ROTI GULAB JAMUN

There’s something deeply soulful about gulab jamun. The way it sits, plump and golden, steeped in fragrant syrup, ready to dissolve with every bite. But what if I told you that the essence of this beloved dessert could be captured with a humble, unexpected hero from last night’s dinner table? Yes—roti. That staple of countless meals transformed into the most wonderful mithai.

This innovative twist on tradition will blow your mind. Soft pieces of leftover roti, mixed with a few pantry staples, deep-fried to golden perfection and then dunked in a fragrant sugar syrup infused with saffron. What emerges is not just a clever way to reduce food waste, but a sensory experience. The roti adds a depth, a subtle grainy texture and a whisper of whole wheat nuttiness that balances the floral sweetness of the syrup. The result is surprisingly complex, yet comfortingly familiar.

Serve them warm with a drizzle of syrup and perhaps a sliver of pistachio or silver leaf if you’re feeling celebratory. Each bite is soft, syrup-laden and completely satisfying and makes you marvel at the transformation of the everyday into the extraordinary. This isn’t just a dessert. It’s a dialogue between old and new, between resourcefulness and indulgence. A gentle reminder that sometimes, the most decadent things can emerge from the most humble beginnings. Whether you’re looking to repurpose leftovers or simply craving something unique yet deeply rooted in tradition, these roti-based gulab jamuns are a quiet revelation. And trust me, the syrup-sticky fingers? Totally worth it.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Easy to make
• Uses staple pantry ingredients
• Indulgent
• Reduces food waste
• Perfect for festivals

INGREDIENTS USED IN ROTI GULAB JAMUN

• ROTI

Roti is used as a main ingredient to form the dough balls that are later fried and soaked in sugar syrup. Instead of using khoya (milk solids), blended roti is used to make the dough. It’s a smart way to reuse leftover or stale roti to avoid waste and turn it into a dessert. When mixed with milk, the roti softens and binds into a pliable dough that can be shaped and fried. The soft, porous texture of blended roti allows it to soak up the sugar syrup nicely, making the jamuns juicy and sweet.

• MILK

Milk is an important ingredient in gulab jamun, adding moisture and richness to the dough. Typically, you would use milk to enhance the texture and flavor of the gulab jamun. It helps in achieving a soft, tender dough and complements the traditional gulab jamun flavours, which often include cardamom and rosewater. I use this milk for my recipes.

• MILK POWDER

Milk powder plays a crucial role in the preparation of roti gulab jamun. It enhances the dairy flavor, giving the gulab jamun that authentic khoya taste, makes the dough creamier and richer and prevents the gulab jamuns from becoming too dry or crumbly. Milk powder provides protein and fat, which helps in browning during frying and also contributes to the soft, spongy structure when soaked.

• GHEE

Ghee gives the gulab jamun a distinct aroma and rich taste that enhances the overall flavor profile and brings out a traditional, authentic Indian dessert taste. It makes the dough softer and smoother, prevents it from becoming dry or too sticky and helps in shaping without cracks.

• CARDAMOM POWDER

Cardamom is the heart of roti gulab jamun infusing the dessert with its signature warm, sweet-spicy aroma that’s essential to the flavor profile of traditional gulab jamun. In this recipe, ground cardamom is mixed into the dough, allowing its bold, fragrant notes to permeate each bite.

• BAKING POWDER

Baking powder is a chemical leavening agent that releases carbon dioxide when it reacts with moisture and heat. It makes the gulab jamun light and spongy and prevents them from becoming dense or rubbery after frying and soaking in sugar syrup.

• SUGAR SYRUP

The sugar syrup is absolutely essential in roti gulab jamun. It’s what transforms the fried dough into a sweet, juicy dessert. The most obvious feature is it provides sweetness and without the syrup, the gulab jamun would be dry and bland. It makes the gulab jamun soft, tender and melt-in-the-mouth. It also acts as a preservative and the sugar concentration in the syrup helps prevent microbial growth, allowing the gulab jamuns to stay fresh longer when stored properly.

EQUIPMENTS USED IN ROTI GULAB JAMUN

This recipe requires very minimal equipment.

Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and essential to measure ingredients with precision.

I have used the Morphy Richards blender to blend the rotis, a kadhai to deep-fry the gulab jamun and a pan/saucepan to make the sugar syrup.

TIPS TO KEEP IN MIND WHILE MAKING THE ROTI GULAB JAMUN

1. Blend the rotis to a fine powder so that it is easier to combine all the ingredients and make a soft dough.
2. Shape the gulab jamuns into smooth balls or logs without any cracks. This prevents the dough from over absorbing the oil while frying.
3. Fry the dough on the lowest heat possible. This ensures that the gulab jamun is evenly cooked from the inside as well without getting too much colour on the outside.
4. Soak the gulab jamuns in warm sugar syrup and cover and rest for 5-6 hours or overnight so the gulab jamuns can soak in the moisture and soften to achieve a melt-in-the-mouth texture.

RELATED RECIPES FROM THE BLOG

1. EGGLESS GULAB JAMUN CHURROS 
2. NO OVEN GULAB JAMUN CUPCAKES 
3. GULAB JAMUN CAKE

ROTI GULAB JAMUN

 

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Ingredients

• 2 rotis
• ¾ cup milk powder
• ⅛ tsp cardamom powder
• ½ tsp baking powder
• 1 tbsp ghee, melted
• ¼ cup milk
• FOR THE SUGAR SYRUP
• 1 cup castor sugar
• 1 + ½ cup water
• 8-10 saffron strands
• FOR THE GARNISH
• ¼ cup whipped cream
• 1 tbsp rose syrup
• 1 tbsp pistachios, chopped
• Silver leaf

Instructions

1. For the gulab jamun, tear the roti into small pieces and blend it into a fine powder.
2. Transfer the roti crumbs to a bowl and add the milk powder, cardamom powder, baking powder, ghee and milk to it.
3. Make a soft and smooth dough by kneading all the ingredients.
4. Shape the dough into small cylindrical shape and make sure there are no cracks on the surface.
5. Fry the gulab jamun in hot oil on the lowest heat until golden brown.
6. For the sugar syrup, add the sugar and water to a pan and cook on medium heat till the sugar dissolves completely.
7. Add the saffron strands and let it infuse in the syrup while cooking it on medium heat while the syrup thickens.
8. Add the fried gulab jamuns to the sugar syrup and let it soak for 5-6 hours or preferably overnight.
9. Cut the soaked gulab jamun lengthwise from the centre making sure to not cut all the way through.
10. Add the rose syrup to the whipped cream and mix well. Transfer it into a piping bag and pipe the cream in the centre of the gulab jamuns.
11. Garnish with chopped pistachios and silver leaf. Serve with a little sugar syrup and enjoy!

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If you like my Roti Gulab Jamun recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!