Maiyas Gulab Jamun

Melt-in-your mouth Gulab Jamuns!

Maiyas Gulab Jamun


Melt-in-your mouth Gulab Jamuns!


For sugar syrup

For garnish

To serve


  1. Make the sugar syrup by boiling equal parts of water and sugar for 5-6 mins. Remove from heat, add cardamom powder or saffron and set aside.

  2. In a mixing bowl put Maiyas Gulab Jamun mix. Gradually add in the water and knead gently to make a smooth dough. Set dough aside for 5 mins.

  3. Heat oil/ ghee in a kadai over low flame to deep fry.

  4. Grease both palms with a little oil or ghee and shape dough into small, equal sized balls.

  5. Drop the balls into hot oil and deep fry over low flame till turns golden brown over low-medium flame.

  6. Remove and add the fried jamuns to hot sugar syrup and set aside till absorbed well, about 20 to 30 mins.

  7. To serve, put gulab jamuns in individual serving bowls, garnish and serve as is or with vanilla ice cream.


A 200g (plus 100g/ 50% extra) packet of Maiyas Gulab Jamun Mix yields 60 gulab jamuns of approx 25 g each.
When you shape the dough into balls, you could stuff them with chopped almonds or pista or even chocolate chips.
For Chocolate dipped jamuns, take a jamun, squeeze out the syrup gently. Hold it with toothpick, then dip in melted dark chocolate, may coat with almond flakes. Refrigerate for few mins to set. Serve!
You could even add prepared gulab jamuns to curries after removing the syrup or make koftas from Maiyas Gulab Jamun Mix. The recipe for making koftas will be posted sometime soon!
Always deep fry jamuns on low flame. Else the outside turns brown quickly while the inside remains raw.

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Prathima Thotanthillaya