Spice up the Curry

Gulab Jamun

Share this Recipe:

Navratri festival is just ended. And now everyone has started preparing for Diwali celebrations. So I came up with Gulab Jamun sweet which is most common sweet made in diwali all over the India. My mom always make batch of these delicious soft gulab jamun 5 days before diwali. So we enjoy those for a week without worrying about calories.

Gulab jamuns are made from khoya. And fried balls are soaked in sugar syrup. It is so soft, spongy and juicy (from soaked syrup) and melt in your mouth. The name comes from rose water or rose essence is added in sugar syrup in ancient time. So rose means ‘gulab’ and fried and soaked ball known as ‘jamun’.

While making gulab jamun you have to keep few points in your mind which I have mentioned here in ingredients notes and in cooking notes at the end of recipe. If you make this carefully with those points in your mind then you will never fail in this recipe. And you will get perfect soft, spongy and melt in your mouth jamuns. So let’s get started

Adapted from –  “Mithai (Total Health Series)” by Tarla Dalal

5 from 1 reviews
Gulab Jamun
Prep time
Cook time
Total time
Cuisine – Indian Recipe Category – Dessert Skill Level – Intermediate
Yield: 22 Gulab jamuns
For jamuns
  • • Khoya or Mawa – 1 cup **Notes
  • • All purpose flour (Maida) – 2 ½ tablespoons
  • • Cardamom powder – ¼ teaspoon
  • • Water – 1 ½ tablespoons **Notes
  • • Ghee or oil – for deep frying **Notes
For sugar syrup
  • • Sugar – 1 ½ cups
  • • Water – 1 ½ cups
  • • Cardamom powder – ¼ teaspoon
  • • Saffron – few strands
  • • Rose essence – 2-3 drops
  • Khoya or MavaI have used frozen khoya. Here in USA, you will find khoya in frozen section next to paneer in any Indian grocery stores. But if you get fresh khoya then it is best.
  • Waterwater quantity depends on your khoya. If your frozen khoya is more dry then you will need more water. If you are using fresh khoya then might be you don’t need any water. So decide according to your khoya quality to get firm dough. And one more thing, if your fresh khoya has more moisture then you might need some more flour to get firm dough.
  • Ghee or OilIf you want richer taste then use ghee otherwise use oil. You can use combination of both ghee and oil. Or you can add 3 spoonful of ghee in oil for little flavor.
  1. If using frozen, grate khoya using fine shredder. And measure it to tightly packed 1 cup.
  2. Take khoya, all purpose flour, cardamom powder in a bowl.
  3. Mix it will. It will start to come together and looks crumbly.
  4. Add water to make firm dough. (Refer Ingredients notes.)
  5. Now take small portion of dough and roll it into a smooth ball. Ball should not have any wrinkles.
  6. Make all the balls and keep in refrigerator for 10 minutes. I am able to make 22 balls.
  7. In a large sauce pan, take sugar, saffron and cardamom powder.
  8. Add water and rose essence to it.
  9. % http://www.spiceupthecurry.com/wp-content/uploads/2012/10/P1050768-Copy.jpg
  10. Turn on the stove on medium heat. Sugar will dissolve in water. And it starts to boil. Let it boil for 3 minutes. Then turn off the stove. Keep sugar syrup warm.
  11. While sugar syrup is simmering, heat the ghee or oil in a pan on low heat for deep frying jamuns. Once oil is hot, add few balls at a time.
  12. And deep fry till golden brown. Oil should not be smoky. Keep the gas heat low. Keep moving balls around while frying for even frying.
  13. Take them out in a plate. And fry all jamuns.
  14. Now if your syrup is cold, then warm it up. Add all fried jamun to syrup. Let it soak for 2-3 hours in syrup before serving.
Additional Info
Taste – soft and rich gulab jamuns and sweet from sugar syrup

Shelf life – you can keep gulab jamun at room temperature in air tight container upto a week. Make sure that gulab jamuns are in single layer when store in container. You can keep them in refrigerator up to a month. You can freeze them with syrup upto 3 months.

Serving suggestion – garnish it with chopped nuts (almonds or pistachios) or coconut for delicious look. Serve it with some syrup or without syrup as per your preference. You can serve warm or cold. To serve warm, microwave it for few seconds. It usually serves on festivals or celebrations like Diwali.

Cooking tips –

- Keep sugar syrup warm till you add jamuns in sugar syrup. So jamuns get chance to soak syrup more.

- While making balls from dough, make sure it has smooth surface. It should not have any wrinkles.

- Make balls small enough from the dough. Don’t make it too big because its size will increase when fried and soaked in syrup.

- Do not heat the oil till smoky. It should be medium hot. If your oil is too hot then jamuns will get brown too quickly from outside and it will stay uncooked from middle and become hard. How to check oil is hot enough or not? If you drop a very small portion of dough into oil it should take some time to come up on top. If dough comes up too quickly then oil is too hot. And if it sits at bottom and takes too much time come on top then oil is not hot enough.

- Do not over crowd gulab jamuns while frying. If you over crown then then it would bring down the oil temperature and jamun’s won’t cook properly and it will absorb more oil.

- Keep moving gulab jamuns around in oil while frying for even frying.

- When you soak them in sugar syrup, it will float on top. If it sink to bottom that means they are not cooked properly, they are dense and heavy.

Categorized under Diwali Sweets, Indian Sweets, Jain Desserts, Nuts Free, Punjabi, Recipes for Kids

{ 24 comments… add one }

Leave a Comment

Rate this recipe:  

  • Rehab Shah August 27, 2014, 7:17 am

    First time in my life I made perfect gulab jamun. Same as mango ice cream I made two batches. One normal sugar syrup n the other with a low sweetener and both batches came out perfect. God bless you for providing such tasty recipes.

    • Kanan August 27, 2014, 3:30 pm

      Happy to hear that gulab jamun came out good.

  • Rehab Shah June 27, 2014, 9:10 pm

    This is the most helpful website. Very easy and incredible recipes. God bless you.

  • Sumathikeshav October 22, 2013, 2:08 pm

    Mam it is looking very yummy,but I want to know that this can be made by instant khoya from which the recipe you have given.

    • Kanan October 22, 2013, 2:40 pm

      Yes you can make using Instant khoya. You might need less water or no water to make dough because instant khoya has more moisture than frozen one.

  • valliappan October 16, 2013, 4:51 pm

    very nice illustration .I want to try the recipe

    • Kanan October 16, 2013, 5:07 pm

      do let us know your feedback.

  • Asmita November 3, 2012, 9:42 pm

    These gulab jamuns look amazing! Wish I could pop one right now, served warm with some vanilla ice cream.

    • Kanan November 3, 2012, 10:37 pm

      Thanks Asmita. serving with vanilla Ice cream is great idea.

  • Maria November 2, 2012, 12:28 pm

    Loved your gulab jamuns gimme some right now Kanan :)

  • dassana October 30, 2012, 9:15 pm

    the gulab jamuns are looking so good. it has been a long time since i had gulab jamuns :-)

  • Jennifer Eloff October 29, 2012, 11:46 pm

    Reminds me a bit of Koeksisters from South Africa. Awesome!

  • Lubna Karim October 28, 2012, 7:10 pm

    Jamuns look perfect and yum…..Feel like grabbing them right from the screen….

  • Priya October 27, 2012, 3:07 pm

    Spongy and juicy jamuns,very attractive.

  • Anusha October 27, 2012, 2:20 pm

    After seeing ur pics i just want to eat one….:D

  • Maria October 26, 2012, 2:25 pm

    Loved your version of gulab jamuns they are my favorite too and nice shots :)

  • meena October 26, 2012, 11:24 am

    perfect. i made gulab jamuns too bt with milk powder and maida. somehow something didnt come right and well i made just 10 pieces and they got over but i hv never made with khoya. next time i shud try tht way

    • Kanan Patel October 26, 2012, 1:19 pm

      I have also tried with milk powder. Bit i don’t like texture of it. so Then i tried with mava and from then i always make gulab jamuns from khoya. they became so soft and spongy. Do ty some time. you will like it.

  • veena October 26, 2012, 9:21 am

    prefect soft looking jamuns! Wish I have some with ice cream


    • Kanan Patel October 26, 2012, 1:18 pm

      Thanks.. I also love microwaved warm gulab jamun with some vanilla ice cream.

  • Mary Oxendale Spensley October 26, 2012, 4:39 am

    Oh, how I love these little guys. I’d jump into the computer right now if I thought I’d get a taste!