Gulab Jamun Recipe Easy Khoya

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Gulab Jamun, a popular Indian delicacy, has a long history and cultural significance on the Indian subcontinent. Millions of people worldwide consume the iconic dessert gulab jamun, which has Persian and Mughal roots. The name Gulab Jamun is derived from two Persian words: gulab, meaning rosewater, and jamun, referring to a little fruit native to India that is similar in shape to the dessert. Gulab Jamun is traditionally made from khoya (reduced milk solids) combined with flour and deep-fried till golden brown, then steeped in a sugar syrup flavored with rosewater, cardamom, and saffron, imparting a subtle floral perfume and seductive sweetness. Gulab Jamun has a special place in Indian festivals, festivities, and gatherings, representing warmth, hospitality, and indulgence. Whether given as a luxurious dessert at weddings or as a consoling delicacy at festivals such as Diwali and Eid, Gulab Jamun is still cherished for its lush texture, divine taste, and cultural importance.

Cooking time of Gulab jamun

Gulab Jamun

Gulab jamun is normally cooked in 15 to 20 minutes. After forming the dough into little balls and frying them in oil or ghee over medium heat, they are immersed in a sugar syrup. The size of the jamuns, the temperature of the oil, and the level of crispiness and color desired can all affect the actual cooking time.

Nutritional facts

Gulab jamun is a classic Indian dish comprised of deep-fried dough balls that are then soaked in sugar syrup. While it’s indisputably delicious, it’s high in calories and sugar. A regular serving of two gulab jamuns (100g) has around 320 calories, with the majority of them coming from carbohydrates and fat. Gulab jamuns are also heavy in sugar, with each dish comprising approximately 40 grams. They also include trace levels of protein and dietary fiber. Gulab jamuns are best consumed in moderation as an occasional treat rather than as a regular component of the diet due to their high calorie and sugar content.


To make Gulab Jamun, you’ll need the following ingredients:

Gulab Jamun
  • Khoya (Mawa): 1 cup + You can substitute khoya with milk powder, but adjust the quantity of milk or water accordingly to achieve the right consistency.
  • All-purpose flour: 3 tablespoons
  • Baking powder: 1/4 teaspoon
  • Cardamom powder: 1/2 teaspoon
  • Rose water: 1 tablespoon
  • Sugar: 1.5 cups
  • Water: 2 cups
  • Ghee or oil for frying: Quantity as needed


Here are the step-by-step directions for making Gulab Jamun.

Prepare the dough

In a mixing dish, add 1 cup khoya (mawa), 3 tablespoons all-purpose flour, and 1/4 teaspoon baking powder.

Knead the mixture gradually until it becomes a smooth, lumpless dough. If the dough seems too dry, add a teaspoon of milk to moisten it.

Cover the dough with a moist cloth and let it rest for about 30 minutes. The resting period allows the dough to acquire its flavors.

Form the Dough Balls

After resting, divide the dough into small, evenly sized pieces.

Roll each section between your palms to make smooth, crack-free balls. Make sure the dough balls do not have any cracks on their surface, as they may break while frying.

Heat the oil

Heat the ghee or oil in a deep pan or kadhai on medium heat. The oil should be heated, but not smoked.

To determine whether the oil is ready, drop a little piece of dough into it. If it gently comes to the surface without browning too rapidly, the oil is at the proper temperature.

Fry the dough balls

Once the oil is hot, carefully slide the formed dough balls into it one by one. Do not overcrowd the pan, as this may reduce the oil temperature and interfere with the frying process.

Fry the dough balls on medium-low heat, tossing regularly, until they are golden brown and cooked uniformly on both sides. This process could take between 7 and 10 minutes.

Make the sugar syrup

While the dough balls are frying, make the sugar syrup by dissolving 1.5 cups sugar in 2 cups water in a separate pan.

Flour the syrup with 1/2 teaspoon cardamom powder and 1 tablespoon rose water.

Bring the syrup to a slow boil, stirring occasionally, until somewhat sticky. The syrup shouldn’t be too thick or too thin.

Soak the gulab jamun

Once the dough balls are golden brown and baked, remove them from the pan with a slotted spoon and drain any leftover oil on a paper towel.

Immediately place the hot Gulab Jamuns in the warm sugar syrup. Make sure that the syrup completely covers the Gulab Jamuns.

Allow the Gulab Jamuns to soak in the syrup for at least an hour so that they may absorb the flavors and become soft and pliable.

Serve and enjoy

Garnish the Gulab Jamuns with chopped nuts such as pistachios or almonds for more crunch and visual appeal.

Serve the Gulab Jamuns warm or at room temperature, allowing the syrup to coat each bite, making them irresistibly sweet and decadent.

Follow these procedures exactly to make the best Gulab Jamuns, which are soft, spongy, and full of flavor.

Can we use milk powder to make gulab jamun?

Yes, milk powder can be used instead of khoya (milk solids) to make gulab jamun. To create gulab jamun from milk powder, mix it with a binding agent like all-purpose flour or semolina (sooji). Combine the milk powder and binding agent, then stir in a little amount of ghee (clarified butter) or milk to produce a dough. Form the dough into small balls, making sure they are smooth and free of cracks. Deep-fry the balls until golden brown and fully done. Make a sugar syrup flavored with cardamom and rose water, then soak the fried balls in it until they are saturated and soft. This approach yields soft and tasty gulab jamun with the familiar. This approach produces soft and delectable gulab jamun with a familiar taste and texture without the use of typical khoya.

What Makes Gulab Jamun Tastier?

Gulab Jamun’s delicate balance of flavors and textures adds to its deliciousness. The ideal Gulab Jamun should be soft, moist, and melt-in-your-mouth, with a mild sweetness that is not overbearing. To achieve this delicate balance, use high-quality ingredients like fresh khoya or milk solids, aromatic spices like cardamom and rose water, and just the perfect quantity of sugar in the syrup. Furthermore, cooking the dough balls till golden brown and soaking them in warm syrup adds sweetness to each mouthful, making for a pleasurable experience. The combination of these ingredients results in a Gulab Jamun that is both delicious and gratifying.

Adding a restaurant twist

To give Gulab Jamun a restaurant-style twist, add a few inventive elements. Here’s how.

Stuffed Gulab Jamun

Make a small cut in each dough ball before frying.

Fill each ball with a small amount of finely chopped nuts, such as almonds or cashews, seasoned with a pinch of cardamom powder and a splash of rose water.

Seal the incision gently, and fry the stuffed Gulab Jamun till golden brown.

The surprise filling enhances the flavor and texture of your Gulab Jamun, taking it to the next level.

Flavored syrup

Add other flavors to the sugar syrup, such as saffron threads, cinnamon sticks, or a hint of citrus zest.

Boil the syrup with these components to extract their essence, resulting in a distinct and aromatic syrup that complements the gulab jamun nicely.

Serving Presentation

To add a delicious touch, serve the Gulab Jamun in a dessert bowl drizzled with thickened rabri (reduced sweetened milk) or vanilla ice cream.

Garnish with edible rose petals or a sprinkle of edible silver leaf for an exquisite look that captivates the eyes while tantalizing the taste senses.

Flavor infusions

Experiment with various flavor infusions for the dough, such as adding rose water, saffron-infused milk, or a pinch of ground cardamom to the dough.

These modest flavor improvements can transform the Gulab Jamun into a gourmet dessert experience, leaving your guests amazed and wanting more.

Mini Gulab Jamun Plate

Arrange mini-sized Gulab Jamun on a tray and serve with a choice of dipping sauces, including chocolate ganache, caramel sauce, and fruit coulis.

The mini-sized piece,  PlateJamun, allows you to try out new flavor combinations, giving your dessert platter an unforgettable and delightful experience.

How Do I Store Gulab Jamun?

Follow these simple techniques to store Gulab Jamun while keeping it fresh and flavorful. Allow the Gulab Jamun to cool entirely to room temperature after cooking or purchasing it. Then, place the gulab jamun in an airtight container or covered bowl. Store the container in a cool, dry location away from direct sunlight. Avoid storing Gulab Jamun in the refrigerator since it will become too stiff and lose its soft feel. If you need to keep Gulab Jamun for an extended period, you can freeze it. Place the Gulab Jamun in a single layer on a baking sheet to freeze separately, then transfer to a freezer bag or container. Thaw frozen Gulab Jamun in the fridge before reheating or serving.

The shelf life of Gulab Jamun 

The shelf life of Gulab Jamun is determined by how it is stored and what components are used. Gulab Jamun can normally last 7 to 10 days if stored correctly in an airtight jar in the refrigerator. However, to avoid drying out, make sure the gulab jamun is well soaked in the sugar syrup. Furthermore, if the Gulab Jamun contains ingredients with a shorter shelf life, their freshness may deteriorate more quickly. Gulab Jamun can be frozen and stored for up to a month before warming and serving.

The Best Time and Season to Make Gulab Jamun

Gulab Jamun is ideally made during cooler months, such as fall and winter. During this time, the weather is ideal for frying because it is not too hot, which helps to keep the oil temperature stable and prevents the Gulab Jamun from burning or becoming too greasy. Furthermore, the coziness of the colder months makes warm, soothing delicacies like Gulab Jamun even more appealing. Gulab Jamun can be cooked at any time of day, although they are most commonly prepared for special occasions, festivals, or family gatherings, adding sweetness to celebrations and bringing loved ones together.

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Final thought

Mastering the technique of creating Gulab Jamun is a joyful journey full of sweet rewards. With the correct ingredients, technique, and expert advice, you can make Gulab Jamun which rivals the best sweet shops. So, roll up your sleeves, gather your ingredients, and set out on this culinary expedition to produce a dessert that is both heartwarming and tasty.

Gulab Jamun Recipe Easy Khoya

Course: DessertsCuisine: Indian


Prep time


Cooking time




Total time



Gulab Jamun is traditionally made from khoya (reduced milk solids) combined with flour and deep-fried till golden brown, then steeped in a sugar syrup flavored with rosewater, cardamom, and saffron, imparting a subtle floral perfume and seductive sweetness.


  • Khoya (Mawa): 1 cup + You can substitute khoya with milk powder, but adjust the quantity of milk or water accordingly to achieve the right consistency.

  • All-purpose flour: 3 tablespoons

  • Baking powder: 1/4 teaspoon

  • Cardamom powder: 1/2 teaspoon

  • Rose water: 1 tablespoon

  • Sugar: 1.5 cups

  • Water: 2 cups

  • Ghee or oil for frying: Quantity as needed


  • Prepare the Dough:
  • In a large mixing bowl, combine 1 cup of milk powder, 1/4 cup of all-purpose flour, and 1/4 teaspoon of baking soda.
  • Gradually add 2-3 tablespoons of ghee or clarified butter and mix until the mixture resembles breadcrumbs.
  • Slowly pour in 2-3 tablespoons of milk, kneading the mixture into a smooth, soft dough. Add more milk if needed.
  • Cover the dough and let it rest for 15-20 minutes.
  • Shape the Jamuns:
  • After resting, knead the dough again for a few minutes.
  • Divide the dough into small equal-sized portions and roll them into smooth balls, ensuring there are no cracks.
  • Fry the Jamuns:
  • Heat ghee or oil in a deep pan over medium-low heat.
  • Gently slide the dough balls into the hot ghee and fry them on low heat until they turn golden brown, stirring occasionally for even cooking.
  • Remove the fried jamuns from the ghee and place them on a paper towel to drain excess oil.
  • Prepare the Sugar Syrup:
  • In a separate saucepan, combine 2 cups of sugar and 2 cups of water.
  • Add a few saffron strands and 4-5 crushed cardamom pods for flavor.
  • Bring the mixture to a boil, stirring until the sugar dissolves completely. Then, simmer for 5-7 minutes until the syrup thickens slightly.
  • Soak the Jamuns:
  • Once the sugar syrup is ready, gently drop the fried jamuns into the hot syrup.
  • Allow the jamuns to soak in the syrup for at least 1-2 hours, ensuring they absorb the sweetness and flavors.
  • Serve:
  • Garnish the gulab jamuns with chopped pistachios or almonds for added crunch and visual appeal.
  • Serve warm or at room temperature, either as a standalone dessert or paired with a scoop of vanilla ice cream for a delightful indulgence.

Recipe Video


  • Gulab jamun is deep-fried and soaked in sugar syrup, making it high in calories, sugar, and unhealthy fats. Consuming it frequently can contribute to weight gain and other health issues like diabetes and heart disease.

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Meet Elena, Our Culinary Enthusiast

Elena is the driving force behind With a lifelong love for food and a passion for sharing her culinary creations with others, she's dedicated to bringing you the very best in home cooking. Drawing inspiration from her multicultural background and her travels around the globe, Elena's recipes are infused with flavour, creativity, and a whole lot of love.

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