Gulab Jamun recipe | How to make Gulab Jamun? – Step by Step

Gulab Jamun

Gulab Jamun is a very popular Indian Desert. In this recipe, small fried dumplings are repaired using either Khoya or Milk Powder. And then those are soked in sugar serup. It’s really super tasty and delicious.

Without gulab Jamun every Indian wedding or party is incoplete. You can enjoy these any time, anywhere, in summer with ice cream, in winter really hot. Everyone loves these sugar syrup immersed golden brown beauties.

Preparation time
– 10 Min
Cooking time
– 35 Min
Total time
– 45 Min
– 15 Pieces
– 126Kcal


For Jamun Dough
  • 1 cup khoya (200-225)gram
  • ¼ cup refined flour (maida)
  • ½  tbs spoon baking powder
  • 1-2 tablespoon milk
  • oil or ghee, for deep frying
For Sugar Syrup
  • 2 cup sugar
  • 2 cup water
  • 4 green cardmoms( crushed/ powder)
  • 9-10 saffron strands (optional)
  • lemon juice ½ tbsn

Steps to Make Gulab Jamun

Steps  for sugar syrup:

Step no. 1 : Take  2 cup of sugar and water add sugar and water in a pan.

Step no 2: Switch on the flame and stir continuously till the sugar melts now we’ll add lemon juice so the sugar dorsn’t form crystals.

Step no 3: Add some cardamom powder to add 1 tablespoon rose water (optional) we’ll let it boil till it forms a 1 string sugar syrup.

Steps for the dough:

Step no. 1: Take 250 grams khoya / mawa pour your mawa into a bowl and crumble it.

Step no. 2: Take ¼ cup maida to add into khoya for binding.

Step no. 3: Knead for 5 minutes or so then add ½ teaspoon baking powder so the gulab jamun rise mix it well.

Step no. 4: Take 1-2 teaspoon milk and add into a dough then knead for about 3-4 minutes so the dough becomes smooth with the help of a spoon, pull out equal-sized balls.

Steps no. 5: Mash the ball with your hands and make it into a smooth ball.

So we don’t get cracks to prepare all the balls similarly.

Step no. 6: Heat the oil for frying its very important that you fry on low or medium heat if you fry on high flame, the Gulab Jamun will appear cooked from the outside only but from inside they’ll be left uncooked.

Step no. 7: To check if the oil is hot enough, pull out a small ball from the dough and dip into the oil, if it sits first but rises up slowly it means that the oil is hot enough to fry the Gulab Jamun.

So fry on low to medium heat now with a spatula keep moving the oil so that the gulam jamun get fried well.

Step no. 8: Fry the ball till golden from both sides after this process put them on tissue paper to remove excess oil.

Step no. 9: Keep the ball in the sugar syrup, and cover it up for an hour and one-half hour so that the gulab jamun gets immersed in the sugar syrup.

I know after so much hard work, it’s a little difficult to be patient but trust me, as they say, the fruit of patience is a very soft very sweet gulab jamun.

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