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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. Hello Aunty! Thank you so much for the Gulab Jamun recipe. I have finally mastered it after so many attempts from other recipes. It turned out perfect. My family loved it. Many thanks….



  2. Hi Manjula aunty,
    Thanks for the awesome recipe! But I’m doing something wrong..I literally tried the recipe 4 times and the gulab jamuns tasted great except that they are CHEWY…kind of taste like rubbery/spongy when you bite. I did not put the gulab jamuns immediately into the syrup after frying. The dough that I made was very soft and very-2 sticky.
    Please help me out!! And, I will try this for the 5th time…
    ThAnK YoU sO mUcH!

  3. namaste manjulaji
    please tell me how to make yogert with euro cuisine yogurt starter. i already bouth pouches of it but i did not understand how to use it.

    1. Anjali, if you just Google “euro cuisine yogurt” all kinds of information comes up including a variety of instructions. Give that a try. Or go back to the store you bought it from and see if someone there knows how to use the machine and can explain it to you. Good Luck.

  4. I made the gulab jamuns with the above recipe. They were good except for the fact that their brown skin was hard. I fried them at the right tempearture as suggested above. And Soaked them in room temperature syrup. Any suggestions to make my Gulab Jamuns soft???

  5. Manjusha Aunty,
    I have Milk-Mawa powder (deep) at home. Can I substitue that for whole milk and non-fat milk powder? In other words, can I use 1 1/4 cups of milk mawa powder with 1/4 cup of all purpose flour to make jamuns?

    Please reply soon.


  6. hi manjula,

    i was wonderin if i could use baking powder instead of baking soda. If so, cud you please let me know how much i should use.


  7. non fat milk powder is not available in india. what can i use. i tried twice with nestle everyday dairy whitner and amul. but it was not good please help

  8. Namaste Aunti-ji,
    I was wondering if there is something I can use besides milk powder, i do not have any in the house.


    1. hai
      you my use mida and kova instead of milk powder i guss u will not even need water to make the dough ,if wanted you can use some milk

      1. hello Manjula anty…basically i made gulab jamun lyk about 3 time now yeah and when ever i make it does turn out tasty but it is always hard from outside and not cooked from inside..the middle part is not cooked…..and when i try to cook everything the gulab jamun turns black….
        any suggestion is it because i use ghee instead of unsalted butter…i dunno y it is always not cooked in the middle part..

        please reply

  9. hello manjula anty hm……… i made gulab jamun more than 3 times but it is always hard from inside and uncooked from inside but it looks proper cooked from outside..i tried to cook it inside and outside but while i do that my gulab jamun turns black instead of readish…….can you please tell me why is that???
    Thank you

  10. Hi Majula Aunty, I tried the jamuns but they turned out to be too soft and broke when frying. You give exact measurements for all the ingredients. Can you tell me exactly how much baking soda I must use.
    Should I use 1/2 tsp , 1/4 tsp …….
    Please advise exact amount.


  11. Hello Manjula,

    Thanks a lots for the recipes of Gulab-Jamun, today 30 march 2010, i made at home through ur recipes and it came out wonderful. Now i can make it whenever i want!

    best wishes sonam

  12. Hi Manjulaji,

    Can you tell me what kind of nonfat milk powder to use? is this the carnantion milk powder?


  13. Namesta Manjula,

    First I love your recipes! Am so glad with it. Am from the Netherlands. We cant by Non fat milkpowder here in the Netherlands, only full cream milk powder. Am making all my sweets with this powder. This weekend am goning to try the gulab jamuns. But I whant to know what is Bisquik? We dont now that here in the Neterlands. Is that the same as Self-raising flour?

    Thanks a lot.

  14. Thank you, thank you, thank you for this recipe. It worked so well. The detailed instructions helped a lot. Thank you so much again 🙂

  15. Hi aunty,

    Need an advice from you,i’ve made gulab jamuns for next week party ,should i store them without syrup or with syrup? if i store them with syrup wont they become too soft?

  16. If you use Bisquick instead of all purpose flour and heavy whipped cfream instead of milk, your gulab jamun will be much softer and professional tasting. This is a tip from a welknown sweet maker.

  17. HI aunty .i tried ur kachori recipe.it turned great .thanxs .can u please tell whether i can use( fat)milkpowder in gulabjamun as i am not getting nonfat milk powder.

  18. hi

    is it possible to make gulab jammuns with nestela milk powder with (fat),…is baking powder and baking soda the same….which should be used while making gulam jamuns…..

  19. Hi Aunty,
    Is there any rememdy for too much baking soda in the mix, wen i tried to fry it it all got dissolved in the oil. and the oil started havng bubbles in it.?

  20. hi manjula ji,i tried to make gulab jamans by following your instructions but when i put them in oil to fry ,they completely dissolved in oil. what a failure. Can u help me,i need ur help fast.

  21. I keep returning to this recipe everytime I want to make jamuns (I got the link from Taste Like Home). What a winning recipe – the only way I choose to make jamuns now! Thanks for sharing!

  22. Hi Aunty..I tried gulab jamun by your method and it comes out very nice.The problem is same day it was soft fom inside, but when i freeze them the next day it became hard from inside.I tried it 3-4 times and everytime same problem comes up.Tell me where I went wrong?

  23. I used a little bit of baking soda. Could it be that I used coconut milk powder instead of milk powder that they broke apart when I put it in the frying pan?

  24. Hi Manjula
    I made the gulab jamuns and made then into small balls, but when I put it in the frying pan it all melted. Where did I go wrong? It just melted in the frying pan.

  25. hi aunty manjula, i do thank you heartily for the great help you are providing us. You made me happy indeed. Everyday am learning from your cookings. I love your program.

  26. hi manjula

    there is a more simple version of this recipe…
    milk powder – 2 cup
    self rising flour – 1 cup
    thickened cream – for making dough
    ghee- for deep frying

    mix all ingredients to make a dough. make small balls and deep fry in ghee
    and put them in sugar syrup.

  27. Hi Manjula,

    I tried making gulab jamun using your recipe. Only difference was that I used baking powder instead of the baking soda ( I didn’t have any of the soda on hand at home) and the gulab jamun turned out great. My mom, who is a great cook in my opinion, was very impressed and couldn’t wait to make them herself using your recipe. Thanks so much for sharing!!

  28. I made the gulab jamuns but they started crumbling while frying and were too soft. I had followed the instructions but had doubled the measurements as I wanted to make around 40. What could have gone wrong?

  29. Hi I tried Gulab Jamun and they turned out pretty good except when they were left in syrup, they became extremely soft and the skin started to come off. Do you know why?

      1. I have found that if you microwave the hard ones for a few seconds before you put them in syrup, they soften up nicely. Be sure to watch them closely.

  30. Aunty i tried gulab jamuns,they didnt soak much in the sugar syrup.The inside part is soft and cooked but jamuns didnt take much sugar,can you tell me where i went wrong?

  31. Aunty,
    I tried your kachori, they came out awesome. thanks..
    For the gulab jamun, how do we know when the syrup is ready. how will we know the consistency? Thanks

  32. Hello aunty,

    I tried your gulab jamun. The dough came out really good, but when I cooked in oil, the inner part of jamun didn’t get cooked. I tried in several ways, making small balls, but If I leave it for longer time, it turns dark brown. What should I do to make it better? Thank you.

  33. Pingback: Contest November 2009 | Manjula's Kitchen | Indian Vegetarian Recipes
  34. Namaste Aunty,
    till now i have tried your recipes for jalebi, khasta kachori, mathri, pedas and gulab jamun and and without an exception all of them have been extremely successful. I was so surprised to know that its so easy to make all these things at home. Thanks to you, we had a Diwali quite like India here in Netherlands. Thank you so much one again.

  35. Hi Manjula MAsi,

    I tried ur Peda, Gulab Jamun, Ras Malai and Bundi Laddo for Diwali sweets…and they all were awesome..

    My Husband and son liked all of them toooo much… Thanks for your wonderful recipes with precise measurements….Thanks and Wish u a Happy Diwali.

  36. Namaste Auntyji,

    I tried your gulab jamuns – exactly as you mentioned and they turned out awesome! My husband loves gulab jamuns but I had never made them. THese were so simple to make that I can make this very often now 🙂

    Thank you for the video, precise steps, notes and a wonderful recipe

    Happy Diwali!


  37. Hello Mam,

    I tried making the gulab jamun, but as soon as I put the balls in oil, they disintegrate… literally… not just break or crack, but disappear in the oil in a few seconds and become powder… i still have some dough left.. can I do something to make it work.

    I have already tried adding some more maida and ghee.. but didnt work. What could be the reason… I did use milk powder that is around 7-8 months old.

    Thanks in advance.

    1. hi,
      i read ur complain first thing u have to notice the recipe correctly and if u r minlk powder is not expired so its good u have make the gulab jamun dough soft then it will not become powder and notice dont put expired items

      thank u

  38. Aunty,

    I am trying your recipe for first time. I tried your Peda recipe and they turned out awesome. Thank you. I was also looking for Surti Undhiyu recipe. All of your recipes tured out so great, I wanted to ask you if you have a good Surti Undhiyu recipe.


  39. dear aunty,
    i made gulab jamuns before knowing your recipe. my gulab jamuns were hard and not cooked inside.
    my mom says that i should not put flour. can we omit it? and i knead it with warm water, is it ok?

  40. This is the easiest recipe I’ve found on the internet…I can’t wait to try it. The instructions/ingredients are very thorough.

  41. Hi Aunty,

    I always make Gulab Jamuns from your recipe and they turn out really good. I wanted to try rolling them in coconut powder as you have suggested in tips. 🙂
    I have a question should I roll and keep gulab jamuns now only or the rolling should be done just before serving?
    I have already prepared the Gulab jamuns and I will be serving them on saturday in picnic.

    Thanks for this wonderful site!

    Wishing you all the very best,

    1. hello aunty,
      i used this recipe but dough was too oily :(….and gulabjamun became bit hard. Also, how to fry them for 7-8 min. I sed low flame, still they will be brown in 2-3 min.

  42. Namaste Aunty ji,
    I love all your receipes…. I love the way you teach. I have a question, I bought skim milk powder instead of non-fat beacuse I couldn’t find that. So when I made Gulab Jamuns, they became little hard from inside. And I found that the dough was also very hard. It was not that soft. What should I do when I make it next time. should I change the milk powder or mix some more Ghee or milk to knead the dough softer?
    I will be very thankful if you reply me back.
    Thank you……….

  43. Do you use normal milk powder or sweet milk powder?
    Please reply back soon as I want to make them on this rakhi
    Thank you 🙂

  44. Thank you so much or your website! I have been looking for authentic Indian cuisine recipes for some time now, and your website is the best one I have seen! Your recipes are awesome (luckily I have an Indian market near by to purchase some of the spices) and the videos are a great way to show what the dish is supposed to look like when you are finished. Thank you for your online “cook book” and I can’t wait to try some of these recipes myself.

  45. hi, i made the gulab jamons for a bollywood dinner party last night. they were perfect!! as nice as any i’ve had in any restaurant!!

  46. I use Bisquick instead of all purpose flout. I also use heavy whipped cream instead of plain milk.
    By substituting above ingredits my gulab jamun are better than other people. I have served my gulab jamun at many wedding parties and people always praise them.

  47. Hello Manjulaji,

    I tried Gulab Jamun as per your recipe before the party day, for the first time they came out so hard that I was discouraged to make them. But I did not gave up. The second batch was better than the first one, which gave me some encouragement to make them again on the day of the party. On the day of party they came out AWESOME!! Everyone loved them. I should advice everyone to try making this before the day they are planning so that they know what needs to be adjusted. I realized from the first and second batch that the dough has to be soft, so I added more milk than specified in the ingredients in the third batch and while making 40 gulab jamuns (becasue I’m a slow cook) I was frying 10 Gulab Jamun at a time I try to add few drops of milk to the dough so that it won’t dry. That helped me. THANK YOU SO MUCH for this. Do you know how to make vegan Gulab Jamun??

  48. Hello Aunty,
    I tried Gulab Jamun today..It came out really good..My husband praised me for doing this Yummy recipe..I would like to thank u for posting this recipe…

  49. Hi manjula aunty,
    i tried gulab jamuns as u mentioned in ur recipe and they were the best a couple of times and after taht didn’t quite turn out that good i dont know why?
    i was thinking the baking soda…if you could tell us exactly how much baking soda is needed i am sure it will help.
    i put more soda last time and then next time i was too cautious and put less and they became hard.
    so if you could give some measurement it will be great.
    thanks for your recipes though! i really enjoy them.

  50. Dear Manjulaji,

    I’ve tried about 4 of your recipes so far and I’m already a fan of yours! The level of detail you provide and the complete videos make it so easy to follow.

    I made rasmalai today (I never dreamt that I could even make it at home). It’s turned out PERFECT!

    Thanks so much – I will keep coming back to the website….


  51. Hello Manjulaji,

    Can we add ghee instead of butter? if yes can you please let me know how much?

  52. Hello Aunty,

    I am a regualar visitor of your site and I have tried making paneer, aloo paratha, gobhi paratha, gajar ka halwa, kadhai paneer, samosa, vegetable rice and pakoras. Everything had come very well the first time. Thanks a lot for your great videos. Please continue posting videos

  53. would like to tried your receipe ….but don’t have …4 coarsely grounded cardamom seeds …..is there any substitute …

  54. Hi

    THe jamuns turned out just so great. My hubby and my son both enjoyed it very much. So soft and yummy!!.

  55. Hi Aunty,

    I made your Gulab Jaman today! 5 five stars again! your are an incredible teacher! they were Gulab Jaman with a difference, melt in you mouth moments, incredibly soft dumplings. Hands down I am your great fan!

    Thank you!

  56. Thank you for your recipes and detailed videos! I am an american but I love food from India. I had these at a wonderful Indian restaurant and loved them so much I just had to make them at home for my family. After searching for them on the internet I found your website. I followed your recipe and instructions and they came out perfect, even better then the restaurant! Homemade is always better! Thank you again! And to anyone who reads this, try them, and if they don’t come out right, try again, they are worth it!

  57. hello,
    i made gulab jamun as the way you told but i don’t know whats wrong with them they all turned so hard that even a niddle couldn,d pass through it. please let me know where i am wrong .
    i will try them again next week.

    1. Hi Neha, heat was too high, may the dough was too dry (some time you have to adjust milk little more or less while making dough) or neeeded to add just a pinch more of baking soda.

  58. hi manjula aunty
    i made gulab jamuns for the first time following ur receipe, can u guide me where i went wrong…….when i fried the jamuns in oil on very low flame, they got swollen and absorbed a lot of oil, became double the size in the oil, lost shape and was very porous (holes) and soft just like BREAD…..it felt like i am frying bread……i was afraid that they will break apart but they didnt…..i dont know why this happened…….
    thanks n looking for ur help

  59. hello, i have enjoyed making some of your receipes from your site.
    you explain it well and a lot of the ingredients I always have. Please continue with different receipes. I do not use onion and garlic and have enjoyed following your receipes.
    God bless you.

  60. Hi Manjula aunty,

    I have made gulab jamuns 2 times using your recipe & I have only gotten compliments! Thanks a lot!

  61. Dear Aunty,
    I did the gulab jamuns exactly as u said. They turned out taste-wise awesomely delightful. They were soft as the syrup got absorbed till the core. Everything just fine. But the shape after soaking in syrup for 5 min squeezed. One portion went inside of each ball. I cooled them just before pouring in syrup for 2 minutes. but still the shape was lost. Please do help. I just couldn’t find what went wrong or what to do! help!

  62. Hi Manjula aunty,
    This recipe is fantastic! I tried making gulabjamuns for the first time today….they’ve turned out super-soft and super-delicious! Thanks for the detailed instructions and videos on all your recipes! I’m sure girls like me in the U.S. who don’t have their moms around to teach them how to cook, really appreciate your fantastic website! Thank you so much!

  63. Hi Manjulaji,
    I tried your recipe last night for my 8 year old’s birthday. The gulab jamuns turned out hard..and chewy. I used to always make from the MTR or Gits mix and it used to come out well. But I was tempted seeing this recipe, hence the trial. What do you think could have gone wrong? When I made the dough I added the proper quantity of ingredients that you mentioned. Inspite of adding the 1/4 cup milk, the dough was a little hard. So I added little more milk and kneaded it. The milk that I added was not room temperature, it was cold. Do you think that made the jamuns hard. Please respond. Thank you.

    1. Not interchangeable!
      Coffee Mate is made of oil and other stuff. Read the ingredient list.

      Milk powder is made of only milk that has had the liquid removed.

  64. Hello Manjula Auntie, I made gulab jamun with ur recipie.. It was excellent. But i fried gulab jamun in ghee b’coz i don’t like sweets fried in oil..
    Thank u for such a good recipie.

  65. hi manjula aunty i am making this dish and i want to know if you can use unsalted butter that has cream in it because when i went shopping for unsalted butter and i checked the ingridents it all said that it has cream so i need your help please… thank you

  66. hi anti, when i made these gulab guman and i put them in oil they started to seperate and it all broke up… do you know why that happened… and pluse i really wanted to eat them…

  67. i manjula anti can you please move to my area you cook very good and i always stay hungry… anyways i have to go eat bye and thanks for your very good recepies….

  68. hello Manjula Aunty,
    i tried this dessert,and it came out very well.my husband loved it.
    thank u so much for this wonderful receipe.i want to know how to make masalapoories,that is my favourite chat .can u add that item to the chat list?

    thank u Aunty…

  69. hi Manjula ji
    i tried your recepie of naan khatai which become good. But when i tried your recepie of gulab jamun as i knead the flour it becomes so hard n oily that i cnt make balls of it. it started breaking bcz it was to hard to hold. what went wrong even if i used the same quantity as you suggested. if the skimmed milk is not always fatfree . tell me diff .

  70. hello Manjulaji

    kem chho? saru chhe? good i want to thank you to teach me gulab jamun. i mad it and it was so ,,, tasty and mouthwatering dish. all jamun was very good , soft with jali inside. wow ,,,i enjoyed it to cooked and eat. i feel bit more confident to make Indian-Gujarati midhhai as i am Gujarati from Gujarat.

    thanks a lot. i will do each week from your cookery programs.


  71. Hi aunty,

    Is it okay if I use Full cream milk powder vs non fat milk powder for gulab jamun? please let me know.

    Thank you.

  72. Namastey Aunty,

    Your recipes are very useful to me, Today i have tried Gulab jamun and they came out very nice,
    soft and very good. and instead of butter i have added ghee than also they came came out verygood
    my husband liked them and he was saying that there is no diffrence between the khoya and khoya
    which will do with drymik powder.

    thank you aunty

  73. hi aunty,
    i tried this wonderful dish twice the first time it all ended in the pan
    not even one piece has survived,
    the second time i added more butter and it went well
    but i noticed that the gulabjamun is rough from the outside ,
    when i ate it before in a restaurant is was really soft from the outside why is that , and was the butter the cause of a better gulabjamun in my second trial ?
    thanx in advance

    1. Gulab jamuns dough should be soft because in few minutes you will notice dough will be dry because milk powder has absorve the milk. if dough is dry it will be rough texture. Gulab jamuns will tend to break because of too much baking soda added to the recipe. Gulab jamuns should be cooked on low heat.

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