How To Make GULAB JAMUN – Make/Cook GULAB JAMUN At Home With 10 Simple Steps

Gulab Jamun


Gulab Jamun, a classic Indian dessert, is a melt-in-your-mouth treat that holds a special place in the hearts of many. These soft, golden-brown balls soaked in sweet syrup are a delight to savor.

Whether you’re a seasoned cook or a beginner, making Gulab Jamun at home is a rewarding experience that allows you to relish the authentic flavors of this beloved dessert. In this blog post, we’ll take you through the step-by-step process of creating the perfect Gulab Jamun, complete with a recipe card and answers to frequently asked questions.

About the Dish:

Gulab Jamun traces its origins back to medieval India and is believed to have Persian influences. The name “Gulab Jamun” translates to “rose-flavored berry,” indicating the rose-scented syrup and the small size of the dessert. Made from khoya (reduced milk solids) and flavored with cardamom, Gulab Jamun is traditionally enjoyed during festivals, weddings, and other celebratory occasions. The combination of softness, sweetness, and aromatic flavors makes it an irresistible treat.

Ingredients: To make approximately 20 Gulab Jamun balls, you will need the following ingredients:

For the Gulab Jamun balls:

  • 1 cup khoya (milk solids)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • A pinch of cardamom powder
  • Ghee or vegetable oil for frying

For the Sugar Syrup:

  • 2 cups sugar
  • 2 cups water
  • A few strands of saffron
  • 1/2 teaspoon rose water

Cooking Steps:

  1. In a mixing bowl, crumble the khoya until it turns smooth and lump-free.
  2. Add the all-purpose flour, baking soda, and cardamom powder to the khoya. Mix well to form a soft and pliable dough.
  3. Divide the dough into small portions and shape them into smooth, crack-free balls.
  4. Heat ghee or vegetable oil in a deep pan on medium heat.
  5. Gently slide the Gulab Jamun balls into the hot oil and fry them until golden brown, stirring occasionally to ensure even cooking.
  6. Once cooked, remove the Gulab Jamun balls from the oil and place them on a paper towel to absorb excess oil.
  7. In a separate saucepan, combine sugar and water to make the sugar syrup. Bring it to a boil and let it simmer for 8-10 minutes until it reaches a sticky consistency.
  8. Remove the sugar syrup from heat and add saffron strands and rose water. Stir well.
  9. Place the fried Gulab Jamun balls into the warm sugar syrup, ensuring they are completely immersed. Let them soak for at least 30 minutes to absorb the syrup’s flavors.
  10. Serve Gulab Jamun warm or at room temperature, garnished with pistachios or almonds.

Recipe Card:


  • 1 cup khoya
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • A pinch of cardamom powder
  • Ghee or vegetable oil for frying

Sugar Syrup:

  • 2 cups sugar
  • 2 cups water
  • A few strands of saffron
  • 1/2 teaspoon rose water


  1. Crumble khoya and mix it with all-purpose flour, baking soda, and cardamom powder to form a soft dough.
  2. Shape the dough into small balls.
  3. Fry the Gulab Jamun balls in hot ghee or vegetable oil until golden brown.
  4. In a separate pan, prepare the sugar syrup by boiling sugar and water until it thickens.
  5. Add saffron strands and rose water to the syrup.
  6. Soak the fried Gulab Jamun balls in the warm sugar syrup for at least 30 minutes.
  7. Garnish with pistachios or almonds before serving.


Making Gulab Jamun at home is a delightful experience that allows you to indulge in the flavors of this iconic Indian dessert. With the right ingredients and careful execution, you can create soft and succulent Gulab Jamun balls that will impress your friends and family.

Whether you serve them warm or at room temperature, Gulab Jamun will undoubtedly satisfy your sweet tooth and leave you craving for more.

  1. What is khoya, and can I substitute it with anything else? Khoya is a dairy product made by reducing milk until most of the moisture evaporates, leaving behind a thick, solid residue. It adds richness and texture to Gulab Jamun. If you don’t have khoya, you can substitute it with milk powder mixed with a little melted ghee or unsalted butter.
  2. Can I use ready-made Gulab Jamun mix instead of making it from scratch? Yes, ready-made Gulab Jamun mix is readily available in stores and can be used as a convenient alternative to making the dough from scratch. Follow the instructions on the package for best results.
  3. How do I ensure my Gulab Jamun balls are soft and not dense? To achieve soft and fluffy Gulab Jamun, ensure that the dough is soft and pliable. Avoid kneading the dough too much, as it can result in dense balls. Also, make sure the oil or ghee is not too hot while frying, as high heat can cause the Gulab Jamun to become hard.
  4. Can I bake Gulab Jamun instead of frying them? Traditionally, Gulab Jamun is deep-fried to achieve its characteristic texture and flavor. Baking may alter the taste and texture significantly. However, if you prefer a healthier option, you can try baking the Gulab Jamun at a moderate temperature until they turn golden brown. Keep in mind that the texture may differ from the traditional fried version.
  5. What is the ideal sugar-to-water ratio for the syrup? A common ratio for the sugar syrup is 1:1, which means using an equal amount of sugar and water. However, you can adjust the sweetness according to your preference by adding more or less sugar.

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