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155 Comments

  1. Dassana mam milk powder gulaab jaamun balls ko fry karne ke pehle cover karne ke liye koi bhi towel chalegaa aur balls kitni der tak cover karke rakhnaa hai??

    1. The fried gulab jamuns are placed on a kitchen paper towel so that any excess oil is absorbed by the paper towel. That is the only reason, but you could use clean paper tissues also.

      If you do not have any of these kitchen paper tissues, then simply skip this step. Just fry them well enough so that the jamuns do not absorb a lot of oil.

      1. Dassana mam, milk powder gulaab jaamun mein humko balls banaane ke baad aur fry karne ke pehle hamein jamuns ko kitchen towel se cover karnaa hai?

  2. have made this sweet dish before and have to say although it takes a bit of patience it is totally worth it…

    and i recommend really sticking to the instructions and you will get a far better result than you would have expect it !!

    also next day the gulab is far more rich as it had time to soak in all the goodness of the flavours that the syrup has to offer !! Bon appetit 😉5 stars

  3. “ohh boooy” adventuring myself to try and cook these for the first time tomorrow. have eaten plenty of times in restaurants before and it’s been one of my favorite indian desserts for a long time.

    this is going to be one of my desserts of the last night of the year, so will try my best to get best consistency dough balls to handle the heat of the oil ! i have guests so they must look and taste good !

    seems a precision recipe due to oil temperature, sugar thickness, balls consistency, but hey, this is going to be a great success just like any other that i’ve tried from your website before – thanks to you dedicated focus in detail description dassana !!

    thank you once again !5 stars

  4. Maida is allergic. Can we add sooji only to 200 gm of mava Please tell me how much of sooji be added

    1. You will need some binding ingredient instead of maida (all-purpose flour). Try using any flour or ingredient which you are not allergic to. A few examples are almond flour, rice flour, besan (gram flour) or chickpea flour, arrowroot flour, breadcrumbs, or any cereal or millet flour.

      But keep in mind that the gulab jamun will get the flavor of the flour if it does not have a neutral taste or flavor. Adding more of sooji can result in a hard or denser texture.

  5. Hi Dassana
    I wanted to inquire about doubling the recipe. How would I go about with the amount of flour and Sooji. I did 6 Tablespoons of Maida and 4 Tablespoons of Sooji and ended up with polka dot Gulab Jamuns that resembled strawberries ???? So I guess 3 Tablespoons of Sooji would be sufficient?5 stars

    1. radha, whenever sooji is used, one has to be careful. firstly too much of sooji can make the dish hard or dense. and when sooji is added it absorbs moe moisture or water content from the mixture or batter. so here in this case, some more liquid ingredients like milk or water can be added, so that the sooji softens and does not remain crisp – nor you can see the fine dots of sooji in the dish. in this recipe, 4 tablespoons sooji will be more. so just 2.5 to 3 tablespoons. your guess is right ????

  6. Hi Dassana, Your recipes are wonderful and so spot on. I have been meaning to say this on so many posts of yours that I try- but today I am posting this as I have run into an issue and I am hoping you might be able to tell me why.
    The first time I made your Gulab jamun they were just fabulous. Then the second time ( I bought a different Khoya- this was softer) and made it and all the dumplings when I put them in the sugar syrup went in , in the middle. I had half that Khoya still- saved it up and made it again today and this happened with some and not all.
    What am I doing wrong- did I put in the dumplings too hot into the sugar syrup?
    Your recipes are so very good.. thank you for sharing them.5 stars

    1. thanks meena. i have also used softer khoya in the recipe. gulab jamuns have to be hot when adding sugar syrup. could be that the sugar syrup was either not a perfect one string consistency or the khoya must be more on softer side. what you can do is do not heat up the sugar syrup once you add them in it. just let them soak in the syrup. hope this helps.

  7. Hi Ms. Dassana,

    I have tried several recipes from your website and others but the measurements that you give are absolutely perfect. Gulab jamuns i used to make had some or the other problem but with your recipe turned great.

    Thank you for your marvellous recipes.5 stars

  8. Ms Dasana, Hi!
    I do make gulab jamuns at home and they usually come out well. Your recipe with measurement along with people’s encouraging comments seems too helpful as my method is how I had seen my mom prepare when i was a child.
    Here i would like to clear a doubt. You said in one of the replies above that Baking soda can be replaced with Baking powder. But is it true? They have a different composition, aren’t they?5 stars

    1. thanks sona. glad to know. in this recipe both baking soda or baking powder can be used. does not make much of a difference as small amount is used. they do have different compositions but for recipes like gulab jamuns, pakoras, koftas etc, they can be substituted with each other.

  9. Hii, i was just having one qwery… Can baking powder be replaced with baking soda?? If not then what else can be used… I m huge fans of yours and ur dishes..

  10. I don’t know if this has been answered before.. but, what exactly is the purpose for the paneer? I have seen some other recipes with khoya which don’t add paneer.
    I made your recipe yesterday and it was amazing! I guess my Gulab Jamuns were too soft because after soaking in the syrup. They started breaking whenever I touched them with a spoon. I’ll just have to try again next month.5 stars

    1. radha, paneer gives a softer texture. the sugar syrup has to be sticky and about 1/2 string consistency. if the sugar syrup is watery, then the jamuns will break. hope this helps.

      1. Thank you so much. I made another batch and it was successful! Amazingly soft and melt in your mouth. The best recipe I have tried to date. Just fantastic. Thank you so much!5 stars

  11. Its a perfect recipe, never goes wrong, so many times i have made it, but forgot to thank you, so thanks a lot for such a sure shot recipe, i wish i could share pics of my beautiful gulab jamuns5 stars

  12. Hi Dassana, I want to try this recipe but have a quick question….Can i use frozen khoya? We only get frozen khoya here in NZ. I will thaw it and bring it to room temperature before using. This will be the first time i’m making gulab jamuns from scratch..i’ve always bought the ready mix..so just wanted to make sure i get it right. Thank you!

  13. Hi mam..h r u? U r really great and tried ur most of ur recipes everything turned out excellent.. Tried this way of making jamuns three to four times..it turned out well..but last tym my jamuns outer layer was crispy but didn’t break anywhere.. Soaked in syrup..but I didn’t get round shapes for some of the jamuns..but while trying previous tym and all it turned very perfect..this tym ly the shape made me disappointed.. But melted in mouth..don’t know where I went wrong? It puffed up while frying with round shape and while taking from the oil the shape got changed..otherwise everything was OK and too good..thank you..

    1. thanks radhi. firstly the jamuns need to be fried in small batches. this depends on the size of the kadai. if they are fried in large numbers, the shape changes. also when soaking, there should be enough room for expansion. if the bowl size is small, the jamuns will not have a round shape. other than these, i don’t see any reason for the shape getting changed as you have mentioned that the taste and texture was good.

  14. Thank you for the awesome recipe. I followed your directions, doubled the recipe and added another tablespoon of milk. It was fantastic. I used the rosewater and it really made a huge difference.

    To anyone trying this recipe, please follow the directions. Especially on the part where you do not knead the dough. Only mix it and when forming the balls pack it in carefully.5 stars

  15. Such a perfect recipe it is..‼ …yummm gulab jamuns dat got over in no time…also noone could make out dat they r home made….can’t thank u enough mam…☺5 stars

  16. i tried ur recipe and it turned out fantastic…
    i never had such soft and melt in mouth gulab jamuns…
    bt i want to make them a bit tight… as they are served in shops… mine were very soft… taste was awesome bt plzz suggest if there is a way to make them a bit tight so that they will retain their round circular shape…
    thanks fr posting and sharing..
    i hv also made paneer and khoya at home… and the paneer was soooooo delicious…

    1. thats great kavita and thanks for this feedback. for a firm gulab jamuns, fry them a little more and also do not heat the syrup after you keep them in it.

  17. Hi Dassana,
    I would like to let u know that I am an absolute fan of your blog .Whenever i decide to try some things new I always stick to your directions and the result is amazing as always .So thankyou so much and keep up the good work.I had made Gulab Jamuns with khoya and paneer on this Karvachauth for thr first time and they came out perfect.Even got compliments from hubby ?

    Thanks so much ?4 stars

  18. Hi..i have bought lasa khoya(which is specially used to make gulab jaman) so can i make gulab jaman using that lasa khoya and remainig ingrediants according to ur recipie?

  19. Thanks for the recipe. But I have a problem. My gulab jamun were soft n good to taste but were not spongy…… The syrup didn’t enter the balls well. I took 1 cup each of mashed mava and grated paneer. 1/2 cup maida and 1/4 cup sooji n added baking powder. I don’t understand what went wrong? I think I added less sooji. Why is the sooji added anyways. Help me out. I want to make it for diwali.

    1. you have a taken more of the maida and sooji. the maida is used for binding and half a cup is too much. sooji is also used for binding but also as it makes the jamuns soft. thus the jamun balls have become hard. just follow the recipe. in this recipe, you can even skip the sooji.

  20. Hi Amit,
    I tried this Gulab jamun recipe… And it was yummy… I had also tried gravy manchurian that was amazing too… Thanks for the detailed explanation about cooking with important notes…
    Well i read in comments that some people are getting problem when balls are spreading while it was deep fried… Same thing happened with me too… And to make the dough fine again i mixed some more maida(2tbsp) in it and kept it aside for fifteen minutes and then the balls got fried perfectly without spreading at all in the pan…
    Thanks again keep cooking and sharing the delicious…5 stars

  21. I tried this today. But it was very soft. Can I use extra soji and maida next time.5 stars

  22. Hi,
    I am planning to make gulabjamuns tomorrow using your recipe. I have bread flour at home. Can I use bread flour instead of all purpose flour ?

    Thanks in advance. 🙂

  23. I did exactly as said in the recipe starting from the homemade khoya and paneer. I had let the dough for one hour though. Just that was different from your recipe. Balls were made fried on low flame, kept on paper towel,made the syrup and put the balls in straight away and kept on low flame for a while and when we were going to serve it,it became totally crystalized. So we added water and warmed it up and served it and it still crystallized. Very disappointed! Why could this have happened?1 star

    1. the sugar has crystallized. try adding some lemon juice in the syrup and you wont’t get crystals. also i think you cooked it again too much thats why the crystals were formed. i would also suggest not to allow the dough to sit or rest at room temperature.

  24. All who tasted the gulab jamun were pleasantly surprised and did not believe the recipe till I opened your blog and showed them. Came out really well and was worth the hard work of mashing the khoya and paneer :). Rose water added beautiful aroma and the whole package was a delight to all who tasted it. Your recipes earned some more followers and admirers. Your recipes bring out a lot of confidence in people who have thought for years that cooking is not their cup of tea. Thank you once again for your contributions in such an important part of our daily lives5 stars

    1. welcome hemanth. thanks for sharing your positive feedback. you are actually very good in cooking. because i have got some comments where few readers have not got the gulab jamun right. we feel its little tricky to make gulab jamun at home but its not. thanks for sharing the blog with your friends.

  25. Hello
    Dasanna did try out the gulab jamum today.
    It turned out pretty good. However that some jamums started collapsing inside. Maybe due to the action of baking powder, I did follow your instructions and added 1/4 tsp , still that was the result. Otherwise the taste was excellent. When in your mouth as you bite ,I could feel the paneer taste. Can we avoid paneer.
    Thanks for the recipe.

    1. hi raveen, i could not get what you mean by collapsing inside. in this recipe paneer has to be used. if you grate or crumble the paneer very well and mix it evenly then you won’t get the paneer taste. grate paneer with a grater having small gratings.

      1. Hi, I am planning to throw a party for my 2 yr son bday. I am from Lucknow UP . I was planning to make choose , palak paneer n kalaugi. Plz can u suggest some better option. I am not sure about d combination. With this I was planning to make poori kauchaudi rice n raita. Plz suggest, it wud b a real help

        1. deepti, i don’t know what is kalaugi. palak paneer will go well with rotis or naan or tandoori roti. you can also try aloo rasedar or mathura ke dubki wale aloo with poori kachori. these aloo recipes are posted in the blog.

  26. Hi Dassana,
    I tried this recipe but must have gone wrong as the jamuns were hard. I made a few errors. Added double the amount of paneer, realised it later after mixing. I took care of ensuring a grain free dough, however the jamuns were still ‘daanedar’. Did you use store bought paneer or did you make the paneer yourself? The khoya I had was pasty not crumbly as you have mentioned. Also the chachni was made well but by the time I added the jamuns it had thickened a bit, I felt it was a bit less for the jamuns. Do the jamuns also harden if they are cooked on a slow flame (longer time)?4 stars

    1. hi deepti, sorry to hear that. we all mistakes. even i do. proportions are important. the paneer has became too much. i made the paneer at home. khoya has different textures everywhere. what i get outside is a soft textured one. the chachni thickens on cooling and even will get sugar crystals. you can either keep on a hot water bath. meaning keep the chachni pan on a large bowl or handi containing some hot water. or you can add 3 to 4 tbsp of water and warm the syrup again. for a longer time if you cook, the jamuns will get a coating or crust of the sugar syrup which will change to a 2 to 3 thread consistency and make a hard crust around the jamuns. so they will harden from outside. the syrup has to be in the same consistency throughout. some water can be added while cooking the jamuns.

      1. Hi Dassana,
        I shall try again. Next time I shall use homemade paneer how do you measure the weight in case of home made paneer? Learnt a few lessons :).
        I shall be making rasgullas tomorrow for husbands birthday. Have noted your recipe for the same.

          1. Thanks! Can you advice if the jamuns are made first and then the syrup, will it make a difference in the texture of the jamuns? Will they harden or not swell if they cool before adding to the syrup?

          2. i make them simultaneously 🙂 first the syrup is made and then the jamuns are added while hot in the syrup. the syrup has to be warm or kept on a hot water bath. what you can do is make the balls and cover them with a moist cloth. then make the syrup. once the syrup is done, heat oil and fry the jamuns. quickly drain them and place them in the syrup.

      1. I searched for edible rose water in 4-5 stores including Godrej Nature basket with no luck.Can i substitute it with something else or do i skip adding it to the syrup?

        1. ashwini, i also searched for rose water online, some days back. but could not get. let me know where you are based. i can let you know where you will find rose water, if you are based in mumbai or pune. instead of rose water, you can add 1/2 tsp cardamom powder along with a few crushed strands of saffron. saffron is not essential, but for fragrance you can add them. also if you have kewra water, you can add that too.

  27. Hi! Can I skip the milk? And is it necessary to let the dough rest for thirty minutes, can that be skipped as well?
    Lastly, what difference would it make if I fried the balls in ghee?

    1. sammy, you can skip the milk. you have to allow the dough to rest. you can fry the balls in ghee. the gulab jamun will have a nice aroma and flavor of ghee.

  28. This is the first time i’ve tried to make those. I used home made khoya (which I followed instructions on on your website on how to make 🙂 ). I didn’t have any paneer so I used yoghurt instead and it turned out to be really tasty. Thank you so much for your lovely recipes.5 stars

  29. I tried this recipe. Unfortunately forgot baking soda while mixing. Also had to stepout of the house so the mixed dough stayed for 3 hours in fridge. I used grated khoya and grated paneer along with Maida and Suji. The balls were very hard and did not plump up. There was a bite to them as you could feel the grated paneer. Wondering if should have put grated Khoa and Paneer in a mixie. Normally I use your other recipe with just milk powder and have received excellent comments. This time no one touched them.

    1. okay.. firstly the mixture should not have been refrigerated. did you bring it at room temperature before frying? the paneer gratings have to be fine. the khoya also has to be mashed. if the khoya is not mashed, the balls will become hard. baking soda does help in making the balls soft, but in this recipe, it can be skipped. since the paneer and mashed khoya will make the balls soft. next time you can run both the khoya and paneer in the mixer, but just take care that fat is not released from them. it will spoil the texture.

  30. Hi,
    This is the first that i tried..came out super good.The paneer was new twist to it.Many thanks for posting such a wonderful recipe5 stars

  31. Assalamoealikum mashallah very nice some new things for me to learn more..um head chef in restaurant…
    This is great site
    Br4 stars

  32. Can I use Riccota cheese in place of khoya after reducing the water. Also is it ok to use cottage cheese instead of regular paneer. thanks.

  33. it is a very very awesome website…. i really like it very much…… i tried our recipe it was really very nice thanks a lot for putting such nice and easy recipes for people like us…5 stars

  34. Hi,
    I tried your recipe today…but they are not that soft as i forgot to put them on flame after placing in sugar syrup.
    Is there a way they can become soft now?
    Thanks:)

  35. I tried your recipe…….taste was too gud but the gulab jamun were too soft and some of them broke as we took them out from syrup. What wud b the reason..??4 stars

    1. the reason would be they got cooked too much in the last step or the dough was too moist or soft. this could be the reasons that some of them were breaking in the syrup.

  36. Hi,

    Is it possible to make these without the flour and sooji? I was looking for a gluten free version

    Thanks

    1. flour is added, even though you skip the sooji. it helps in binding. another way i would suggest is to use some other flour instead of all purpose flour or use mashed sweet potatoes. just make the balls, with khoya, mashed sweet potatoes and corn starch. this will be an experimentation and you will have to adjust the proportions accordingly.

  37. Hello Dear,

    Thank you for all the wonderful recipes. I was curious about edible rose water. Can you share what brand or how you buy or make rose water? Also, I would like to know which saffron brand you use.

    Thanks for helping.

    Thanks dear,
    Ami5 stars

  38. Hi I live in the British Virgin Islands. I would like to make these. Can you let me know what type of yogurt I can use.

    thanks.

  39. Totally loving your site. This post has reminded me of my childhood when mom would make two huge containers one of gajar halwa andand other of gulabjamuns and Ialways liked gulabjamun. I prefer home made gulabjamun over readymade ones anyday. This recipe is a keeper.

  40. Hi samy east or west india is the best as we get khoya here for making yummy gulab jamuns which u dont get in us

  41. Hi Dassana, I live in Spain where to find khoya is impossible. So if you may please guide me with it’s replacement and correct proportion. It would be a great help

  42. Hey I made this today….. They turned out fab and recipe is so simple and Delicious…. Thanks Dassana5 stars

  43. Dear Dassana,

    Can i use the evaporated milk that you get at the store instead of Khoya. I live in the US and Khoya is difficult to find.

    Love the recipes onthis site

    Thank You

  44. Hi Dassana,

    I have tried few recipes from the south indian cuisine section by u and they turned out quiet nice.

    This gulab jamun recipe u shared is so simple and full of flavors and i’ll for sure try it in this week.

      1. Finally made it today and they were fab… My mil used to bring ready to eat packs and make them but today i insisted her to follow your recipe. She was ok and when we made it she was like they r fab and so simple to make….

        Thanks Dassana5 stars

  45. Very interesting..just yesterday my husband was complaining that I never made gulab jamuns and he was requesting for one made of khoya and today you actually post one!!!!..how can you ensure that there are no lumps in the paneer?passing it through a sieve or just running it in a mixie for few seconds?

    1. i always grate the paneer and then add. there will be no lumps then. if one uses a short cut and mashes the paneer without grating, then there will be lumps. no need to run in a mixer as this will release the fat from the paneer and change the texture of the jamuns.

          1. Another doubt…which kind of rava would you use for this recipe..chiroti rava/fine rava or bombay rava/medium coarse rava?