Indian food & festivals are incomplete without desserts.. Also no pancakes/cakes/cookies can ever replace indian traditional desserts.

Gulabjamunsare Berry sized balls dunk in saffron & rose flavoured sugar syrup. These are not only treat to eyes but also the taste.  I always prefer making these at home because that way I can control the sugar quantity. Because in market you will mostly find these too sweet & with a lot of sugar syrup quantity.

This dessert goes well with cool weather, any festival, to complete lunch or dinner and satisfy the sweet tooth..Serve these hot gulabjamuns with malai rabdi or ice cream. There are many ways to make gulabjamuns. You can use mawa/khoya, milk powder or even sweet potatoes for the vegan version.

Things to be taken care of so, gulabjamuns won’t break.

  • There shouldn’t be much moisture in the dough otherwise gulabjamuns can break.
  • There shouldn’t be cracks at the time of making balls. Add milk to get the smooth texture.
  • Oil should be on meduium heat when frying the gulabjamuns. Also don’t turn them until they become crisp.
  • Baking Powder, Maida & sooji quantity shouldn’t be more.

Why Gulabjaums can become too soft or hard?

  • If sugar syrup is watery then gulabjamuns can be too soft. If too thick then gulabjaumns could be hard. So, make sure your sugar syrup consistency is proper.
  • Knead the dough properly so, gluten can form and your dough can stick. It will help in making smooth texture balls.
  • At the time of frying gulabjamuns, make sure oil is neither too hot nor cool. Because if hot then gulabjamuns will burn and not cook from inside. If cool then they will absorb more oil.
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins

You can use mawa/khoya, milk powder or even sweet potatoes for the vegan version. In this recipe I am using the traditional way to make gulabjamuns. If you want then you can fill the nuts or mawa filling inside too.

Course: Dessert
Cuisine: Indian
Keyword: Dessert, gulabjamun, paneer, sugar
Servings: 20
Calories: 155 kcal
Author: Nisha Sharma
For making Gulabjamun dough
  • 200 Gram Mawa/khoya (Must be fresh)
  • 100 Gram Paneer (Cottage cheese) (Must be fresh)
  • 3 Tbsp Refined flour (Maida)
  • 2 Tbsp Semolina (Sooji/Rawa)
  • 1/4 Tsp Baking powder
  • 1-1/2 Tbsp Milk (Use according to requirement)
  • Oil For frying
For sugar syrup
  • 250 Grams Sugar (For sugar syrup)
  • 4-5 Cardamoms (Crushed/blended)
  • 1 Tbsp Rose water (Adjust accordingly)
  • 1 Cup Water
  • 1 Tbsp Milk (Remove sugar impurities)
  • Saffron strings
  1. Mash Mawa so there would be no lumps. Add Grated Paneer, Refined flour, Baking powder, Semolina properly so, it could be smooth in texture & without lumps.

  2. If mixture becomes too dry then add little milk, cover and keep aside for 25-30 mins. Make small balls from the mixture.

  3. Dissolve Sugar in water & heat till it becomes sticky (1 thread consistency).  Add 1 tbsp milk to remove the sugar impurities.

  4. Add Rose water, cardamom powder & Saffron strings in the syrup for flavours.

  5. Heat oil on medium hot. Gently put gulabjamun balls in oil. Let those cook till golden brown. Keep rotating so, they don't burn & cook evenly.

  6. Remove Gulabjamun on kitchen towel or paper tissue to remove the excess oil.

  7. Shift those hot gulabjaumns in sugar syrup. Sugar syrup must not be cool, if it becomes cool then heat it on low flame. So, gulabjamuns can be soft & soak the sweetness of syrup.

  8. Serve gulabjamuns hot or cool depending upon choice. Garnish with nuts of choice or rabdi.

Recipe Notes

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