5 Foolproof Tips to Make Gulab Jamuns That Stay Soft and Melt in Your Mouth

Diwali celebrations are incomplete without the rich, syrup-soaked sweetness of gulab jamuns — but making them at home can be tricky, often resulting in hard or dry spheres. To help home cooks avoid disappointment, here are five tried-and-tested tips to ensure your gulab jamuns turn out soft, smooth, and irresistibly delicious.

1. Avoid Over-Kneading the Dough

Mix khoya or milk powder, flour, and ghee gently until just combined. Over-kneading makes the dough dense, leading to hard centers after frying. Rest the dough for 10–15 minutes to relax the gluten for that desired melt-in-mouth texture.

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2. Roll Small, Smooth Balls

Cracks on the surface can cause breakage or uneven frying. Gently roll the dough into small, smooth spheres, using a little milk or ghee on your hands if needed. Smooth balls cook evenly and absorb syrup better.

3. Fry on Low to Medium Heat

Dropping jamuns in overly hot oil causes fast browning but leaves the inside raw, which later turns hard. Maintain a steady medium heat and rotate them slowly for an even golden colour.

4. Keep Syrup Warm, Not Boiling

Boiling syrup toughens the outer layer, blocking sweetness from absorbing. Prepare syrup with equal parts sugar and water, add cardamom or rose water, and keep it warm. Immerse fried jamuns immediately and soak for at least 2 hours.

5. Choose the Right Khoya or Milk Powder Blend

Opt for soft, moist khoya (chikna khoya) or milk powder mixed with milk and ghee. Avoid overly dry or grainy khoya — it makes the texture hard.

How to Fix Hard Gulab Jamuns

If gulab jamuns turn hard, soak them longer in warm syrup, loosen syrup with warm milk or water, or microwave for 10–15 seconds before serving.

Common Mistakes to Avoid