How to make Gulab Jamuns at home | Your Food Fantasy

Home made Gulab Jamuns

Gulab Jamun (गुलाब जामुन) is the most popular and loved dessert in India. Best described as an Indian version of a donut immersed in a sweet syrup. It will be surprise if some one who is from Indian subcontinent and have not heard of Gulab Jamun. If you in India and planning a party, and you want to keep one dessert, very high probability you will choose gulab jamun.

How to Make Perfect Gulab Jamun | Your Food Fantasy
How to Make Perfect Gulab Jamun | Your Food Fantasy

Gulab Jamun or some may call it gulaab jamun is mithai (sweet) from indian subcontinent and is also called as gulabujaanu in Maldives, and gulab jam in Bangladesh. Origin of gulab jamun is bit uncertain, some theorists says it was first made in medieval age, others refer to era of shah jahan. Gulab refers to rose (probably due to rose syrup that was used) and Jamun signifies the black plum fruit found in Indian region. Whatever be the theory, all I can say is that these gulab jamuns taste scrumptious!

How is gulab jamun made?

Traditionally made from dried milk (khoya), where milk was evaporated by constant stirring to form a lump of dried milk, however these days to save time on making khoya/ mawa, one can use milk powder. Gulab jamuns made out of khoya is a winner any day.

I have got two ways to making khoya, one is using milk powder and other is making khoya from ricotta cheese. If running short of time, you can use these quick recipes to get your khoya ready.

How to make best gulab jamuns?

There are few things which needs to be looked into to get the best melt in mouth gulab jamuns.

Dough Preparation : You need to knead the dough to be soft and smooth. Adding little warm milk will give you best dough.

Making gulab jamun balls: You need to use soft hands to make the balls. Grease your palms a little with oil to get smooth surface. You should not leave any crack on the surface. If you see any crack, break the ball and make it again.

Frying of gulab jamuns: Key to remember is that the balls must be fried on medium low heat. Do not get tempted to quickly fry up on high heat. Medium to low heat will let the gulab jamun balls get fried to the core. You must also not crowd up your pan with balls, depending on the size of pan (use wide mouth pan), fry few balls at a time. This will allow for better frying and not running in the accident of breaking a ball, which can damage rest of the balls.

Making of sugar syrup: You need the syrup to be little sticky, not too watery nor too thick. Just the right consistency. If syrup gets thick, gulab jamuns will not absorb the syrup. Likewise if syrup is too runny, Gulab jamuns will break.

Adding gulab jamuns to the syrup: Gently add one ball at a time in the syrup. Add the gulab Jamuns in the warm syrup, but never in hot syrup. Hot syrup will lead to ruin the shape of the balls.

Easy Gulab Jamun Recipe | by Meenu Gupta
Gulab Jamun | Easy recipe | Your Food Fantasy

Gulab jamun is one such sweet that many people attempt to make, however there are few common concerns by many. Let’s look into those and address them.

gulab jamuns turned hard?

Reasons can be: You fried on high heat, you did not use soft hand while making balls, or your dough was hard. Once the gulab jamuns are already made, little you can do now. May be you can leave such hard gulab jamuns in warm syrup for longer or can microwave on high heat for 2mins and that will lead the syrup to permeate deep inside the balls, softening them somewhat.

gulab jamuns are too soft?

Reasons: You added Gulab jamun balls in runny syrup

gulab jamuns not cooked from inside?

One of the most common mistake this is. You fried the gulab jamun balls on high heat. Heat must be medium to low.

Gulab jamuns did not soak syrup

The likely reason is that the syrup was too thick. Gulab Jamun syrup needs to be sticky, but not too thick. Note that the syrup will thicken when it cools down. Best approach will be to bring syrup to a boil and then let it settle. Another reason is gulab Jamuns won’t soak syrup if gulab jamuns are hard. Check what is the case with your gulab jamuns.

Gulab Jamun Recipe | Your Food Fantasy by Meenu Gupta
Easy Home made Gulab Jamuns

Below is the detailed step by step recipe of Gulab Jamun.

Easy Gulab Jamun Recipe | Your Food Fantasy

Gulab Jamun

India's most popular dessert, Gulab Jamun! How to make best Gulab Jamun from scratch.
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 15 Pieces
Calories 116 kcal


  • 1 Cup Mava / Khoya Check details in the blog post on how to make khoya in case you do not have it readily available
  • 1/3 Cup All Purpose Flour/ Maida
  • 1/8 Teaspoon Baking Powder
  • 1.5 Cup Sugar
  • 1/4 Teaspoon Cardamom Powder
  • Few Strands Saffron
  • 2 Tablespoon Milk
  • Oil For deep frying


  • First of all, let’s prepare Sugar syrup for Gulab jamuns. Take a big wide Pan and add sugar into it. Now add 2 cups of water and put the pan on heat. Bring it to boil. Let it cook for 5 more minutes and switch off the flame.
  • Now add saffron strands and cardamom powder to the syrup and stir. Keep this syrup aside.
  • Now take khoya/Dried evaporated milk in a bowl and mash it very well so that there should be no lumps. Add All purpose flour/maida, baking powder to the mashed khoya and mix well.
    Preparing mixture for Gulab Jamun Balls | Your Food Fantasy
  • Add milk and gather together to form a soft dough. Don’t knead much, just gently mix and gather.
    Dough for Gulab Jamun |
  • Now divide the dough into equal parts, I got 15 from my dough. You can divide as per your choice for the size of balls. Now with the help of your palms, make smooth balls. You can add bit of oil on your palms to get that smooth texture to the gulab jamun balls.
    Making of Gulab Jamun at home | Your Food Fantasy
  • Take oil in a Pan / Kadhai, and keep it on medium heat. Once the oil is warm enough to fry the balls, maintain the heat to low. Now add 4-5 balls to the oil and fry them gently till they are golden brown. Remember not to increase the heat otherwise the balls would be brown from outside without being properly cooked from inside.
    Frying Gulab Jamun on medium heat | Your Food Fantasy
  • Once the ball is fried to golden, take them out and immerse in warm sugar syrup. Fry rest of the balls and put them in syrup similarly. Let these gulab jamuns stay in syrup for 2-3 hours so that they can absorb syrup completely to the core of gulab jamun.
    Gulab Jamun in Sugar Syrup | Your Food Fantasy
  • Serve these gulab jamuns warm (or cold if that’s how you like it). Best served hot with vanilla ice-cream.
    Easy Gulab Jamun recipe | Your Food Fantasy


  • Don’t over knead the khoya and flour mixture. Just mix them till they form a smooth dough.
  • If the mixture is dry, add few teaspoon milk to soften it.
  • Sugar Surup should not be thick otherwise the jamuns will not absorb the syrup properly. Similarly add the fried jamuns in warm syrup. Neither the syrup should be too hot nor cold.
  • Whilst frying, fry in smaller batch, on medium heat. High heat will mean, cooked from outside but not inside.
  • You can try the chocolate variant of Gulab Jamun, if you like chocolate flavour.


Nutrition Facts
Gulab Jamun
Amount Per Serving
Calories 116 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 5mg0%
Potassium 6mg0%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 20g22%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Gulab Jamun Recipe
Easy Gulab Jamun Recipe

28 thoughts on “Home made Gulab Jamuns

  1. Have u used a standard measuring tea cup. Would love to try this out

  2. Have u used a standard measuring tea cup. Would love to try this out.

    1. Hi Salma, yeah standard measuring tea cup I used.

  3. Hiii……..whenever I made them they does not soak sugar syrup properly and becomes hard. Kindly tell how to make soft gulab jamun

    1. Hi Dipti, this can happen either because your dough is too tight or sugar syrup is thick. You may try with the quantities I have suggested here. Let me know if you need any help.
      Thanks 🙂

  4. Can I use milk powder instead of khoya?

    1. Hi Shueba, you can make instant Khoya with milkpowder. Just heat milkpowder with little milk and Desi Ghee in a non stick pan till everything comes together to make like a dough. Rest follow the gulab jamun recipe and it will taste same as using Mawa.

  5. Hi
    Lovely looking….just a small confusion baking is same known as soda bicarb that we put in baking along with baking powder?

    1. Yeah baking soda is bicarbonate of soda. Remember to add just a pinch of it. Don’t increase the quantity from recommended amount. Thanks for liking my effort.

  6. Hi
    I tried gulab jamun for 3 times…must say a full proof receipe.

    Thanks a lot

    1. Oh that’s such nice thing to hear 🙂 Please do share pics of your attempt when you try next. I will share the same with other readers, with your due permission.

  7. Hi i am a gulab die heart fan… Want to try this recipe for sure… An recipe of home made khoya… Don’t want to get it from market???

    1. Hi Deepna, Making Khoya at home is not difficult, but certainly a bit if time consuming process. For making khoya, you need to add full fat milk in a pan / kadai on low heat and keep churning. With time this milk will evaporate, leaving nice lumpy khoya.

  8. Hi. Baking soda and baking powder are two different things. Just want to make sure what did you use. Baking soda or powder.


  9. They look so yummy..whenever I make them they break while frying how do I fix that.. thankyou in advance

    1. Hi Shivani, the reason it breaks is only for two reasons, either the dough is too dry or too soft. To establish, if its too dry, you won’t be able to make balls with out cracks on surface and for too soft dough, balls will stick on your palms. To fix this, keep the consistency of dough the same as in recipe.

  10. hii o love gulab jamu so much thnk,,,,,,, 🙂

  11. Hi
    Like many Indian cuisines and I’ll try to cook…👌🏻🙏🏻
    Thank you for recipe 🙏🏻

      1. I will follow with great interest.
        I am not Indian but I love everything about India 🇮🇳❤️🙏🏻

  12. Did u use both khoya and dried evaporated milk ?

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