indian Dessert Recipe

muktisahay

UpdatedJuly, 2025

1 hour

1020 reads

4 from 4 votes

North Indian

About Creamy Curd Gulab Jamun: A Delightful Indian Dessert Recipe

Indulge in the rich, creamy texture of our Curd Gulab Jamun, a unique twist on the classic Indian dessert. These melt-in-your-mouth dumplings, made with hung curd (yogurt), offer a subtly tangy flavor that complements the sweet, aromatic sugar syrup. Perfect for festivals or a special treat.

Unlike traditional Gulab Jamun, the addition of curd creates an exceptionally soft and tender interior. The fragrant cardamom and saffron-infused syrup elevates this dessert to a truly unforgettable experience. Prepare to be amazed by the simple yet exquisite results!

This recipe provides clear instructions and helpful tips for achieving perfectly golden-brown, syrup-soaked Gulab Jamun every time. Get ready to impress your family and friends with this elevated take on a beloved classic!

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Recipe Time & More

Prep30

Cook30

Total1

Calories782 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

For the Gulab Jamun

▢ 1 kg Yogurt hung curd (strain yogurt in cheesecloth for 4-5 hours to remove excess whey)
▢ 150 gm All-Purpose Flour maida
▢ 0.5 tsp Baking Powder
▢ 500 ml Vegetable Oil for frying

For the Syrup

▢ 400 gm Sugar
▢ 400 ml Water
▢ 1 tsp Cardamom Powder elaichi
▢ 1.5 strands Saffron Strands

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Instructions

Prepare the Hung Curd

Hang the yogurt in a muslin cloth or cheesecloth for 4-5 hours to drain excess whey. This creates a thicker, creamier curd.

Make the Gulab Jamun Dough

In a large bowl, gently combine the hung curd, all-purpose flour, and baking powder. Mix until just combined; do not overmix.

Fry the Gulab Jamun

Heat the vegetable oil in a deep pan or kadai over medium heat. Once the oil is hot (a small piece of dough should sizzle immediately), carefully drop small spoonfuls of the dough into the hot oil, ensuring not to overcrowd the pan.
Fry the Gulab Jamun until they are a deep golden brown, turning occasionally for even cooking. Remove and drain on paper towels.

Make the Saffron Cardamom Syrup

In a separate saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Continue to simmer until the syrup reaches a two-string consistency (when a small amount is lifted with a spoon, it forms two thin threads).
Remove from heat and stir in the saffron strands and cardamom powder.

Soak and Serve

Gently add the fried Gulab Jamun to the warm syrup. Allow them to soak for at least 2 hours, or preferably overnight, to allow the syrup to fully permeate the dumplings. Serve warm or at room temperature.

Recipe Notes

Expert Tips for Perfect Curd Gulab Jamun

For extra creamy Gulab Jamun, use full-fat yogurt.
Don't overmix the dough; a slightly lumpy texture is fine.
Fry the Gulab Jamun in batches to maintain the oil temperature and ensure even cooking.
Soaking the Gulab Jamun for longer will result in a richer, more flavorful dessert.