These classic, delicious, and melt-in-mouth Gulab Jamun Cookies are made with some simple ingredients. These festive cookies don’t only look pretty but taste heavenly too.
Imagine Indian dessert flavors in a cookie version. Sounds exotic, isn’t it?
This quick and easy-to-make cookie recipe takes only 25 minutes from start to finish when made from scratch. So this festive season, bake these adorable cookies to impress your friends and family!
On this page, you will find all the tips, tricks, and variations along with the step-by-step picture and video recipe to help you make perfect Gulab Jamun Cookies each time.
About Gulab Jamun Cookies
The cookie version of gulab jamun tastes really delectable, because these beautiful cookies are brimming with Indian mithai flavors such as cardamom, saffron, and rose water.
Bake this gulab jamun cookie recipe, and your entire kitchen would be filled with the aroma of the buttery warm smell of freshly baked cookies. It smells incredibly good!
Indian dessert flavors taste very good in baked cookies, and these indian fusion cookies cookies are no exception. They have a melt-in-mouth, buttery and crispy texture similar to . We are talking about the spot-on gulab jamun flavors in cookie form.
I have made gulab jamun mix from scratch, but you can also replicate the same recipe using readymade premix. For precise instructions, follow the recipe instructions to use the gulab jamun mix in the recipe card on this page.
Enjoy these eggless Gulab Jamun Cookies as a sweet snack with a cuppa chai or you can also serve it in an after-meal dessert platter along with some rasmalai, rajbhog, Saffron Rice Kheer, and gulab jamun cookies, malai ladoo, and shahi tukda.
The gulab jamun cookies are made with some basic ingredients which are pretty much everything you will have in your kitchen pantry. These ingredients are milk powder, flour, sugar, butter, baking powder, baking soda, milk, and flavorings.
Just like or any other , these gulab jamun cookies are a perfect treat for Diwali, Holi, or any other festivals and special occasions. Not only during Indian festivals, you can also gift them to your friends and family during Christmas or any other Holiday season.
Gulab Jamun Cookies
✔ are laden with Indian dessert flavors.
✔ are egg-free and easy to make
✔ make the ideal festive treat
✔ are made from scratch
✔ perfect for gifting
✔ are buttery crisp with amazing flavors
✔ are not too rich yet very delicious
✔ make a great homemade edible gift for friends and family.
✔ are a wonderful festive addition to your holiday cookie box
Gulab Jamun Cookies Ingredients
To bake gulab jamun cookies at home you will need 2 sets of ingredients — one for cookies and the other for filling. These Ingredients follow.
Ingredients For Gulab Jamun Cookies
Milk Powder – It is the star ingredient of this recipe. So use any good quality milk powder for making these cookies. It adds richness and creaminess to these cookies. Any of your favorite brands can be used here. Just remember the milk powder shouldn’t be skimmed, because it would ruin the taste of these cookies.
Flour – Since gulab jamun mix and original gulab jamun dough have some all-purpose flour aka maida, I have used the same. You can swap the recipe with whole wheat flour, but the cookies would have a darker color and would turn out a little denser.
Leavening agents – You will need baking powder and baking soda for making these cookies.
Semolina – A little bit of semolina aka rava/suji is added to the gulab jamun mix. Adding semolina gives it a slightly crumbly texture.
Sugar – For this recipe, I have used powdered or icing sugar, but you can also use granulated white sugar. Muscovado or raw brown sugar can also be used, but the result won’t be the same as the brown sugar would bake the softer cookies.
Butter – Instead of salt, I used salted butter for baking these cookies. You can also use unsalted butter to bake these cookies. If using unsalted butter, then add ⅛ teaspoon of salt to the dough. You can also replace butter with ghee.
Milk – A little bit of milk is needed for making dough. I have used whole milk here, but you can also use semi-skimmed milk here.
Flavorings – Saffron strands & cardamom powder are used for flavoring the cookies. You can also use rose water for the dough.
Toppings – I have garnished cookies with dried rose petals and crushed roasted pistachios.
Ingredients For Filling
Melted white chocolate – I have used saffron, cardamom, rose petals, and melted white chocolate. You can get recipe here.
Milk Powder – Use any brand of milk powder to make a filling.
Cream – You can use fresh cream or even malai here.
Cardamom Powder – A little bit of cardamom powder is added to enhance the flavor of the filling. Cardamom essence can also be used here.
Rose/Kewra Water – You can choose either rose or kewra water to make the filling. Kwara or rose essence can also be used for flavoring.
Nuts – I have used a mix of chopped almonds, pistachios, and cashews.
Garnish - I have decorated these rolls with chopped pistachios and dried rose petals. You can also decorate them with edible silver/golden leaves or desiccated coconut.
Nuts - I have only garnished the burfi rolls with chopped nuts. If you like the crunchy nutty texture in your burfi, then you can also add your favorite chopped nuts to the burfi mixture.
Gulab Jamun Cookies with different fillings – You can also fill these cookies with Dulce de Leche, condensed milk, or simply with melted chocolate.
Gluten-free Gulab Jamun Cookies – To make gluten-free gulab jamun cookies, you can replace all-purpose with an equal amount of gluten-free all-purpose blend. Follow the rest of the recipe.
More Delicious Cookies you might love are: Linzer cookies, Eggless Coconut cookies, Cream Cheese cookies, Lemon White Chocolate cookies, 3-Ingredient Eggless Nutella cookies, Peanut Butter Banana Oatmeal cookies, Thumbprint Cookies, and 3 Ingredient Almond Flour cookies.
Tips, Tricks, and Variations to make Best tasting gulab jamun cookies
Gulab Jamun with Premix - If you don’t want to make a gulab jamun mix, then you can also use any of your favorite gulab jamun PREMIX. I have given the exact instructions in the recipe card to use gulab jamun premix in this recipe.
**Temperature - **Baking time may defer depending on the different oven temperatures and thickness of the cookies. So keep an eye after 10 minutes.
Arrange – These cookies tend to expand a little while baking, so keep at least 1-inch gap in each cookie.
Dough – For some reason, if you have accidentally added a bit more milk and the dough is a bit soft or buttery, then you can add 1-2 tablespoons of all-purpose flour to adjust the consistency of the dough.
Sweetener – These cookies are not overly sweet. However, if you prefer sweeter cookies, then feel free to add more sugar.
Storage – To store, place the cookies in an air-tight container. They stay good for one day at room temperature and about 7-8 days in the refrigerator. The unfilled cookies stay fresh for up to 1 week.
Nuts – You can also add chopped nuts to the cookie dough if you want a nutty crunch in the cookies.
How to store Gulab Jamun Cookies
Once cooled, these unfilled gulab jamun mix cookies can be stored at room temperature in a sealed air-tight container. They stay fresh for up to 1 week. The filled cookies stay fresh for 1 day at room temperature. To store them for a longer period, refrigerate them for up to 8-10 days.
How to freezing Gulab Jamun Cookies
You can freeze both baked and unbaked cookies.
To freeze the unbaked gulab jamun cookie dough, shape them into cookies and freeze them in a single layer for 3-4 hours. Then transfer frozen cookies to a ziplock bag and freeze them for up to 3 months. When you want to bake, simply thaw the cookies for 1 hour and bake as directed.
To freeze the dough, press it into a thick disk and then cover it in plastic wrap and freeze. When you want to bake the cookies, thaw the dough overnight in the refrigerator.
To freeze leftover filled gulab jamun cookies, you need to tightly wrap each cookie separately in plastic wrap first. Then place the wrapped cookies in a ziplock bag and remove excess air and then freeze for up to 3 months. Or freeze them in a freezer-safe container. Before serving, keep them at the kitchen counter for 30-40 minutes to let them come to room temperature.
Can I bake Gulab Jamun Cookies in advance?
Yes, you can surely bake these cookies 5-6 days ahead. Wrap them tightly, and store them at room temperature. When you want to eat, fill the gulab jamun cookies with the filling and sandwich them.
How to make Gulab Jamun Cookies with premix?
Making Gulab Jamun Cookies with premix flour is very simple. To make this recipe, replace milk powder, all-purpose flour, baking powder, and baking soda with a premix. The rest of the recipe will be the same.
Gulab Jamun Cookies (Step-by-step photo instructions)
Make Gulab Jamun Premix
- To make the gulab jamun premix, add milk powder, refined flour, semolina, baking powder, and baking soda to a bowl. Whisk well to combine. Gulab jamun mix is ready. TIP: You can also use this mix for making gulab jamun.
How to Make Gulab Jamun Cookies
- In a large mixing bowl add the gulab jamun mix (or about 200 grams if using store-bought premix), saffron strands, cardamom powder, and powdered sugar. Now add the butter and mix everything well using a spatula. After that, mix it with the hands till everything is well combined and holds shape.
- Now, slowly add the milk and knead well to make a soft and smooth dough. Keep the dough aside for about 10 minutes.
- Line a baking tray with parchment paper and preheat the oven to 170°C/ 338°F for 10 minutes. Now slightly knead the dough again. You can add 1-2 teaspoons of more milk if the dough has become tight. Now pinch out the small portion (about 1 tablespoon) from the dough. Roll it between your palms to make a smooth round ball and then slightly flatten it to give a cookie shape.
- Shape all cookies and arrange them on the prepared baking tray, about 1 inch apart from each other. Top each cookie with crushed pistachios and dried rose petals. Press down the toppings using the fingers and bake for about 10-11 minutes at 150°C/300°F or until the edges turn slightly golden. Remove them from the oven and let them cool in the pan itself for about 5 minutes. At this point, cookies will be slightly soft, so don't touch them. After that, transfer the cookies to a cooling rack to cool completely.
- To make the filling, add milk powder to the melted white chocolate. Mix well to combine. cardamom powder Slowly add cream (malai) to make a thick & runny batter.
- Also, add rose/kewra water and mix. Add chopped nuts and mix well. We need a thick and pouring consistency filling. Transfer the filling to a piping bag. This mixture would thicken after resting, so if you are making it to use later, add more cream to get the slightly thick yet pouring consistency filling.
- After cooling, the gulab jamun cookies are ready to fill and sandwich together. To fill, take a cooled gulab jamun cookie and invert it upside down. Now pipe or spoon the prepared milk powder and chocolate mixture on top of it. Top with another gulab jamun cookie to sandwich the filling in the center. You can serve them as it is, or roll the sides on crushed roasted pistachios and coat them all around the sides.
- Serve as a dessert or store. To store, place these cookies in a parchment paper-lined air-tight container and store them at room temperature for 1 day. Or refrigerate for up one week days. Non-filled cookies will stay fresh for up to 1 week when stored in an air-tight container at room temperature.