How to make gulab jamun at home .Gulab Jamun – Whenever any Indian person mentions Gulab Jamun, only one thing comes to his mind, Gulab Jamun dipped in hot and soft syrup, which is liked by every Indian today. Whether it is Diwali or wedding or any Indian ceremony, you must have seen Gulab Jamun.
It is not necessary that you wait for a festival or program to eat this dish. how to make gulab jamun at home.
You can make this sweet very good and tasty at home. If you want to make this dish, then the complete process of making Gulab Jamun is told in this, so that you can also make Gulab Jamun easily. How to make gulab jamun at home.
Table of Contents
Ingredients You’ll Need
Let’s break this down into two parts: dough and syrup.
For the Dough:
1 cup khoya (or 1 cup milk powder as a substitute)
1/4 cup all-purpose flour (maida)
A pinch of baking soda
1–2 tablespoons milk (adjust as needed to knead)
Ghee or oil for frying
For the Sugar Syrup:
1.5 cups sugar
1.5 cups water
2–3 crushed green cardamom pods
1 teaspoon rose water (optional but adds a lovely aroma)
Few saffron strands (optional)
Step-by-Step Recipe
1. Prepare the Sugar Syrup
In a pan, mix sugar and water. Heat on medium flame.
Stir until the sugar dissolves completely.
Add cardamom, rose water, and saffron strands.
Let it simmer for 8–10 minutes until slightly sticky.
Turn off the flame and keep the syrup warm.
2. Make the Dough
Then you have to break the khoya in a mixer
Then add flour and some baking soda to it
Then mix it slowly and then add milk little by little and start kneading
Then you need a soft and smooth dough. Make sure that the dough is neither too sticky nor too dry
And leave it for 10 minutes
3. Shape the Balls
Make small equal sized balls of the dough. Make sure that the balls do not crack.
You have to keep the balls small as they swell in the syrup and increase in size.
4. Fry the Gulab Jamun
Then you have to heat ghee or oil in a pan.
You have to put at least 4 to 5 balls at a time. Do not put too many balls in the pan, otherwise there will be a problem in frying them.
Then you have to keep stirring those balls slowly so that they turn golden brown.
For a nice colour and soft Gulab Jamun, cook on low flame.
5. Soak in Sugar Syrup
When you feel that the balls have become golden in the pan, take them out and let them cool. And then put them in hot syrup.
Leave them in the syrup for at least 1 hour so that they absorb the syrup well and become soft and tasty.
Pro Tips for Perfect Gulab Jamun
Are the dough balls torn? If your dough balls are torn, then add some milk or ghee to it and knead it well.
Are the jamuns too hard? Then it is possible that you have fried too many balls or used too much flour, so it would be better if you cook them less.
Are they raw from inside? If your Gulab Jamuns are raw from inside, then you have to cook the balls on low flame so that they get cooked well.
Always put Gulab Jamun in hot syrup but not too hot. How to Make Gulab Jamun at Home.
Serving Suggestions
You can serve Gulab Jamun in this way –
Serve Gulab Jamun hot by adding pistachios or almonds on top.
With any festival thali or sweets.
You can serve it in any other way as per your choice. How to make gulab jamun at home.You can also try our other recipes like Kheer Puri Recipe
Storage Tips
If you want to store leftover Gulab Jamun then you can refrigerate them in an airtight container along with the syrup.
You can keep them fresh for 5 to 6 days.
Then reheat before serving or you can serve them cold.
Avoid freezing them as their taste may change after thawing. you will understand how to make gulab jamun at home.
How to Make Gulab Jamun at Home with Nutrients
Nutritional Information (Approx. per serving of 2 Gulab Jamuns)
Nutrient Amount
Calories 300–320 kcal
Carbohydrates 45–50 g
Sugar 30–35 g
Protein 6–7 g
Fat 12–14 g
Saturated Fat 7–8 g
Cholesterol 25–30 mg
Sodium 60–70 mg
Calcium 150–180 mg
Note: Values are approximate and may vary based on ingredients and portion sizes.
Frequently Asked Questions (FAQs)
Q: Can I make Gulab Jamun without khoya?
Yes! You can use milk powder instead. It’s a great substitute and works well.
Q: Why did my Gulab Jamuns break in oil?
That usually happens if the dough is too soft or sticky. Add a little more maida next time.
Q: Can I use jaggery instead of sugar for the syrup?
Yes, but the taste and color will change. It’ll be more rustic and earthy.
Q: Can I prepare them a day in advance for guests?
Absolutely! In fact, soaking overnight makes them even softer and more flavorful.