• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian Sweets & desserts » Gulab Jamun

    Published: Apr 20, 2019 | Last Updated On: Jun 15, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Gulab Jamun

    1948 shares
    Jump to Recipe
    Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup. #Indian #Sweet #Dessert #Diwali

    Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup. This recipe makes the best homemade Gulab Jamun with no errors. Here is how to make Gulab Jamun Recipe at home (Step by Step)

    Gulab Jamun served in a plate.

    India is known for it’s desserts which are called Mithai and there is a huge variety of it ranging from Rasgulla, Rasmalai, Rabri, Barfi, Jalebi, Kheer, Kulfi, Gulab Jamun etc.

    These Indian Mithai are usually sold at the sweet meat shops but can be made at home easily. By making homemade Mithai, you can make sure of the ingredients that are going into making it. 

    Gulab Jamun is one such Mitahi which is very popular all across Indian and I have an awesome recipe to make it at home.

    About the recipe

    Gulab Jamun are soft, spongy and delectably sweet balls delicately flavored with rose water. It is a traditional dessert prepared all over India, and I can bet that I don’t know anybody who doesn’t like Gulab Jamuns.

    These days, I see that Gulab Jamuns are available in tins and other ready-made versions. But, as my loving mother says that nothing like preparing sweets for the festivals all by yourself, I decided to make my fav recipe once again for Diwali 🙂

    Gulab Jamun is prepared with Mawa or Khoya, a thickened mixture attained after boiling milk. The texture of gulab jamuns made from Khoya is so smooth that they literally melt in your mouth.

    My kid is the biggest fan of Khoya Gulab Jamun and makes sure that I prepare them for him every now and then.

    You can prepare Gulab Jamuns for Holi, Diwali, Dussehra and other festivities along with Murukku, Methi Mathri and Chivda Namkeen. As you know that no celebration, festival or party seem complete without a satiating dessert. I think if you prepare this flavorful recipe of Gulab Jamuns then it would certainly add more joy to your festivities.

    A little bit of planning and your time management can pour tons of happiness. If you end up preparing Gulab Jamuns at home then do let me know through your wonderful comments. You may even click a picture of this dessert prepared by you and tag the picture with the tag of @whiskaffair on Instagram. Get going and craft this luscious dessert today itself!

    Ingredients

    Traditionally Gulab Jamun are made using Khoya or Milk Soilds. Khoya is made by cooking milk for hours on low flame until all the water is evaporated and solids are left.

    You can make Khoya at home but it is very time taking and needs a lot of muscle work. In India, khoya is easily available at any sweet shop or packaged by brands. In the US, I used to buy khoya from the Indian store near my place.

    Some people make Gulab Jamun using milk powder but the taste is not the same. I always prefer the Khoya Gulab Jamun.

    You will also need some all purpose flour or maida to knead with khoya. It binds the khoya and make sure the jamuns do not split while frying.

    To make the sugar syrup, you will need granulated sugar, cardamom powder, rose water and saffron.

    Tips

    Make sure to buy the khoya from a trusted dealer. With festivals coming up, many local vendors adds what not to the khoya which is harmful for consuming. I either buy Milky Mist khoya or in Pune from Katraj.

    Knead the khoya until very smooth. This will make sure the Gulab Jamun do not crack while frying.

    While making the balls, slightly press the dough and then roll it into a ball to make it smooth. Do not press to much and use soft hands to roll the jamun.

    Make one ball and try to fry it. If it does not disintegrate, then make other balls and fry. If the ball opens up, add some more maida in the dough and knead again.

    The amount of maida added in the khoya depends on the quality of the khoya. If the khoya is soft, it will need more maida. So make sure to make one ball and check it before proceeding with rest of the dough.

    Add the balls in the ghee when it is barely warm. Then after sometime, increase the heat slightly. This will make sure the balls are fried evenly from all the sides. But do not fry the jamuns on low heat as they will become hard from outside. Medium low is the best to fry the jamun.

    Keep moving the balls through out frying them.

    Dunk the balls immediately in warm syrup as soon as they are out of the ghee. It should be warm and not hot.

    Make the syrup beforehand and once the balls are almost fried, heat the syrup a bit. We want to add the balls in warm syrup and also immediately as they are out from the ghee.

    The syrup should not be too thick otherwise it will not penetrate in the jamun.

    You can easily half this recipe. So if you are trying it for the first time, I recommend making a small batch and once you perfect it, then move to making it in bigger batch.

    How to store them?

    Transfer the cooked Gulab Jamun in a glass container and cover it with a lid. Refrigerate it for 15-20 days. 

    You can even freeze these for upto 3 months. Before serving, bring them to room temperature and then microwave until warm.

    How to serve them?

    Gulab Jamun is generally served warm. You can heat it in a microwave if you have refrigerated it before.

    You can serve it dry without any syrup or with some syrup drizzled on it.

    Warm Gulab Jamun tastes well with vanilla ice cream and is a fav combination.

    You might also like

    Double ka Meetha

    Aloo Bhujia

    Malpua

    Rabdi

    Step by Step Recipe

    Mash the khoya nicely with the heels of your hands until smooth and grain free.

    Khoya mashed until smooth.

    Add flour slowly and keep mashing until well blended and a smooth dough is formed.

    Flour added in khoya.

    Smooth dough made.

    Make small smooth balls from the dough.

    Balls made from the dough.

    Heat oil or ghee in a pan and when the oil is barely hot, add the balls in the oil.

    Balls added in ghee.

    Simmer the heat to medium low and fry the balls till golden brown from both the sides.

    Fried until brown.

    Meanwhile heat sugar, water, saffron and cardamom powder in a pan. Cook on low heat for 10 minutes. Add rose water in the ready syrup and mix well.

    Sugar, water and cardamom powder for making sugar syrup.

    Add the fried balls in the warm sugar syrup and let them soak the syrup for at least 45 minutes.

    Fried balls added in sugar syrup.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup.

    Gulab Jamun Recipe

    Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup. 
    4 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 20 pieces
    Calories: 277kcal
    Author: Neha Mathur

    Ingredients 

    • 400 g Khoya
    • 3 tablespoon All purpose flour
    • Oil or Ghee for frying

    For Sugar Syrup

    • 1 kg Sugar
    • 500 ml Water
    • 20-25 strands Saffron
    • 2 teaspoon Cardamom powder
    • 1 teaspoon Rose water
    • Almond and Pistachio slivers for garnishing
    Prevent your screen from going dark

    Instructions

    • Mash the khoya nicely with the heels of your hands until smooth and grain free.
    • Add flour slowly and keep mashing until well blended and a smooth dough is formed.
    • Make small smooth balls from the dough.
    • Heat oil or ghee in a pan and when the oil is barely hot, add the balls in the oil.
    • Simmer the heat to medium low and fry the balls till golden brown from both the sides.
    • Meanwhile heat sugar, water, saffron and cardamom powder in a pan.
    • Cook on low heat for 10 minutes.
    • Do not over cook the syrup otherwise the sugar will crystallise.
    • Add rose water in the ready syrup and mix well.
    • Add the fried balls in the warm sugar syrup and let them soak the syrup for at least 45 minutes.
    • Garnish the gulab jamun with almond and pistachio slivers.
    • Serve cold or warm.

    Notes

    Make sure to buy the khoya from a trusted dealer. With festivals coming up, many local vendors adds what not to the khoya which is harmful for consuming. I either buy Milky Mist khoya or in Pune from Katraj.
    Knead the khoya until very smooth. This will make sure the Gulab Jamun do not crack while frying.
    While making the balls, slightly press the dough and then roll it into a ball to make it smooth. Do not press to much and use soft hands to roll the jamun.
    Make one ball and try to fry it. If it does not disintegrate, then make other balls and fry. If the ball opens up, add some more maida in the dough and knead again.
    The amount of maida added in the khoya depends on the quality of the khoya. If the khoya is soft, it will need more maida. So make sure to make one ball and check it before proceeding with rest of the dough.
    Add the balls in the ghee when it is barely warm. Then after sometime, increase the heat slightly. This will make sure the balls are fried evenly from all the sides. But do not fry the jamuns on low heat as they will become hard from outside. Medium low is the best to fry the jamun.
    Keep moving the balls through out frying them.
    Dunk the balls immediately in warm syrup as soon as they are out of the ghee. It should be warm and not hot.
    Make the syrup beforehand and once the balls are almost fried, heat the syrup a bit. We want to add the balls in warm syrup and also immediately as they are out from the ghee.
    The syrup should not be too thick otherwise it will not penetrate in the jamun.
    You can easily half this recipe. So if you are trying it for the first time, I recommend making a small batch and once you perfect it, then move to making it in bigger batch.

     

    Nutrition

    Calories: 277kcal | Carbohydrates: 56g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 57mg | Potassium: 19mg | Sugar: 49g | Vitamin A: 95IU | Vitamin C: 1.1mg | Calcium: 139mg | Iron: 0.2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

     

    More Sweets & Desserts Recipes

    • Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and enriching dried nuts and seeds, Gond Ke Laddu is a healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health (vegetarian).
      Gond Ke Laddu (Edible Gum Ladoo)
    • Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe (vegetarian).
      Punjabi Panjiri (Panjeeri)
    • Semiya Payasam is a delicious South Indian dessert made using wheat vermicelli, milk, and sugar. Make this delicious sweet using my easy recipe (vegetarian).
      Semiya Payasam (Vermicelli Payasam)
    • Fruit Cream is an Indian dessert with fresh fruits added to a creamy base. This fruit salad with cream is super easy to make and tastes very refreshing. Make it using my easy recipe (vegetarian, gluten-free).
      Easy Indian Fruit Cream (Fruit Salad With Cream)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





    1. Mala Asrani

      November 03, 2015 at 7:29 am

      4 stars
      Thnx fr sharing

      Reply
    2. Rashmi

      June 10, 2018 at 1:24 am

      Yummy going to make it now

      Reply
      • Neha Mathur

        June 10, 2018 at 6:20 am

        Do try and leave your feedback 🙂

        Reply
    3. Neetu

      December 03, 2019 at 9:21 am

      Hi will u plz tell me which typ of mava I should take?

      Reply
      • Neha Mathur

        December 04, 2019 at 3:22 pm

        You ca use any good quality Mawa that is available to you.

        Reply
    4. Sonali

      April 16, 2020 at 9:02 am

      5 stars
      I tried the recipe… The measurement are accurate and delicious

      Reply
      • Neha Mathur

        April 16, 2020 at 10:14 am

        Happy to hear 🙂

        Reply

    Primary Sidebar

    Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup. #Indian #Sweet #Dessert #Diwali

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I’m Neha, Blogger & Recipe Expert behind Whisk Affair. I’ve nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Beaten Coffee (Indian Style Cappuccino) is a delicious foamy coffee drink popular in North Indian homes. It is served for all marriage functions, special occasions, or for everyday consumption at home. Make it using my easy recipe (vegetarian, gluten-free).
      Beaten Coffee (Indian Style Cappuccino)
    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Mango Frooti Drink
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea

    Footer

    Gulab Jamun are classic Indian dessert which is enjoyed by everyone. These are delectably sweet balls delicately flavored with rose water and dunked in sugar syrup. #Indian #Sweet #Dessert #Diwali

    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP