Gulab Jamuns

Rate this recipe 
Average: 4.5 (25 votes)
Makes approx 20-24

Gulab Jamuns are soft, sweet and utterly addictive. There are a few tips that are necessary to bear in mind BEFORE making them in order to achieve PERFECT results.

Ingredients for Sheera/Syrup
2 cups
2 cups
tiny pinch of orange colour or some strands of saffron
1/4 tsp.
powdered cardamon
Ingredients for Gulab Jamuns
1 cup
NIDO or any good quality powdered milk
(or 2 palm-sized mawas approximately)
egg, lightly beaten
1 tsp.
2 tbsp.
plain all purpose flour
1 tsp.
baking powder
oil as needed

How to achieve perfect Gulab Jamuns:

1. Make sure you are using a good quality FULL-FAT milk powder. I prefer using Nido. Lesser qualities or low-fat powders may result in gulab jamuns which have a hard center.

2. If the dough doesn't come together easily, do not add any oil. You can add a bit of extra egg OR a few drops of milk until the dough is soft and comes together well.

3. Once the dough is prepared and the balls shaped, fry them on LOW heat. This ensures they are fully cooked all the way through. Frying them on high heat will result in hard centers as the jamuns will not get fully cooked.

4. Make sure the sheera/syrup that you will be adding the fried jamuns into is at ROOM TEMPERATURE or just WARM. It should not be boiling hot when you add the hot fried gulab jamuns. Adding hot jamuns to very hot syrup will tighten and shrink them and they will lose the lovely texture and shape.

That's it! Once you have these important points down, you will achieve the most perfect gulab jamuns.

For the Syrup/Sheera

Heat all the ingredients together until the sugar dissolves, then give it a boil on low heat for about 3-5 minutes so it thickens slightly. Let it cool. This will make a bit extra sheera, you can store any excess in the fridge for your next batch of gulab jamuns. It keeps well.

For the Gulab Jamuns

Combine the milk powder, baking powder, semolina and flour together.

Add in the egg, then mix it gently to make a soft dough. Now make small balls out of the dough. This should make about 16 balls. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too hard, add a few drops of milk and knead it in until you can form smooth balls. Make sure you fry the balls immediately so that they don't dry out.

Heat oil on medium, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently. Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside. So keep the oil really low whilst they fry, gently stirring the oil AROUND them so they turn around and get evenly colored. When they have doubled in size and are evenly browned all over, remove with a slotted spoon and put them directly into the sheera/syrup. Remember, the sheera should not be boiling hot, it should be kept on very low heat so that it's JUST slightly warm. They will expand a bit more as they soak up the syrup.

If you want the fried gulab jamuns softer, boil them in the sheera on very low heat for about 5 minutes whilst covered (put on dum). Then switch off and serve.

Garnish with chopped nuts and serve warm! :)



I have tried the gulaab jamuns,they were very yummy but they were too much soft from inside....sheera was at room temperature and i fried them on low heat till they came out golden and put them on dum for 3 to 5 minutes in sheera on very low heat....Could you please tell me what's wrong with them?

Fauzia's Kitchen Fun's picture

Could be one of the measurements was a little off, like for example maybe the egg was a bit too large etc

Salam Fauzia! I have not tried your recipe yet but I have tried other recipes for gulab jamun and whenever I make them at home, the balls fall apart in the hot oil when I put them in. Any idea why they fall apart? My second question is that someone told me to use ready made pancake mix instead of flour for soft gulab jamun. Have you tried that?

Fauzia's Kitchen Fun's picture

W/Salaam, it could be that you are using more baking powder than is needed or your baking powder is very potent. Try reducing the amount slightly. Do you knead the jamun dough well enough? As for the pancake mix trick, sorry but I have personally never tried that.

Any substitute for soji? or can omit that?

Fauzia's Kitchen Fun's picture

You can omit it.

Fatimah Sumayyah Sowden's picture

Salaamun alayki Sister Fauzia, i tried this today for the first time, it turnedout great, they were soft and yummy!!
You have done a great job by sharing your wonderful recipes with us, may Allah bless you
Fi amanillah!

Aisha Iftikhar's picture

As salamu alaykum. Thank you for the detailed recipe, turned good Alhamdulillah for first attempt. I would like to ask one 2 questions and give suggestions. Hope will get a reply.

1) I made 16 gulab jamun from the dough as specified, which turned out not more than an inch in size, is it normal? Yours also size small?

2) After every ingredient was collected into a dough, it ended up only a handful in size (almost around regular shop bought gulab jamun sized)from which I made 16 balls, is it normal? I measured every ingredient as per your measurements; for example, milk powder was exactly 120 grams and so on.


1) I ended up using only 1-1/2 tbsp or even less of lightly beaten egg. Since it was my first time making gulab jamuns, originally I was going to pour all of the egg mixture into the mix, but luckily I have also read the comments section in this recipe, where you have instructed not to pour all at once. So I would like to suggest if you can specify in Main instruction, not to use all the egg mixture at once for the said reason? because not everyone get to read comments section.

2) Please also mention 120 grams or 8tbsp along, where you mentioned Milk Powder in ingredients of the recipe.

Thank you

Fauzia's Kitchen Fun's picture

W/Salaam, thank you. The gulab jamuns usually turn out quite a bit bigger than an inch, so am a little surprised that yours were that small. Could be that the baking powder used was not very fresh/strong OR the quantity of egg was very little. Did you use Nido milk powder? Some absorbency of different milk powders can vary, maybe that is the reason why yours needed so little of the egg mixture. But as long as they turned out well for you, you can make less than 16 of them so as to have them a slightly bigger size. :)

Thank you for the great recipe Fauzia :)! I tried them yest and they came out well alhamdulillah. But while frying they didn't expand much. You mentioned they should double in size but that didn't happen with mine. So I followed your tip and boiled them on low heat and that's when they expanded. What could be the reason for this ? I followed the recipe exactly and my baking was also fresh.

Fauzia's Kitchen Fun's picture

Most welcome, thanks for the lovely feedback. Not sure why they did not expand during frying, could be the size of the egg used or the temperature of the oil. But am glad they turned out ok in the end.

Sorry just wanted to confirm so I don't do the same mistake next time . By size of the egg, did you mean that the egg I used was too big or too small ?

Fauzia's Kitchen Fun's picture

I am not sure if this is the problem, it is just a guess as to what might have happened.Try and use a bigger egg and make sure it is at room temperature. Also be sure to use Nido full cream milk powder.

Ty Fauzia :)! Will try a bigger egg next time. My nido was full cream only so I'm guessing it was the egg only.

Hi Fauzia sis! Tried this recipe and must tell u for the first time it came out perfect. Ur instructions r so easy to follow. My family enjoyd the gulab jamuns and i was so happy it came out well. If i boil the jamuns in syrup fr longer time wil it get harder?

Fauzia's Kitchen Fun's picture

Hi, no they should not harden especially if you maintain a very low heat. Thanks for the awesome feedback! :)

ASSALAM O ALAIKUM ....i have tried ur recipe twice frst time it was great bt second time there was a problem that its core was not soaked in syrup well and it had a dry core inside...will u please explain what is the problem?

Fauzia's Kitchen Fun's picture

W/Salaam, thank you! Did you make any changes from the first time to the next attempt? A change in the milk powder, or baking powder?

Aoa i did everythng accordng to the recipe except extra egg used about 1 n half by mistake but i compensated for it by addng more nido..dey were v sticky so used oil to shape balls
N dey came out a bit hard..could u tell me where i went wrong

Fauzia's Kitchen Fun's picture

What went wrong is all the measurements were off. By adding egg then Nido, what about the flour and the baking powder? Definitely the result would not be accurate because the ratio of measurements for the ingredients is very specific. Do try once again, inshaAllah they will be better.

Ohhh oky..thankxx
Vl try again;)

assalamo alikum, I tried gulab jamun, all went good but when i ate them , nido milk taste was there which was a turn off..did not I soak them in sheera for good time or is there any technical issue with it? Please guide..Thanks

Fauzia's Kitchen Fun's picture

W/Salaam, not sure about the nido milk taste, was the milk powder fresh? It should not have a strong taste the way you described it. Was it full fat Nido? Am not sure why yours tasted that way but am glad they turned out well. Maybe add some essence or something to the dough mixture to change the taste.

Hi can i use normal ful fat milk instead of powder.? Thnx

Fauzia's Kitchen Fun's picture

Hi, you will not be able to form balls out of liquid milk. You need the powder for this one.

HI can I make these 2days before party? Will these stay good in fridge? Thanks a lot

Fauzia's Kitchen Fun's picture

Hi, yes they should be fine.

Salam Fauzia. Can I use everyday instead of nido? My husband always say everyday is the whitener not the milk. So please tell me what should I do?

Fauzia's Kitchen Fun's picture

W/Salaam, not sure what everyday is but I always have best results when I use Nido, for me nothing else turns out quite as well.

slms fauzia.there used to be a recipe of rasgoulla,a bit same as your gulab jamuns.needed it badly for eid.can you please post it.plzzz

Hi..I love all your recipes! I particularly want to try this one out, but is it okay is you don't use the saffron? And can you do a ladoo recipe without saffron please? Thank you x

Fauzia's Kitchen Fun's picture

Hi, thank you! Yes you can omit the saffron.

Fauzia I want to use this recipe using mawa instead of full cream milk powder...can u please tell me in grams how much mawa to use? Also do I need to add any certain amount of milk powder if I use de mawa? Method will be same when using mawa?

Fauzia's Kitchen Fun's picture

Hi, sorry at the moment I do not have the weight measurement of the mawa, will get back to you on this once I make the recipe again using mawa (I will weigh it inshaAllah next time). Otherwise no need to add any milk powder when using mawa.

By when can you let me know? as I was planning to make tomorrow (Saturday) or if any other way of telling me how much mawa to use like in cup wise

Fauzia's Kitchen Fun's picture

Sorry, just saw your message. I would estimate about 1 cup per mawa.

can i know whether i could skip the semolina not a fan of it...

Fauzia's Kitchen Fun's picture

W/Salaam. It's ok to leave it out.

Aslm dr...One Cup Milk Powder how much grams and also one up water how much ml?thanks

Fauzia's Kitchen Fun's picture

1 cup of milk powder is about 125gm. 1 cup of water is 200ml

Fr hw mny days can we kp this withut refrigerating but soakng in syrup??

Fauzia's Kitchen Fun's picture

About 2-3 days depending on storage. If you use a good clean and dry container with NO moisture and are careful about using a dry spoon whenever you scoop it will be fine.

Thanks alot fauzia sister.

I tried ur gulab jamun recipe..It came out ws fabulus nd family nd everyne who tasted it gve me good commnts..thanks alot sister fauzia.May Allah blessyou :-)

If i want to make a larger batch do I just double the ingredients?

Fauzia's Kitchen Fun's picture