Gulab Jamun Recipe

Gulab jamun is a famous sweet dessert, especially in India, Pakistan, Nepal, and Bangladesh. It’s produced using a dough of milk powder and khoya that’s formed into little balls, deep-fried, and then soaked in a sugary syrup scented with cardamom and rose water. The syrup imparts the Gulab Jamun’s distinct taste and moist texture. Gulab jamun is a traditional sweet that is frequently served as a dessert or as a sweet treat at festivals and special events, such as Diwali or Eid. They are often served warm or at room temperature, and can be topped with nuts such as pistachios or almonds. They are also available in a variety of flavours, including dry gulab jamun, Kala Jamun (black gulab jamun), and Rasgulla (spongy dough balls in sweet syrup). They are also a popular street snack and may be purchased at a variety of street sellers, restaurants, and even certain supermarkets. They are regarded as a delicacy and are popular due to their rich, sweet, and moist feel.


  1. Milk Powder – 250 gm
  2. Baking Powder – 1 tsp.
  3. Warm Milk – 1 cup
  4. All Purpose Flour/Maida – 5 tbsp.
  5. White Sugar – 3 ½ cup
  6. Water For sugar syrup – 4 cup

Cooking Instructions

  1. Take some powdered milk and place it in a large bowl.
  2. Add baking powder and all-purpose flour, and mix these three ingredients well. You can also add nuts or stuff dry fruits in the middle of the gulaab jamuns.
  3. Add milk to the mixture of milk powder and baking powder and knead it into a dough for about 20 minutes.
  4. Make small, round balls of the dough, being careful to make the balls very smooth. If there are cracks in the dough balls, the gulaab jamuns may burst during frying.
  5. Heat oil in a pan and lower the flame when the oil becomes hot. Fry the gulaab jamuns on a low flame until they turn golden brown.
  6. While the gulaab jamuns are frying, make the sugar syrup by taking a pan and adding 4 cups of water and 3½ cups of sugar. When the sugar syrup starts to thicken, turn off the gas and add the fried gulaab jamuns to the syrup.
  7. Let the gulaab jamuns soak in the sugar syrup for 1 hour.
  8. After this, you can decorate the gulaab jamuns as desired. Enjoy!
Picture of Chef Sparsh Saxena

Chef Sparsh Saxena

Sparsh Saxena is an Indian chef, entrepreneur and the COO of Aezowie Infotech Services Pvt Ltd, an IT company established in North India. She enjoys helping people and love cooking. She is based in Moradabad city and well known for her one-of-a-kind, easy-to-prepare signature dishes.

You May Also Like: