gulab jamun recipe, how to make gulab jamun

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gulab jamun recipe, easy gulab jamun recipe

this is an easy and tasty recipe of gulab jamun made with khoya, paneer and all purpose flour (maida).

4.69 from 38 votes
total time:
45minutes

gulab jamun recipe with step by step photos. this gulab jamun recipe is a tried, tested and easy recipe to make delicious melt in the mouth gulab jamun with khoya and paneer (cottage cheese). this gulab jamun recipe is easy for beginners too and they can also make these soft and tasty gulab jamun.

gulab jamun, gulab jamun recipe

what is gulab jamun ?

gulab jamun is a sweet made from milk solids. khoya or mawa is the hindi term for evaporated milk solids. the word “gulab jamun” means rose berries. in hindi language, the word “gulab” means rose and “jamuns” are darkish purple berries (java plum, black plum). the sugar syrup made for gulab jamun is flavoured with rose water and the fried dough balls have a size similar to jamun berries – hence the term gulab jamun.

there are some variations of making gulab jamun. authentically and traditionally they are always made with khoya or mawa. khoya is basically dried evaporated milk. they are milk solids which are obtained by continuously cooking the milk on a low flame.

making khoya at home takes time. but you can easily make instant khoya and then make gulab jamun with it. i have already posted both the long method and the instant method of making khoya.

when i have less time, i make instant khoya. you can check both the recipes of making khoya in the links given below:

  1. traditional (long) method of making khoya
  2. instant khoya recipe

gulab jamun recipes can also made from milk powder, sweet potatoes (vegan option), paneer, potatoes and bread. however, the best authentic taste comes from gulab jamun made with khoya.

i have compiled the below pointers of frequently asked questions based on queries received from the readers in the comments section of this gulab jamun recipe post.

why gulab jamun break on frying ?

  1. if there is too much moisture in the dough, the jamuns will break in oil.
  2. more baking powder can also result in the jamuns breaking and disintegrating in oil.
  3. when frying the temperature should not be too high or too low. a higher or a too low temperature of oil while frying can also break or crack the gulab jamun.
  4. if the binding ingredients like maida or rava (sooji) are less, then this can also break jamun when frying.
  5. as soon as you add the jamun balls in the oil, then let them become slightly crisp and then only turn them.
  6. when making jamun dough balls, there should be no cracks. if you see cracks then add some more milk. mix and then form the jamun again.

why has gulab jamun become hard ?

  1. if there is less moisture in the jamuns, they may become hard.
  2. the gulab jamun dough has to be mixed and not kneaded. if the dough is kneaded then the gulab jamun will become hard. when you knead the dough, gluten strands will form which will make the jamuns dense and heavy. even if they are slightly dense they won’t absorb the syrup and thus remain hard. in fact when frying jamuns, they should feel like very light spongy balls. you will feel the lightness in them.

why gulab jamun has become too soft ?

the sugar syrup for gulab jamun should have a sticky consistency. they should not have a watery consistency. if the sugar syrup is watery, then the jamuns absorb more sugar syrup resulting in them being super soft and they even break in the sugar syrup.

how to perfectly fry gulab jamun ? (frying tips)

  • first the oil has to be heated till its medium hot. then reduce flame to a low and wait for a minute. then gently place the gulab jamun dough balls in the oil. once the jamun dough balls start to have tiny light golden spots on them, then keep on rotating them with a slotted spoon in the oil often. this way the gulab jamun will have an even golden color.
  • also do note that if the oil is on the cooler side, then the jamuns will absorb more oil and can crack or break too.
  • if the oil is very hot, then the jamuns will get browned quickly with the inside portion being uncooked and raw.

type of khoya to be used for making gulab jamun

for making gulab jamun the type of khoya that is used is called as chikna khoya or dhaap khoya. in hindi the name ‘chikna’ means smooth. so thus dhaap ka khoya is a smooth and soft khoya. chikna khoya can be easily made at home. it has more moisture than the other two varieties of khoya viz danedar khoya and batti khoya.

gulab jamun is a favorite indian dessert for many folks. in parties, weddings and even in indian thalis, gulab jamun happens to be one of the desserts served after the meals. these soft sugar syrup soaked balls are a treat always. sometimes to satisfy our sweet cravings, i make gulab jamun.

this gulab jamun recipe from my home science notes is tried, tested and has never failed. i have made these gulab jamun many times. you will need khoya (mawa or dried evaporated milk solids) and paneer to make the jamuns. addition of these two ingredients make soft, melt in mouth best gulab jamun.

few more diwali sweet recipes you may like are:

gulab jamun recipe, easy gulab jamun recipe
4.69 from 38 votes
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gulab jamun

this is an easy and tasty recipe of gulab jamun made with khoya, paneer and all purpose flour (maida).
course desserts, sweets
cuisine north indian
prep time 35 minutes
cook time 10 minutes
total time 45 minutes
servings 20 gulab jamun
rough calories per serving 153 kcal
author dassana

ingredients (1 cup = 250 ml)

for gulab jamun

  • 1 cup khoya (mawa or dried evaporated milk solids) OR 200 grams khoya
  • ¾ cup grated paneer OR 100 grams of paneer (cottage cheese)
  • 3 tablespoon maida (all purpose flour)
  • 2 tablespoon fine sooji (rava or semolina)
  • 4 green cardamoms (choti elaichi) - powdered in a mortar-pestle
  • 1 tablespoon milk or add as required
  • ¼ teaspoon baking powder
  • oil for deep frying the gulab jamun

for sugar syrup

  • 250 grams sugar OR about 1.75 cup sugar
  • 1 cup water
  • 1 tablespoon rose water
  • 1 tablespoon milk (optional) - read notes

how to make gulab jamun

making gulab jamun balls

  1. take khoya (mawa or evaporated milk) in a bowl. mash it very well. there should be no lumps. you can also grate and then mash the khoya.

  2. then add grated paneer, rava (sooji), all purpose flour (maida), baking powder and cardamom powder to the mashed khoya. there should be no lumps in both the mawa and paneer.

  3. as if they are there, then you will find the texture of the gulab jamun not so good. the bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamuns. they won't be smooth.

  4. mix well. add milk and gather together to form a dough with milk. don't knead.
  5. just gently mix. if you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. cover the dough and keep aside for 30 mins.
  6. make small balls from the dough. cover the balls and keep aside.

making sugar syrup for gulab jamun

  1. dissolve sugar in water. heat the sugar solution till it become sticky. you just need to switch off the fire before the syrup reaches a one thread consistency.
  2. add rose water and stir. keep the sugar solution aside. 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.

frying gulab jamun

  1. meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. lower the flame and wait for a minute. then gently place the gulab jamun in the oil.

  2. once they start to have tiny golden spots, keep on rotating them in the oil, so that the gulab jamun are evenly browned.

  3. remove the gulab jamun and then drain them on kitchen paper towels to remove excess oil.

making gulab jamun

  1. then place the hot gulab jamun in the sugar syrup. continue frying the gulab jamun this way in batches.

  2. when all the gulab jamun are placed in the sugar syrup, then keep the whole pan with the sugar syrup and gulab jamun, on a low flame for 1 to 2 minutes till the jamuns become soft.

  3. heating helps the gulab jamun to absorb the syrup and become soft. the jamuns increase a bit in size. don't over cook as then the jamuns break.

  4. use a large pan, so that the gulab jamun are not overcrowded and you can easily stir them gently while they are simmering.

  5. serve gulab jamun warm or at room temperature. you can also chill the gulab jamun and serve them cold. garnish the gulab jamun with rose petals or almond slivers.

recipe notes

1. if the sugar syrup has impurities, then add milk and simmer. a layer of scum will be formed. remove this layer with a spoon.

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how to make gulab jamun recipe

1. take 1 cup khoya or mawa (200 grams) in a bowl. soft khoya also known as ‘daap ka khoya’ or ‘chikna khoya’ is used for making gulab jamun. this is a soft khoya, so it mashes and kneads very well.

khoya for making gulab jamun

2. mash it very well. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya. do not mash too much. just mash and proceed with the next step.

mash khoya - making gulab jamun

3. then add grated paneer, rava (sooji), all purpose flour (maida), baking powder and cardamom powder to the mashed khoya. there should be no lumps in both the mawa and paneer. if there are lumps, then the texture of the gulab jamun is not even and smooth. the bits and pieces of mawa or paneer give a bite while eating the gulab jamun.

mix gulab jamun ingredients

4. mix well.

mix gulab jamun ingredients

5. add milk and gather together to form a dough with milk. don’t knead. just gently mix. if you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk and mix again. cover the dough and keep aside for 30 mins.

mix gulab jamun ingredients and milk

making sugar solution for gulab jamun

6. dissolve sugar in water.

sugar solution for making gulab jamun

7. heat the sugar solution till it becomes sticky. you just need to switch off the fire before the syrup reaches a one thread consistency.

sugar solution for making gulab jamun

8. add rose water and stir. keep the sugar solution aside. 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.

sugar solution for making gulab jamun

9. make small balls from the dough without cracks. cover the gulab jamun balls and keep aside.

make gulab jamun balls

frying gulab jamun

10. heat oil till its medium hot. lower the flame and wait for a minute. then gently place the gulab jamuns in the oil. if in case, the jamuns are breaking while being fried, then add some more maida/all purpose flour (about 1 to 2 tbsp) in it. keep aside for for fifteen minutes. then later fry. you can also check one small piece before frying the rest. if it breaks, then use the tip mentioned above.

fry the gulab jamuns

11. once they start to have tiny golden spots, keep on rotating them in the oil, so that the jamuns are evenly browned. since i was taking pics, i browned a few of them extra.

remove fried gulab jamuns

12. remove the fried gulab jamuns and then drain them on kitchen paper towels to remove extra oil.

fried gulab jamuns

making gulab jamun

13. then place the hot gulab jamun in the sugar syrup. then continue frying the gulab jamun this way in batches.

add gulab jamuns to sugar syrup

14. when all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1 to 2 minutes, till the gulab jamun become soft. heating helps the jamuns to absorb the syrup and become soft. the gulab jamun increase a bit in size. don’t over cook as then the gulab jamun can break. use a large pan, so that the jamuns are not overcrowded and you can easily stir them gently while they are simmering.

gulab jamun recipe with khoya

15. serve gulab jamun warm or at room temperature. you can also chill the gulab jamun and serve them cold. garnish the gulab jamun with rose petals or almond slivers.

gulab jamun recipe with khoya

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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151 comments/reviews

  1. Hi,
    Can I replace the sooji with maida?

    • yes you can skip sooji and add 1 to 2 tablespoons more of maida.

  2. Hi Dassana
    I wanted to inquire about doubling the recipe. How would I go about with the amount of flour and Sooji. I did 6 Tablespoons of Maida and 4 Tablespoons of Sooji and ended up with polka dot Gulab Jamuns that resembled strawberries 😃 So I guess 3 Tablespoons of Sooji would be sufficient?

    • radha, whenever sooji is used, one has to be careful. firstly too much of sooji can make the dish hard or dense. and when sooji is added it absorbs moe moisture or water content from the mixture or batter. so here in this case, some more liquid ingredients like milk or water can be added, so that the sooji softens and does not remain crisp – nor you can see the fine dots of sooji in the dish. in this recipe, 4 tablespoons sooji will be more. so just 2.5 to 3 tablespoons. your guess is right 🙂

  3. Hi Dassana, Your recipes are wonderful and so spot on. I have been meaning to say this on so many posts of yours that I try- but today I am posting this as I have run into an issue and I am hoping you might be able to tell me why.
    The first time I made your Gulab jamun they were just fabulous. Then the second time ( I bought a different Khoya- this was softer) and made it and all the dumplings when I put them in the sugar syrup went in , in the middle. I had half that Khoya still- saved it up and made it again today and this happened with some and not all.
    What am I doing wrong- did I put in the dumplings too hot into the sugar syrup?
    Your recipes are so very good.. thank you for sharing them.

    • thanks meena. i have also used softer khoya in the recipe. gulab jamuns have to be hot when adding sugar syrup. could be that the sugar syrup was either not a perfect one string consistency or the khoya must be more on softer side. what you can do is do not heat up the sugar syrup once you add them in it. just let them soak in the syrup. hope this helps.

  4. Hi Ms. Dassana,

    I have tried several recipes from your website and others but the measurements that you give are absolutely perfect. Gulab jamuns i used to make had some or the other problem but with your recipe turned great.

    Thank you for your marvellous recipes.

    • Welcome Amera. Glad to know this. Thanks for your positive review on gulab jamun recipe.

  5. Ms Dasana, Hi!
    I do make gulab jamuns at home and they usually come out well. Your recipe with measurement along with people’s encouraging comments seems too helpful as my method is how I had seen my mom prepare when i was a child.
    Here i would like to clear a doubt. You said in one of the replies above that Baking soda can be replaced with Baking powder. But is it true? They have a different composition, aren’t they?

    • thanks sona. glad to know. in this recipe both baking soda or baking powder can be used. does not make much of a difference as small amount is used. they do have different compositions but for recipes like gulab jamuns, pakoras, koftas etc, they can be substituted with each other.

  6. Hi dasana ,I tried gulab jamun recipe.and it was nice.i would love to try other recipe of your .

    • Thanks Ankita. Nice to know this.

  7. Can you give a gluten free version please.

    • Sirisha, i have never tried gluten free version.

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