How to make Indian Gulab Jamun Recipe
How do you write or even portray that soft fluffiness of the jamuns oozing out that delicious sweet syrup? How do you describe that sensation of having it melt in your mouth leaving you craving for more? These are in the "Most Wanted" list of Indian desserts, for a very good reason. I have never been a dessert lover but a few, like Baklava, Tres Leches Cake, Tiramisu, Sticky Rice with Mango, Channar Payesh (Paneer Kheer) and most importantly Gulab Jamuns make me go weak in my knees.
How to make Indian Gulab Jamun Recipe
When Srivalli announced Gulab Jamuns as the theme for this months ICC, I was ecstatic. We were given 3 different recipes to try. Only lathamma from Yumblog had a recipe which was similar to what I have made before. You can use store bought Khoya, but trust me - fresh Khoya is the main reason for the amazing texture for the Gulab jamuns. It may sound time consuming but you can make Khoya the previous day amidst regular cooking.

Frequently Asked Questions:
My Gulab Jamuns are hard. Why?
How to make Khoya at home?
Why do my Gulab Jamuns break and disintegrate in oil while frying? What does Gulab Jamun mean?

How to make Indian Gulab Jamun Recipe
It takes 1-2 hours to make and needs only occasional stirring. On the day of making the Jamuns, it becomes a breeze to have these khoya on hand since making the jamuns themselves takes like 30 minutes totally! There are few tips to follow and it does take a little practise. But once down pat, you will understand why any kind of effort is so worth this dessert. :)
  • Cook time:
  • Serves: 4 people
  • Yields: Makes about 20-25 jamuns depending on the size
  • Khova – 1-1/2 cups
  • Maida (all purpose flour) – 1 cup
  • Sugar – 3 cups
  • Water – 1 cup
  • Cooking/Baking Soda – 3 pinches ( 1 pinch would be 1/8th of tsp )
  • Cardamom – 4 pods ( I used 1/4 tsp cardamom powder )
  • Saffron – a few
  • Rose water/essence - 2-3 drops
1. Method- to Make Khoya
Making Khoya at home is extremely simple and a satisfying process. I find that freshly made Khoya is the best for this recipe and store bought ones do not work as well as home made ones. See how to make Khoya at home.
2. Method - For the Jamuns Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves.
3. Add cardamom powder, rose essence and saffron and keep the sugar syrup on v low heat. We want the syrup warm not hot. Make sure it is near to where you are deep frying Jamuns. You want to make it easy to drop the jamuns directly into the syrup.
4. Heat oil on a medium flame. For that traditional rich taste, I used Ghee and oil 50-50 to deep fry.
5. Now mix the homemade Khova, all purpose flour (maida) and the cooking soda.
6. Knead all of them together. You might need few tsp. of water to form a smooth dough.
7. Add tsp at a time until you reach the correct dough consistency.
8. Form small balls of this dough. Make sure they are less than say small limes. This is important since they will become large while deep frying and larger when soaked in syrup. Another important point to note is to shape smooth balls. No cracks should be visible since this will cause the jamuns to disintegrate while soaked in the syrup. To make a smooth dough, one simple technique would be to grease your palms, either with ghee or oil while making the balls. ( Water works too but it would cause the oil to splutter all over)
9. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
10. You will find the jamuns go down, then in about 10 seconds or so, floating to the top. Its a wonder to see them rotating on their own in the oil. It seems that they like to brown uniformly well ;)
11. Once they get uniformly brown on all the sides, remove them from the oil making sure to drain the excess oil  and
12. drop it straightaway on the warm syrup on the side. The hot jamuns in the warm syrup (not hot) helps them to soak the syrup well making them incredibly soft. And if you made sure to keep the size and the smoothness intact, they will not fall apart either and hold their shape.
13. You can of course deep fry 3-4 jamuns together depending on the size. But make sure not to crowd them since it would bring down the temperature of the oil/ghee and the result would not be that good and the jamuns wont be cooked inside and might end up being soggy!
14. Drop all the fried jamuns in the syrup and let it soak for at least 1 -2 hours for them to soak the syrup. You can increase the syrup in the original recipe if you want the Jamuns to float in the syrup. Also if you live in a cold place, you will find the sugar syrup thickening up if you keep it for some time. I find that increasing the water to another 1 cup (that's 2 cups water for 3 cups sugar), makes a thinner syrup in such cases. You know you have made the perfect jamuns when you see them absorbing the syrup but continuing to float in the syrup. If they are dense or heavy, they will sink to the bottom!
Gulab Jamuns can be stored in room temperature for a week. Store them closed with a plastic wrap.
How to make Indian Gulab Jamun Recipe
More than that, then fridge is a good idea. Though they are good cold, they are best warm (not hot). If you have refrigerated them, warm them up in a microwave for few seconds before serving.
How to make Indian Gulab Jamun Recipe

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12 Member Reviews

By Alexandra on Sep 16, 2012

\"cheeky\" thanks for the recipe. delicious.

By Michele on May 28, 2012

i came across these in our local 'buffet restaurant' and thought they were excuisite so found this receipe and made my own.  They came out very good although i think i made them a little big, but still very yummy.

Put all the ingredients in my mixer cheating i know, took about 30 mins and they were fried and ready for the syrup, i used Saffron essence instead of the actual stem as my local 'buy wise' supermarket told me it was the same flavour and he was right.

I am off now to make another batch as i ate the last lot in 2 days, yep all 20.

will post pic if these turn out as well.


Read All 12 Reviews →


By Seema Hemant on May 8, 2015

Lovely recipe. Tried it and it came out so well. Thanks a ton!!! :)

By Sarah on Apr 20, 2015

I made this recipe and it was fantastic. I used milk powder (not Khova). I will say the only thing I found was that the gulab jamun seemed a little dry with the milk powder and was hard to form into a ball. Greasing hands with ghee and then rolling them into balls helped. Think I will try my hand at the Khova just to see if its elevated even more. Heating these in the microwave with the syrup for about 30-40 seconds made them soft.

By Anisha Desai on Oct 31, 2014

After the Khoya recipe this was just a cake walk. Thanks again the Gulab Jamuns were yummy. I made them for Diwali and all firends n fly loved it.

By afshan on Oct 19, 2014

when i made gulab jamuns for first time, they turned little hard. may i know the reason.plzzzzz.

Pls refer this link: Why is my Gulab jamun hard?</a> --DK

By safia on Oct 15, 2014

Lovely pictures must try your recipe--I tried making them with a similar recipe with home made khoya--they were beautiful after frying--put them in 'warm' syrup---they were fine for a few minutes and I thought 'fantastic' I can do this BUT after a few minutes they literally 'collapsed'--any advice please--would be appreciated. Thanks :(

By safia on Oct 15, 2014

Lovely pictures must try your recipe--I tried making them with a similar recipe with home made khoya--they were beautiful after frying--put them in 'warm' syrup---they were fine for a few minutes and I thought 'fantastic' I can do this BUT after a few minutes they literally 'collapsed'--any advice please--would be appreciated. Thanks

By Irina on Oct 4, 2014

I am not a big fan of sweets but your Gulab Jamun looks so tempting! I made Gulab Jamun couple of times but never been fully satisfied with the result. I will try your recipe and let you know how it worked out!

By Manju Gupta on Sep 1, 2014

I made Gulab Jamun many times with my own recipie and it is a perfect one. I think the quantity of water in sugar syrup shuld be equal and syrup shuld be hot.

By balan on Aug 30, 2014

pure fresh cow's milk is the best ...nothing beats the fresh milk from the dear cows.The must be creamy,depends on the country where you get the fresh milk.I have tried all kinds of powdered milk,you name it,but nothing beats the cow's milk .It is time consuming,boiling the litres of cow fresh milk,but it is worth while the effort because you can keep the the solid in the ice box and use it for anything .even for curries & cooking and sweets.

By milan shrestha on Aug 28, 2014

this is very usable thank u soo much for this article.may i use any chemical for preserve it for long time?if yes then would you mind to suggest me some of them?

By Imran on Jul 28, 2014

:lol: i treid this recipy i love it,

By John on Jun 29, 2014

After frying the gulab jamuns came out in perfect shape and color and texture. But they did not soak through well. They were quite the same size. What could have I done wrong? Thanks in advance!!!

By arunima on May 8, 2014

ilove your recipe thanx :lol:

By sharmin on Apr 14, 2014

i love ur recipeeeee

By zahra on Apr 14, 2014

excellent way of telling thankyou so much

By shamal on Apr 9, 2014

i like very much......... :) :) :) :) :)

By muhammad faroor on Mar 26, 2014

How to make i soft gulab jaman plz tel me in urdu

By kanta sharma on Mar 20, 2014

:-P :-o :lol:

By kanta sharma on Mar 20, 2014

:-P oh its my pleasure...really I loved it.

By kanta sharma on Mar 20, 2014

:wink: :-| :) very very delicious...

By divya on Feb 3, 2014

it was amazing super super taste ....... :oops:

By zanib on Jan 31, 2014

hi ..thank you for this lovely recipe ...i tried it today and it turned out perfect well almost perfect sugar syrup got crystallized but otherwise it tasted awesome... :-P

By evafuentes on Jan 27, 2014

:wink: :wink: :wink: :wink: Wow im so crazy this sweets Gulab Jamun every when i go to restaurant in MUGHAL MAHAL first my request is the desert GULAB JAMUN... hahahaha.... all the waiters are asking me why i eat first the desert before the meal, then i said its my taste...then i say... " i love your recipe desert " and not enough i order only " GULAB JAMUN " to bring my home for my friends cercle and relatives. and thanks of " GOD " now i know how to cook " GULAB JAMUN " so no need i buy from " MUGHAL MAHAL" and i cook they same taste . YES!! NOW MY WEEKEND is EXCELLENT :lol:

By Yellow rose on Jan 9, 2014

I wished to make Gulab jamun by my own. This is my long term wish. I never tried Gulab jamun mix also. I found out this page. I have tried yesterday evening. Delicious one :wink: . This is my first time attempt and prepared khoya also. very tastiest result. i loved it. Thanks a lot :lol:

By Isha on Dec 31, 2013

Love this receipe :-P Gulab jamun :wink:

By Haniey Osh'Een on Dec 6, 2013

:-P :-P :-P :-P i like it very much... damn nice.. thanks ya.. :)

By Ayesha on Nov 8, 2013

totally love this recipe :mrgreen: thankyou!!

By sakthi on Nov 1, 2013

i love jamun very much.its so soft and tasty. :-P

By anitha.s on Oct 12, 2013

i like gulam jamun very much....i love gulab jamuns....

By sangeetha on Oct 6, 2013

thanks i loving it lot....... :roll:

By varun on Oct 4, 2013

:-P It was awsome...........:)

By rita singh on Aug 27, 2013

:-P tios r really awwsome...lovely.

By Pragathi on Aug 10, 2013

Lovely Recipe..

By Leen on Aug 1, 2013

:wink: I love that

By Ghasitaram on Jul 30, 2013

i lieke to your Gulab Jamuns sweets Image Collection very nice

By uhmfufu on Jul 22, 2013

is it necessary to add baking soda?

By Paayal on Jul 7, 2013

This is a very easy receipe to master and very quick. :wink:

By preeti on Jul 3, 2013

I like this reciepe very much. This is earsy to make at home.

By Brahma on Jun 28, 2013

:oops: :-P great recipe... I'm a gulab jamun lover from when I was just 3 yrs old and this recipe helped me recollect my childhood at home. keep posting... your awesome :-D

By Mona on Jun 27, 2013

I tried the same recipe but they turned out really hard :cry: please help !

By Heather on Jun 7, 2013

:wink: I can very briefly let you know what I think of this recipe; I have made Gulub Jamun previously from 2 different recipes, and I have just filed your recipe in my Favourites file under "Gulub Jamun recipe - THE BEST"

By Neha on Jun 6, 2013

I tried this recipe n trust me it was perfect.......thanks for sharing such amazing recipe with such detailed explanation...I really really appreciate that

By azra on May 21, 2013

i realy loved it! thnk 4 ur recipe dear! now i often make it sooooooo u deserve it so thank!

By Nishant on May 20, 2013

Thanks for the recipe. I will show this to mom so that she can prepare this for me. Home made foods are much more hygienic. :)

By raj on May 17, 2013

why gulabjamun squash when i put in syrup

By SACHIN on May 10, 2013

I m Loving It.. :-P

By sara on May 2, 2013

It seems to be a nice recipe, most of us find milk powder easily, if we r using milk powder instead of khoyya plz tell us the ingedients.i know khoyya may make better jamuns but still....

By Rashida Jivanjee on Apr 10, 2013

Thanks for the recipe and i will try to make. The steps in which you explained i like gulab jaamun. :

By Jacob on Apr 6, 2013

At last a recipe for Gulab Jamuns that worked for me. Thanks. Most recipes using milk powwder etc just don't seem to work. Yours did and I was thrilled with the result.

By spandana on Apr 5, 2013

:-P you explained the receipe in a very neat manner its very nice and liked it a lot i got the answers where i had doughts thank u...

By ritu on Mar 28, 2013

:wink: m definately gonna try it..let's c..wats gonna happen... :roll:

By Somya on Feb 14, 2013

i luv the receipe....mmmuuuhhhaaa...definitely i will try it:wink:

By pragathi on Feb 6, 2013

Gulab jamun is my favorite recipe thanks for giving the recipe of my favorite dessert.

By Tiffie on Feb 2, 2013

:) What an amazing recipe. I've made twice now and my fiancé loves it!

By A Little History of Indian Cuisine and Recipes - Dishin' With Rebelle | Dishin' With Rebelle on Jan 31, 2013

[...] Gulab Jamuns [...]

By Nazia on Jan 6, 2013

Hi, Thanks for this recipe. Can we freeze home made khoya ?

By Naveen on Jan 3, 2013

That was really cool !!! i tried it yesterday and it came out very nice , soft ... Thank you !

By saqib on Dec 23, 2012

i will soon try o make it at home and then i will let u know about the new experience..hope itwill be a great fun and sweetas well :-P

By A post to say Thank you « Food and Fiction on Dec 10, 2012

[...] insructions on how to make these melt-in-mouth gulab jamuns are given here along with instructions on how to make khoya at [...]

By vandana on Dec 1, 2012

it's really a good recipe to make hot gulab jamun at home...

By kavitha on Nov 11, 2012

I tried this recipi. It has been comes very nice. I M VERY HAPPY to eat the jamoon. 1st day its little hard. But next day it was very nice.

By Susana I. on Nov 5, 2012

I will also like to know if the recipe can be done without the khova?? Thanks, looking forward to try them :)

By Sowmya on Nov 5, 2012

Wow!! I just tried them They are very yummy. But I think the syrup was too thick and some how the balls were tougher on the outside and syrup didn't reach the insides. I'll try them again for this diwali - to perfection. Thanks a lot DK!!!

By Manpreet Kaur. on Oct 30, 2012

:-| :-? :?: :-x

By Ash on Oct 28, 2012

Can this jamun be made without khoya?

By lolli on Oct 27, 2012

:-| i have tired to make it in pure ghee but it broke down why did that happen

By Jancy on Oct 24, 2012

I tried this recepie but the gulab jamuns came hard. it didnt absorb the syrup. i tried with hot syrup it came gud.

By neha on Oct 24, 2012

Yes DK, I tried the tip but it seems jamuns are hard enough . Now after few hours I see outer surface of jamun looks wrinkled, Why is that ?

Did you make Khoya or used store bought? Did you roll it out into tight balls? --DK

By Neha on Oct 23, 2012

I am really very disappointed.I tried making it and it was a big flop. It turned out very hard and chewy :cry: do suggest something. Can you give me the right measurement if planning to make just half of it or with the 1 cup khoya only.

Did you refer my tips at the end of the post? Did you use the suggested remedies for hard jamuns? --DK

By Dr Usha on Oct 23, 2012

hi your recipes are great and mouthwatering too. when i tried the baking powder was too much and couldnt find a solution to that can i rectify it?

Baking powder? The recipe calls for Baking Soda and not baking powder. These are different and cannot be used interchangeably. --DK

By vedanti on Oct 22, 2012

recepie is gud bt smtyms the sugar syrup doesnt penetrate inside jamuns...hw to make sure dat jamuns r soft enuf n lyt....??? rly asap....

I have tips at the end of the post. Pls refer them to avoid hard Jamuns --DK

By umaima on Oct 16, 2012

It was very good recipe ....i want u to post rasgulla recipe

By The Gotham Palate — A Flavor Journey Both Exciting and Refined – Review of Mint on Oct 7, 2012

[...] close, Chef Sikka recommended Gulab Jamun, a traditional dessert consisting of a golf-ball sized orb made of milk and warm cottage cheese, [...]

By Baked Gulab Jamun Rabri « on Oct 6, 2012

[...] Traditionally, Gulab Jamuns are made with Khoya (made of either dried whole milk or milk thickened by heating in an open iron pan), is rolled into a ball together with some flour and then deep fried at a low temperature of about 148°C.  These balls are then put into a flavoured sugar syrup. The recipe below has been modified a bit but essentially follows from here. [...]

By nor on Sep 18, 2012

Hi..looks so yummy.. but can i use milk powder instead of hav no time to make khoya at home...thnx..

By Zach's Bakery | | Extraordinary baking from London on Sep 12, 2012

[...] tweetmeme_url = '';tweetmeme_source = 'ZachsBakery';tweetmeme_style = 'compact'; News [...]

By Shabana on Sep 4, 2012

:-P Gulab Jamun is my favorite sweet and thanks to this receipe which helps me make a perfect gulab jamun.

By Shabana on Sep 4, 2012

:-P Gulam Jamun is my favorite sweet and thanks to this receipe which helps me make a perfect gulab jamun.

By Bakery Online Shop on Aug 29, 2012

I love Gulab Jamuns. They taste really well. I think they are the favourite sweet dish of most of the people from Pakistan/Bangladesh/India. People in these countries just simply love eating Gulab Jamuns.

By neelu on Aug 28, 2012

:-P iam happy to do it in right matter,it is clearly explained thank u

By saakshi on Aug 9, 2012

:lol: awesome recipe very good way to demonstrate

By Hermin on Aug 7, 2012

To answer Ishtana about them been hard and salty. SOLUTION: use less salt and more raising agent. If you use a butter that is salty do not use any salt or use a saltless butter and use the salt that the recipe requires you to use. All the best Ishtana

By Hermin on Aug 7, 2012

I ate gulab jamun 3 years ago when i was invited to the Indian Consolate in my country, Jamaica. When I saw them on facebook I knew what they were. I made them from taste I experienced. I am glad for the recipe and will try them your way, and mant other ways. Why? I am a 4h leader and experiment wiyh food and create new recipes especially into agro processing (cottage industry)

By ishtana on Jul 4, 2012

hey , you gulab jamuns are awsmmmm...but i made them with milk powder it was looking good when i cooked them but after few hours they became a bit hard...and the inside was quite salty ...plz give me some solution

Hi Ishtana - I can only provide suggestions for recipes that you have tried from the site, given that I have tried them myself and know how it works. I cannot give solutions for those that I havent tried ...--DK

By nazish nazir on May 27, 2012

mindblowing recipe,,,,love to eat gulab jamun..... :-P

By kirti malik on Apr 22, 2012

this is d best recepie to make yummy nd healhty gulab jamun .

By Asiya on Apr 16, 2012

Plz reply what should i do

By Asiya on Apr 16, 2012

My Gulam jamuns r shrinking :(

By Pankaj Sharma on Apr 10, 2012

Please mention the quantity by weight also.

By shilpa on Mar 22, 2012

can i add crushed dry fruits while kneading the dough?

I guess u can - it wont be smooth on the surface like regular gulab jamuns. You can also try stuffing it inside the balls - that will keep the surface better looking ---DK

By Ramya on Mar 11, 2012

I made these yesterday and they are fabulous!! Pretty fool-proof. I did have to add a bit more water to the sugar syrup than recommended (about 1/4 cup) since the syrup seemed too thick even before I dropped the jamuns in. Also, I made it with store-bought khoya (Nanak brand) and it's still very very tasty. I can't wait to try it with home-made khoya. Thanks again!

By Shivani Bhardwaj on Mar 6, 2012

The gulab jamuns turned out to be very delicious and smooth and yummy and whatever you can think of!! Very very thanks for this awesome recipe.

By sv on Mar 5, 2012

hey.. :!: lovely recipe it helped my mom a lot.Tthis holi Gulab jamuns ..yeeeeeeeeeeyii. :-P :lol: :-o HAPPY HOLI..

By simi on Mar 5, 2012

whY does my gulab jamun expand soo huge when i soak it into the hot syrup imediately after frying??

Make very small balls - much smaller than regular Gulab jamun sized balls. It will expand to become the regular size. --DK

By Marivi on Feb 18, 2012

I spent the whole morning making khoya, and I just finished my gulab jamuns. They're having a syrup bath right now, and, even if the balls were not perfect, they're still floating and looking yummy. I tasted one and it was just awesome. Must say that I had never seen or tasted them before, but I fell in love with them when I came to your blog, so I had to try them. They came out perfect. Thanks! :)

This is so perfect! Trying out a complicated sweet you never knew before and getting it all right is such a fantastic feeling indeed! I am so glad to hear your feedback. Happy eating! I wish I had some now!:(

By J on Jan 28, 2012

Khoya is a partially-caramelized syrup made from milk? It sounds similar to the Mexican "dulce de leche" (another product that may or not be sold in traditional form). Is there a way to substitute a good dulce de leche for the khoya in this recipe?

By sabyna on Jan 27, 2012


By tamanna on Jan 20, 2012

its gorgeous

By Gulab Jamun « Social Kitchen on Oct 27, 2011

[...] Gulab Jamun (adapted from here) [...]

By Shobana on Oct 25, 2011

Hello, I made gulab jamun today for the 1st time in my life and it came out beautifully. Thanks for the recipe & happy Diwali!

By Sam on Aug 20, 2011

Hi DK, I tried out my fav desert Gulab Jamun yesterday and it did not turn out as it was supposed to :-( I prepared khova the previous night and did not store it in the fridge overnight as it was hot. Also while kneading the dough i had to use more than the required quantity of water that you have mentioned as Khova had become slightly hard. I used baking powder instead of soda as I did not have the former. Hence the jamuns did not flare up. All other instructions were followed as per you recipe. Were these the cause of the failure?? what else could it have been??

By poobalan on Aug 12, 2011

Thank U,Chef,I have made my favorite dessert.I followed the method;made the khova using 2litres whole cream took about 3hours to 2 bring it to a solid state. this my very 1st time and was happy with the result.The 1st batch of balls cooked too fast,I knew this then the inside was not cooked and they were hard!I reduced the heat and the 2nd batch onwards became perfect.very happy! :-P

By aarti on Apr 25, 2011

hi chefinyou dis is really a good way to demonstrate the whole receipe thanx for all dis

By Arsh on Apr 16, 2011

Hi, Your recipe looks very authentic. Thanks for posting it. I am planning to make jamun's for a party this week using your recipe. If i use the measurements you provided, how many jamun's will it yield approximately?

By Shweta Sharan on Apr 13, 2011

You are my new hero! I tried it out according to your recipe and it worked like a charm! Thank you!

By Mona on Mar 16, 2011

Very helpful information,I love the recipe of Gulab jamuns.Pictures are also very clear and good .thanks .

By srini on Mar 8, 2011

Jamoon looks great. How to make it with soy milk powder and what is the ratio of flower to the soy milk powder?

I havent tried a soy version of this...when I do I will update for sure. :)

By Zafar Ghori on Jan 1, 2011

Dear Chefinyou, I am a guy from Dubai, not AT ALL the kind who you'd see cooking but I am going to make this one now just to surprise my MUM! I hope it comes out well, I don't want one of my first cooking escapades to go phat! :lol: But I appreciate the step by step/ pictures accompanied way in which you have explained things. Thankyou. ZAFAR

By Rashmi on Dec 15, 2010

Hi , I just tried out this recipe step by step. Unfortunately the jamuns have come out hard and are not soaking up the syrup. Any reason why? Thanks

I have provided possible reasons for gulab jamuns not turning out right at the end of the post. Pls refer

By sk sharma on Nov 24, 2010

:mrgreen: i have made today but all the jamuns have disintegarated . i think the mixture of maida and khova was not correct .is there any reason for jamun to disintegrate?

I have given possible reasons for the jamuns to go wrong at the end of the post. Please do refer :)

By megha guhya on Nov 9, 2010

you are a goddess! :roll: (imagine this this smiley with folded hands..) i am myself not a good cook but i can make good things if i put my ideas aside and just ape people like my mom and food geniuses like you.. but my darling sis-in-law (my bhaabhi) is a good cook and we have vowed to make indian pav by your recipe once our dieting is over.. and today your jamuns have joined the list! :twisted: i love you both soo much for such a great blog! only if i had good money i would've visited US, rung your doorbell, hugged you tight and come back to india by the next flight. seriously! but alternatively you can visit india too!! :-D ha ha! hope to meet you in person someday! ta ta.

By Priya on Oct 31, 2010

I was actually searching for a good gulab jamun recipe. Will try it out for this diwali !! :)

By PreeOccupied on Oct 26, 2010

Beautiful! I will make this for this Diwali. Thanks again.

By smita on Oct 26, 2010

Hi :) !!! Was just searching for how to make rava coconut laddoos. Got your link & got the receipe. Will try out as soon as I m free as I am working woman. I am first tinme visitor of your site.Got other receipes too which are really very good & ingredients mentioned are easily available in the kitchen..u need not to shop especially for making any dish. Thanks....

By swapna singh on Oct 23, 2010

Hi!I am swapna singh. I made this recipie but the jamuns broke.I have not that who made this, i am another swapna. I have not clicked 'I made this' but I have made. The jamuns broke! :-?

I have provided possible reasons for gulab jamuns not turning out right at the end of the post. Pls refer

By dave on Oct 20, 2010

i tried making gulab jamuns according to your recipe. i used an already made khoya. my jamuns don't puff up and become big. otherwise they lookperfect. am i using the wrong khoya or too much of it? what am i doing wrong?

I have provided possible reasons for gulab jamuns not turning out right at the end of the post. Pls refer

By Sumita Thapar on Oct 18, 2010

Loved this! Many thanks. I'm on a gulabjamun trip myself and made some with my mother last weekend. The slight variation we use is to not use baking powder (absorbs too much oil); use a mix of khoya and paneer (paneer half of khoya, gives a very nice texture). The other thing I found is that soaking for a good 1-2 hrs is important, if the sugar solution is too concentrated it takes that much longer to soak.

By Zarah on Aug 11, 2010

Bonjour, Merci beaucoup pour cette recette si simple et delicieuse j'adoreeeee.... c'est vrai que j'achete en pack a préparer chez soi donc MERCI!!!!!

By S.V. Gobikrishnan on May 20, 2010

very very nice to visit this site by

By S.V. Gobikrishnan on May 20, 2010

This site is very much useful for learning to cook perfect food this site is very nice and fantatic and explained in neat description very happy to say this

By charlotte on May 8, 2010

Hi! I'm afraid I'm very out of date commenting on this, but I've only just found your site! I became vegan two years ago and one of the things I miss hugely about my vegetarian days are gulab jamun. I was wondering whether you had any ideas for a vegan substitue for the khoya? I would so love to be able to make a vegan version. Thank you!

I havent tried any of them personally but tofu, soy milk powder mixed with soy cream, etc might work! Lemme do more research on that and get back to you if I get concise details :) --DK

By Sweta on Apr 26, 2010

Great posts....haven`t tried any of ur recipes yet but am stuck to ur link for about 2 hrs now!! Sure going to go mad soon...Thanks for sharing...God bless! Also this is my first ever comment on any foodsite...have surfed more than 3 dozen...but none made me put down my words....Love,humour,alternatives discription is all comendable...KEEP UP!

Thank you so much for this comment Sweta. Made my day :) --DK

By bkcrn on Apr 18, 2010

I dearly love Galub Jamun. I wonder if you have seen any calorie/fat/fiber counts for these? I am on Weight Watchers and want to plan ahead. Your description of this wonderful dessert was right on and the pictures were mouth-watering!

Hi, Thank you for your kind words. I love Gulab Jamuns so much and probably that showed through in this post. I am not really aware of the calorie count, but I am guessing that this site might help - I am not sure how accurate it is - but u will have something to work on :) --DK

By Gunjan Dhingra on Feb 28, 2010

hello divya, i tried making gulab jamuns and they were just perfect.i grabbed 4 of them though i am figure consious but the taste and the essence was difficult to resist. i also tried sugar free gulab jamuns but they didnt turn well maybe because of lack of consistency which sugar gives to it.they got very soft coz sugarfree syrup was watery and a bit hot.can you suggest something on this?those with sugar syrup were just perfect.i think i will for sure put on weight if i will keep trying your receipes and if they will turn out so well.your indian pav recepie is already a hit in my family and my friends.i also love exprimenting with food and keep on exprimenting but i aim at taste as well as at health.your blog has many good healhty food recepies and i love them.though gulab jamun receipe was difficlt to resist coz its my family's favourite i tried and got appreciation for it .thanks .keep on adding more recepies on your blog. :lol: :lol:

By Syeda on Dec 11, 2009

First time here! Loved your step by step instruction for preparing gulab-jamun.

By Michael on Nov 20, 2009

Oooooooohhhhhhhhhhh, yes. This is one of my favourite desserts in the world. Just looking at those photos made me want to head into the kitchen and pig out some more even though I've just eaten dinner and dessert (more than I should have). Yeah, I love that they just melt in your mouth. Actually, it's kinda like melt+explode -- the dough "melts" and the sweet syrup explodes from the inside out. But your first few sentences did it perfect justice. I don't think the experience of eating gulab jamun could be described more perfectly.

Your description fits perfectly too :) Guess all the real connoisseurs of Gulab Jamun cant help but sing praises - I love it like crazy too! --DK

By Rashmi on Nov 20, 2009

As I mentioned earlier I did try out the Jamuns, made the Khova yesterday and did the Jamun's today. When I was frying them they looked perfect. Once I soaked them for 3hrs they shrank and became hard :cry: what did I do wrong?

Dear Rashmi, I have updated the post with problems mostly faced while making jamuns right at the end of the methods. Pls refer them and see if they help in solving the problem you are facing...--DK

By sheba on Nov 19, 2009

they look fantastic..just stunning!

By sharda on Nov 19, 2009

lovely explanation and cant resist the temptation to make it.However I have one question,please clear it.Are cooking soda and baking soda the same things.I was planing to make these today but got stuck in cooking soda step.I want to do every thing right just as you have explained.By the way your suggestion of making sour Idli helped a little bit.I live in Phoenix which you know is one of the hottest place in the U.S almost all around the year.I have become your regular recipe follower.Thanks for every thing.

Hi Sharda, thank you :) Yes cooking soda and baking soda are the same thing. Can't wait to see your gulab jamuns! Have updated the post with the changes :). I am also glad that the idli trick helped - DK

By Lata Raja on Nov 19, 2009

how did I miss this post from ICC link, I don't know. These are pure divine looking.

By Geeth on Nov 17, 2009

wow!It's looks very beautiful :wink: I try this now :)

By poma on Nov 16, 2009

Will definitely try this one! Thanks for all those pictures, helps understand the recipie much better.

By Rashmi on Nov 16, 2009

Holy Mother of Jesus! That is one sweet description, will definitely try making it this week and send you an email with the results :) Thanks, I just love your website :)

Thanks Rashmi :) Will look forward to your mail -- DK

By Medhaa on Nov 16, 2009

Very nice, love the step by pictures

By Priya on Nov 16, 2009

Mouthwatering here....absolutely divine!

By prajusha on Nov 15, 2009

WOW!!this looks mouthwatering.beuatiful presentation with pics..

By Nithya on Nov 15, 2009

Absolutely yummmmm pics. love it :)

By Nittu on Nov 15, 2009

WOW!!! Really sweet :) I am totally impressed by the way you have described the recipe! Especially the last sentence " What are you still in this page for? Don’t you feel like making some now in your kitchen? " ...hahaha very true.....

By Mishmash! on Nov 15, 2009

I don't know why I m still in ur page .... I know one thing for sure that I want some of em now.....very badly:(

By Mona on Nov 15, 2009

Fantastic pictorial tutorial! great work, really mouth watering.

By peanutts on Nov 15, 2009

Ooooooooooooooh yummmmmmmmmmmm. I love gulab jamuns. But i always make from the instant packets.