Gulab Jamun isn’t just dessert—it’s joy on a plate. In Indian culture, these syrupy golden dumplings are a must-have for celebrations—whether it’s a wedding, Diwali, or just a family get-together. But did you know they date back to the Mughal era and were inspired by a Persian delicacy called Luqmat al-Qadi? Even the name is rich with meaning: Gulab means rose water, and Jamun refers to a fruit the dumplings resemble.
Ready to bring this piece of history into your kitchen? Let’s make some Gulab Jamun.
The Basics
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Resting Time: 2 hours
- Total Time: Around 3 hours
- Servings: Makes 14–16 pieces
- Difficulty: Moderate
- What You’ll Need:
- A deep pan for boiling milk
- A colander with a muslin or cheesecloth
- Mixing bowl
- Heavy frying pan or wok
- Slotted spoon
You can also prep some stuff ahead of time! Make the sugar syrup and dough a day in advance. Just keep the dough in the fridge (airtight container!) and reheat the syrup when you’re ready to use.
Ingredients
For the Paneer:
- 500g cow’s milk
- 2 tsp lemon juice (or vinegar)
For the Dough:
- 250g grated khoya (mawa)
- 100g crumbled paneer (homemade or store-bought)
- 40g plain flour (maida)
- ¼ tsp baking soda (or Eno)
For the Syrup:
- 2½ cups sugar
- 2 cups water
- ¼ tsp saffron strands
- 3 crushed green cardamom pods
- A few drops of rose water (or kewra water)
Extras:
- Ghee for frying (oil works in a pinch)
- 1 tbsp chopped pistachios (optional garnish)
How to Make It
1. Make Fresh Paneer
- Boil milk in a thick-bottomed pan, stirring now and then to stop it from burning.
- Add lemon juice a little at a time until it curdles completely. No curdling? Add more lemon juice.
- Strain the curds through a cloth-lined colander. Rinse with water to wash out the sourness. Then, squeeze out as much liquid as you can. Done!
Tip: Cow’s milk makes the creamiest paneer for this recipe.
2. Knead the Dough
- Add grated khoya, crumbled paneer, flour, and baking soda to a bowl. Gently mix it together and knead until the dough is soft and smooth. It shouldn’t stick to your hands!
- Grease your hands with a little ghee and knead some more. Let it rest for 10–15 minutes.
How to Check: Roll a small ball from the dough. If it’s smooth and crack-free, you’re good to go.
3. Sweeten Things Up
- In a pan, dissolve sugar in water over medium heat, stirring often.
- Toss in the saffron, cardamom, and rose water once it starts boiling. Let it simmer until the syrup is slightly sticky (but not too thick).
Tip: Warm syrup works best for soaking Gulab Jamuns.
4. Shape & Fry
- Divide the dough into 14–16 portions. Roll them into smooth, crack-free balls. Grease your hands with ghee to make it easier.
- Heat ghee in a deep pan. It should be medium-hot—drop a small piece of dough to test. If it sizzles gently and floats up, the ghee’s ready.
- Fry the balls on low heat. Stir gently to ensure they brown evenly.
What NOT to Do: Don’t fry on high heat. The outside will cook too fast, leaving the inside raw.
5. Soak Up the Syrup
- Once fried, transfer the hot Gulab Jamuns straight into the warm syrup.
- Cover the pan and let them soak for at least 2 hours. This gives them time to absorb all that sugary goodness.
Pro Tip: Make sure both the dumplings and syrup are warm—this helps them soak better.
Variations You Can Try
- Vegan Option: Swap cow’s milk for almond or soy milk. Use coconut cream instead of khoya.
- Gluten-Free Alternative: Replace plain flour with almond flour or gluten-free flour.
- Extra Flavor: Add more saffron, cardamom, or even a pinch of nutmeg for a warmer, spicier flavor.
- Fancy Twist: Garnish with edible silver (varq) or serve with vanilla ice cream.
Serving & Storing
How to Serve: Sprinkle chopped pistachios on top. You can serve Gulab Jamuns warm or cold. For a summer treat, pair them with chilled rabri (thickened milk) or ice cream.
Storing Leftovers: Keep them in an airtight container. They’ll stay fresh in the fridge for up to a week as long as they’re submerged in syrup.
Reheating: Just warm them gently with the syrup on the stove—or zap them in the microwave.
Freezing: Want to make a big batch? Freeze the fried (but unsoaked) dough balls for up to a month. Thaw completely before soaking in freshly made syrup.
Gulab Jamun isn’t just food. It’s tradition, love, and a little bit of magic. Whether you’re making it for a party or just because you’re craving something sweet, this recipe has got you covered. Go ahead—give it a try!
PrintHomemade Gulab Jamun Recipe
Gulab Jamun is a soft, syrup-soaked Indian dessert made from khoya and paneer. These golden, melt-in-your-mouth dumplings are a must for festive occasions like Diwali or weddings. Simple yet decadent, this recipe ensures perfectly spongy and sweet gulab jamuns every time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (Resting Time: 2 hours)
- Yield: 14–16 pieces 1x
- Category: Dessert
- Cuisine: Indian
Ingredients
For Paneer (Homemade Cottage Cheese):
- 500g cow’s milk
- 2 tsp lemon juice (or vinegar)
For Dough (Dumplings):
- 250g khoya (mawa), grated
- 100g paneer, crumbled
- 40g plain flour (maida)
- ¼ tsp baking soda (or ENO)
For Sugar Syrup:
- 2½ cups sugar
- 2 cups water
- ¼ tsp saffron strands (optional)
- 3 green cardamom pods, crushed
- 3–4 drops rose water (or kewra water as a substitute)
Additional:
- Ghee (or neutral oil) for frying
- 1 tbsp chopped pistachios or almonds for garnish (optional)
Instructions
Step 1: Make the Paneer
- Heat the milk in a heavy-bottomed pan, stirring occasionally to prevent burning.
- Add lemon juice slowly, stirring until the milk curdles (the solids and whey separate).
- Strain the curdled milk through a muslin-lined colander and rinse with cold water. Squeeze out excess liquid and set aside.
Pro Tip: Use cow’s milk for softer, creamier paneer.
Step 2: Make the Dough
- In a mixing bowl, combine grated khoya, crumbled paneer, plain flour, and baking soda. Knead gently into a smooth, soft dough that isn’t sticky.
- Grease your hands with ghee and shape the dough into 14–16 smooth, crack-free balls. Rest the dough balls for 10–15 minutes.
Visual Cue: The dough balls should feel soft and pliable without visible cracks.
Step 3: Prepare Sugar Syrup
- Heat sugar and water in a pan over medium heat. Stir until fully dissolved.
- Add saffron, crushed cardamom, and rose water once it starts boiling. Simmer for 10 minutes, making a slightly sticky syrup.
Pro Tip: Don’t let the syrup thicken—it should remain easy to absorb.
Step 4: Fry the Dough Balls
- Heat ghee (or oil) in a deep pan on medium heat. Reduce to low before frying.
- Fry the balls in batches until evenly golden brown, stirring gently to prevent sticking.
Mistake to Avoid: Frying on high heat will cook the outside while leaving the inside raw. Always fry on low heat.
Step 5: Soak in Sugar Syrup
- Drop the hot fried balls directly into the warm sugar syrup.
- Cover and let them soak for at least 2 hours to absorb the syrup fully.
Pro Tip: Ensure the syrup and gulab jamuns are warm for the best absorption.
Notes
Serving Suggestions
- Serve warm garnished with chopped pistachios or almonds.
- Pair with chilled rabri (thickened milk) or vanilla ice cream for an indulgent dessert.
Storage & Reheating
- Store in an airtight container submerged in syrup for up to 7 days in the refrigerator.
- Reheat gently in the syrup over low heat or microwave briefly before serving.
Freezing Tips
- Freeze unsoaked, fried dough balls in an airtight container for up to 1 month.
- Thaw completely before soaking in freshly made syrup.
Tips & Tricks
- Smooth dough is key! Cracks on the dough balls can cause them to break during frying.
- Use fresh, homemade paneer and khoya for the best texture and flavor.
- Always use a heavy-bottomed pan to prevent burning the milk or syrup.
