How to make Gulab Jamun from scratch at home

If there is one dessert that can instantly make everyone smile, it’s Gulab Jamun. “Gulab Jamun”, the name itself has a beautiful meaning. The word “Gulab” comes from rose which is rose-scented syrup and the word “Jamun”, efers to the resemblance to the dark purple Indian jamun fruit. It is similar in its shape and color. Gulab Jamun is one of the most loved Indian desserts.

Just imagine the soft balls which are deeply soaked in warm and fragrant sugar syrup, its pure happiness in every bite. Whether it is a festival, a wedding, or just a sweet craving, this perfect Gulab Jamun has to be your choice. And honestly, who can ever stop at just one? Here, I’m sharing a simple yet perfectly made soft juicy Gulab Jamun recipe at home.

What is Gulab Jamun 

This most loved traditional sweet is made using khoya which is also called mawa. It is milk that has been slowly reduced until thick and solid. This khoya is kneaded into a smooth dough and small balls are made out of it. These balls are deep-fried on low heat and then soaked in warm sugar syrup. In most of the Indian celebrations, Gulab Jamun is the symbol of joy. Be it a wedding or festivals like Diwali, this sweet marks special moments. 

There is also a noticeable difference between home-made and sweet shop versions of gulab jamun. Homemade gulab jamuns are usually softer and fresher. But sweet shop version gulab jamuns are firmer, and sometimes denser because they are made in large batches. Both versions are delicious in their own way, but the homemade version is comforting and gives a personal touch making it extra special. 

Ingredients required for Gulab Jamun

• 1 cup khoya (mawa)
• 2 tablespoons all-purpose flour (maida)
• 1 to 2 tbsp milk 
• A pinch of baking soda
• 1½ cups sugar
• 1½ cups water
• 3 to 4 green cardamom pods
• 1 teaspoon rose water (optional)

The ingredients listed can be taken according to the quantity of gulam jamuns to be prepared. 

Why is baking soda used ?

A small pinch of baking soda helps the jamuns to become soft and light from the inside instead of heavy. It is basically used to keep the texture tender. 

Why must the sugar syrup be warm ?

The gulab jamuns must always be added to warm sugar syrup but not boiling syrup. If the syrup is too hot, the jamuns tend to overshrink. Likewise if the syrup is cold, they won’t absorb the syrup properly. Warm syrup helps them soak evenly and become soft and juicy.

How to make gulab jamun 

I have mentioned all the steps along with texture cues for the best results of gulab jamun. Let’s get started ! 

Step 1 : Preparing the sugar syrup

1. Take a wide pan and add sugar, water in the mentioned quantities or as per your wish. 
2. Heat it gently until all the sugar melts completely.
3.  Then add crushed cardamom and cook it for about 4 to 5 minutes.

Texture cue : The sugar syrup should be slightly sticky but not too thick. In case the syrup becomes too thick, you can always adjust the consistency by adding a few tablespoons of warm milk.

Step 2 : Making the jamuns using dough

1. Take a mixing bowl and add grated khoya, maida, and a pinch of baking soda. Mix everything together. 
2. Now keep adding milk little by little and bring everything together into a dough.
3. The dough should not feel dry and sticky. It should feel soft and slightly moist.
4. If it is dry, add a few spoons of milk and adjust the consistency and if it is sticky, add a small amount of maida.
5. After the dough is made, divide it into equal portions and make small balls of it by rolling them between your palms.

Texture cue : The balls should be completely smooth and make sure there are no cracks on them. Even having tiny cracks can break the balls while frying them.

Step 3 : Frying the jamuns

1. In a pan, add oil or ghee and heat it on medium to low flame. I would specifically prefer to use ghee to fry the jamuns for the authentic and traditional taste of gulab jamuns.
2. The temperature test of the oil can be done by dropping a small piece of dough. It should rise slowly and not turn brown immediately. 
3. Start adding the jamuns slowly in batches and fry them gently on low heat. Keep stirring the jamuns for even brown color on all the sides of the jamuns.
4. Fry them until they turn into a deep golden color. 
5. Avoid frying the jamuns on high heat because even if the jamuns get the perfect color, they will remain uncooked from the inside. 

Step 4 : Soaking jamuns in sugar syrup 

1. After frying all the jamuns, transfer them into warm sugar syrup.
2. Let the jamuns soak in the syrup for at least 2 hours. You will notice the jamuns expand and they become soft and juicy.
3. The jamuns must feel when they are pressed with a spoon and release a little amount of syrup. This is when you know the gulab jamun is made right. 

Tips for perfect gulab jamun 

1. Always try to use fresh and soft khoya because the fresh khoya makes a big difference in the texture of gulab jamuns.
2. Be careful to not add too much baking soda. Only a tiny pinch of it should be enough. Adding more of it can cause them to break and become too airy.
3. Kneading of the dough should be done gently and the dough should be smooth and soft. Don’t overknead the dough as it can make the jamuns hard.
4. While shaping the balls into round shape, check that there are no cracks on them and cover it smoothly if you find it. Cracks can make the jamuns break and hence should be avoided. 
5. Always fry the jamun on low to medium-low flame. If the oil is too hot, the outside of the jamun will turn brown quickly but the inside will remain uncooked. Slow frying is recommended as it ensures even cooking.
6. Stir the jamuns gently while frying to ensure even color on all the sides of it. Avoid stirring too fast as they can break easily.
7. When you finally add the jamuns to the syrup, the syrup should be warm, not too hot or too cold. This is a very important step to ensure. 
8. Give the jamuns enough time to soak in the syrup. The longer they are left to soak in the syrup, the juicier and softer they become. 

Most asked questions 

1. What is the main ingredient in gulab jamun ?

Khoya stands as the main ingredient in the gulab jamun. It is made by slowly cooking the milk until the moisture evaporates and leaves thick solids behind. 

2. What is the secret to perfect gulab jamun taste ?

The secret to perfect gulab jamun taste lies in the infusing flavor with cardamom. Adding crushed cardamom pods to the syrup enhances the overall flavor of the gulam jamun.

3. What is the best combination with gulab jamun ?

The best combinations you can try with gulab jamuns include : Rabri-creamy sidekick, vanilla icecream, kesar pista kulfi, coconut laddoo, fruit chaat or fruit salad, and cheesecake. 

4. How to keep gulab jamun soft ?

The secret to keep the gulab jamun soft and spongy are the dough and the sugar syrup. You can do it by making the sugar syrup a bit watery and the dough should be very soft. 

5. Can we use atta instead of maida in gulab jamun?

Yes, atta can be used instead of maida in making gulab jamun. Since atta has more fibre than maida, you can opt for it as a healthier option. But if you want the authentic gulab jamun taste, using maida would be the best.