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Gulab Jamun Nut Bread is a delightful Indian-inspired dessert that’s infused with delicate flavors such as rose, cardamom, and saffron. This insanely delicious bread is eggless, easy to make and perfect for an Indian afternoon tea party, chai time, brunch, or holiday gatherings.

A loaf of Gulab Jamun Nut Bread sliced and topped with chopped pistachios and edible dry rose petals.

Gulab Jamun Nut Bread

Gulab Jamun is a widely popular Indian dessert that’s you’ll find at Indian celebrations, restaurants, parties, and festivals. This dessert consists of deep-fried dough balls soaked in a fragrant sugar syrup. The dough is typically made with mawa powder (milk powder), sooji (semolina), and flour.

The base of this recipe was inspired by my Vegan Banana Bread, Eggless Mawa Cake, and Almond Cardamom Cake. I included flavors commonly found in gulab jamun such as, rose, cardamom, and saffron.

If you’re craving gulab jamun, then here is a simpler way of making it without the labor of love. This Gulab Jamun Nut Bread is nutty, fragrant, and pairs perfectly with a hot cup of masala chai.

Why You’ll Love This Recipe

  • It’s DIVINE! – All the gulab jamun flavor in a nut bread. This irressistably delicious treat will keep you coming back for more.
  • Simple To Make – You don’t have to prepare dough balls or deep fry them to enjoy those gulab jamun flavors. It’s so easy to make this nut bread with ingredients you probably already have in an Indian household.
  • Chai Time Treat – If you’re having a tea party, or just having a couple of friends over for chai, make this bread as it pairs beautifully with chai, or even coffee.

Ingredients

Ingredients for Gulab Jamun Nut Bread.
  • White Flour – You’ll need regular all-purpose white flour.
  • Mawa (Milk) Powder – You need to use dry milk powder or mawa powder which can easily be found at the Indian grocery store or Amazon.
  • Sooji/Rava (Semolina flour) – Sooji is also known as semolina flour. It’s used to make Rava Dhokla. Make sure to use fine sooji which is found at the local Indian grocery store or Amazon.
  • Cardamom (Elachi) – You’ll need cardamom powder and 1 large green cardamom (premium quality) – crush before adding it to the gulab jamun syrup.
  • Saffron (Kesar) – Use good quality saffron. I like this Zaran Saffron which can be found on Amazon.
  • Rose Water – You can also find rose water at your local Indian grocery store, or Amazon.
  • Yogurt – Use whole milk yogurt, not dahi (Indian yogurt). The yogurt should be rich and creamy.

*See the recipe card below for full information on ingredients and quantities.*

Substitutions

  • Vegan – Swap the ghee, milk, and yogurt for their non-dairy alternatives.
  • Pistachios – You may use any combo of almonds, cashews, or pistachios. If you want to omit nuts, you may, but then this wouldn’t be a nut bread.

How to make Gulab Jamun Nut Bread

STEP 1 – Preheat Oven to 350 Degrees & Combine Dry Ingredients

  1. Combine Dry Ingredients in a medium bowl – white flour, sooji/rava (semolina flour), mawa powder (dry milk powder), ground cardamom, baking soda, baking powder, and salt (Image 1).
  2. Mix the dry ingredients and set aside (Image 2).
Combine all the dry ingredients in a bowl and mix.

STEP 2 – Combine Wet Ingredients

  1. Combine Wet Ingredients in a large bowl – whole milk yogurt, oil, ghee, sugar, and milk (Image 3).
  2. Use a whisk to mix well (Image 4).
Combine all the wet ingredients in a separate bowl and whisk.

STEP 3 – Prepare Batter

  1. Add Dry Ingredients to Wet in 2 batches. Do NOT over-mix the batter (Image 5).
  2. Mix batter until well combined (Image 6).
  3. Add Chopped Pistachios (Image 7).
  4. Gently fold the pistachios into the batter, being careful not to overmix (Image 8).
Add the dry ingredients to the wet and mix, then add pistachios, and fold the batter.

STEP 4 – Bake

  1. Transfer the batter to a greased loaf tray and use a spatula to level the top. Place the loaf tray into the oven at 350 degrees for 30 minutes, then reduce the temperature to 325 degrees and bake for 5-8 minutes. I baked my nut bread for 37 minutes (Image 9).
  2. Once done baking, the top should be golden brown. Perform a toothpick test by inserting a toothpick inside the nut bread making sure it comes out clean. Allow your cake to cool for 10 minutes. The bread should still be warm when you pour the gulab jamun syrup over it – see next step (Image 10).
Transfer the batter to a loaf pan and bake.

STEP 5 – Make Gulab Jamun Syrup (Chashni Syrup)

  1. Heat a small pot on medium heat and combine 1/2 cup sugar and 1/2 cup water. Gently whisk and heat up for 4-5 minutes until the sugar has dissolved (Image 11).
  2. Add 1 large crushed green cardamom, a pinch of saffron, rose water, and lemon juice. Adding lemon juice helps avoid crystalization and removes the impurities from sugar (Image 12).
  3. Boil for 2 more minutes and perform the Gulab Jamun Syrup Test – see below (Image 13).
  4. Strain the syrup. (Image 14)

Gulab Jamun Syrup Test

How to check if the syrup is ready?

Tip 1 – Once the syrup thickens slightly, test it for stickiness by placing a drop between your fingers.
Tip 2 – Also, check to see if the spoon lightly sticks to the side of the pot, if it does, the syrup is ready. Turn off the stove.

Make the Gulab Jamun Simple Syrup by boiling sugar, water, rose, cardamom, saffron, and lemon juice, then strain.

STEP 6 – Pour Syrup Over Bread & Garnish

  1. Remove the gulab jamun nut bread from the loaf pan and place it on a serving dish (Image 15).
  2. Use a toothpick to poke holes all over the nut bread (Image 16).
  3. Gently spoon 80% of the gulab jamun syrup all over the warm bread (Image 17).
  4. Garnish with 1 tablespoon of chopped pistachios and edible dry rose petals. Spoon the remaining syrup over the pistachios and rose petals so they stick. Slice and enjoy with hot masala chai (Image 18).
Poke holes in the cooled bread and pour the sugar syrup over the bread, then garnish with pistachios and edible rose petals.

Recipe Tips

✓ Batter – The batter will be thick and wet when it’s done. This is OK. Transfer the batter to the loaf pan. Also, do NOT overmix the batter

✓ Gulab Jamun Syrup – Once the syrup thickens slightly, check to see if it’s sticky by placing a drop between your fingers. Also, check to see if the spoon lightly sticks to the side of the pot, if it does, the syrup is ready.

Serving Suggestions

→ Gulab Jamun Nut Bread goes best with a hot cup of masala chai. It’s so good. Alternatively, this would also go well with a hot cup of coffee.

→ Pair this bread with a delicious Indian Afternoon Tea or an afternoon brunch.

A loaf of gulab jamun nut bread with a close up of a bread slice topped with pistachios and edible rose petals.

More Indian Fusion Dessert Recipes

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A loaf of Gulab Jamun Nut Bread sliced and topped with chopped pistachios and edible dry rose petals.
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4.93 from 13 votes

Gulab Jamun Nut Bread

By: Nisha Kapur
Gulab Jamun Nut Bread is a delightful Indian-inspired dessert infused with delicate flavors such as rose, cardamom, and saffron. This insanely delicious bread is eggless, easy to make, and perfect for an Indian afternoon tea party, chai time, brunch, or holiday gatherings.
Prep Time: 25 minutes
Bake Time: 37 minutes
Total Time: 1 hour 2 minutes
Servings: 10 slices

INGREDIENTS 

FOR GULAB JAMUN NUT BREAD

  • 1 1/8 cup all-purpose flour
  • 2 tbsp sooji/rava/semolina
  • 1/2 cup mawa/milk powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cardamom powder
  • 1/2 cup whole-milk yogurt
  • 1/3 cup oil
  • 1 tbsp ghee, melted
  • 6 tbsp sugar
  • 1/4 cup whole milk
  • 1/3 cup pistachios, chopped

FOR GULAB JAMUN SYRUP

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 large green cardamom, crushed
  • few strands saffron
  • 1 tsp rose water
  • 1 tsp lemon juice
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INSTRUCTIONS 

  • Preheat Oven to 350 Degrees & Combine Dry Ingredients in a medium bowl – white flour, sooji/rava (semolina flour), mawa powder (dry milk powder), ground cardamom, baking soda, baking powder, and salt. Mix the dry ingredients and set aside.
  • Combine Wet Ingredients in a large bowl – whole milk yogurt, oil, ghee, sugar, and milk. Use a whisk to mix well.
  • Prepare Batter. Add Dry Ingredients to Wet in 2 batches. Do NOT overmix the batter. Mix batter until well combined. Add Chopped Pistachios. Gently fold pistachios into the batter. Do NOT overmix.
  • Bake. Transfer the batter to a greased loaf tray and use a spatula to level the top. Place the loaf tray in the oven for 30 minutes, then reduce the temperature to 325 degrees and bake for 5-8 minutes. I baked my nut bread for a total of 37 minutes. Once done baking, the top should be golden brown. Perform a toothpick test by inserting a toothpick inside the nut bread making sure it comes out clean. Allow your cake to cool for 10 minutes. The bread should still be warm when you pour the gulab jamun syrup over it – see next step.
  • Make Gulab Jamun Syrup. Heat a small pot on medium heat and combine 1/2 cup sugar and 1/2 cup water. Gently whisk and heat up for 4-5 minutes until the sugar has dissolved. Add 1 large crushed green cardamom, a pinch of saffron, rose water, and lemon juice. Adding lemon juice helps avoid crystalization and removes the impurities from sugar. Boil for 2 more minutes.
    TIP – Once the syrup thickens slightly, check to see if it's sticky by placing a drop between your fingers. Also, check to see if the spoon lightly sticks to the side of the pot, if it does, the syrup is ready. Turn off the stove. Strain the syrup.
  • Pour Syrup Over Bread & Garnish. Remove the gulab jamun nut bread from the loaf pan and place it on a serving dish. Use a toothpick to poke holes all over the nut bread. Spoon Gulab Jamun Syrup. Gently spoon 80% of the gulab jamun syrup all over the warm bread. Garnish with 1 tablespoon of chopped pistachios and edible dry rose petals. Spoon the remaining syrup over the pistachios and rose petals so they stick. Slice and enjoy with hot masala chai.

NOTES

✓ Batter – The batter will be thick and wet when it’s done. This is OK. Transfer the batter to the loaf pan. Also, do NOT over mix the batter
✓ Gulab Jamun Syrup – Once the syrup thickens slightly, check to see if it’s sticky by placing a drop between your fingers. Also, check to see if the spoon lightly sticks to the side of the pot, if it does, the syrup is ready.

Nutrition

Calories: 272kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 222mg | Potassium: 178mg | Fiber: 1g | Sugar: 21g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

Additional Info

Course: Dessert
Cuisine: Indian Fusion
Diet: Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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4.93 from 13 votes

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56 Comments

  1. Hello,
    That recipe looks rather good!
    I gave it a go, but the bread didn’t turn out soft and the colour was a bit darker than yours.
    I baked it at the same temperature in a fan oven for thirty minutes.

    Reply

    1. HI Shikha – I’m sorry about that. As you mentioned, you used a fan oven. I looked up what that was and here are some pros and cons:
      Pros and ConsFaster cooking:
      Food cooks about 10 to 25 percent faster.
      Lower heat needed: You usually set the temperature about 25°F (15°C to 20°C) lower than a standard recipe says.
      Crispy food: Great for roasting meats and baking multiple trays of cookies.
      Drying risk: Fast moving air can dry out delicate cakes if you are not careful.

      I think this explains what happened. Perhaps you can try again and bake 25 degrees lower and I’d check the nut bread at the 15 minute mark, 20, and then 25.
      Let me know if you try that.
      Nisha

      Reply

    1. HI Mary, The reason I said not to use dahi is because it tends to be a little more watery compared to store-bought whole milk yogurt. You can go ahead and use whole milk dahi and it should be okay, but please use the part that’s thick (on top), not the watery part. Let me know how it goes. Thanks.

      Reply

  3. This turned out great taste wise but my loaf sank in the middle. I did not open the oven until 30 minutes were up, at which point it was done – the sides were browning and even the center passed the toothpick test. I’m thinking of what adjustments to make for next time. 1 tsp baking soda felt like a bit on the high side and I thought of reducing that, but maybe you need more for an eggless recipe? I also used roasted upma rava which is coarser than sooji; could that be causing it? Or I can try wrapping the sides of the pan in foil and see if that helps it bake evenly.

    Any tips would be appreciated. Thanks for a great and easy recipe

    Reply

    1. HI – I’m glad you enjoyed the taste – sorry the loaf sank in the middle. I’d check to make sure your baking soda and baking powder are not expired. I would not overmix the batter once you combine the wet and dry ingredients. Fyi – this recipe is eggless. I don’t think rava would cause the loaf to sink. Please check out the two points I mentioned and let me know if you try again. Thanks!!

      Reply

    1. HI Emcee. Once the nut bread is made, you can wrap it in plastic and store it in an air-tight container in the fridge. I wouldn’t leave it outside if it’s warm. I would 3-4 days in the fridge, you can warm it up before serving.

      Reply

  7. 5 stars
    Tested it out as soon as I saw the recipe as I had all the ingredients just lying around. It turned out SO good, a gentle mix between a cake and a bread and I was shocked that it did in fact taste EXACTLY like gulab jamun- genius!!
    So easy to make and excellent results, I will definitely be trying it out again!

    Reply

  8. 4 stars
    is the loaf supposed to rise to top of pan? mine only rose halfway so wondering where I went wrong. Used amount of ingredients as directed.

    Reply

    1. HI Parminder, No, it is not. There are no eggs in here. This recipe is more bread-like rather than cake-like. Hope you enjoy it. Once you add the syrup and let it sit, the flavor and texture are on point.

      Reply

    1. Hi, I would stick with regular whole milk yogurt since it’s not as thick as Greek. No, you need sugar in this recipe. You can try it with maple syrup, but it hasn’t been tested.

      Reply