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Gulab Jamun | Gulab Jamun Recipe

4 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Resting Time 2 hrs
Total Time 2 hrs 45 mins
Course Deserts
Cuisine Indian


Gulab Jamun with Milk Powder

  • Milk Powder - 1 cup I used everyday
  • All Purpose Flour / Maida - 3 tblspn
  • Baking Soda a pinch
  • Ghee / Clarified Butter - 1 tsp
  • Salt a pinch
  • Curd / Yogurt - 2 tblspn You can use milk too
  • Oil or Ghee for Deep frying

For Syrup:

  • Sugar - 1.5 cup
  • Water - 2 cup
  • Cardamom Powder - 1 tsp I used 4 cardamom pods
  • Rose Water - few drops
  • Saffron a big pinch

Gulab Jamun using Sooji


    • Milk Powder - 2 cups
    • Unsalted Butter - 2 tbsp
    • Sooji / Rava - 3 tbsp soaked in 2 tbsp milk
    • All Purpose Flour / Maida - 2 tbsp
    • Baking powder - 1 tsp
    • Milk as needed
    • Oil or Ghee for deep frying


    • Sugar - 2 cups
    • Water - 3 cups
    • Cardamom - 3 crushed optional

    Gulab Jamun using Khoya

    • Khoya / Mawa / Kova - 1 cup unsweetened
    • All Purpose Flour / Maida - ¾ cup or as needed
    • Baking Soda - ½ tsp

    For Sugar Syrup:

    • Sugar - 500 gms
    • Water as needed
    • Cardamom pods / Yelakai-4


    Gulab Jamun with Milk Powder

    • In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.
    • Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.
    • Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
    • Now add in cardamom powder, saffron and rose essence. Mix well.
    • Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks
    • Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
    • Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.
    • Serve.

    Gulab Jamun using Sooji

    • Take sooji in a bowl, add milk and set aside for 5 mins.
    • Take milk powder in a bowl. Add butter and rub it well.
    • Now add in maida, baking powder, sooji mixure and rub it into the milk powder.
    • Add milk slowly and knead to a soft dough.
    • Now take sugar and water in a large pot and bring it to a boil. Boil for 5 to 6 mins till the syrup reaches sticky texture. Set aside warm.
    • Now add cardamom if needed.
    • Divide the milk powder mix into small balls and deep fry in medium hot oil till golden.
    • Set aside to get warm.
    • Heat the syrup till bubbly. Pour the hot syrup over the warm gulab jamuns. Set aside for 2 to 4 hours for the jamuns to get soft.
    • Serve.

    Gulab Jamun using Khoya

    • Heat milk in a wide mouth vessel and bring it to boil...Let it boil for 30-40 mins until it gets thick..Stir often so that it doesn’t stick to the bottom of the vessel..
    • The khoya should be little on the liquidy side. If it is looks curdled and rough, you can add it to the blender and make into a smooth paste, so the dough will be smooth and not rough. Now let the khoya cool down completely..
    • Now add in baking soda and mix well..Add in flour and make into a very soft dough.Add a few spoons of milk if needed..
    • Cover it with a damp cloth and set aside for 20-30 mins..
    • Now knead the dough once and divide into equal portions..Make small balls out of it and set aside..
    • Heat oil on a very low flame for deep frying..Add in the balls and fry on a low heat for 15 mins or until the jamuns gets nice colour...
    • In the mean time while the jamuns are frying make sugar syrup..
    • Take sugar in a kadai..Cover it with water and bring it to boil..
    • Add in cardamom pods and mix well..Let it boil for around 5 mins until it reaches sticky consistency. If you take the syrup between your fingers the syrup should be sticky.
    • Take the fried jamuns and immerse it in the sugar syrup...
    • Let it soak for 2 to 3 hours before serving.
    • Serve it with icecream or as it is..


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