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When I jokingly mentioned turning gulab jamun into a boba drink on Instagram, I didn’t expect the internet to collectively lose its mind. But here we are—hundreds of DMs later—with a recipe that I can confidently say is worth every drop of hype: Gulab Jamun Boba.
This drink is floral, creamy, slightly spiced, and packed with that iconic chewy boba texture—basically gulab jamun in drinkable form. If you’re a fan of South Asian flavors and bubble tea, you’re about to fall in love.
Testing this recipe was a full-on adventure! Elara made it even more fun as my mini sous-chef. She helped stir the syrup, pick the prettiest glasses, and of course, taste-test every batch of boba. One version was “not-gulab jamun-y enough,” another “the boba wasn’t squidgy enough,” but the final one? She took a sip and literally didn’t stop until it was
Moments like these are why I love recipe testing at home. It’s chaotic, sticky, and sometimes messy—but always full of magic.
What is Gulab Jamun Boba?
Gulab Jamun Boba is a unique fusion drink that blends the flavors of traditional Indian gulab jamun (rose + cardamom + saffron + cinnamon) with the texture and format of a bubble tea. Instead of brown sugar syrup, I used a fragrant rose-saffron syrup to coat the boba, then layered it with cardamom–cinnamon infused milk and top it off with a fluffy cardamom cold foam.
The result? A dessert-drink hybrid that tastes nostalgic and totally new at the same time.
Tips & Substitutions
- No rose water? Sub with rose syrup or dried rose petals steeped in the syrup.
- Want it vegan? Use oat milk or coconut milk for the infused milk base and cold foam.
- Prefer it iced latte-style? Add a shot of espresso or chilled chai for a little bit of caffeine!
- Wanna keep it simple? Skip the cold foam all together!
Gulab Jamun Boba
- Total Time: 15
- Yield: 3–4 drinks 1x
- Diet: Vegetarian
Description
Ingredients
3/4 cup boba
Saffron Rose Syrup
- 1/3 cup (70 g) granulated sugar
- 2/3 cup water
- pinch saffron
- 1 tsp rose water
Cardamom Cinnamon Milk
Cardamom Cold Foam
- 1/3 cup heavy cream
- 1/4 cup milk
- 1 1/2 tbsp sweetened condensed milk (or 1 tbsp honey)
- 1/4 tsp ground cardamom
Instructions
In a small saucepan, add 3 cups of water and bring to a boil over high heat. Add boba once the water boils and simmer for 4 minutes. Drain the boba and wash under cold water, and set aside.
In the same saucepan, make the syrup. Add the sugar, water, saffron, and drained boba to the pot and bring to a boil. Simmer for 7 minutes, stirring often. Pour into a bowl and set aside.
In a small saucepan, add milk, cinnamon, cardamom pods, and salt and bring to a simmer. Turn off the heat and let it steep. Alternatively, you can heat the milk and spices in the microwave for 30 seconds- 1 minute and then let it sit for 10 minutes.
While the milk steeps make the cold foam. Add the cream, milk, sweetened condensed milk and cardamom to a small bowl and whisk until light and fluffy, about 3-4 minutes.
Strain the infused milk and set aside.
To assemble, add 3 heaping tablespoons of boba into the bottom of a tall glass. Swirl the boba in the glass so the syrup coats the sides of the cup. Fill the cup with ice and then add in 1/2 cup of the milk and top with additional milk if necessary, leaving a 1-inch top. Pour your cold foam over the milk until your glass is full. Garnish with rose petals if you like! Enjoy immediately.
Notes
You can refrigerate any leftover cooked boba in an air-tight jar for 2-3 days.
- Prep Time: 5
- Cook Time: 15
- Category: Drinks
