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Gulab jamun recipe | how to make Gulab jamun | Gulab jamun with Gits instant mix

Gulab Jamun is a beloved Indian sweet/dessert featuring deep-fried dumplings soaked in a sugary syrup flavored with cardamom and saffron. These soft, spongy balls are commonly enjoyed during festivals, celebrations, and special occasions in India and other countries.

Traditionally, Gulab Jamun is made using mawa/khoya or milk solids with a hint of plain flour. Achieving the perfect proportion of ingredients can be challenging, leading many to opt for pre-made or store-bought Gulab Jamun Instant mix like Gits. This mix offers a convenient and quick way to prepare this delightful Indian dessert. Give it a try!

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Recipe video

Gulab jamun recipe | how to make Gulab jamun | Gulab jamun with Gits instant mix

Author Nehas Cook Book
3 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 40 minutes
Total Time 1 hour 15 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 35 small size jamun


For jamun

  • 200 grm Gits gulab jamun instant mix
  • ½ cup or 120 ml milk
  • Ghee for frying

For sugar syrup

  • 3 cup sugar
  • 4 cup water
  • 3 cardamoms
  • ¼ tsp saffron strands.


  • Prepare sugar syrup by boiling 600 grams or 3 cup sugar and 4 cup water. Also add 3 cardamom and some saffron strands in it.
  • boil for 5-7 minutes or until syrup turns sticky.
  • Cover the prepared sugar syrup, so it become slightly hot.
  • Now in a bowl add 200 grams gits gulab jamun mix.
  • add ½ cup or 120 ml milk and mix gently to the mixture.
  • Cover and rest for 5-7 minutes.
  • Milk is absorbed into mixture. make a soft and smooth dough without over kneading.
  • grease the hand with ghee and prepare small ball sized jamuns.
  • heat the ghee on medium flame and when the ghee is moderately hot, fry the jamuns.
  • fry the balls on low flame stirring in between.
  • drop the fried gulab jamuns into the warm sugar syrup.
  • cover the lid and rest for 35-40 minutes.
  • finally, the Gits gulab jamun has doubled in size. serve warm with ice cream or cold.


  • Mix milk into the instant mix; do not knead the dough.
  • Let the mixture rest for 5-7 minutes so that the milk can absorb into it.
  • Cook the sugar syrup until it becomes slightly sticky; do not wait for any string consistency.
  • The gulab jamun dough should be soft. If the dough is slightly hard, add 1-2 tbsp of milk to it.
  • Gently press and shape the gulab jamun into a round shape without any cracks.
  • Fry the gulab jamun on a medium-low flame; do not fry it on high flame.
  • Immediately dip-fry the gulab jamun into slightly hot sugar syrup.
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