How To Make Perfect Gulab Jamun: A Step-by-Step Guide | Khoya Bonbons in Syrup

How To Make Perfect Gulab Jamun: A Step-by-Step Guide | Khoya Bonbons in Syrup

Gulab Jamun is a traditional Indian sweet that is popular throughout the country and in many other parts of South Asia. It is generally made by kneading a mixture of milk powder, all-purpose flour and ghee into a dough, shaping the dough into small balls and deep-frying them till they turn golden brown. The fried balls are then soaked in sugar syrup flavored with cardamom, rose water, or saffron, giving them a sweet and savory flavor. Gulab jamun is often served on special occasions and festivals such as weddings and Diwali, and is enjoyed by people of all ages. Its popularity has made it a beloved dessert not only in India, but also in many other countries around the world.

The list of ingredients required to make Gulab Jamun is as follows:

  1. 1 cup milk powder
  2. 1/4 cup flour
  3. 1/4 tsp baking powder
  4. 1 tbsp ghee (clarified butter)
  5. 3-4 tbsp milk
  6. oil or ghee for frying
  7. For syrup:
  8. 1 cup sugar
  9. 1 cup water
  10. 2-3 green cardamom pods, crushed
  11. Few drops of rose water or 1/4 teaspoon saffron strands (optional)

These ingredients are readily available in most grocery stores, and can be used to make delicious gulab jamuns at home.


In a mixing bowl, mix milk powder, maida and baking powder. mix well.

Add ghee to the mixture and using your fingers, rub into the dry ingredients until the mixture resembles breadcrumbs.

Add 3-4 tbsp of milk to the mixture and knead into a soft, smooth dough. The dough should not be too dry or too wet.

Divide the dough into small equal sized balls and roll them between your palms until smooth.

Heat oil or ghee in a deep frying pan on medium heat.

– As soon as the oil or ghee becomes hot, put the dough balls in the pan and fry them till they become golden. Keep stirring the balls from time to time so that they cook evenly.

Remove the fried balls from the pan using a slotted spoon and place them on a paper towel to drain excess oil.

To make the syrup, heat the sugar, water and ground cardamom pods in a saucepan over medium heat. Stir until the sugar dissolves completely.

Let the syrup come to a boil and then lower the flame.

Dip the fried balls in the syrup and let them soak for at least 30 minutes or till they absorb the syrup and become soft and spongy.

Optionally, add a few drops of rose water or saffron to the syrup for extra flavor and aroma.

Serve gulab jamuns warm or at room temperature, garnished with chopped pistachios or almonds, if desired.

And there you have it – ready to enjoy delicious Gulab Jamun!

Here are some tips and tricks to make the perfect gulab jamun:

Dough consistency: The dough for gulab jamun should be soft, smooth and pliable. If the flour is too dry then the gulab jamuns will become hard and if it is too wet then the gulab jamuns will break and fall while frying. To get the ideal consistency, start with less milk and gradually add more until the dough comes together.

Resting time: After kneading the dough, let it rest for 10-15 minutes before shaping it into balls. This will help the flour to absorb the milk and ghee and become easier to work with.

Oil temperature: The oil or ghee for frying should be on medium heat, around 350-375°F. If the oil is too hot, then the gulab jamuns will get cooked quickly from the top but will remain raw from inside. If the oil is not hot enough, then the gulab jamuns will absorb too much oil and become greasy.

Gulab Jamun Ball Size: The size of the dough ball can affect the texture of Gulab Jamun. If the balls are too small, they will cook and harden too quickly, but if they are too large, they will not cook through. Ideally, the dough balls should be around 1-1.5 inches in diameter.

Shape of Gulab Jamun balls: While rolling the dough, take care that there are no cracks or lines on the surface. This will ensure that the gulab jamuns are smooth and spongy after frying.

Syrup temperature: The syrup should be hot when added to the fried gulab jamuns. If the sugar syrup is too hot, then the gulab jamuns will break and disintegrate and if the sugar syrup is too cold, then they will not be able to absorb the sugar syrup properly.

Soaking time: Gulab jamuns should be soaked in syrup for at least 30 minutes, but not more than 2 hours. If they are soaked for too long, they will become too sweet and mushy.

By following these tips and tricks, you can make perfectly spongy and delicious gulab jamuns every time!

There are two popular forms of Gulab Jam

Khoya Gulab Jamun: Khoya, also known as Mawa, is a dairy product made by evaporating milk until it solidifies. Khoya Gulab Jamun is made by kneading dough by mixing flour, maida and baking powder. The dough is then rolled into small balls and fried until golden brown. Finally, the fried balls are soaked in a sugar syrup flavored with rose water or cardamom. Khoya Gulab Jamun has a richer and creamier texture and slightly nuttier flavor than traditional Gulab Jamun.

Condensed Milk Gulab Jamun: Another variation of gulab jamun is made with condensed milk. Condensed milk is mixed with flour and baking powder to make the dough. The dough is then rolled into small balls and fried until golden brown. Finally, the fried balls are soaked in rose water or saffron flavored sugar syrup. Condensed milk gulab jamuns are softer and lighter than traditional gulab jamuns and also sweeter due to the addition of sugar to the condensed milk.

Both these variations offer a unique twist on the classic gulab jamun and are a popular choice for those looking for a change from the traditional recipe. However, it is important to note that the cooking time and technique may differ slightly for each variation, so it is essential to follow specific recipe directions carefully.

Here are some tips for serving Gulab Jamun:

With Ice Cream: Gulab Jamun tastes great with vanilla or saffron ice cream. The combination of hot gulab jamun and cold ice cream creates a perfect balance of texture and taste.

Garnish with pistachios and saffron. Crushed or chopped pistachios and saffron threads add a nice crunch and aroma to the sweet and soft gulab jamuns.

With Whipped Cream: A dollop of whipped cream on top of warm gulab jamuns adds a creamy texture and a slight sourness that enhances the sweetness of the dessert.

With Rabri: Rabri is a sweet, creamy and rich dessert made by boiling milk till it thickens. Serving Gulab Jamun with Rabri adds another flavor to the dessert.

Fruity Gulab Jamun goes well with fruits like strawberries or mangoes. The sweet and juicy flavor of the fruit balances the richness of the dessert.

Coffee or Tea Gulab Jamun goes well with a cup of coffee or tea, making it a perfect dessert option after dinner or afternoon tea.

Overall, gulab jamun is a versatile dessert that can be enjoyed in a variety of ways, and you can get creative with your serving ideas to make it an even more special treat.

If you’ve never tried making gulab jamuns at home before, I highly recommend giving it a try! Making gulab jamun is a fun and rewarding experience, and nothing quite like the taste of freshly made, homemade gulab jamun.

Whether you are a seasoned cook or a beginner, this dessert recipe is easy to follow and can be adapted to suit your taste preferences. You can adjust the sweetness of the syrup, the texture of the dough, and the flavor of the garnishes to your liking.

Once you make your own Gulab Jamun, I’d love to hear about your experience! Feel free to share your thoughts and feedback in the comment section below. Did you face any challenges during the cooking process, or did everything go smoothly? How were your Gulab Jamuns made? Have you experimented with any different garnishes or serving suggestions? Tell us – we can’t wait to hear from you!


Q: What is Gulab Jamun?

A: Gulab Jamun is a popular traditional Indian sweet made from milk solids (khoya) or milk powder, all-purpose flour and sugar syrup. The dough is shaped into small balls and fried until golden brown, then soaked in rose water or cardamom flavored sugar syrup.

Question: Is it difficult to make Gulab Jamun?

Answer: Making Gulab Jamun requires some basic cooking skills, it is not difficult to make. The key is to follow recipe directions carefully and make sure the dough is of the right consistency.

Question: Can I make Gulab Jamun without milk powder or khoya?

Answer: Yes, you can make Gulab Jamun without milk powder or khoya, instead of bread crumbs, mashed paneer, or potatoes can be used.

Question: Can Gulab Jamun be made ahead of time?

Answer: Yes, you can make Gulab Jamun in advance and keep it in refrigerator for three days. however, it is best to make the syrup separately and soak the gulab jamuns in the syrup just before serving.

Question: Can Gulab Jamun be frozen?

Answer: Yes, you can freeze Gulab Jamun for up to a month. To reheat, thaw them at room temperature and soak in hot sugar syrup for a few minutes before serving.

Q: What are some common forms of Gulab Jamun?

A: Some common variations of gulab jamun include using khoya or condensed milk to make the dough, adding different flavorings such as saffron or cardamom to the sugar syrup, and garnishing with chopped nuts or whipped cream.

Question: What should I serve with Gulab Jamun?

Ans: Gulab Jamun can be served alone or with ice cream, whipped cream or fruits. It can also be taken with a hot cup of coffee or tea.

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