Food Advertising by

Gulab Jamun Recipe | Diwali Sweets

by Sonia on November 13, 2012

Post image for Gulab Jamun Recipe | Diwali Sweets

“Wishing you and your family A Very Happy & Safe Deepavali!”

Tomorrow is the new year for Gujarati people. Wishing you all “A Very Happy & Prosperous New Year! Saal Mubarak!”

I know I’m late. Hey! it’s okay. I made some goodies for Diwali festival but some of them didn’t come out as I expected so I postponed some recipes sharing with you. I, yet to have try again and correct my mistake. Once I have fool-proof recipes I’ll share ’em here.

Anyway, since the Diwali festival has begun we are overloaded with sweets & savouries since last week. Of course, it’s festive season and we have been enjoying our festive season with all goodies without any guilt. I’ve prepared a ‘special menu’ for 5 days of Diwali festival.

Here, I’ve made some Gulab Jamuns from scratch. Heck! I’m not saying it’s easy and quick recipe. Making Gulab Jamuns from scratch can be tricky and little intimidating. It demands little patience and calm mind. While I was making Gulab Jamuns, at some stage I got little frustrated and impatient but I didn’t give up. I challenged myself and recited some mantra (not any magic spells) and kept thinking that everything will be fine. Your jamuns will come out awesome. You just keep going and do your best! blah…blah..blah…

Before proceeding to recipe, please make sure you’ve read and understand few tricks and tips below.

Print Tips & Tricks!

Tips & Tricks for making Gulab Jamuns from scratch:

1. Making jamuns from milk powder can be really tricky. Your dough may come out hard as rock or sticky as glue. The key step is adding milk little by little while kneading the dough.

2. There is no exact measurement of wet ingredient (milk). It really depends on quality of your milk powder. Just keep adding a tablespoon of milk while kneading the dough until you can form into balls.

3. The another key element is oil-ghee temperature for frying. If your oil is too hot your jamuns will cook faster on outer layer but will remain under-cook from inner side. So, keep in mind always fry jamuns at lowest heat (on smallest gas burner) and your oil should not be too hot or cold. Just medium level.

4. Ghee can be really handy while kneading and rolling the jamuns. Keep handy a few tablespoons of melted ghee in a small bowl.

5. Kneading the jamun dough is the crucial part of making soft & spongy gulab jamuns. So, don’t skip the kneading step.

6. Knead the dough really, really well.

7. There must not be any scratch or puncture in jamun balls. If your jamun get cracked or punctured while rolling into balls it means your dough is not soft and pliable and it need to knead again with adding one or two teaspoon more milk.

8. If your dough look like a crumble but soft, you’ll be fine. Just try to roll into ball using your both hands. Apply a speck of ghee while rolling the jamun balls to prevent from cracking.

9. Make sure your jamun balls are nicely rolled otherwise there is a chance of your jamuns would burst out and the mixture will come out while frying. Mess!

10. While you’re making the jamun balls have ready a clean plate and damp tea towel (not too wet) aside.

I assume these tips can be helpful for making jamuns with least mistakes. It’s easy to make from ready-made packet but you’ll learn something if you’ve not made from scratch. Go ahead and make now!

gulab jamun | seven spice

{Print Recipe!}

Gulab Jamun Recipe

* Make ahead for party and gathering plan. It can be refrigerated for up-to a week.

** You’ll have some left-over sugar syrup, it’s still good to use in cooking. Use whenever you need in your dish.


For the sugar syrup:

  • 1.5 cup white sugar
  • 2 cup water
  • 1 tsp cardamom powder/elaichi powder
  • 8-10 strand of saffron/kesar
  • a dash of rose-water

For the jamuns:

  • 1 cup milk powder
  • 1 tsp all-purpose flour/plain flour/maida (can be substituted with arrowroot powder for gluten-free/fasting version)
  • ½ tsp baking powder
  • 2 Tbsp ghee, plus few tablespoons more while kneading the dough
  • ½ cup milk [less or more]

For frying:

  • ½ cup ghee + 1.5 cup oil, for frying

For garnishing:

  • 1 Tbsp chopped almonds and pistachios

How to:

  1. Put sugar and water in a medium saucepan. Bring it to cook on low-medium heat. Stir occasionally till all sugar melt down and syrup starts to rolling boil. Let it simmer for 2-3 minutes till sugar syrup reaches to little thick consistency. Be careful, we don’t need 1-2 strands consistency but it should be less than one strand consistency.
  2. Add saffron strands and let it simmer for 1 minute more. Remove from the heat and keep aside.
  3. When it cooled down a bit add into cardamom powder and rose-water.
  4. Now, prepare jamuns. In a wide bowl, mix milk powder, all-purpose flour (maida), baking powder, 2 Tbsp ghee. Rub with your fingers and mix well. Add a tablespoon of milk at a time and knead the dough really well. The dough should be soft and pliable.
  5. Coat with a ghee and wrap into plastic wrap or cover with tight lid. Let it rest for 10-15 minutes.
  6. If your dough is still too thick and hard, add a tablespoon of milk and knead it again.
  7. Before making jamun balls, have ready a damp tea towel and few teaspoons of melted ghee in a bowl aside.
  8. Heat oil+ghee on low heat for frying jamuns. It should be not too hot or cold.
  9. Meanwhile, make jamun balls out from dough. Roll and roll between your palms. It should be free from scratch and puncture. Coat each ball with speck of ghee and cover with damp towel. Coating with ghee helps to prevent from drying.
  10. Ghee+oil should be ready now. Fry jamun balls, 5-6 at a time. Stir constantly with slotted spoon. It help to cook jamuns evenly. If your jamuns are turning golden brown very slowly you’re doing right. If your jamuns are turning brown immediately after you’ve added into oil+ghee then the temperature is too hot.
  11. Remove the jamuns into plate with kitchen towel. Warm up (not heat up) your sugar syrup slightly and add all fried jamuns. Let it sit for at least 2 hours for best result! Garnish with nuts.

Chill and serve!


  • Gosh, I love gulab jamun… but I didn’t think they would be quite the effort!

    • Sonia

      Yes, making from scratch is required some effort :)

  • Such gorgeous clicks!!! Cant stop staring at them. They look so delicious.

    • Sonia

      Thanks Spandana! :-)

  • I usually make same way .. have posted few months back..looks very nice. Happy Diwali

    • Sonia

      Happy Diwali to you too! :-)

  • I have a weird thing with gulab jamun. Somedays it comes out perfect and some days it’s not so much. Your tips are great and a must to follow for sure!

  • Beautiful pictures, Sonia. These look delicious!

  • WOW Sonia…Gulab Jamun looks super good, and greatttt clicks!!!


  • jaya

    Hi, Why do you think, the sugar syrup would not soak into the jamun? I also felt that its a bit hard. it was well cooked inside and out though….

    • Sonia

      Hi Jaya, I’m not sure what you’re talking about. When and where did I say sugar syrup would not soak into the jamun? Please elaborate.

      • jaya

        Oh sorry…. I was asking a doubt…. It is abt the gulab jamuns I made yesterday…. the sugar syrup did not soak into the jamuns. It was also not soft….. I need to make a large batch for a party on sunday….. its the first time I am making from scratch, rather than ready mix…. used the same recipe given here…. any suggestions for better results?

        • Sonia

          Jaya, sorry to hear about your result. May be the cause was milk powder or something else. If your jamun dough is not soft enough to shape into balls then your jamun won’t turn soft and spongy to suck sugar syrup. I think there could be mistake in dough itself. Next time, try with a small batch and please read all tips and tricks before proceed. Good luck! :-)

          • jaya

            ok thank you… will try that

  • Ponmagal Nanmaran

    hi can you say making gulab jamuns with khoya

    • 7Spice

      Hi, I haven’t tried with khoya yet.

Previous post:

Next post: