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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings25 jamuns
AuthorSharmilee J

Ingredients

  • 1 cup khoya
  • 2 and ½ tablespoon maida
  • ⅛ teaspoon cooking soda
  • 1 teaspoon pistachios chopped
  • oil as needed to fry

For the sugar syrup

  • 1 and ¼ cups sugar
  • 1 and ¼ cups water
  • few strands saffron
  • few drops rose essence
  • a pinch cardamom powder

Instructions

  • 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.
  • 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.

To make 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.

Making Gulab Jamun

  • 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.
  • Drain in tissue and immediately add it to warm sugar syrup.
  • Finally add rose essence. Cover and let it rest for 2 hours for the jamuns to absorb the sugar syrup well.
  • Garnish with any nuts of your choice and enjoy Gulab Jamuns!

Notes

  • 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.
Nutrition Facts
Gulab Jamun Recipe
Amount Per Serving (100 g)
Calories 478 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 32mg1%
Potassium 2mg0%
Carbohydrates 13g4%
Fiber 0.03g0%
Sugar 10g11%
Protein 2g4%
Vitamin A 43IU1%
Vitamin C 0.1mg0%
Calcium 65mg7%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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