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Gulab Jamun

Gulab Jamun Recipe by Manjula

Gulab Jamun

Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.
4.41 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine Indian
Servings 10 Gulab Jamuns


  • 1 cup nonfat milk powder
  • 1/4 cup All Purpose flour plain flour, maida
  • 3 Tbsp unsalted butter at room temperature
  • 1/4 cup room temperature whole milk
  • Pinch of baking soda
  • 1 3/4 cup sugar
  • 1 1/2 cup water
  • 4 cardamom pods (ilachi) coarsely ground
  • 1 Tbsp sliced almonds and pistachio
  • Oil for deep-frying



  • In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
  • Set the syrup aside.

Gulab Jamun

  • In a bowl, mix the milk powder, flour and baking soda.
  • Add the butter and mix well.
  • Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
  • If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
  • Grease your palms with butter and knead the dough.
  • Divide the dough into about ten equal parts and roll them into round balls.
  • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
  • Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
  • Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
  • Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
  • Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.


Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.
If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.
Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.
Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be  chewy.
Serving suggestions
Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.
You may also like  Balushai and Jalebi
Tried this recipe?Let us know how it was!

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410 thoughts on “Gulab Jamun

  1. hai aunty
    i live in australia and wat to try making gulabjamuns,can i use homemade khoya instead of milk powder?.If yes, than i have to use baking soda also?
    Wish u a happy new year.

      1. Thanks Aunty,i would like to say 1 more thing that i am ur regular follower of variuos recipes,have also tried a lot, since last 2 months i have been wacthing u.Before that i was not knowing about ur site.It’s really helpful.

  2. Dear Auntiji,

    Wish you a very Happy New Year to you.

    I have made Gulab Jamuns today for the first time. I had followed your recipe to the dot. The taste has come out quite well but
    the jamuns are slightly hard (i am able to cut it with a spoon but with some effort). The inner part is well cooked (and softter
    than the outer part) but is not absorbing the syrup. I would like to know how I can improve it the next time I make it.

    I have used the same proportions as you have mentioned. I have used Amul milk powder, amul milk and amul butter.

    Thanks and Regards

    1. Hello,
      Gulab jamuns are often hard because the dough is not soft enough (some times it is possible you may have to use lieelr more milk), and are cooked on too high heat. Gulab jamuns should be cooked on low heat.

  3. Hi Manjula Aunty,

    I have one confusion. alot of website says that I should use baking powder and not baking soda. Please let me know if this is baking soda or baking powder. I have a party to bring this to and I am scared of cooking.

    Thank you.

  4. Hi Miss Manjula,

    Thank you for sharing your recipe with us. My mom and I tried making the gulab jamuns last night but they ended up being hard on the inside and didn’t absorb the syrup. The heat level was on medium but the only thing different is that we used nonfat milk for kneading the dough instead of whole milk. Do you think that might have something to do with why they turned hard on the inside?


  5. Thanx for your reply just one more question can i use nestle milk powder and nothing is mentioned on the packet if it is fat or non fat
    Waiting for your reply

  6. I live in US, so my recipes are based on what ingredients are readily available here. I don’t use Khoya because the khoya I find in Indian grocery stores it is not to my liking. No you dont need khoya.

  7. Hello Aunty
    I am very much impressed by your recipes.till last month i was going through lots of other cookery shows but now i am just opening your website to learn something.Thanks for so tasty recipes now i want to make gulabjamun I just wanted to ask if i have to mix khoya in it or not
    Waiting for your reply

  8. Hello Madam,
    The website is wonderfulll.. i’ve been watching your recipes for a long time in youtube… I have a querry regarding gulab jamum recipe, I tried ur recipe exactly the same way u mentioned. But, the jamums seemed to be little hard, chewey and not that easy to cut with a spoon. It is not soft. I dont know where I am going wrong. Will be happy and gratefull if you can help me to make soft jamuns.

  9. Sat sri akal aunty, today my daughter has been 8 months old so i celebrate at home.i thought of making gulab jamun from your recipe.First time when frying them it had been melted in the oil,i think because too much of butter.The second time i did it again (on the same day) i used melted ghee and reduced it from first time,then it come out nice.Everybody at home liked it.Thank you for your recipe and video.i’ll try it with another dish.

  10. Hello Jaya and Deepi,
    Several times I have kept gulab jamun for more then a week. If Gulab jamuns are good when you have made they stay the same, just on Dewali I had made 600 jamuns and about 400 I made 6 days before I needed them and they were really good.

  11. I have not kept jamuns for more than a few days so I can’t say.

    Two suggestions:
    1) if you have enough time before the party, make the jamuns and keep them for a week or two and see how they are, OR
    2) select another sweet that is easier to make closer to the day of the party if you don’t have time to experiment with idea #1.

    Better to be safe than sorry – especially when having guests!

  12. Hi Jaya,

    I m throwing a big party this time on my sons bday. actually i need to prepare gulab jamuns at least 1 week bfore serving . will it be ok? my major concern is wud gjamuns bcome ver mushy if kept soKED IN SYRUP FOR SO LONG?

  13. Hi manjulaji………

    i want to know if the gulab jamuns will become very soft and mushy when kept for 2 weeks in syrup? what can i do if i want to make gulab jamuns and keep them for 2 weeks prior to serving so they retain their shape?

  14. Dear Auntiji,

    I made the Jamun’s as per your recipe and they turned out excellent. All your recipes are very precise and easy to try out. We appreciate all the effort you take in posting these recipes online.


  15. hi manjula aunty…..great recipe just wanted to ask u tht it is necessary to put milk while kneading the dough can we use any thing rather thn milk to knead dough..
    love u aunty u make my job much more easier through ur site

  16. Hi Anju,
    Go ahead and use the salted butter. The smal amount of salt in the butter will not have an adverse effect on the gulab jamums.

  17. Hi Manjula Aunty,

    i am willing to make gulab jamuns today but i donot have unsalted butter at home. can i substitute unsalted butter with ghee or oil..

    pls help.

    thanks a lot..

  18. Manjula ji
    Today i tried your gulab jamun recipe.They turned out nice but according to me they were not perfect. everything was fine but the outer surface was bit hard.What mistake I could have made? I think you can only answer me as you are perfectionist.Eagerly waiting for your reply .
    Manjula ji i would like to say that you are ding a great job by guiding persons who are fond of cooking like me.
    Seema Pawa
    Bangkok (Thailand)

  19. Hello Manjula,

    Really am enjoying your video cooking classes.

    Would it be possible to please do a video on tomato shorba ? It would be greatly appreciated.

    My Best Regards,
    Jeffrey Stanger

  20. Hi Manjula Aunty,
    I tried this recipe, and the gulab jamuns turned out soft from the inside, however the outside layer was very spongy and hard to break. I made it twice,and had the same problem. Do you know what I did wrong?
    Thanks Aunty,

  21. Hi Manjula Aunty,

    I have tried this recipe and the gulab jamans turned out quite hard… But thanks for this recipe and all your recipes. They are easy to follow and seem pretty simple with amazing results!
    Thanks Aunty!

  22. Hi Manjulaji,
    Today only I found this website and I have watched many videos already. Recipes are simple to follow and I am going to try few today. Thanks a lot for this website. It is great.
    I liked your Almond burfy recipe. I would like to ask you that can I use Cashewnuts instead Almond so it becomes KAJUBURFI. My son likes kajuburfi a lot. OR is it possible to give Kajuburfi recipe so I can make this for my son.
    Thanks once again.

  23. Hello Kiran,
    Thank you, for a great compliment. You freeze the gulab jamun after soaking in syrup. Batter to freeze in small batches and flat boxes so they are not piled up over each other.

  24. Dear Manjula,

    Your recipes are so well explained. Even a cooking-no-talent like me is able to follow them well. I made the Gulab Jamuns once following your recipe and they came out great. I want to make my own mithai this Diwali and I will follow all your recipes.

    If possible I want to make the Gulab Jamuns well ahead of time. You said we can freeze them. How do you freeze them? Do you freeze the fried balls seperately and then thaw them out and add to warm sugar syrup at the last minute? Or do you freeze them after soaking them in syrup? What is the best way?

    If you can let me know, I can always have Gulab Jamuns ready to serve!

    Warm regards,

  25. Hi Alisha,
    You get to know your stove by practice. Your dials should have some kind of markings on it – either numbers or letters like Lo – Med – High. Either way, turn the dial on midway between OFF and HIGH.
    After a few minutes, put in a test piece of jamun dough in the oil and see what it does. From there you can decide if you need to increase or decrease the heat.

    Whether you have gas or electric, you many need to adjust the heat slightly during the course of deep frying.

    It all gets better with practice. 🙂

  26. Hello aunty! hope you are well.
    I have two questions:
    what sort of oil for the frying? is it olive oil, etc?
    and secondly,
    i have an electric stove. when you say medium low do you mean 3 or 2? (this is assuming that we have the same sort of stove!)

  27. hello Aunty,I have tried Gulab Jamun & this time it was perfect …yammmyyyyy…

    i want to ask 1 thing… what is this milk-mava powder…i have seen in the Indain shop ….is that same like dry milk powder or Powder of Mava.

  28. Yes anuty, ur rite I added to much of unsalted butter around 4 cubes. which resulted in very smooth balls. anyways i am trying again to day I hope it turns rite

  29. To follow up, I would also recommend frying a test piece of jamun to see if it fries correctly before adding more.

  30. Hello Priti,
    The only two reasons I can think, you had too much baking soda, or too much butter. I know gulab jamuns should be fried on very low heat but if it is too low thats the another reason gulab jamun will disolve in oil

  31. it was exact a pinch with my figure tips >>>> I really dont know waht happen? they where smooth while rolling


  32. Look above at the Tips and see #2. Perhaps you put in too much baking soda. Do you remember how much you may have put in?

    A “pinch” in cooking terms is “less than 1/8 of a teaspoon”, usually a small amount picked up between your thumb and finger.

    Hope this helps. 🙂

  33. Hi anuty,
    Today I tried gulab jamun. the ball where every smooth and soft while i was rolling and they looked good but the moment they where put in oil which was not too hot and was medium, I dont know why it started disolving in oil. Can you tell me why that happened ??? I want to try this recipe again.

  34. hi aunty,

    Your all desserts are good and i did try.
    Do u know , how can make basen ladoo?
    Pls tell us.

  35. Hi Aunty,

    I love to cook, so when i found your recipes, cooking became fun.
    You have a way of simplifying the recipes which is great for those of us who are learning to cook. So Thank you for sharing your knowledege with us.


  36. manjula ji,

    I have tried gulab jamun the other day, follwed every step and they have come out good and my husband says they taste good even, but they have a hollow space in between, could you please tell me how i can make gulab jamun’s with out that hollow space in between

    Many thanks for your very good recepies, i think you should be positng atleast one in day


  37. manjula ji,

    I have tried gulab jamun the other day, follwed every step and they have come out good and my husband says they taste good even, but they have a hollow space in between, could you please tell me how i can make gulab jamun’s with out that hollow space in between

    Many thanks for your very good recepies, i think you should be positng atleast one in day


  38. hi aunty!!!
    I tried ur gulab jamun and it was very tasty!!! but it did turn a bit hard (maybe becuae maida was too much) but still me and my family enjoyed it!!!!! thanks a million for ur simple and tasty recepies!!! now im a great fan of urs!!!!!!!!!!!!!!

  39. hi
    in another site for making gulab jamun, they added a tablespoon of yogurt instead of whole milk? do u know y? and is it the same if add any of these? pls let me know

  40. Hi aunty
    When I try to play your gulab jamun vedio, it says VEdio no longer available, y is thats so?

  41. hi manjula aunty

    I am in gulf, and it was so difficult for me to find tasty gulab jamun from shops here, then I did find a shop but it was too costly there, but still i buy everytime from there,(as its my favourite) but now after i saw ur recepie, i dont have to buy anymore as I can make it myself, today im gonna try it and I will let u know how it turns out….

  42. hallo auntie

    can we use full fat milk powder ,because the place where i live ,non fat milk powder isnt available .thanks

  43. hello manjulaji

    loved ur gulabjamun recipe, i tried them n came out yummy…same like the one made with khoya in India. thank u for all ur recipes.

  44. Namaste…Manjula!!!
    My from Brazil…thanks for videos!!!
    Gulab Jamuns is very very very … delicious!!!
    Congradulations and Thank you!!!

  45. Dear Manjula:
    The first time I tried the Gulab Jamuns I fall in love for them. Then, my husband found you in youtube and we immediately tried to make them. At the moment I only had Mr.Coffee milk, so I went for it; but even when they came up ok, it was a hassle because the dough was very sticky and weird.
    Anyway, it worked and we ate them. Today, for the second time, I actually made them with the right milk and WOOOWWW, they’re AMAZING!!! The dough was super easy to manage.
    We are really glad that you take some of your time to put this recipes online and we hope you keep doing it because we just love them. Thank you soooo much!!!
    P.D: Also your samosas and Palak Pareer came out delicious!!!

  46. Hi Aunty,

    When i make gulab jamuns it comes really wel but it is bit hard from inside how could i make it soft from insid as well.

  47. Hi Aunty,
    Thank you so much for your informative and detailed recipes. They’re so helpful!I just tried your gulab jamun recipe, and they taste really good…but they look a little different. Theyre more flat in shape, and not smooth…just a little confused as to why this happened.I think you’re so cute!:D:D:D Keep up the great work Aunty!


  48. Hi Manjulaji,

    I just tried your gulab jamun recipe and they turned out great!! Thank you so much!! I was a little doubtful about how much baking soda to use but I ended up using 1/4 tsp and they came out perfect.

  49. Namaste Auntiji,

    How are you?
    Its an amazing recipe which I will try over the weekend.
    I tried out the rasmalai yesterday, it was amazing!!!
    I also added a little bit of Kewra essence though.. It turned out very well..
    I am diehard fan yours now!!!

  50. Hi Manujulajii,
    First of all thanks a lot to show us these wonderful recipes. These are really helpful for us , who live abroad without their parents. I hava a request for you, could you please show us how to make boondi Laddoo? Everybody loves laddoo. If you have time please let us know how to make that.

  51. Hello Aunty Manjula!!! I LOVE watching your recipe videos on youtube and I’m very glad that I discovered your website. My Mom has recently tried your recipe for gulab jamun and they came out just wonderful!! Thanks very much…all your recipes look very simple to follow and very delicious…thank you and keep cookin’! 🙂

  52. Hi Manjula,

    When i make gulab jamn it comes really wel but it is little bit hard from inside when we eat it is not sweetshop gulab jamun like soft from inside can u advise me please

  53. Ms Manjula–a friend of mine’s mother makes a spicy chutney out of green chilis and green mango- I have yet to find anyone who has any idea how to make this. Would you know, by any chance?

  54. Hello Sean if you do not have measuring spoon try 1/8 cup of butter and use little more milk to make dough soft leave the dough for 3 to 4 minutes before making the balls.

  55. Dear Manjula ji.

    I love your recepies! However I would like to know how to measure & take 3 tbsps of butter for this recipe. This is because, my jamun dough was completely shredding,.. I couldnt make the balls! could you please help me with it!

    I also wanted to know about how much time to leave once the batter is ready before making the balls!

    Thank you so much ji!


  56. Hi Manjula Aunty,

    I want to make Gulab jamun without all purpose flour so that we can use it during fast 🙂 Is it possible? What should we use as substitute of all purpose flour.



  57. Hi actually i made gulab jamunas everything was fine but when i puted the mixture in the oil it scatered so it didn’t come really well i dont know what i have done wrong can you advise me please.

  58. Hello Annette, If you will use salted butter you will have salteen gulab jamuns. I also have electric stove just heal the oil on medium low. This time gulab jamuns will be perfect.

  59. Hello Manjula Aunty,

    What will happen if I used salted butter instead of unsalted butter when making Gulab Jamuns?

    I have not yet tried to make them again-as the three times I tried they did not work out right. It is hard for me to regulate the temperature with electric stove top.

    Pray for me Aunty that it will work out for me next time.

    Im so excited about them finally working out-I cant wait to cook them for my family and friends.

    From Annette

  60. I love your site! I just recently had Indian cooking for the first time and love it. I have been looking for good vegetarian recipes and you have the best site of all of the ones I have seen. I love your videos and I look forward to more recipes! I am making this recipe next. Yum!

  61. manjula aunty…….it’s great u have got a proper site now……….i just loved it and shared it wid one of my friends…..i cud never make any Indian Sweet before but tried ma hands on gulab jamans as per your recipe, and they came out so well.
    love ya aunty:D:D:D

  62. rasgulla after you make few times you know exactley how much water to take out and how much to knead the paneer. May be you needed the knead the paneer little more.

  63. hello ,
    i make your bangali rasgullas it is relly so tasty and beautiful but seems there is problem after took out rasgulla’s from pan size was not expand exactlly according to ur double size. so what i have to be do.

    plz help me.

    my phone no. is 09308091560 , 9431353080

  64. hello ,
    u r really great and great . please give me the suggestion that from whaere i can get unsaulted butter.
    i was searched it alot everywhere but din’t got it.

    if u r able to give ur phone number then plz.

  65. Dear Mrs. Manjula,

    Thank you so much for creating this wonderful website! I am so excited to try your recipes.

  66. Dear Manjula,

    Your desserts are sweet and delicious! … and I love your web site ( so clear, simple and humble!)

    I am a French pastry chef (althought I have placed this profession on the side for a few years, I still love it) and have two suggestions you might find interesting.

    More and more the pastry professional world find the wheat price sky rocketing (I think it has tripple within 1 year). Imagine what it means to a pastry chef face with this situation!
    I think many of them might be interested to find alternative to wheat, not only because the price is climbing weekly, but also because it is an alternative to people with Celiac desease…. and it had an other flavor to the traditional wheat flavor.
    For example you could transform a traditional pie dough, tart dough with another type of flour (i.e Gram flour, etc.).

    Traditional italian pasta, sponge cake and other specialties could also use this type of flour replacement.

    Coming from a pastry Europeen culture, I realized how advance the pastries are there and how much people from all around the world brag about them. With sadness, I rarely saw ethnic pastry to be taken to this level. They are often too sweet and/or too fatty.

    I beleive, indian recipe as you make them could have an added twist such as of creativity, subtle balance of flavors, sweetness (not too much not too little), fat (not too oily, not too heavy, right fat flavor, yet transporting the flavors), having crunchy feeling in our mouth as we biting or creamy or both blended, final presentation, etc… you will send your love for them to the sky.


  67. Dear Mrs Manjula,
    Today I made gulab jaamuns for the fourth time. (Actually, I made jalebis today for the first time as well). All four times, I used your recipe. I followed your instructions to the dot and they came out perfect all four times. My family and I enjoyed this great Indian treat. This is my favourite all-time Indian sweets, at least out of all the ones I have tasted. Thank you very much for uploading this wonderful recipe for all of us.

  68. Gulab Jamuns you can leave them out or refrigerate texture should hot change. the only problem I see you cooked them on little high heat. Use your harden gulab jamun in little different way they will taste great. Cut them in small pieces and dip them in choclate and garnish with sliced almonds.

  69. Dear Mrs Manjula,
    thanx for this great contribution! Please advise me why gulaab jaamuns turn hard when i leave in the fridge. they are perfect when fresh but as time goes they don’t soften only harden? i left them out for about 6 hrs before refrigerating.
    i coolled them outside little bit before adding to very hot syrup.
    please wat am i doing wrong?
    thanx so much!

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