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. Below is the step by step pictorial recipe to make “Gulab Jamun” with Khoya / Mawa / Dried Evaporated Milk.

Preparation time: 20 minutes

Cooking Time: 15 minutes

Serving: 15 pieces

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



      • Khoya / Mawa / Dried Evaporated Milk – 1 cup


      • All purpose Flour/Maida – 1/3 cup


      • Baking Soda- 1/8 teaspoon


      • Sugar – 1.5cups


      • Cardamom Powder – 1/4 teaspoon


      • Saffron- a few strands


      • Milk – 2 tablespoon
      • Oil – for deep frying


Home made tasty Gulab Jamuns |
Home made tasty Gulab Jamuns



    1. 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.

    2. Now add saffron strands and cardamom powder to it and stir. Keep this syrup aside.

    3. 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 soda to the mashed khoya and mix well. Add milk and gather together to form a soft dough. Don’t knead much, just gently mix and gather.

      Preparing mixture for Gulab Jamun Balls | Your Food Fantasy
      Preparing mixture for Gulab Jamun Balls

      Gulab Jamun | Indian Sweet Recipe | YourFoodFantasy

      Dough for Gulab Jamun |

    4. 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.Making of Gulab Jamun at home | Your Food Fantasy

    5. Take oil in a Pan / Kadhai, and keep it on medium heat.
    6. 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 | Gulab Jamun Recipe | Your Food Fantasy
      Frying Gulab Jamun
    7. Once the ball is fried to golden, take them out and immerse in warm sugar syrup.
    8. Fry rest of the balls and put them in syrup similarly.

    9. Let them stay in syrup for 2-3 hours so that they can absorb syrup completely.

      Gulab Jamun in Sugar Syrup | Gulab Jamun Recipe | Your Food Fantasy
      Gulab Jamun in Sugar Syrup

Serve them warm.

Easy homemade Gulab Jamun | Your Food Fantasy
Gulab Jamun ready to be served



Key Notes:

  • 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.
  • You can try the chocolate variant of Gulab Jamun, if you like chocolate flavour.
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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