Gulab Jamun Recipe (2024)

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Gulab Jamun Recipe with step by step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.

Gulab Jamun Recipe

Yay. It is jamun time. I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the elaborate description for jamuns.

Table of Contents

About Gulab Jamun Recipe

Gulab jamun is a milk-solid-based dessert from the Indian subcontinent that is popular in India, Nepal, Pakistan, the Maldives (where it is called gulab ki janu), Bangladesh, and Myanmar. It is also officially designated as Pakistans national dessert by the Pakistani government.

It's also frequent in countries with large populations of people of South Asian descent. Instead of khoya, modern recipes substitute for dry or powdered milk. To improve the flavour, it is frequently garnished with dried nuts such as almonds and cashews.

Method of Making Gulab Jamuns at Home

Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is.

These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core. I have one more version which is made with paneer will share it soon.

Similar Recipes,

Paneer Gulab Jamun Recipe
Bread Jamun
Kala Jamun

Ingredients for Gulab Jamun Recipe

Milk powder

Milk powder is used in making homemade gulab jamuns to get the proper texture.

Khoya

Homemade khoya or store bought khoya is easy way to make gulab jamun at home. it gives the right texture to the gulab jamuns and make it so soft and melt in mouth.

All Purpose Flour

All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of hard wheat (which has more gluten) and soft wheat is crushed together.

Rose Water

Rose water is used to balance off more highly flavorful spices, such as saffron, and to add a high note to mellower flavours.

Saffron

Against dull grains, a small pinch gives beautiful colour, perfume, and flavour. Desserts are another popular choice, and saffron may be used in any recipe that calls for vanilla, such as custards and biscuits.

Did you know you can make cakes out of gulab jamun, check out my gulab jamun cake and gulab jamun cake mix cake.

How to Make Perfect Soft Gulab Jamun at Home

Making gulab jamuns at home is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. Super delicious gulab jamun recipe which is so yummy and is really easy to make. It needs simple ingredients and taste so good. Perfect for parties. Fried milk balls soaked in a cardamom scented syrup is the ellaborate description for jamuns.

Making Sugar Syrup

Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.

Making Gulab Jamun Dough

I have shared three version of making gulab jamun dough in this recipe. You will be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Make sure the gulab jamun dough is soft and smooth. If you make your dough hard then the jamuns will be hard once fried and wont absorb the syrup.

Shaping Gulab jamuns

Take small portion of dough and shape it into a smooth ball without giving any pressure. If your dough is made the right way then your gulab jamuns will the smooth and even If your jamun ball is not smooth when shaping then it may crack when you fry them.

Frying the Gulab jamuns

Frying gulab jamuns is one of the most important part of making jamuns. You have to fry gulab jamuns low and slow till it gets golden in colour. This way the jamuns puff and gets cooked from inside out. if you fry gulab jamuns on high heat there are chances it might get brown on outside and inside will be undercooked.

Soaking Jamuns in Syrup

Your jamuns and syrup has to be hot or warm when you soak them. This way they absorb the syrup better. If you make your sugar syrup in advance, reheat them before adding fried jamun balls into it.

Serving gulab jamuns

Serve gulab jamuns hot, warm or cold. You can serve them with vanilla ice cream.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[emailprotected] and I’ll help as soon as I can.

Follow me onInstagram,Facebook,Pinterest,YoutubeandTwitterfor more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!!#YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHION INSTAGRAM!

📖 Recipe Card

Gulab Jamun | Gulab Jamun Recipe

Gulab Jamun Recipe with step by step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.

4 from 2 votes

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Ingredients

GULAB JAMUN RECIPE (USING MILK POWDER)

▢ 1 cup Milk Powder I used everyday
▢ 3 tbsp All Purpose Flour / Maida
▢ a pinch Baking Soda
▢ 1 tsp Ghee / Clarified Butter
▢ a pinch Salt a pinch
▢ 2 tbsp Curd / Yogurt You can use milk too
▢ Oil or Ghee for Deep frying
▢ 1½ cup Sugar
▢ 3 cups Water
▢ 1 tsp Cardamom Powder I used 4 cardamom pods
▢ ⅛ tsp Rose Water
▢ ⅛ tsp Saffron

GULAB JAMUN RECIPE (USING SOOJI)

▢ 2 cups Milk Powder
▢ 2 tbsp Unsalted Butter
▢ 3 tbsp Sooji / Rava (soaked in 2 tbsp milk)
▢ 2 tbsp All Purpose Flour / Maida
▢ 1 tsp Baking powder
▢ Milk as needed
▢ Oil or Ghee for deep frying
▢ Sugar - 2 cups
▢ Water - 3 cups
▢ Cardamom - 3 crushed optional

GULAB JAMUN RECIPE (USING KHOYA)

▢ 1 cup Khoya / Mawa (unsweetened)
▢ ¾ cup All Purpose Flour / Maida
▢ ½ tsp Baking Soda
▢ 500 grams Sugar
▢ 1 litre Water
▢ 4 pods Cardamom crushed

Instructions

Gulab Jamun with Milk Powder

▢
In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.
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Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.
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Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
▢
Now add in cardamom powder, saffron and rose essence. Mix well.
▢
Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks
▢
Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
▢
Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.
▢
Serve.

Gulab Jamun using Sooji

▢
Take sooji in a bowl, add milk and set aside for 5 mins.
▢
Take milk powder in a bowl. Add butter and rub it well.
▢
Now add in maida, baking powder, sooji mixure and rub it into the milk powder.
▢
Add milk slowly and knead to a soft dough.
▢
Now take sugar and water in a large pot and bring it to a boil. Boil for 5 to 6 mins till the syrup reaches sticky texture. Set aside warm.
▢
Now add cardamom if needed.
▢
Divide the milk powder mix into small balls and deep fry in medium hot oil till golden.
▢
Set aside to get warm.
▢
Heat the syrup till bubbly. Pour the hot syrup over the warm gulab jamuns. Set aside for 2 to 4 hours for the jamuns to get soft.
▢
Serve.

Gulab Jamun using Khoya

▢
Heat milk in a wide mouth vessel and bring it to boil...Let it boil for 30-40 mins until it gets thick..Stir often so that it doesn’t stick to the bottom of the vessel..
▢
The khoya should be little on the liquidy side. If it is looks curdled and rough, you can add it to the blender and make into a smooth paste, so the dough will be smooth and not rough. Now let the khoya cool down completely..
▢
Now add in baking soda and mix well..Add in flour and make into a very soft dough.Add a few spoons of milk if needed..
▢
Cover it with a damp cloth and set aside for 20-30 mins..
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Now knead the dough once and divide into equal portions..Make small balls out of it and set aside..
▢
Heat oil on a very low flame for deep frying..Add in the balls and fry on a low heat for 15 mins or until the jamuns gets nice colour...
▢
In the mean time while the jamuns are frying make sugar syrup..
▢
Take sugar in a kadai..Cover it with water and bring it to boil..
▢
Add in cardamom pods and mix well..Let it boil for around 5 mins until it reaches sticky consistency. If you take the syrup between your fingers the syrup should be sticky.
▢
Take the fried jamuns and immerse it in the sugar syrup...
▢
Let it soak for 2 to 3 hours before serving.
▢
Serve it with icecream or as it is..

Video

Notes

Mashing the paneer is the main step, so mash them till smooth.

Don't add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.

Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don't stir immediately, leave them for a min them stir so you don't break the balls.

The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.

Using milk powder is optional, but it enhances the taste and texture.

Add milk little at a time to make the dough. Don't pour all at once.

The dough has to be soft, hence the jamun will be soft.

Make the dough soft so there will be no cracks while rolling the jamun.

You can add saffron in syrup for best taste.

You can fry the jamuns in ghee or oil.

Nutrition

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Version 1: Gulab Jamun Recipe (using Milk powder)

Take all your ingredients

Sieve milk powder

with some maida

salt and baking soda

Version 2: Gulab Jamun Recipe (using Sooji)

1)Take sooji in a bowl.

2)Add little milk and set aside

3)Now it has absorbed all the milk.

4)Take milk powder in a bowl.

5)Add butter

6)Mix into the powder

7)Done

8)Add maida

9)Add baking powder

10)Mix well

11)Add sooji mix in

12)Rub it well

13)Add milk

14)Make it into a dough

15)Take sugar in a pot

16)Add water

17)Bring it to a boil. Cook till sticky consistency. Add cardamom pods and set aside.

18)You can add few drops of lemon juice as well.

19)Take a small portion of dough

20)Roll it into a smooth ball.

21)Deep fry on medium heat

22)Keep turning gently

23)Fry till golden

24)Drain

25)Add hot gulab jamuns to warm syrup. Or cool the jamuns and heat the syrup, and add cooled jamuns to boiling hot syrup.

26)Leave them to soak for 3 to 4 hours.

27)Serve

28)Soft and melt in mouth.

Version 3: Gulab Jamun Recipe (using Khoya)

Pictorial:

Take all your ingredients

take khoya in a bowl

add in baking soda

and your flour

mix well

add some milk and make into a dough

dough is done

cover it with a wet cloth..I used a clean towel

cut into equal sizes

all done

Meanwhile make sugar syrup..Take sugar in a kadai

mix well

add in cardamom

boil for 5 minutes until it reaches one string consistency

add in jamuns..At first they will sink to bottom and will slowly rise up

fry for few minutes

now it is getting jamun colour

drain it

add to syrup and mix well

whole jamuns are fried and soaking in syrup

Serve

Tips & Tricks

Mashing the paneer is the main step, so mash them till smooth.
Don't add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don't stir immediately, leave them for a min them stir so you don't break the balls.
The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.
Using milk powder is optional, but it enhances the taste and texture.
Add milk little at a time to make the dough. Don't pour all at once.
The dough has to be soft, hence the jamun will be soft.
Make the dough soft so there will be no cracks while rolling the jamun.
You can add saffron in syrup for best taste.
You can fry the jamuns in ghee or oil.

Frequently Asked Questions

Why my gulab jamuns turn hard, dense?

Gulab jamun dough has to be soft. So use enough moisture (milk) when making gulab jamun dough. If you don't add enough liquid in your dough then it may be tough which will result in hard and dense jamuns.

Why my gulab jamuns are too soft and break?

Too much raising agents like baking soda, baking powder or too much of paneer and khoya can result in too soft jamuns. Also don't make your jamun too soft. If you find the jamun dough is too soft to handle, sprinkle some extra flour and mix.

Why my gulab jamuns cracked?

The dough is too tough which created cracks in your jamun balls. These cracks will expand as they fry and further when they soak. So make sure your dough is soft.

How to Make Sugar Syrup for Gulab Jamuns?

Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.

How to Make Soft Gulab Jamuns?

Serving Suggestions

Serve hot Gulab Jamun as a dessert with vanilla ice cream at a party or as a sweet after a meal.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[emailprotected] and I’ll help as soon as I can.

Follow me onInstagram,Facebook,Pinterest ,Youtube andTwitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

FAQs

What is gulab jamun mix made of? ›

The Gulab jamun mix comprises of skimmed milk, maida, butter, rava, baking soda and cardamom. They are available in the market under many brand names.

Get More Info ›

What are gulab jamun balls made of? ›

It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour.

Read On ›

Is gulab jamun healthy or unhealthy? ›

Gulab jamun contains 35% carbohydrates, 11% protein, and 54% fat. It is a good source of selenium and biotin. Eat gulab jamun in moderation as it is high in calories, sugar, and saturated fats. Download the Hint app to track the number of calories consumed from gulab jamun.

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What is gulab jamun called in English? ›

Gulab Jamun literally translated to rose berries, while rose means gulab and jamun are deep purple colour berries. It is a milk-solid-based sweet from the Indian subcontinent, popular in India. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough.

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Why is gulab jamun so expensive? ›

On an average people spend 25 minutes to finish their main course and another 20 minutes for desserts. Gulab jamuns are served at an opportunity cost of main course for someone else on your table; making them expensive.

What does gulab jamun taste like? ›

What Does Gulab Jamun Taste Like? Gulab jamun is traditionally served warm, drenched in sugar syrup, and offers a milky sweet aroma coupled with a melt-in-the-mouth tenderness. Some people define its taste as raisin-like with a subtle spiciness from the cardamom and a floral aroma from the rose syrup.

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Do you eat gulab jamun hot or cold? ›

I suspect their popularity stems from their simple yet marvelous construction: little, fried balls of a milk-based dough that are soaked in a syrup scented with green cardamom, saffron, rose water, and other spices, served warm or at room temperature.

Learn More Now ›

Why do people eat gulab jamun? ›

Significance of Gulab Jamun in Indian Celebrations

Gulab Jamun is not just among the most popular Indian sweet dishes but an integral part of Indian culture and is often served during festivals and celebrations. It is a traditional dessert served during weddings, birthdays, and almost every festival.

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Can diabetics eat gulab jamun? ›

Gulab jamun is a popular dessert that originated in India and is made by deep-frying small balls of dough made from milk solids, such as khoya or paneer, and then soaking them in a sugar syrup. However, traditional gulab jamun can be very high in sugar, making it an unhealthy option for those with diabetes.

Keep Reading ›

Can I eat 1 gulab jamun everyday? ›

Eat Gulab Jamun in moderation.

If you go overboard with it, it will make a difference and will interfere with your health and cause inflammation as it consists of mailny simple carbohydrates! Once in a while, if you have had gulab jamun, do not feel guilty about it. Go, and do a bout of exercise!

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Can I drink water after eating gulab jamun? ›

Never drink water after eating jamun

Drinking water immediately after eating jamun is like inviting many health risks. Problems like diarrhea and indigestion may arise if one tops up jamun with water. It is advisable to quench your thirst only after 30 to 40 minutes after eating them.

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Do you fry gulab jamun in ghee or oil? ›

Traditionally ghee is used to fry the gulab jamuns. However you can also use oil. Alternately you can also add a few tbsps of ghee to the oil while you fry. This will give a similar flavour as the ghee fried gulab jamuns.

How long does gulab jamun take to soak? ›

2 Answers. You can leave your Gulab Jamun in sugar syrup for minimum 30 minutes to maximum as long as you wish. Before service you can bring Gulab Jamun to room temperature or you can even microwave and serve little warm.

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What to do to avoid cracks in gulab jamun? ›

Grease Your Palms: You must apply a little bit of melted ghee on your palms while making the jamun balls for the perfect shape. 5. Fix That Dough: "A pinch of arrowroot, corn flour or even baking powder is my go to ingredient while kneading the dough to ensure that the Gulab Jamuns don't disintegrate during frying."

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What does gulab jamun contain? ›

Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water & cardamom powder. It is a very famous Indian dessert & is enjoyed in most festive and celebration meals. Traditionally gulab jamun is made using khoya i.e milk solids as the main ingredient.

What is gulab jamun cake made of? ›

A gulab jamun mix has milk powder, maida and rising agents. To make this cake without a mix – add 1 cup of all purpose flour and 1/2 cup of unsweetened milk powder. The overall amount of flour + milk powder will be the same 1.5 cups as per the recipe.

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What is the formulation of gulab jamun premix? ›

DT1–Gulabjamun mix prepared from skim milk powder (Drum dried), Maida, Suji, Vanaspati and Baking powder in the ratio (50:20:10:18:2).

Find Out More ›