Gulab Jamun Recipe

Gulab Jamun is a delicious dessert made with khoya (milk solids). This dish is juicy and melts in your mouth. It is one of the most loved sweets across India and is often served during festivals like Eid, Diwali, weddings, and special occasions. It’s a wonderful way to add a sweet touch to any celebration. Follow the step by step instructions to make perfect Gulab Jamun.

You can easily make this delightful dessert at home. Whether you serve it warm or chilled, it’s always a hit. This recipe is simple to follow and perfect for both beginners and experienced cooks. It’s the kind of dessert that everyone will love, and once you try it, you’ll want to make it again and again.

Jump to:

• About Gulab Jamun
• Gulab Jamun Ingredients
• How to make Gulab Jamun Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Gulab Jamun

Gulab Jamun is a classic Indian dessert made with khoya, flour, and a pinch of cooking soda. The name “Gulab” means rose, and “Jamun” refers to a berry. It is known for the sweet’s round shape and rose-like flavor. The syrup, flavored with rose essence and cardamom, adds a lovely aroma and sweetness to the jamuns.

The dough is soft and spongy, thanks to khoya with cooking soda. When fried and soaked in syrup, the jamuns become juicy and melt in your mouth. It’s a dessert that brings people together and makes any celebration special. It’s has a perfect blend of textures and flavors that keeps you coming back for more.

Gulab Jamun is not only delicious but also easy to make. This recipe is made with basic ingredients and simple steps. It’s a quick and easy recipe to make. The jamuns absorb the syrup well and give a soft, juicy, and irresistible taste. It’s a timeless dessert that’s enjoyed by people of all ages, whether served at weddings, festivals, or a cozy family dinner. 

Gulab jamun is one of the easiest and best sweets that you can make for any occasion. Trust me, I haven’t tried gulab jamun using readymade jamun mix also, I have seen amma making them during my school days and I remember once shaping the balls, that’s it.

Last Diwali, when I posted this bread jamun I had many requests to post khoya gulab jamun recipe Now readymade khoya is easily available in many brands but my mind is already set so it is going to be homemade khoya. I made khoya the previous day and refrigerated it, the next day I made this khoya gulab jamun and clicked it too. These jamuns came out perfect and tastes delicious.

Gulab Jamun Ingredients

• Khoya – It gives jamun the richness, creamy mouthfeel, and authentic taste. Using fresh, soft khoya gives a light and melt-in-the-mouth texture.
• Maida – gives the dough structure and prevents the jamuns from breaking during frying. It also adds a slight chewiness to balance the softness.
• Water – For dissolving the sugar and to form the syrup. Using clean, filtered water helps keep the syrup clear and smooth.
• Cooking soda – It helps make the dough light and airy, so the jamuns turn out soft, spongy, and absorb the syrup well.
• Sugar – Used for preparing the sugar syrup for soaking the gulab jamuns. It adds the right amount of sweetness that complements the rich dough.
• Saffron strands – Adds a pleasant aroma, a mild earthy flavor, and a beautiful golden tint to the syrup, enhances both flavor and look.
• Rose essence, cardamom powder– Adds a floral fragrance, gives the jamun a warm authentic flavor, and lifts the entire flavor profile beautifully.
• Oil or Ghee – Used for deep frying the jamuns until they are evenly golden. Ghee gives a richer flavor, while neutral oil keeps the jamuns lighter. You can use either depending on your preference.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun
• Dry Jamun

Why This Recipe Works

• This recipe is made with simple and minimal ingredients.
• It gives soft, juicy, melt-in-the-mouth gulab jamuns.
• It’s a quick and easy recipe to make.
• Great for festive occasions, celebrations or special desserts at home.
• It is a flavorful and rich dessert.
• It can be customized with nuts for a richer version.
• Ideal for festive gifting and stays good for a couple of days.

How to make Gulab Jamun Step by Step

1.Take khoya in a bowl, mash it well. If you have refrigerated it, bring it to room temperature first then proceed. Add maida, cooking soda and mix well.

2.Add water little by little and gather together to form a dough, it will be slightly sticky. No need to knead it just gather them together to form a dough. Pinch a small ball and roll smoothly. Don’t apply pressure while rolling and also don’t roll them tight – the balls should be smooth. While you shape the balls, you can make the sugar syrup in parallel. It will grow in size so make small sized balls.

3.To make the sugar syrup : Take sugar, water and saffron in a bowl mix well. Then heat it up and let it boil for at least 10-12 minutes in medium flame. It may take some time so meanwhile you can continue making the jamun balls. Stir the syrup in between. Add cardamom powder. When the sugar syrup starts turning sticky switch off.

4.Heat oil in a kadai not smoking hot, just hot enough to fry – When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring. Fry in low flame till dark golden brown.

5.Drain in tissue and immediately add it to warm sugar syrup. Finally add rose essence. Cover and let it rest for 2 hours the jamuns to absorb the sugar syrup well.

Garnish with any nuts of your choice.

Expert Tips

• Dough – Do not knead the dough hard. Just gently mix it. Over kneading makes the jamun hard.
• Rolling – Roll the balls gently without applying pressure. Making smooth balls without cracks is key to preventing breakage while frying.
• Water – Add water little by little only if needed for the dough. The khoya has moisture, so minimal water is needed.
• Frying temperature – Oil should be hot but not smoking. Fry on medium-low heat for even cooking inside and out.
• Sugar syrup – Prepare syrup first so it’s warm when jamuns are ready. Syrup should be slightly sticky but not too thick.
• Soaking – Always add the hot jamuns into the warm syrup, so that they absorb the syrup well and become juicy.
• Resting time – Allow 2–3 hours for the jamuns to soak and become soft and juicy.
• Flavoring – Don’t skip rose essence, it gives the authentic Gulab Jamun aroma and flavor.

Serving and Storage

Serve Gulab Jamun warm or chilled, plain or topped with ice cream for a delicious dessert.

Store the soaked jamuns along with the syrup in an airtight container in the refrigerator. They stay good for 4 to 5 days. Warm slightly before serving if you prefer them soft and juicy.

FAQS

1.Why are my Gulab Jamuns breaking while frying?

Cracks in the dough can cause breaking. Make sure the balls are smooth and oil temperature is just right—not too hot.

2.Why are my Gulab Jamuns hard inside?

Hard jamuns usually happen due to over kneading the dough or frying in oil that is too hot. Always mix gently and fry on medium-low flame.

3.Can I make the sugar syrup ahead of time?

Yes, you can prepare the syrup earlier and keep it warm when adding the jamuns. If it cools down you can reheat before adding the jamuns.

4.Can I skip the rose essence?

Rose essence adds traditional flavor, but you can skip it.

5.Can I use store-bought khoya?

Yes, fresh or store-bought khoya works well. Make sure it’s at room temperature before using.

6.How do I know if the sugar syrup is ready?

The syrup should be slightly sticky but not reach string consistency. Boil it for around 10–12 minutes in medium heat. When you pour the consistency will look like oil.

If you have any more questions about this Gulab Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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