Go Back
+ servings
gulab jamun sweet
Print Recipe
5 from 1 vote

Gulab jamun recipe using Instant Jamun mix

Instant Gulab jamun recipe with store bought Jamun mix. Learn how to to make a perfect gulab jamun every time with the instant jamun mix.
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert, Sweets
Cuisine: Indian
Servings: 40 Gulab jamun


  • 200 gm Instant Gulab Jamun mix approximately 2 cups after sieved
  • 4 cups Sugar
  • 4 cups Water
  • 1 Cardamom crushed
  • 1 Pinch Saffron
  • Rose water Few drops
  • Pistachios for garnish Optional
  • Ghee or oil, for deep frying


  • Take instant jamun mix firstly in a mixing bowl. Sieve it to break any small lumps if it is there.
  • Combine by adding water little by little and make a smooth dough. Use finger tips and do not apply pressure and make tight dough. I used my slicone spatula.
  • The dough can be slightly sticky, not crumbly.
  • Keep aside for 10 to 15 minutes as instructed by the package. Keep covered.
  • Meanwhile which you can prepare sugar syrup. Take sugar and water in a large sauce pot.
  • Add saffron, stir well over medium heat. Bring to boil. Simmer for 10 minutes after that.
  • It should come to sticky consistency, do not make too thick or too thin. Just before switching off, add powdered cardamom or rose water and mix well.
  • Switch off the stove, keep aside.
  • Now, knead the dough again to smooth it. Grease your hands with ghee. Gently roll into equal size smooth balls. Grease once in a while to avoid sticking.
  • Heat ghee/ oil to medium heat. It should not smoke at any point. Test by adding a pinch of dough in ghee/ oil. It should rise immediately. Add rolled jamun balls in batches. Keep stirring for even color as it fries.
  • Patiently cook until deep red in colour.
  • Drain over paper towel. Continue with next batch. Repeat the same.
  • The syrup should be hot but not boiling. So maintain the temperature.
  • If both are too hot, it breaks and gets dissolved in the syrup. Give overnight soaking time if possible. Or minimum 3-4 hours.
  • After that, it will absorb the syrup and gets soft. Size will also be bigger.
  • In between mix gently without breaking.
  • You can garnish with pistachios if you like.



  • Do not add saffron more, it will not be  nice. Few strands (8-9) is enough.
  • You can add cardamom or rose water, either one of it.
  • I added very little rose water as per my family preference.
  • Never let oil or ghee smoke and fry in high heat. Let flame be medium.