📝 About Gulab Jamun

Gulab Jamun is one of the most popular and beloved sweets of India. These are soft, melt-in-the-mouth fried milk-solid balls soaked in fragrant rose and cardamom-infused sugar syrup. The word “Gulab” means rose, and “Jamun” refers to the dark purple fruit of similar size and shape.

Originally a Mughlai delicacy, this dessert is a staple at Indian weddings, festivals like Diwali, Holi, and Eid, and in Indian thalis.

You can make Gulab Jamun using khoya (mawa), milk powder, or paneer — here we’ll share the milk powder version, which is both convenient and delicious.

🍮 Gulab Jamun Recipe – Soft, Juicy Indian Dessert (Step-by-Step)

Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 1 hour (optional)
Total Time: 45 minutes
Serves: 14–16 gulab jamuns
Cuisine: Indian
Course: Dessert
Difficulty: Medium

🧾 Ingredients (Makes 14–16 pieces)

For the Dough (Gulab Jamun Balls):

For the Sugar Syrup:

🥣 Step-by-Step Instructions

🔹 Step 1: Make the Sugar Syrup

1. In a deep pan, add:

   • 1½ cups sugar

   • 1½ cups water

2. Heat on medium flame until the sugar dissolves completely.

3. Once it comes to a boil, add:

   • Cardamom powder

   • Saffron (optional)

   • Rose/kewra water (optional)

4. Boil for 5–6 minutes until syrup becomes slightly sticky — no string consistency needed.

5. Add 1 tsp lemon juice to prevent crystallization.
   Set aside and keep the syrup warm (not hot).

🔹 Step 2: Prepare the Gulab Jamun Dough

1. In a wide bowl, take 1 cup grated khoya.

   • Make sure it’s soft, lump-free and fresh.

2. Add:

   • 3 tbsp maida

   • A pinch of baking soda

   • ¼ tsp cardamom powder

3. Mix lightly and gently to combine.

4. Add milk 1 tbsp at a time, just enough to make a soft, smooth dough.

   • Knead lightly without pressing too hard.

   • Dough should be soft but not sticky or wet.

⚠️ Don’t over-knead or mash the dough; it may cause the balls to crack while frying.

🔹 Step 3: Shape the Balls

1. Divide the dough into small equal portions (size of a small lemon).

2. Roll each portion between your palms into a smooth, crack-free ball.

   • If cracks form, knead a drop of milk into the dough.

🔹 Step 4: Fry the Gulab Jamuns

1. Heat ghee or oil in a wide, heavy-bottomed kadai.

   • Use medium-low flame.

   • Test the oil: drop a small dough piece—it should rise slowly, not sizzle immediately.

2. Gently slide in 4–5 balls at a time, do not overcrowd.

3. Fry on low to medium flame, stirring gently and continuously so they brown evenly.

4. Fry till golden brown, not too dark. Takes 6–8 minutes.

5. Remove and drain on paper towel briefly.

🔹 Step 5: Soak in Sugar Syrup

1. Let the fried gulab jamuns rest for 2 minutes, then transfer into warm (not hot) sugar syrup.

2. Let them soak for at least 1–2 hours. They will absorb syrup and become soft and juicy.

🧊 Serving Suggestions

• Serve warm or chilled.

• Garnish with chopped pistachios or silver vark for a festive touch.

• Great with vanilla ice cream too!

📦 Storage

• Store soaked gulab jamuns with syrup in the refrigerator for up to 1 week.

• Reheat gently before serving, if preferred warm.

💡 Tips for Perfect Gulab Jamun

❓ Common Problems & Fixes