Today I am going to share an easy and no fail recipe of soft and perfectly soaked gulab jamuns that I make every year for Eid or for any special occasion along with video. Gulab jamun is a very popular sweet in India, often served during special occasions and festivals. It is commonly made using khoya, flour and sugar and flavoured with rose water or cardamom powder. I usually prepare gulab jamuns using gulab jamun mixes as they are easily available and save time and effort. The gulab jamuns are ready in less than an hour and taste delicious.

You can see from the picture above how soft and perfect these Gulab jamuns look. I have also shared tips and tricks in the method below so that you too would be able to make perfectly soaked, soft and delicious Gulab jamun.

In this recipe of Gulab jamun, I have skipped adding Rose essence/ water and cardamom powder as we prefer to eat Gulab jamuns without any flavouring. That's why at home, we call this delicious sweet as Jamun and not Gulab jamun!

You can prepare Gulab Jamun for festivals like Diwali, Holi, etc and also when you are hosting birthday parties, feasts, family gatherings or any special occasion. At home, everybody loves these Jamuns so I regularly prepare it at home. Most Sunday lunches are incomplete when there is no sweet, and I always decide to make Jamuns, or Falooda mix sweet or Semolina barfi as these recipes need very few ingredients, taste delicious and get cooked in very less time.

So now, let's head on to the recipe of making a perfectly soaked, soft and delicious Gulab Jamun.


175 gms Gulab jamun mix (Aachi or Aashirwad or MTR)
About 3 cups of Oil for frying the jamuns
5 cups sugar (approximately 700 gms)
5 cups water


  • Take sugar and water in a pan or vessel, mix well and allow the syrup to boil for 12 to 15 minutes.(The syrup should just be sticky and should not reach one string consistency.)
  • You can also add a few drops of rose water/ essence or 1/4 tsp of cardamom powder for flavouring. (We usually like the gulab jamuns plain hence we do not add any flavouring.)
  • While the syrup is getting cooked, transfer the contents of the gulab jamun mix to a bowl.
  • Add water little by little and mix gently to form a soft and smooth dough. Close with a lid. (Do not make the dough firm as it will be difficult to make crack free jamuns.)
  • After about 5 minutes, pinch small bits from the mix and make smooth and crack free balls.
  • Depending on the size of the balls, the number may vary. This recipe usually makes 40 to 45 jamuns. Keep all the jamuns ready and close with a lid till you are ready to fry them.
  • Once the syrup is done, transfer the pan to a stand and place a frying pan with oil on the burner.
  • When oil is hot enough carefully add 20 balls and deep fry in medium to low flame till the jamuns are cooked and are uniformly dark brown in colour. Keep stirring in between to facilitate even cooking.
  • Once the first batch is cooked transfer them directly to the hot syrup. Do not close a lid.
  • Add the next set of jamuns for frying. Increase or decrease heat as and when necessary. When the next set is also cooked, add them to the syrup too and gently mix.
  • Close the lid only till it is 3/4 covered. 
  • Allow the jamuns to soak in the syrup for 1 to 2 hours. After the syrup has cooled down, transfer the gulab jamuns to an air tight container.
  • Gulab jamuns are now ready. 
  • You can also heat the syrup along with the jamuns in a pan for a minute or two and serve hot with ice cream.

If you have prepared the sugar syrup in advance then make sure to boil it again before adding the jamuns to the syrup. The jamuns soak better when the syrup is hot.

You can also check out my video on how to make these soft jamuns below. Also don't forget to like, and subscribe to my channel.

For more delicious and yummy sweet recipes check out the page below

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