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Gulab Jamun is one of the sweet that you can prepare for almost any occasions. When you make gulab jamun you need to wait for atleast 8 to 10 hours for all the syrup to get absorbed in jamuns. Try this instant recipe for Gulab jamuns and it will be ready on no time. A real time saver.. smiley


For Sugar Syrup

  • 1 1/2 cup Sugar
  • 1 cup Water
  • 1/4 tsp Cardamom powder
  • 1 tsp Lemon Juice
  • 2 drops of Rose Essence

For Gulab Jamuns

  • 1/2 cup non fat Milk Powder
  • 1 tbsp Clarified Butter / Desi Ghee
  • 1 tbsp fine sooji
  • 1 tbsp Maida
  • 2 tbsp Milk + 2 tsp if needed
  • 1/4 tsp Baking Soda
  • 1 tsp Lemon Juice
Gulab Jamun


For Making Sugar Syrup

  • Take sugar in to a sauce pan.
  • To that add water, mix and bring that to a boil over high heat.
  • Once syrup comes to a boil, lower down the heat to medium and simmer for 5 to 8 mts.
  • You don't need the syrup to get one thread consistency.
  • After sugar syrup is simmered for 8 mts, turn the heat off.
  • Add lemon juice and mix.
  • And season the syrup with cardamom powder and rose essence and mix.

For making Jamuns

  • Take a milk powder in to bowl.
  • To that add maida, sooji, baking soda and mix well.
  • Add ghee and lemon juice and mix well, till the time mixture turns crumbly.
  • Now add milk and make that in to a soft dough.
  • Cover and allow to rest for 5 mts.
  • After 5 mts, most of the moisture has been absorbed by sooji.
  • Now divide the dough in to small equal portions.
  • Deep fry prepared dumplings till it gets deep golden color.
  • As soon as the jamuns are fried put them in to hot sugar syrup.
  • Let the jamuns soak in syrup for about an hour.


  • Do not overcook sugar syrup, otherwise gulab jamun will not get soaked in the syrup.
  • Use fine variety of sooji only.
  • After resting the jamun dough, if you find that it has dried out, add little extra milk to make it moist.
  • The jamun dough should be moist only, when you roll them in to dumplings.

Gulab Jamun

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Comments :

No Image Saranya :     20 November 2016
I prepared the Jamuns using this recipe, they are in same size after soaking them in sugar syrup for an hour. It's not absorbed by sugar syrup at all.

No Image Ankita :     23 October 2016
I like this

No Image Ali :     13 August 2016
I wanna mack gulab jamon and keep then in a box and sell them any one help me plz

No Image Harpreet :     25 April 2016
Hi I also made gulab jamun with other recepies but they were used to not very spongy. So i tried ur one so I can make thm spongy but it's not. As u told that put thm in syrup after frying gulab jamun. I did. I checked thm after an hour but they are with same size. There is no difference between both recepies. I am wondering y were not spongy and soft as u made them. Plz if u have any other ideas or tips let me know. Thanks.

No Image Zahaida :     27 March 2016
How to make moti choor ladoo

No Image Jina Arif :     14 March 2016
Dear Madhura, i need to know that how much should be the amount of ingredients if we are going to increase the number of jamuns like for parties.

No Image AFZAL :     28 January 2016
I like the recipe of gulab jamun so much�
No Image Madhura :     1 February 2016
Thank you.

No Image Sugy :     18 October 2015
I tried it!!! It was truely awesome
No Image Madhura :     18 October 2015
Thank you for feed back. Stay tuned for more.

No Image miki :     16 September 2015
hi, I tried yor recipe but when I put in the syrup after frying bolls, bolls get shrinked,why, can u plz let me knw, should syrup hot or very hot.

No Image Creatiffa :     18 August 2015
So good, moist and flavoured. It’s easy to make also. Thank you for the recipe smile
No Image Madhura :     11 September 2015
Thank you for comment and happy cooking

No Image Vamshi :     5 June 2015
An anytime favorite dessert!Looks lovely and tempting....

No Image Ignacia :     12 February 2015
Hello Madhura, im Ignacia from Chile. I have a food blog (CHAKULA), and I did your gulab jamun recipe. Is not upload yet, but I invite you to see our blog Thanks for the amazing tutorial! Bests regards smile

No Image mini :     6 February 2015
Im from k.s.a and i tried this recipie it went perfect but sometimes they go hard want to know how long to soak in syrup

No Image Gulab Jamun recipe :     21 October 2014
Recipe for gulab jamun is OK, except for two suggestions. Most households have a weighing scale to measure weights. Moreover cup measure vary across continents. In Australia and Canada a cup measures 250 ml, in the USA 236.6 ml, in the UK 284 ml and Japan 180 ml ? Why not standardise the recipe in grams ? Whole milk powder has about 26 % fat that come close to Khova with 25% fat traditionally used for making gulab jamun. Why then start with skim milk powder and add fats such as ghee etc. Please therefore examine and revise the recipe. Thanks a lot

No Image Mustafa Asif :     29 September 2014
I am not a cook (let alone being a good cook smile) but I somehow got crazy for making GJ. I tried this today and like a few others, mine were harder than I would have liked. I am very curious to make the dough softer next time and see how it turns out. Stay tuned !

No Image Arbeena :     17 August 2014
Hi madhura thnx for ur recipe I have made recently taste was gud but the balls were not in a round shape their shape becomes like kulcha can u tell me why it hapens..

No Image What is maida :     4 August 2014

No Image Persand Mushiirah :     24 June 2014
1cup = how mny grams? 250?
No Image Madhura :     26 June 2014
Its approximately 250gms. Thanks for asking.

No Image pinky :     10 June 2014
I made today gulab jamun turned out good grin

No Image Ruchika :     16 May 2014
Hi madhura...I tried your gulab jamun's recipe. It turned out good but was not as soft as it should when cutting it. Pls advice to make it more better. Few things I wanted to share: - i used 2 tblsp + 4 tsp milk and still my dough was not runny as it was yours - I used semi skimmed dry milk powder....are there any specifications for the milk powder. I stay in uk and here I get only semi skimmed milk powder. - it did not rise the way it should have :( Please reply. Thanks

No Image Mark A. Kovach :     30 April 2014
Thanks for the excellent cooking lessons and wonderful dishes. Would you please include frying temperatures in all instructions instead of simply low, medium or high. Thanks.

No Image Sharvar :     1 April 2014
Thanks forthis recipie

No Image nilesh :     21 March 2014
HI MADHURA, Tried this recipie and it really came out sowell that my mom didn't believe that i made it on my own, she thought it was ready to eat pack. one more thing, if you could suggest me, how can i use the left over liquid as it goes waste every-time i cook it thx a lot.

No Image priya :     15 March 2014
i tried your gulab jamun recipe turned out great!!!!!! thax for wonderful recipe.

No Image joseph :     8 March 2014
you are good and your tasting is better

No Image heena :     20 February 2014
hey i tried your recepie of gulab jamun n it waz hard n giving taste of milk powder a lot .i wanna know whats wrong with it..i follow the same . the dough waz too sticky..plz tell me
No Image james :     14 September 2014
your fat was too hot. should be no more than 170c

No Image Swati :     30 January 2014
where to find rose essence

No Image pravin :     24 January 2014
hello madhura,me Russiala rahto.tumchya site var khubh saare padarath me try kelele aahet and frankly speaking all are super delicious,aaj me gulab jamun try kele pan jevha mii fry kele tevha jamuns break zaalet,aata kay karyacha?plz help.but still its tasty.

No Image Nupur :     19 January 2014
Hi sis, hope you r doing fine.I just made your gulabjamuns.All was well until I fry them.when I put then on oil they become flat & lokked like kababs.don't know what went wrong,I am sooo sad.On the oil it looked like jali kababs...still put then on the syraplets see how it tastes...please help.

No Image Gauri :     6 January 2014
Hi Madhura, Very nice receipes. Especially malvani vade. One more thing I would like to ask is in ur Gulab Jamun receipes what else I can use instead of Suji and maida ? My husband is allergic to wheat product so pls help. Thanks
No Image Parul :     8 December 2014
hi Gauri, Even my husband is allergic to wheat , So i prepare Gulab jamuns in the following way : use singoda /kuttu ka atta instead of maids , after frying just prick one or twe with toothpick or fork , then soak it sugar syrup, it just turns out awesome !
No Image Parul :     8 December 2014
hi Gauri, Even my husband is allergic to wheat , So i prepare Gulab jamuns in the following way : use singoda /kuttu ka atta instead of maids , after frying just prick one or twe with toothpick or fork , then soak it sugar syrup, it just turns out awesome !
No Image Parul :     8 December 2014
hi Gauri, Even my husband is allergic to wheat , So i prepare Gulab jamuns in the following way : use singoda /kuttu ka atta instead of maids , after frying just prick one or twe with toothpick or fork , then soak it sugar syrup, it just turns out awesome !

No Image malni :     29 October 2013
thank u soo is very much appreciated especially when diwali is just around....

No Image nida :     29 October 2013
hello mam i love gulab jamun thanku for this recipe

No Image bargavi :     2 October 2013
u r really gud...infact u r inspiring to cook. and plz tel me about the rasagulla recipe

No Image Shilpa :     12 September 2013
Hi madhura ur recepie is simply superb but why do we need the lemon juice in it what the difference it shows. Vl it b lemony flavour jamun I want to know it before doing

No Image zohra :     4 September 2013
my jamuns became flat while frying and even more in the syrup. i followed the measurements exactly. what went wrong?

No Image Renee thephail :     3 September 2013
The Gulab Jamun was very tasty . I love it .Thank you Madhura. LOL

No Image Arathi :     19 August 2013
I was nervous to try this out for the first time... But to my surprise gulabjamun turned out to be so soft and yummy. My husband was so impressed. Thank you for the recipe...

No Image Hiral :     17 August 2013
I tried this and it was big hit. Thanks Madhura for easy recipe

No Image Sangeeta :     17 August 2013
Dear Madura, my son (10 yrs) and I love your site, you make all your preparations sound simple and tasty, and they do actually turn out fantastic! We first tried your Microwave Egg less Sponge Cake Pineapple Pastry, infact we loved it so much that i made it for my friend on her bday - they loved it too! Today we tried your Gulab Jamun, my son ended up rounding them perfectly, they were soft and spongy too, one mistake we made was added a little more lemon juice, but for first timers we were pretty good - all thanks to you! Love you and keep feeding us with such lovely recipes. smile PS: My son finds your little daughter cute as well smile
No Image Madhura :     17 August 2013
Thanks for sharing the feedback and lovely comments. I truly appreciate them. Take care

No Image aruna quadros :     13 August 2013
Today i tried yr gulab jamuns but i myself was disappointed b'coz it was hard even though the dough was soft
No Image Madhura :     17 August 2013
It can also happen because of thick syrup as well.

No Image bijal :     9 August 2013
hey madhura my jamuns became hard.can u tell me were I went wrong.
No Image Madhura :     10 August 2013
Bijal, sorry to hear that. I guess it could be because dough is hard. Try to make soft dough. Also it can happen if syrup is too thick. I hope this will help.

No Image AYISHA :     8 August 2013
thanks alot aunty... <3 yaar ye tou eidi hogai aunty ki taraf say :D its looking so yummy...!

No Image Mrunal :     7 August 2013
Hi Madhura, Thanks for uploading the recipe I was waiting for! I will give it a try on "Nag Panchami" & let you know the result. I am sure the Gulab Jamuns will rock...just like your other recipes... smile

No Image Sharmila :     7 August 2013
Madhura, I am big fan of Gulab jamun and your version looks simple and easy. Can I use khoya instead of Milk powder?
No Image Madhura :     10 August 2013
Sure, that's absolutely fine.

No Image AK :     7 August 2013
Hiii I just noticed that you have a galub jamun recipe and it says indian dessert recipe even though Pakistanis and muslims eat them too so I would just like to point out that thank you for reading Madura I enjoy watching your videos they are very interesting and amusing because you are a good cook keep it up Madura!!! grin LOL grin grin grin grin LOL grin grin big surprise grin big surprise grin LOL grin grin grin grin grin cool grin grin grin grin cool grin grin LOL cheese grin LOL grin LOL grin grin grin grin grin grin grin grin grin grin grin grin grin grin grin :- ) LOL LOL LOL LOL LOL LOL LOL grin grin grin grin cheese cheese LOL LOL LOL LOL LOL LOL grin grin grin grin grin
No Image Madhura :     10 August 2013
Yes ofcourse. Thanks for writing

No Image Manali :     7 August 2013
Oh wow yummm my fav... I nvr got them round n perfect... Will try in on sunday

No Image Rajiv :     6 August 2013
I was searching other recipes and landed on this website. Its looking really nice. I will give a try for these gulab jamuns which are my favorite ones grin
No Image Madhura :     10 August 2013
Thanks Rajiv for visiting.

No Image Priyanka :     6 August 2013
This one is looking really good. Thanks Madhura for uploading.

No Image madhu :     6 August 2013
Thank u so much madhura for this recipe . Was waiting for it . Can u plzzz show malvani masala .
No Image Madhura :     10 August 2013
You can visit Malvani or sagoti chicken recipe for thar