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. Hii, i was just having one qwery… Can baking powder be replaced with baking soda?? If not then what else can be used… I m huge fans of yours and ur dishes..

    • jyoti, in this recipe you can use baking powder instead of baking soda. and thanks a lot.

  2. I don’t know if this has been answered before.. but, what exactly is the purpose for the paneer? I have seen some other recipes with khoya which don’t add paneer.
    I made your recipe yesterday and it was amazing! I guess my Gulab Jamuns were too soft because after soaking in the syrup. They started breaking whenever I touched them with a spoon. I’ll just have to try again next month.

    • radha, paneer gives a softer texture. the sugar syrup has to be sticky and about 1/2 string consistency. if the sugar syrup is watery, then the jamuns will break. hope this helps.

      • Thank you so much. I made another batch and it was successful! Amazingly soft and melt in your mouth. The best recipe I have tried to date. Just fantastic. Thank you so much!

        • Welcome Radha. Glad to know this. Happy cooking.

  3. Its a perfect recipe, never goes wrong, so many times i have made it, but forgot to thank you, so thanks a lot for such a sure shot recipe, i wish i could share pics of my beautiful gulab jamuns

    • Welcome Pooja. Thanks for sharing this awesome feedback on gulab jamuns.

  4. Hi Dassana, I want to try this recipe but have a quick question….Can i use frozen khoya? We only get frozen khoya here in NZ. I will thaw it and bring it to room temperature before using. This will be the first time i’m making gulab jamuns from scratch..i’ve always bought the ready mix..so just wanted to make sure i get it right. Thank you!

    • Welcome Yogita. You can use frozen khoya but bring it to room temperature before you use it.

  5. Hi mam..h r u? U r really great and tried ur most of ur recipes everything turned out excellent.. Tried this way of making jamuns three to four times..it turned out well..but last tym my jamuns outer layer was crispy but didn’t break anywhere.. Soaked in syrup..but I didn’t get round shapes for some of the jamuns..but while trying previous tym and all it turned very perfect..this tym ly the shape made me disappointed.. But melted in mouth..don’t know where I went wrong? It puffed up while frying with round shape and while taking from the oil the shape got changed..otherwise everything was OK and too good..thank you..

    • thanks radhi. firstly the jamuns need to be fried in small batches. this depends on the size of the kadai. if they are fried in large numbers, the shape changes. also when soaking, there should be enough room for expansion. if the bowl size is small, the jamuns will not have a round shape. other than these, i don’t see any reason for the shape getting changed as you have mentioned that the taste and texture was good.

  6. Thank you for the awesome recipe. I followed your directions, doubled the recipe and added another tablespoon of milk. It was fantastic. I used the rosewater and it really made a huge difference.

    To anyone trying this recipe, please follow the directions. Especially on the part where you do not knead the dough. Only mix it and when forming the balls pack it in carefully.

    • thank you anshu for this lovely feedback. rose water does make a big difference. also the recipe can be doubled easily. wish you a happy diwali.

  7. Such a perfect recipe it is..‼ …yummm gulab jamuns dat got over in no time…also noone could make out dat they r home made….can’t thank u enough mam…☺

    • thanks divya for the positive review. good to know that that gulab jamuns got over quickly.

  8. i tried ur recipe and it turned out fantastic…
    i never had such soft and melt in mouth gulab jamuns…
    bt i want to make them a bit tight… as they are served in shops… mine were very soft… taste was awesome bt plzz suggest if there is a way to make them a bit tight so that they will retain their round circular shape…
    thanks fr posting and sharing..
    i hv also made paneer and khoya at home… and the paneer was soooooo delicious…

    • thats great kavita and thanks for this feedback. for a firm gulab jamuns, fry them a little more and also do not heat the syrup after you keep them in it.

  9. Hi Dassana,
    I would like to let u know that I am an absolute fan of your blog .Whenever i decide to try some things new I always stick to your directions and the result is amazing as always .So thankyou so much and keep up the good work.I had made Gulab Jamuns with khoya and paneer on this Karvachauth for thr first time and they came out perfect.Even got compliments from hubby ?

    Thanks so much ?

    • thank you priya. also thanks for sharing your feedback on the gulab jamun recipe. most welcome.

  10. Thanks for this recipe.
    Tried it came out very well.

    • welcome ipsita and thanks for positive views 🙂

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