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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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