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gulab jamun indian sweet

Recipe of Gulab Jamun

Hetal Kamdar
A step-by-step recipe of how to make Gulab Jamun will help you to make these divine sweets at home. 
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine Indian
Servings 16
Calories 178 kcal


  • ½ cup All-purpose flour maida
  • 250 grams Grated Mawa or Khoya
  • 2 cups Sugar
  • 2 ½ cups Water
  • 1 tsp Cardamom powder
  • ¼ tsp Baking soda
  • 8-10 Saffron strands



  • Crumble the mawa (khoya)with hand or use a grater, I have used store-bought mawa here.
  • Add sifted all-purpose flour (maida), 1/4th tsp baking soda in it.
  • Mix it gently and knead all the above ingredients together to form a soft dough.
  • If you feel the dough is a little hard add very little milk.
  • Otherwise, the moisture in the mawa will be sufficient to form a soft dough.


  • Divide the dough, grease your hands with little ghee and make into small and even-sized balls.
  • Make sure there are no cracks in the balls, or else they may crack while frying.
  • Soak saffron strand in 1 tsp hot milk for 3-5 minutes till it releases its color.
  • Heat a wide-open pan and add 2 1/2 cups of water and 2 cups sugar in it. Let the sugar melt in the water.
  • Once it melts and starts boiling, add cardamom powder and saffron strands in it.
  • Let the syrup boil till 8-10 minutes on a medium flame till the sugar syrup becomes thick and sticky.
  • Switch off the flame and cover the lid of the pan and keep it aside.


  • Heat ghee in a pan on a medium flame, once it's hot just put a small part of the dough in the ghee to check if the ghee has reached the exact temperature to fry the Jamuns.
  • The trick is if the dough comes upward it means the ghee is hot enough to fry.
  • Fry the Jamuns in small batches on a medium to low flame.
  • It will take 5-6 minutes for one batch to fry.
  • Do not fry them on a high flame as they will be hard from inside.
  • Be patient and fry all the balls on a medium to low flame till the balls are even and golden brown in color.
  • Drain and transfer them on a kitchen napkin. Let them cool a bit before adding them into the syrup.
  • Now add the Jamuns in the warm sugar syrup and soak for an hour till they are soft and increase in size.
  • If you add in hot syrup, the Jamuns will shrink and will turn harder.  So, prepare the sugar syrup before frying the Jamuns so that it warms up a bit.


Sodium: 62mgCalcium: 110mgVitamin C: 1mgVitamin A: 71IUSugar: 26gFiber: 1gPotassium: 9mgCholesterol: 3mgCalories: 178kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 4gProtein: 3gCarbohydrates: 33gIron: 1mg
Keyword gulab jamun ki recipe, gulab jamun recipe
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