Gulab jamun is a milk-solid-based sweet made in the Indian subcontinent. It mainly has milk solids which is traditionally taken from khoya. It is milk reduced to the consistency of a soft dough. Today’s recipes may call for dried or powdered milk instead of khoya. It is garnished with dried nuts like almonds and cashews to enhance flavour.

Gulab jamun was first prepared in medieval India. It has derived its origin from a fritter which was brought to India with Central Asian Turkic invaders. Another story says that it was accidentally prepared by the personal chef of Mughal emperor Shah Jahan.

In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame for a long time, The water content gets evaporated and only the milk solids remain. The milk solids are also known as khoya, The milk solids are kneaded into a dough with a small amount of all-purpose flour added to it. It is shaped into small balls and deep-fried in oil or ghee at a low temperature till they get golden brown color. If the balls are cooked quickly, they will remain raw on the inside. The fried balls are then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron to give you a sweet called Gulab Jamun.

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield25 pieces
  • Serving Size40 g
  • Energy253 cal
  • Cuisine
    • Indian
  • Course
    • Dessert
  • Cooking Method
    • Cutting
    • Steaming


    • Khoya / Kova (unsweetened) – 1 cup
    • Maida/ All purpose flour – 3 tblsp
    • Sodium bi carbonate (cooking soda) – 1/8 tsp
    • Elachi/ cardamom – 2
    • Sugar – 1 & 1/2 cups
    • Water – 1 & 1/2 cups
    • Saffron (optional) – Few strands
    • Rose essence (optional) – 2 drops
    • Oil/ vanaspathi/ Ghee – As need for deep frying


  • Bring khoya to room temperature if its frozen.

  • Crumble it with the hands and measure it.
  • Take khoya, maida and cooking soda in a mixing bowl.
  • Mix well.
  • Slowly add water.
  • Make a smooth dough without any cracks.
  • Keep aside for 5 mins and make equal sized balls.

  • The balls should be smooth outside.
  • Just roll softly but until smooth.

  • Prepare the sugar syrup with water, sugar, powdered elachi and saffron.
  • Bring it to a boil.
  • Boil for 8 minutes to 10 minutes in medium flame.
  • Fry the rolled jamuns.
  • Bring oil hot, not smoking hot, enough to fry the jamuns.
  • Keep in low flame.

  • Add the jamuns and keep rolling the jamuns gently.
  • Use the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour.

  • Fry only few at a time, dont dump the jamuns so many in oil.
  • Drain in kitchen towel.
  • Immediately add it to hot syrup.

  • Let it get soaked well.
  • Add essence lastly if desired.
  • The Jamun may look too dark when you take out from oil,
  • It gets the gorgeous red colour as it gets soaked in syrup.
  • Let it get soaked well in the syrup for 3 hrs at least and enjoy the soaked, syrup drunken jamuns!


  • Cracks in the dough or balls can be corrected by a sprinkle of water over the dough.
  • You can use ghee if its sticky.
  • If oil is too hot, then it gets brunt and wont get cooked from inside.
  • Ensure to cook in low or medium flame maximum.
  • Keep turning the jamun while frying to ensure even browning. 
  • If oil is not hot enough, the jamuns will get cracked and suck more oil.
  • 28 servings per container
  • Serving Size40 g
  • Amount per serving
  • Calories253
  • % Daily Value*
  • Total Fat8 g10.26%
  • Saturated Fat4 g20%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol23 mg7.67%
  • Sodium129 mg5.61%
  • Total Carbohydrate40 g14.55%
  • Dietary Fiber1 g3.57%
  • Total Sugars16 g
  • Protein5 g10%
  • Calcium1.2 mg0.09%
  • Iron0.9 mg5%
  • Vitamin C (Ascorbic Acid)0.1 mg0.11%

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