Delicious & Juicy Gulab Jamun Recipe

Gulab Jamun is a classical Indian sweet often prepared during festivals like Diwali, Eid-ul-Fitr and Eid al-Adha and major celebrations like the Marriages. Traditionally Gulab Jamun is prepared by using Khoya or milk powder, fried and soaked in sugar syrup. Preparing khoya could be a tedious task and hence there are many instant ready mixes available in the market which contain all necessary ingredients to produce soft and juicy gulab jamun. Now I am presenting here a simple and easy version of gulab jamun recipe prepared from the ready-mix or instant gulab jamun mix within 30 Minutes.

Recipe Ingredients & Cooking Process

  • Note: You can change the Servings count below to get updated ingredient quantities

Gulab Jamun Recipe

Super delicious & popular Indian sweet which is quick & easy to prepare
5 from 1 vote
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Course: Dessert
Cuisine: Indian
Keyword: Gulab Jamun
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4


  • 100 grams Gulab Jamun Ready Mix
  • 3-4 tbsp Milk / water
  • 2 tsp Dry Fruits chopped
  • Oil or Ghee for deep fry
  • 250 grams Sugar
  • 2 cups Water
  • 10 stands Saffron optional
  • 4 Green Cardamom


Making Sugar Syrup

  • Add Sugar & Water in a heavy-bottomed pan & mix it well.
  • Boil the syrup until it turns slightly sticky.
  • Turn off the stove & add cardamom powder.
  • Cover & set aside to keep it hot.

Making Jamuns

  • Empty the pack of instant gulab jamun mix in a mixing bowl & mix it well with hands.
  • Add 2 tbsp of warm milk and make a smooth and soft dough.
  • Take 1/2 tsp of Ghee, rub it over the dough. Cover & keep aside for 10 minutes.
  • Divide to 14 to 18 equal-sized portions. Grease your hands and roll to smooth balls.
  • Make sure there are no cracks on balls & keep them covered.
  • Heat the oil/ghee in a pan on low flame.
  • To check the right temp, you can drop a small piece of dough in the oil.
  • Make sure the oil is not very hot else the gulab jamuns will turn brown without cooking well.
  • When the ghee/ oil is just medium hot, add the balls & fry on a low flame until the balls turn golden brown.
  • Keep stirring gently to fry them uniformly.
  • Immediately, drop the hot jamuns into the hot sugar syrup. Cover the lid and rest for at least 1 hour to absorb the syrup.
  • Finally, the gulab jamuns have doubled in size.



1. Add the right amount of water or milk. If there is too much moisture in the dough, then the Jamuns will break-in oil.
2. The Jamun dough has to be mixed and not kneaded. If the dough is kneaded then the gulab jamun will become hard.
3. While making Jamun balls, there should be no cracks on it. If you see cracks then add some more milk in the dough mixture, mix, and made the Jamuns again.
4. When frying, the temperature should not be too high or too low as a higher or too low temperature of oil while frying can also break or crack the gulab jamun.
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