gulab jamun recipe

gulab jamun recipe with step by step photos – a simple and tasty recipe of gulab jamun made with milk powder. this is an easy way to make gulab jamuns at home but this is not a quick recipe.

this gulab jamun recipe is good if you don’t have khoya (evaporated milk) or paneer (cottage cheese) readily available at home. all you need is milk powder, yogurt, sugar and water to make a basic gulab jamun at home.

gulab jamun literally translates to rose berries. gulab means rose and jamuns are deep purple colored berries available in india. since the syrup made is rose water scented and the deep fried dough balls are the size of the jamun berries, hence the term gulab jamun.

traditionally gulab jamuns are fried in ghee. you can go the traditional way if you want or just fry them in oil like i have done.

i used to and still make gulab jamun with khoya or evaporated milk and cottage cheese. the taste of gulab jamun made with khoya/evaporated milk is different than this recipe. this version of gulab jamun is soft, melt in the mouth and taste delicious with a milky taste. you can also check these other variations of gulab jamuns:

  1. kala jamun
  2. sweet potato gulab jamun
  3. dry gulab jamun recipe
  4. bread gulab jamun recipe

i have even made gulab jamuns with sweet potatoes and these were a vegan version. hopefully i shall be able to post the vegan gulab jamun recipe too.

the whole trick is to get the right consistency in the gulab jamun dough. if you get it right, then making these gulab jamuns are a cakewalk and you won’t feel like buying them from outside….. since then it becomes an easy recipe. please take note of step nos 6,7 and 8. i have mentioned all the tips and suggestions in the steps which can become a bit tricky, if not rightly done. so please take your time to read each step carefully. 

gulab jamun recipe below:

gulab jamun recipe
4.55 from 46 votes

gulab jamun recipe

easy gulab jamun recipe - a popular indian dessert of fried dumplings in rose scented sugar syrup.

course desserts, sweets
cuisine north indian
prep time 30 minutes
cook time 25 minutes
total time 55 minutes
servings 10 to 12 medium gulab jamuns
author dassana amit

ingredients (1 cup = 250 ml)

for the gulab jamun:

  • 1 cup milk powder
  • ¼ cup all purpose flour or maida
  • 1 teaspoon oil OR ½ teaspoon ghee
  • a pinch of salt (optional)
  • a pinch of baking soda
  • 1 to 2 tablespoon curd (yogurt or dahi)
  • a few blanched pistachio (pista) or almond slices (badam) for garnishing

for the sugar syrup:

  • 2 cups water
  • 1.5 cups sugar
  • 3 to 4 green cardamoms - husked and crushed or powdered (choti elaichi)
  • a pinch of saffron (kesar) - optional
  • 1 teaspoon rose water - optional

how to make recipe?

making sugar solution for gulab jamun:

  1. mix water, sugar, cardamom and saffron.
  2. keep this sugar solution on fire and cook till you get a syrup consistency.
  3. there should be no thread formation in the sugar solution.
  4. stir in the rose water and keep aside.

making gulab jamun dough:

  1. first mix the milk powder, all purpose flour, soda in a bowl.
  2. add oil or ghee and just 1 tbsp of yogurt.
  3. mix and keep on adding little of the yogurt to get a soft sticky mixture.
  4. the dough should not be crumbly or dry. if it is then add some yogurt.
  5. make smooth small balls from the dough.

making gulab jamun:

  1. heat the oil and the reduce the flame to low.
  2. add the gulab jamun balls and fry them stirring often to get even color.

  3. when gulab jamun become golden, remove from a slotted spoon and add them to the sugar syrup.
  4. let them soak in the sugar syrup for atleast 1-2 hours.
  5. gulab jamun can be served warm or cold. if they are at room temperature, then warm in the microwave and serve gulab jamun topped with sugar syrup.

recipe notes

for tips and suggestions, please read the step by step recipe.

stepwise gulab jamun recipe with milk powder:

1: first stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire. i have kept the cardamoms peels and these can be thrown away when serving the gulab jamuns.

sugar solution for gulab jamun recipe

2: gently bring to a boil and continue to stir occasionally.

sugar solution for gulab jamun recipe

3: add some pistachios in the syrup. an optional step but tastes good.

preparing sugar syrup for gulab jamun recipe

4: make a thick syrup and switch off the fire much before the sugar solution reaches a one thread consistency. on cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. it will again return to a liquid state.

5: mix the flour, milk powder and baking soda in a mixing bowl. add oil/ghee and 1 tbsp yogurt.

preparing dough for gulab jamun recipe

6: just mix everything lightly. add little of yogurt if the mixture looks dry. don’t over mix or knead. you don’t want gluten to form, so just mixing well is enough. the all purpose flour is just added to bind the mixture. if gluten forms then the dough balls become dense and won’t absorb any of the sugar syrup and the inside of gulab jamun will not be soft.

dough for gulab jamun recipe

7: the mixture will be sticky but smooth. apply some oil on your palms and make small balls from the dough. these gulab jamun balls almost double when frying and also increase when soaked in the sugar syrup. so don’t make large sized balls.

there should be no cracks on the dough balls. they should be smooth. if there are cracks, then just add some 1 or 2 tsp of yogurt or milk to the mixture and continue making the balls. once done, then cover the balls with a kitchen towel.

gulab jamun balls ready for frying

frying gulab jamun:

8: heat oil for deep frying in a kadai or a pan. when the oil becomes medium hot, lower the flame. add a small ball in the oil. the ball should slowly rise to the top from the bottom. if it does not rise then, the oil is not hot enough. if it rises quickly and browns also quickly, then the oil is too hot to fry.

if the small ball does not crack or break while frying, you are ok to proceed further. if it cracks, then just add some 1 or 2 tsp flour to the dough and form the balls again. in an ideal case, the gulab jamun ball should not crack and should rise slowly to the top and should not get browned quickly.

frying gulab jamuns

9: when you know the oil is hot enough and on a low flame, then add 3-4 balls or more depending on the capacity of your kadai or pan. the gulab jamun balls have to be stirred with a slotted spoon frequently to get even browning. if there are handles on the pan, you can just lightly shake the pan so that the balls are evenly fried without using the spoon. but take care as hot oil is there in the pan. the gulab jamun balls should also not become browned too soon. they have to be cooked from the insides too.

frying gulab jamun

10: keep on turning the gulab jamun till they become golden. if the oil becomes cold, then don’t fry the gulab jamun balls. increase the temperature and then fry. otherwise the gulab jamun would have a hard crisp thick cover when fried in a not so hot oil and they won’t absorb the sugar syrup. plus they would absorb a lot of oil too.

gulab jamuns

11: when the gulab jamuns are evenly golden and browned, remove from the slotted spoon and add them directly into the sugar syrup. keep the gulab jamun in the sugar syrup for atleast 1-2 hours before serving. this is done so that the gulab jamun soaks up the sugar syrup which will make the insides soft and sweet. thats why in the sweet shops, the gulab jamun are always soaked in sugar syrup.

if you feel the gulab jamuns are not soaking in the sugar syrup, then warm the whole gulab jamuns along with the sugar syrup on stove top or in the microwave. cover and keep aside. just warm them, don’t heat.

gulab jamun recipe

12: gulab jamuns can be served warm or cold. if they are at room temperature, then warm in the microwave and serve the gulab jamun topped with sugar syrup and garnished with pistachios or almond slices.

gulab jamun recipe

226 thoughts on “gulab jamun recipe, how to make gulab jamun recipe with milk powder”

  1. Hi Dassana
    Your recipe is awesome 😊
    I have a little query, since last two times the jamuns I m preparing using this recipe are not absorbing syrup till centre!
    Could you please guide me as in where m I wrong?
    Thanks in advance 😊

    1. bharti looks like the dough is dense. do not knead the dough. just mix and gather everything. since maida is used, if you knead the dough gluten strands will form which will make the jamuns dense and heavy. if they are even slightly dense they won’t absorb the syrup. hope this helps.

  2. I am in love with your recipes. You are a life saver for me… Thanks a ton for this. Wish you all the luck n Happy Diwali 😄

    1. Divya, the gulab jamun mixture should have a good binding. if not then the gulab jamun balls will break in the oil.
      secondly the oil should be hot.
      thirdly as soon as you add the gulab jamun balls in the oil then let them become slightly crisp and then only turn them.

    1. i do not know of any particular brand that i can recommend. but for baking powder, use aluminium free baking powder. on you will get a few brands that sell aluminium free baking powder.

  3. Hi!
    I have made this recipe yesterday and I am not sure why the jamun tripled their sizes while I was frying them in the Ghee. They exploded from the beautiful round shape that I did and the syrup was not even closer to be enough for them. I made another round of syrup and pull over the Jamun…result was they became even bigger and their shape was almost gone.
    Although the taste is really amazingly good, I just wanted to know why they tripled so much in size.
    Any advice for me? Thank you

    1. maria, the syrup has to be sticky and of a half thread consistency. if the syrup is watery then the jamuns will absorb the sugar solution like anything and become very big in size so much that the sugar syrup won’t be enough for them. so cook the sugar syrup more. take a bit of it in a spoon and then let it cool. then see if you can get a half string consistency. if not half string consistency, then the syrup should feel sticky and not watery. if it feels watery, then continue to cook it for some more minutes. hope this helps.

  4. Hi dassanna,
    Your blog is a God blessings on me. I usually make my family happy through serving them different tasty recipes by learning from you. As it turns out very tasty and yummy I get appreciated which lifts my happiness…. The recipes I tried so far came out very well as many times I tried. One of your speciality is you use ingredients that are readily available at home…. This is what I like the most…. I suggest your blog to my friends and relatives as well…thank you so much for all such wonderful recipes… May God bless you….

    1. Welcome Jahan. Glad to know that recipes are turning out good. Thanks for sharing this positive feedback and for recommending the blog to your friends. Thanks for your best wishes.

  5. Hi
    Tried this recipe today. Gulab jamuns came out so soft and delicious in first attempt. Thanks for super awesome recipes.

  6. Thanks Dasanna!! Came out so well .. it was yummy and delicious… feeling excited…very much better than ready made mix..

  7. Hi Dasanna 🙂

    Can the white sugar be replaced with unrefined dark brown cane sugar / coconut palm sugar for the sugar syrup?

    1. ramya, i have used unrefined cane sugar which is light brown in this recipe. in fact i use the same sugar in all recipes and even in tea and coffee. you can use unrefined dark brown cane sugar. but do not that there will be some taste and flavor changing. would not suggest coconut palm sugar as it will taste different and i am not sure if the taste of the coconut sugar will complement the taste of the gulab jamuns. since i have used coconut sugar, i know its taste. coconut sugar taste wonderful in baked stuff like cakes, cookies and puddings.

  8. Hey Dassana
    Thank u so much for all easy and wonderful recipes. I prepared gulab jamun and my husband loved it a lot !
    Every time I follow your app and make dishes !

  9. Hi Dassana
    I prepared Gulab Jamun last evening following your recipe, they tasted awesome.
    The only issue was, as someone had said it earlier too, that they were too soft to handle and were breaking down even on transferring to a bowl.
    May be you could guide me a little on this, so that I can make them flawless next time.
    But all said and done, they tasted like never before and I would like to stick to your recipe in future too.
    Thanks a lot ?

    1. Thanks Bharti. Looks like the sugar syrup has to be cooked till the half string consistency. i think in your case the sugar syrup became thin. thats why the gulab jamun were breaking.

  10. Thank you for the post! I’ve tried them, however they are very sweet due to the over sweetness of sugar syrup. Is there any way to reduce the sweetness?

  11. Hi,

    I have tried this recipe yesterday. The first two balls cracked in the fire. So I added a little flour and mixed again. The others came out perfect. However, after a couple of hours in the syrup, the top layer was pealing out even while lifting it gently. What do I do?

    1. looks like the jamuns have absorbed too much of syrup. if the syrup is not sticky and has a watery consistency, the jamuns will absorb a lot of the syrup. hence they will break. its like placing a slice of fried bread or even bread in water. the bread will absorb too much water. so the syrup has to be cooked till it becomes sticky or 1/2 string consistency. unfortunately nothing can be done now.

  12. Hello, Dassana!
    Congratulations for the work you are putting in this site! Keep it up!
    It was like a breath of fresh air, finding your recipes! I have also downloaded the app.
    Thank you very much! Cooking with you, does very good to me, as I miss India so much!

  13. Hi. I tried this recipe. The only problem I faced was that the dough was quite hard even though I used almost 2.5 tbs of yoghurt. Due to which the gulab jamuns also turned out hard and didn’t absorb much sugar syrup. Any suggestions?

    1. okay. the dough should be soft and not hard. depending on the quality of flour and milk powder, less or more liquids are absorbed. so at times one needs to add less liquid ingredients and at times more. you could have added some more yogurt or milk to get a smooth mixture. if the dough is hard, the gulab jamuns will also turn hard. the mixture should be light and smooth. when you fry the balls, they feel light. even when shaping the balls from the dough, they will feel light. hope these suggestions help.

  14. I tried these gulab jamuns.. They came out really well shaped n perfectly soft… I served them with rabri also.. Taste was awsome.. My hubby loved it most.. Thank you fr the perfcf recipe.. 🙂

  15. Hi mam..h r u? Ur website s great..superb recipes..tried many of your recipes..everything was a great success..tried this gulab jamun recipe too..many times I tried and worked out well..but for the last two it didn’t.. Don’t know where I went wrong..I didn’t knead the dough much..yet then to it s hard and didn’t absorb syrup also.. I followed as per yr instructions nd The way I made at first tym and no of tyms..every time it was too good..but the past two times I don’t know what happened.. Pls help me..

    1. radhi firstly thanks a lot. secondly it does look like the dough got kneaded too much. in fact when you fry the jamuns, they should feel like very light spongy balls. you will feel the lightness in them. try mixing and then gathering the dough with a light pressure. do not use too much pressure when mixing. hope this helps.

  16. I made this for Rakhsha Bandhan and it was super awesomeeeeeee.. Thank you so much for the recipe..
    The only thing I will change next time is frying the jamuns ghee instead of oil..

  17. I did it yestersday and it was a full success, thank you so much for those easy recipes that you share with us, my little one loved it so much, and his nanny told me that it is has the same taste as for the indian restaurant we have in our place.
    Thanks you

  18. Hi.. Jus finisnd my 12th and em learnin cookin’! Tried ua paneer Bhurji and cold coffee, they turnd out marvellous! Em little nervous of tryin’ gulab jamuns! Hw shud be de sugar syrup!? Fo hw mny mins shud dey be on de stove!? Pls help!

    1. thanks nashara. the sugar syrup should be sticky with a one string consistency. i do not recollect the time taken to prepare the syrup. usually i just consistency. you can even use a spoon to check it. just lift the spoon from the syrup and you should see the one thread consistency happening between the spoon and the sugar syrup. don’t worry. it will turn out well. just don’t knead the dough.

      1. Thanks! First time jamuns were hard but dey absorbed de sugar syrup after warmin dem agn! Next I tried it wid Instant mix as per ua directions, dey wer soo fluffy and soft! Woww! Btw, I soaked de jamuns fo about 12 hrs!

  19. Hi,
    I made this gulab jamun yesterday and it’s looking better. But its texture is not like melt in in the mouth. And it absorbed a little amount of sugar syrup. Is any wrong in my suger syrup. How is the suger syrup want to be? Like thick or thin watery.
    When I’m making dough it’s looking like curdled,
    Please fix my problem

    1. the jamuns have turned out dense. thats why they have not absorbed much of sugar syrup. dough should not look curdled. the dough has got mixing too much. too much mixing or kneading has made the dough hard. the sugar syrup has to be sticky with a one string consistency. its not thin or thick. when mixing the ingredients, just mix lightly and then make balls.

  20. Thanks for ur wonderful recipe.. My gulabjamuns were OK in looks BT inside it is hard and the syrup is not absorbed nicely

    1. welcome anisha. looks like the dough got mixed too much. if the over mixing is done, the jamuns will turn hard. even after soaking them, the hardness remains.

  21. Hi Thanks for your wonderful recipe. I have a small query. Can we keep Gulab jamun in the refrigerator for couple of weeks. Kindly reply me

  22. works
    Gulab jamuns were tasting super yummy..
    Thank you so much dassana for this recipe?
    U rock

  23. Love love love your website. I have tried many of your recipes with good success. I get so excited to try something new….thanks to your good instructions with pictures…..they are easy to follow and very helpful. Loved the gulab jamun…it turned out so well…..the only problem I had is that they were a bit sour probably because of the yoghurt. I am going to substitute with milk like one of the others or maybe even cream…..and see how that works. Fingers crossed. Thanks for your effort in maintaining such a lovely website?

  24. Hi i checked them but they are not soaking in syrup inside, i put small cut & heated again still i will check them again,do you think the flour is a problem,if so do you want me to put little less flour or they like that,but really you made my day by this recipe anyway as no cracks nice round balls but only if they soak wow that will be so great,just let me know whether iam doing any mistake?tx

    1. just heat the sugar syrup along with the jamuns. i have used this method on the below link. this helps the sugar syrup to get absorbed. if they do not absorb, this means that the dough got mixed too much. nothing can be done in this case. the dough as well as the balls should feel light when rolling as well as when frying.

  25. Hi
    I couldnt wait,so just gone head with the full cream powder,no crack,nicely cooked inside,maintained shape but when i put in the hot syrup few balls were like bent i mean a plastic ball when a kid presses inside how it looks,in that way i saw few,then i heated the syrup once again,waiting for the results,will let you know once i taste them,tx

  26. hi
    Iam planning for a party.i tried some ones recipe but i dont know what went wrong,came across yours,kindly let me know whether i can use full cream milk powder,if it comes out good then i will let you know,looking forward to hear from you,tx

  27. Hello mam,

    Wondrful way, but cn u pls let me knw how much thick or soft dough shd b, m lil bit cnfuse in tht, m thnkng 2 prepair it on diwali

    1. the dough should feel light and soft to your hands. it should not feel hard or tight. and when making the jamun balls, you do feel the lightness in the dough. if the balls feel heavy, that means the jamuns will become hard.

  28. Mrs yasmeen mohd haji memon

    Thank-you mam for quick gulab jamun making husband got so happy when i made Fulani Jamun….u made my life as sweet as gulab jamun Thank u so…..Mch.

  29. Thanks for this wonderful recipe. How long I should fry the jamuns in ghee/oil? What is the normal time? I am using induction cook top and thickness of my pan is very less. When temperature was little high then it was burning but if temperature was low then it was taking too much time to cook and outer layer was becoming hard. Now in this situation what I should do to get the perfect result. Should I use pan with good thickness or should I use gas oven instead of induction cook top? Please help. Thanks once again in advance for your valuable suggestions.

    1. welcome sudipta. the temperature of the oil should be on the medium side. meaning not too hot nor too low. since i have not used induction cook top, i have no clue how it works. what i suggest is use a thick bottomed pan on the induction cook top and fry on the little high flame that you have mentioned in the comment.

  30. Hi, I have tried gulab jamun for the first time and they came out perfect. Thank u for sharing this recipe. Can we use the left over syrup for other gulab jamuns. But should we heat the syrup again and for how much time. Thank Once again.

    1. thanks mayura. yes you can use the leftover syrup for other gulab jamuns. don’t heat too much as the consistency will change. just heat lightly by adding some water. it should be just warm or hot.

  31. what’s wrong with my dough if it’s not smooth enough? when i roll it in balls, the balls are craky and doesn\t look as sticky as yours. any help?

    1. try adding some moisture in the dough like milk. if there are cracks, when frying there will be cracks on the jamuns too and absorb too much oil.

  32. Hi, the outer layer of my jamun turned hard and difficult to cut, and the whole jamun turned like rubbery (chewy) and porus from inside. Can u give any suggestion on that?

    1. the outer crust becomes hard if the dough is mixed too much or kneaded. also frying for a longer time on a low temperature can make the outer crust become hard. the whole mixture just has to be mixed and then shaped in balls.

  33. I want to thank you for your recipes. I want to know is it really a 1/4 a cup all purpose flour and 1 cup milk powder?? and if I want to make it double the quantity should I double the ingredients?

  34. hi,

    I saw most of your recipes… and they are so good and easy steps mentioned… thanks for that..

    i tried preparing gulab jamuns using MTr mixtures.. it comes great… but the problem is that they are hard in the core.. i dont know what to do… could u plz help me out…

  35. Hello

    Is it OK to use something other than all purpose flour? As far as I know, in my country it does not really exist. The places I’ve found it is Indian/Pakistani grocery stores in the UK who also ship worldwide, but shipping is 40£, and that is very steep price for 2KG of all purpose flour.


      1. Many are, but almost all are strictly for bread making and are very coarse. Maybe Wheat flour is fine for Gulab Jamun?

        1. pashnijko, try with wheat flour. you might have to increase the proportion of liquids. don’t knead the mixture just mix it. because gluten might get formed if you knead.

    1. Just look at the table of nutritional values. Bread flour will have around 12g of protein (gluten), whereas all-purpose flour should be around 9-10

  36. Hi
    What will be the ingredients measurements for 10 people to make this yammy gulab jamun..plz reply me.thnx in adv.

  37. Hi, could you please let me know if i can use skimmed milk powder instead of carnation milk powder and can self raising flower be used instead of maida?

    Thanking you in advance

      1. Hi can u let me know if I should use plain flour or self raising flour……which one would be best.

  38. Everything went well the gulabjamuns were yummy only one thing wen i was frying them they were sticking to the bottom if pan can u tell me why dis it happen . Thanks in advance

    1. welcome ekta. use a seasoned kadai or pan, meaning it has been used quite often for frying. secondly, use a thick bottomed kadai/pan. oil should also be hot enough to fry.

  39. Hello,

    I tried this recipe step by step and without kneading the dough, it came out really well including structure and taste except one thing, after soaking in the sugar syrup, the top layer was little hard to cut, however insider was smooth and had good structure like store bought ones. Please suggest how can I improve. I think this is the easiest recipe for gulab jamun and I would like to try and do my best next time.

    1. thanks rashmi. its because the sugar syrup had crystallized. when you add the gulab jamun then the sugar syrup should not be crystallized. just add a little bit of water and warm the crystallized sugar syrup.

  40. Hi Dassana all went well wth jamuns but it didnt absorb sugar syrup, hence was not soft specially in centre. One thing i noted intially the dough was soft enough but gradually while making balls it became a bit hard. Pls advice. Thks!

    1. welcome mohini. roll the gulab jamun balls with light hands. not like the way we roll chappati/roti ka atta (peda). another way is to keep the gulab jamun balls in the sugar syrup and just heat it slightly. so that they absorb more sugar syrup.

  41. Hi! hv just tryd the milk powder gulab jamuns and soaked them in the sugar syrup so far so good wll let knw the final results. Thks!

  42. Is yogurt essential? Is it used to activate the baking soda? I’ve tried a version without yogurt, but, the results were not how its supposed to be. The jamuns had little bubbles in them and they became porous once immersed in syrup. It wasn’t all that good. I thought it was something to do with baking soda. In one of the sites, baking powder was used. Can it be exchanged for baking soda?

    Your jamuns look awesome! I hope mine turns out the same way. 🙂

    P.S: It would be nice if you can show the cross section of the jamun too.


    1. the acidity of the yogurt helps. baking soda gets activated in any acidic medium and so it is with yogurt. baking powder also can be used. bubbles should not come on the jamuns. something has gone wrong with the proportions or with the mixing of the dough. you can add two pinches of baking powder in this recipe. i will add the cross section pic when i make these next time. i should remember to take the pic 🙂

  43. Hi Dassana
    Thanks for the wonderful recipe.. I ve an unusual question. 🙂
    I ve lactogen that my daughter won’t have. Can I use it instead of milk powder? Do I adjust the recipe if I use it..

    Thanks a ton.. Will def make these 🙂

    1. hi richa, i think you can use lactogen powder. as its made from milk and the consistency is also like milk powder. so i think you can use the same amount. but just make sure the lactogen is in its shelf period.

  44. Hii.. I’m going to try this but I have that ready to eat mixture of gulab jamun.. Will it be ok if I made it from it..

    1. the oil was too hot and thats why this happened. if you would have reduced the flame and brought down the temperature, then the jamuns would have cooked properly.

  45. Thank u so much today I tried This recipe nd it turned out extremely well.. Soft mouth watering… Actually I had a cooking day in my college I made live gulaab jamun There … Every one was like oh my God… <3 thank u so much

  46. Susmita Chakraborty

    I want to try this recipe today.But I don’t have curd.If I avoid adding curd then will it be okay?pls rply.

  47. I had try many of ur recipes .i really like them even ma family tthnx for sharing
    I m even gona try gulab jamun on coming weekend

  48. Hi, I am going to try your recipe, but don’t have home made yogurt. Can I use plain store bought plain yogurt ?

  49. Thank u soo much for the recipe…i tried n it came out soo nice except for its hardness…i followed each steps..but still it was hard…pls reply

  50. Hi Dassana ,

    I love you guys .
    My mother used to cook a lot of things at home .. your blog helps me recreate my childhood 🙂

    Today while I’m spending Diwali away from home , came across this gulab jamun and tried it out . They’ve turned out very nice 🙂
    Thanks for the perfect and simple instructions. I too tried out steps 6 and 7 very cautiously.
    No other blog thinks so much about the readers before putting up the recipes.
    Thanks a lot .
    Keep posting more such recipes 🙂

  51. Hi,
    I tried ur gulab jamuns. It was yummmmmmyyy. Thanks a lot for sharing this recipe. The step by step instructions and ur tips was of great help. Thanks once again.

  52. Can I leave them in the syrup in the fridge until they are all eaten. Although I don’t think they will be hanging around for very long.

  53. Hi,
    Thanks for this yummy and easy recipe.. but if yogurt is not avaiable, should I use milk as a substitude???

    Please let me know soon, so that I may stole my hubby dil again… Smiles

    1. HHHHaaaapppppyyy Happpy,

      You wouldn’t beleive but it worked. I was able to made so yummmyyy and super tasty gulab jamuns with your help….. thank you so much.. Me n my habby both loved them alot and now its time to follow and try all ur awsome recipes…

      Thaknd again,,,, smiles

  54. Thank u dear , I tried this today … I made yummy gulab jamun and every one in my family liked it very much. thank u very for this recipe

  55. Thank you so much for this wonderful recipe. I am crazy about gulab jamuns and I attempted this recipe yesterday and they turned out just superb! Your step by step guide is of great help. Can’t wait to explore more of your recipes. Thanks a lot once again.

  56. Hiiii…i tired the recipe and follow step by step but i don’t know why they are hard…..waiting for your suggestion

    1. did you knead the dough or made the mixture like a dough? possibly thats the cause. just mixing is required till you get smooth round jamun balls.

  57. mine when soaked in sugar syrup for few minutes starts breaking from its round shape,like its too soaked, is it cause of less consistency of sugar syrup that i made????

  58. Nice recipe.. Today was my 3rd attempt after 2 failures. This is my hubby’s fav sweet. So I thought of making this on this valentines day. After tasting this, he liked it so much. It’s so soft, sweet and delicious. Thank you so much of this wonderful recipe. Happy Valentine Everybody.

    Note: I added some milk to make the dough.

  59. thanks for the recipe it is the best recipe i hav ever tried and my family loved it…i request you to plz upload the recipe of rusmalai aswel..thankx again

  60. Hey dassana,
    Is it ok to use thickened milk instead of milk powder. ..? Plz reply soon I’m dying to make these mouth watering gulab jamun. …:-)

    1. saba, you can use condensed milk but the recipe will change a bit. you may have to add some paneer or khoya to it. you can try. but i am not sure how the result will be. i will be adding khoya or paneer gulab jamun recipe soon

  61. Hi.. Tried this today !! The gulab jamuns dint soak well. The jamuns were a little harder. The dough I feel was done well but I put the jamuns in syrup after they were cold !! 🙁 cud that b the reason ?

    1. the jamuns have to be added directly after frying in the sugar syrup. the sugar syrup also has to hot or more than a warm temperature. this helps the jamuns to soak the syrup. the hot jamuns soak the syrup very well than jamuns which are cold.

  62. hi dassana

    thankyou so much for your prompt reply…im sorry im seeing it only now…ill try it again…thanks once again

  63. This is the part where its very confusing for me. I mean, how long should I boil it for?? When its thicker, its already at least one thread. This is at about 20 minutes. So I GUESS I could try boiling it for 10 minutes. I dont know. . .

    1. when the sugar syrup starts becoming thick, there is no thread. if you cook more, first half thread consistency is reached and then one thread consistency is reached. mostly sugar syrups used for flavored fruit syrups like rose syrup etc are just cooked till thick. they do not have any consistency. the timing depends on the pan that you use and on which flame (low, medium etc) you are cooking the syrup. actually when you feel the syrup with your fingers, it should feels sticky without any thread formation. here you can stop the cooking. i hope this helps.

  64. I would love to try this weekend! These look so delicious and I love the pictures and the fact you have made it step by step with clear instructions. Only thing I am confused about is the sugar syrup. You say to boil it until its thick but no thread. The problem is when it slightly cools, it always thickens up MORE. Roughly, how many minutes did it take you? I am dying to make these LOL. Also for the dough, so you just mix it until it combines? Absolutely no kneading, right? How long did it take for you to mix it? (Roughly of course)

    1. no need to boil till any thread consistency. usually you stop before the sugar syrup reaches the one thread consistency. it will thicken up. but if you cook it till one thread, it will thicken up more. i don’t remember the minutes. the dough you just mix. don’t knead. i also don’t remember the mixing in minutes. its a matter of experience so i don’t count the minutes. just mix everything and make balls. there should be no cracks. if there are cracks on the balls, then mix again. make the balls again. the dough is sticky so apply some oil or ghee on your hands when making the balls.

  65. Hi Dassana

    I tried out this recipe for Diwali, it turned out very yummy…but the jamuns were not very soft, were a little on the harder side even after soaking them in the sugar syrup, moreover I guess I was too scared to be easy on the soda and added very little….I made sure of the temperature too but I wonder what went wrong…

    1. hi swathi, the jamuns getting on the harder side, can be only in case the mixture has been over mixed or kneaded. in fact when making the jamun balls from the dough, you will come to know if the jamuns will become hard. they should feel very light to you. if when rolling the balls, they feel heavy, then it means that the dough is over mixed.

  66. Hi dassana…lovely recipe…I m excited to make it…l want to ask, how should I preserve them and for how many days??

    1. you can substitute khoya or mava for milk powder. in this case for 1 cup of crumbled khoya use 2-3 tbsp of maida or all purpose flour. no need to add yogurt then.

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