Step-by-Step Recipe to Make Gulab Jamun

  • 12 Nov 2020

Who needs an introduction to the popular sweet dish that just melts in your mouth. Now you too can make your very own Gulab Jamuns with our easy recipe guide.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 9-10 jamuns
The main ingredient to make Gulab Jamuns is either using Mawa (khoa) or milk powder. Since Mawa is not easily available to everyone, we’ve decided to show you the recipe using milk powder, which is easily available.

1 cup sugar
3 green cardamom pods
1 ½ cup water
½ cup milk powder
1 tablespoon Maida (all-purpose flour)
1/8 teaspoon (a small pinch) baking soda
1 tablespoon Ghee
2-3 tablespoons Milk
Oil/Ghee for deep frying


Take 1 cup sugar, 3 green cardamom pods, 1 ½ cups of water in a deep pot or pan. Heat it over medium flame and cook until it turns little sticky while stirring occasionally in between. It will take over 8-1o minutes over medium flame to reach the consistency. Turn off the flame once the sugar syrup is ready.

Take ½ cup milk powder, 1 tablespoon maida and 1/8 teaspoon baking soda in a wide bowl. Mix it well with a spoon and then add 1 tablespoon ghee. Use your hands to mix it so that the ghee mixes evenly with the milk powder.

Sprinkle 2 tablespoon of milk evenly over mixture and mix it. If required, sprinkle more milk and mix gently, till mixture seems soft. It may be sticky but do not worry. Do not over mix or knead the mixture because gluten forms and jamun will turn dense and will not absorb sugar properly. 

Grease your palm with oil and divide mixture into marble-sized portions (around 9-1o). Make a round shaped ball from it. If a crack appears, it means the mixture is dry. To overcome this, you can add a teaspoon/few drops of milk to the mixture, mix well and make the ball. Do not go big on the size of the ball, as it will increase to almost double after deep frying. Once the balls are ready, slowly drop it into the pan and reduce the flame to low.

Stir gently with a spoon and deep fry over a low flame. Within 2-3 minutes, you will see the color turning to light golden. Deep fry until they are golden brown, which will take around 6-7 minutes. Transfer them over to kitchen napkin to absorb excess oil using a slotted spoon.

Heat the sugar syrup around 3-4 minutes and add deeply fried jamuns in it. Keep the jamuns in the syrup for at least 2 hours before serving. As the syrup gets absorbed, you will notice the increase in size of the jamuns. It is then ready to be served and indulged!

The long weekend ahead makes for the perfect time to try your hands on this recipe. Do let us know once you’ve tried it and come back to share your experience with us! 

Image Courtesy: Pinterest & BSB

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