Delicious Homemade Soft Juicy Gulab Jamun with Simple Ingredients | Dough Fried & Soaked in Sugar Syrup

Gulab Jamun a delicious sweet, an all-time favourite in India. It is made during festive seasons or special occasions. It is dough usually made of milk solids & plain flour, rolled into small balls, deep fried in oil & then dropped in sugar syrup. It is left to soak for hours & then served as is or chilled. A favourite homemade sweet among kids. I am sharing with you a simpler recipe that can be made with simple ingredients & quick.

Please do try this recipe, it is great for special occasions. Especially when you are short of time & you want to prepare a nice sweet, this recipe will help you. It is one such recipe where the recipe is simple, you can make for many people & definitely a crowd pleaser.

Prepare it, share with family & friends. A great way to celebrate the holiday season.

You can also watch my video on YouTube


Sugar Syrup:

  • 1 ½ Cup – Sugar
  • 2 ½ Cups – Water
  • ½ Tsp – Cardamom/Elaichi powder
  • 5-6 Strands Saffron (optional, you can skip it if you wish)


  • 1 Cup – Milk Powder/Creamer (I used Nestlé EveryDay Creamer/Milk Powder)
  • ½ Cup – Plain Flour
  • 1 Tsp – Ghee/Melted Butter
  • ¼ Tsp – Baking Soda/Cooking Soda (please use measuring tsp, which we use for baking recipes, for correct measurement)
  • ¼ Cup – Milk
  • ¼ Cup – Water
  • Few Tbsp Ghee (to roll the dough)
  • 4-5 Cups Oil – To Deep Fry


Step 1: Prepare Sugar Syrup:

  • In a sauce pan add sugar & then add water.
  • Turn on heat & mix till sugar dissolves (please keep heat on medium or medium high)
  • We let it boil until the water level reduces slightly & as the liquid has slightly thickened (after 10-12 minutes)
  • Add cardamom/elaichi powder & saffron, mix well.
  • After about 15 minutes we check, we take a little liquid in a spoon cool it a bit & test it with your fingers.
  • When the liquid is slightly thick & sticky, syrup is ready (it will thicken as it cools).
  • Turn off heat & set it aside (In total it tool 15-17 minutes to make syrup).

Step 2: We make the Dough:

  • In a wide flat bowl add milk powder/creamer, flour, ghee, baking/cooking soda.
  • Mix well.
  • Now we mix ¼ cup milk & ¼ cup water & slowly little by little add it to the dry ingredients & mix well (please do not knead, we just need to bring the dough together).
  • We knead slightly to form dough (In total we added ¼ cup of liquid).
  • The dough needs to be sticky so that they do not crack when we roll into balls.
  • Once the dough is sticky & comes together, we cover with a lid & let it sit just for a minute.

Step 3: We roll Dough into Balls:

  • First we grease a plate with ghee, as we will be placing the dough balls on that plate.
  • We oil our hands with ghee.
  • We gently knead the dough to make it smooth.
  • We take small portions of dough & roll into balls.
  • Before we roll each ball we oil our hands & then roll the balls.
  • We roll all the dough into balls (we need to work quickly as the dough dries fast).
  • The dough balls are ready (we made 22 dough balls with this quantity).

Step 4: We fry Dough Balls (Jamuns):

  • Heat a wok/kadai with oil to deep fry (please keep heat on medium low).
  • First drop a small piece of dough & when it starts to sizzle gently oil is ready (oil needs to be moderately hot).
  • Gently drop dough balls in hot oil (please take caution with hot oil).
  • Please do not crowd the wok/kadai, you can fry in batches.
  • We let it fry for a few seconds (please do not stir it immediately).
  • Now with a small spoon we gently flip each ball or just stir around (if the balls are stuck to the bottom just let them cook for a few seconds & gently push them with a spoon & they will come right off, this happens in certain woks/kadai)
  • Keep flipping the balls so they cook/fry evenly.
  • We need to fry them gently so they cook well.
  • Once they turn golden brown we remove from oil (the colour of the jamuns will darken when they soak in sugar syrup).
  • Now we heat the sugar syrup, we need it moderately hot.
  • Then we add the Jamuns into the syrup & stir so sugar syrup is coated well on all the jamuns.
  • We let it all soak atleast for an hour.
  • Now it is ready to serve.
  • You can chill it in the refrigerator & then serve it too.


2 Comments Add yours

    1. Aarna says:

      Thank You so much… 🙂 🙂


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