How to Make Gulab Jamun at Home | Easy Recipe 2025
Learn how to make soft, juicy Gulab Jamun at home in 2025. Follow our step‑by‑step recipe with tips for perfect, melt‑in‑the‑mouth Indian dessert.
Equipment
- Mixing bowl
- Deep pot
- Slotted spoon
- Saucepan
- Bowls
- Paper towels
- Thermometer optional
Ingredients
Balls:
- 1 cup khoya
- ½ cup flour
- ¼ tsp baking powder
- ¼ tsp cardamom powder
- Pinch nutmeg
- 3 tbsp milk
- 1 tbsp ghee melted
- Oil for frying
Syrup:
- 1.5 cups sugar
- 1 cup water
- 3-4 cardamom pods crushed
- ½ tsp rose water
- Pinch saffron optional
- 1 tbsp lemon juice
Topping:
- Chopped pistachios
- Chopped almonds
- Extra cardamom
Instructions
- 1. Get a saucepan and add 1.5 cups sugar with 1 cup water. Heat over medium heat stirring occasionally.
- 2. Wait for sugar to completely dissolve which takes about 5 minutes. Once sugar is dissolved add your 3-4 crushed cardamom pods to the syrup.
- 3. Let it simmer gently for 5 more minutes so the cardamom flavor gets into the syrup. Turn off the heat completely.
- 4. Add 1/2 teaspoon rose water to the syrup stir well. Add 1 tablespoon lemon juice and stir.
- 5. If using saffron add the strands now and let them soak. Let the syrup cool completely to room temperature before using.
- 6. While syrup cools get a bowl and crumble 1 cup khoya really good breaking up all lumps. In the same bowl add 1/2 cup flour and mix really well.
- 7. Add 1/4 teaspoon baking powder to the mixture. Add 1/4 teaspoon cardamom powder and a tiny pinch of nutmeg powder.
- 8. Mix everything together till combined. Add 1 tablespoon melted ghee to the dry mixture.
- 9. Add milk slowly starting with 2 tablespoons and mix. Keep adding milk bit by bit till you get a soft dough that holds together but is not sticky.
- 10. Test by rolling a small ball if it holds shape you're good. Start rolling the mixture into smooth balls about golf ball size or smaller.
- 11. Roll between your hands using gentle pressure to make them smooth with no cracks. Place each ball on a plate as you roll them don't stack or they'll stick.
- 12. Get your deep frying pot and add 2-3 cups of neutral oil. Heat the oil over medium heat to about 350 degrees Fahrenheit.
- 13. Test oil temperature by dropping a tiny piece of dough in it. If it sizzles gently and takes 2-3 seconds to brown the oil is ready.
- 14. Carefully place 4-5 balls into the hot oil one by one. Don't drop them from high up as oil will splash.
- 15. The balls will sink to the bottom immediately. They will float to the surface after about a minute.
- 16. Once they float keep them in the oil for another 1-2 minutes. Turn them occasionally with a slotted spoon so they brown evenly on all sides.
- 17. You want them golden brown all over not dark brown or black.
- 18. When they're golden brown carefully take them out with the slotted spoon. Place them immediately on paper towels to drain the excess oil.
- 19. Let them cool for a minute or two. Repeat the frying process with the remaining balls.
- 20. Do them in batches of 4-5 so you maintain consistent oil temperature. While your last batch is frying prepare your serving bowls.
- 21. While the fried balls are still warm carefully place them into your cooled syrup. This is the most important step warm balls absorb the syrup much better than cold.
- 22. Let them soak in the syrup for at least 30 minutes. For best results let them soak overnight in the fridge in the syrup.
- 23. When ready to serve use a slotted spoon to take them out of the syrup. Place 3-4 balls in each serving bowl.
- 24. Pour some of the syrup over the balls in each bowl. Sprinkle chopped pistachios or almonds on top if desired.
- 25. You can also sprinkle a tiny bit of cardamom powder on top. Serve immediately while still warm or at room temperature. Enjoy your homemade Gulab Jamun.
- STORAGE:
- Fridge 4-5 days with syrup or freeze 1 month. Eat cold or warm.