Gulab Jamun (2 pcs)
Warmth soaked in rose
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is Gulab Jamun made of?
The soft dumplings are made primarily from khoya(reduced milk solids) and a small pinch of flour for binding.
Is the dessert served warm or cold?
We traditionally serve our Gulab Jamun warm, which provides the best texture and enhances the aromatic syrup.
Does this dessert contain gluten?
Yes, a small amount of wheat flour is used in the dough to hold the milk solids together.
Are there nuts inside the dumplings?
The dumplings themselves do not contain nuts, though they are often garnished with crushed pistachios.
How sweet is this dessert?
It is quite rich and sweet, as the fried dumplings are thoroughly soaked in a thick, fragrant sugar syrup.
About Gulab Jamun (2 pcs)
Gulab jamun is the warm, dark, syrup-soaked dessert at the heart of Indian celebration, served at weddings and festivals across the subcontinent. The dumplings are made from khoya, milk reduced slowly until it becomes a soft solid, and the name nods to the rose water (gulab) in the syrup that surrounds them. It is the richest of our three sweets and the only one served warm, which is part of what sets it apart from the chilled Bengali desserts beside it on the menu.
At BHARAT we make it the slow way. The khoya dumplings are bound with only a small pinch of flour, shaped by hand, and deep-fried gently at a lower temperature so the centre cooks through before the outside turns its deep brown, which keeps them soft rather than hard-crusted. They then rest in a sugar syrup scented with rose water and freshly crushed green cardamom, with no artificial flavouring, until the syrup has worked its way to the middle. The masalas and the dessert work alike are done in-house by our chef from Uttarakhand, and the dish is vegetarian and pork-free, though the flour binder means it is not gluten-free.
A portion is two dumplings, served warm in their syrup as the texture is best that way. They are noticeably sweeter and heavier than our rasgulla, the difference being that these are fried and brown and steeped in a thick syrup, where rasgulla stays white and light. It is the natural close to a full North Indian meal.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Desserts menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.